White chicken chili has always looked like something I’d want to eat– if only it didn’t have chicken. It’s creamy, smells a little spicy, and looks so comforting! Not knowing what it actually tastes like, I had to start with recipes I found online and tweak them to taste like something delicious.
I decided to keep it pretty simple. When I make regular chili, I’ll throw in every vegetable in sight but all of the white chicken chilis I’ve wanted to eat have looked to be full of not much more more than beans and chicken. Without the chicken, you’re left with a soup loaded with just beans. While I like beans, I thought it needed something more. I decided to go with mushrooms and immediately regretted that decision when I saw them creepily floating on the surface– but they tasted great! If you have a go-to chicken substitute you like (or if you happen to eat chicken) feel free to leave out one of the cans of beans and throw those in.
I served this with a slice of quick baguette from the Cooking Actress blog. I forgot to buy fresh bread at the store, but always like a crusty slice to mop up chili. This bread rose and baked all while I was prepping and cooking, which was in total less than an hour. Very impressive, especially because this bread is still fluffy and delicious.
Optional toppings: sour cream, cheese, chopped green onions
Instructions
If using butter, melt in a in a nonstick pan over medium heat. If not using, add a spritz of nonstick spray or a thin layer of water and saute the onions and garlic. Once soft, add the chiles.
Add the oregano, cumin, and flour and stir well. Heat until the flour has been well incorporated.
Stir in the vegetable broth, chicken seasoning/bouillon, and beans. Bring to a boil and reduce heat to start thickening the broth slightly. Cook for 5-10 minutes and add the mushrooms.
Cook over medium low heat until the mushrooms are soft. Some of the beans may start falling apart.
Add the milk, soy sauce, and liquid smoke (add cornstarch here, if using). Cook until heated through and the chili is your desired thickness.
Serve with desired toppings.
Notes
If you want a thicker broth, mix a little cornstarch with water and add at the end. Bring to a boil and reduce, heating until thickened.
[…] been a fan of the No Beef/Chicken (certified vegan!) bases for a long time, as evident by my three recipes already containing the bases, so I’m very happy to get to share them with you Enter […]
This sounds so delicious. I used to love white chicken chili before I became a vegetarian, so this will be a great alternative. Thanks so much for sharing :).
I’ve never thought to add mushrooms instead of chicken to my chili before. 🙂 I think mushrooms add a meaty texture to just about anything, especially soups, stews and chili. I love this! I’ve been searching for a new chili recipe!
[…] from this recipe from Kelly’s amazing […]
Love this recipe, has so many ingredients that mix well together. Thanks for sharing!
let me know if you give it a try!
[…] been a fan of the No Beef/Chicken (certified vegan!) bases for a long time, as evident by my three recipes already containing the bases, so I’m very happy to get to share them with you Enter […]
[…] from this recipe from Kelly’s amazing […]
This is definitely going on the need-to-make-asap list!:)
🙂 let me know what you think!
I printed this recipe out to make ASAP! Thank you 🙂
Thanks! Let me know how you like it
This sounds so delicious. I used to love white chicken chili before I became a vegetarian, so this will be a great alternative. Thanks so much for sharing :).
I’ve never thought to add mushrooms instead of chicken to my chili before. 🙂 I think mushrooms add a meaty texture to just about anything, especially soups, stews and chili. I love this! I’ve been searching for a new chili recipe!
I love the idea of putting mushrooms as a sub for chicken! Yummy chili!
This looks delicious! I love using liquid smoke to give a subtle smoky flavor to soups and stews!!!