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Different color, same comforting chili flavor. This One Pot Vegetarian Vegan White Chili uses oyster mushrooms to replace chicken, making meaty and hearty!
How Do You Thicken Vegan Chili?
The best way to thicken vegan chili is with flour or some type of starch. For this recipe I used masa harina. Not only does this help thicken the chili but it also helps gives it great texture and corn flavor.
What to Serve With Vegan White Bean Chili?
- vegan guacamole
- spelt cornbread
- avocado slices
- air fryer tortilla chips
- vegan sour cream
Substitution, Cook, and Storage Tips:
- Oyster Mushrooms: I use oyster mushrooms because it has a meaty texture and is great to replace the chicken in a traditional white vegan chili. No oyster mushrooms WILL NOT taste like chicken but it has a very hearty texture.
- Jackfruit: If you don't like oyster mushrooms or lack access to them, canned jackfruit in brine can make a great substitution. Just make sure you boil it first to remove the brine taste like I demonstrate in my Jackfruit Pot Roast recipe.
- White Beans: I use cannellini beans (white kidney beans) you can also use great northern beans, navy beans, lima beans or even chickpeas for unique spin on white chili.
- Storage: Recipe can be stored for up to 5 days in the refrigerator and up to 3 months in the freezer.
More Oyster Mushroom Recipes
- Fried Oyster Mushrooms
- Oyster Mushroom Jackfruit Pot Roast
- Vegan Po Boy Sandwich (with Oyster Mushrooms)
- Vegan Oyster Mushrooms Nachos
- Vegan Teriyaki Oyster Mushrooms and Broccoli
- King Oyster Mushroom Soup
- BBQ Vegan Stuffed Sweet Potatoes
Other Soup Recipes to Try
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Oyster Mushroom Vegan White Chili
Ingredients
- 1 tablespoon olive oil
- 1 pound oyster mushrooms note 1
- ½ large yellow onion (1 small yellow onion), diced
- 3 ribs celery, diced
- 1 medium green bell pepper, diced
- 1 jalapeno peppers, deseeded and chopped
- pinch of salt and pepper to taste
- 3 garlic cloves, minced
- 1 tablespoon ground cumin
- ½ teaspoon chili powder
- 4.5 ounce canned green chiles
- 3 15 ounce canned white cannellini beans, drained note 2
- 4 cups Vegan Bone Broth (or your choice of vegetable broth)
- ½ cup masa harina note 3
- 2 cups plant based milk
- freshly chopped cilantro for serving
Instructions
- First clean your oyster mushrooms by taking a damp paper towel and wiping your mushrooms off one by one. Don't rinse your mushrooms because mushrooms hold a lot of water. Once clean, lightly shred them to resemble "shredded chicken."
- In a large pot, add olive oil, oyster mushrooms, onions, celery, green bell pepper, and jalapeno peppers. Sauté' for 5 minutes until vegetables soften. Add salt and pepper to taste. Next add garlic, cumin powder, and chili powder to pot and sauté for an additional 2 minutes
- Once vegetables have soften, add canned green chiles, canned white cannellini beans, and vegan bone broth to a pot. Allow to simmer for 20 minutes. After 20 minutes, add masa harina and plant based milk. Simmer for an additional 10 minutes until chili thickens.
- Portion into bowls, and garnish with cilantro, avocado slices, vegan guacamole, jalapeno peppers slices, and/or vegan sour cream. Serve with vegan spelt cornbread, air fryer tortilla chips, or on it's own with a fresh salad. Chili will last for up to 5 days in the fridge and up to 3 months in the freezer.
Notes
- Oyster Mushrooms: I use oyster mushrooms because it has a meaty texture and is great to replace the chicken in a traditional white vegan chili. No oyster mushrooms WILL NOT taste like chicken but it has a very hearty texture. If you don't like oyster mushrooms or lack access to them, canned jackfruit in brine can make a great substitution. Just make sure you boil it first to remove the brine taste like I demonstrate in my Jackfruit Pot Roast recipe.
- White Beans: I use cannellini beans (white kidney beans) you can also use great northern beans, navy beans, lima beans or even chickpeas for unique spin on white chili.
- Masa Harina: Do NOT skip this ingredient as it helps the chili become thicken and gives it a nice "corn" flavor and texture.
Nutrition
*Recipe loosely adapted from PlaysWellWithButter
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© Gina Marie Hoskins. Vegan With Curves. All Rights Reserved. Unless noted otherwise, all images, recipes, & content are copyright protected and registered with the U.S. Copyright Office. My images and written content are NOT to be used without prior permission. Read full Copyright Disclosure.
© Gina Marie Hoskins. Vegan With Curves. All Rights Reserved. Unless noted otherwise, all images, recipes, & content are copyright protected and registered with the U.S. Copyright Office. My images and written content are NOT to be used without prior permission. Read full Copyright Disclosure.
Stephen Bolhafner
I believe there's an error in your storage instructions: "Storage: Recipe can be stored for up to 5 days in the refrigerator and up to 3 months in the fridge."
Do you mean 3 months in the freezer?
Gina Marie
Yes I did mean freezer. Thank you for pointing that out! I will correct this error.