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white chili in a white bowl topped with avocado slices, jalapeno slices, and vegan sour cream
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Oyster Mushroom Vegan White Chili

Different color, same comforting chili flavor. This One Pot Vegetarian Vegan White Chili uses oyster mushrooms to replace chicken, making meaty and hearty!
Course Main Course, soups
Cuisine Vegan, Vegetarian
Keyword vegan white bean chili, vegan white chili
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 176kcal
Author Gina Marie

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

  1. 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.
  2. 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.
  3. Masa Harina: Do NOT skip this ingredient as it helps the chili become thicken and gives it a nice "corn" flavor and texture. 
  4. Storage: Recipe can be stored for up to 5 days in the refrigerator and up to 3 months in the fridge.

Nutrition

Serving: 1.5cup | Calories: 176kcal | Carbohydrates: 28g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Sodium: 232mg | Potassium: 490mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1366IU | Vitamin C: 36mg | Calcium: 262mg | Iron: 5mg