Made with a zesty and heartily spiced broth, this vegetarian white chili uses shredded jackfruit for a spin on classic chicken chili. This recipe is gluten-free as is and includes a dairy-free option.
This vegetarian chicken chili is inspired by one of my favorite childhood chili recipes. It's a white chili, which means it uses white beans and isn't tomato-based.
It still has those classic chili seasonings (think cumin, chili powder) but it's typically made with chicken instead of beef. In this case, it's made with neither!
We're using shredded jackfruit to imitate the texture of chicken, alongside two cans of beans for protein. This recipe was first shared in my cookbook Vegetarian for Dinner and it's adapted from the non-vegetarian white chili that I grew up eating.
Looking for classic chili? Check out my recipes for three bean chili, vegetarian quinoa chili, or slow cooker lentil chili.
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Why you'll love this recipe
- Tried & true: Vegetarian chicken chili is adapted from a recipe that I grew up eating. The vegetarian jackfruit version is from my cookbook and was tested by recipe testers, in addition to myself.
- Great texture: While jackfruit isn't nutritionally equivalent to chicken (it's not a good protein source, unfortunately), it has a fantastic texture and shreds well. It really does give a shredded chicken vibe.
- Flavorful: White chili is like a cross between tortilla soup and chili, and it has a flavorful broth dappled with salsa verde and zesty lime flavor.
Ingredients
- Jackfruit: Choose canned jackfruit in brine. This is typically abeled as "young green jackfruit." Make sure to drain and rinse the jackfruit well, as the brining liquid can affect the flavor. I typically buy a 20-ounce can of jackfruit from Trader Joe's or International grocery stores, but I've also found it at Sprouts in 14-ounce cans. If the smaller can is all that's available, you can either use one or two cans; it depends on how much you like jackfruit.
- Cream cheese: This is what gives the broth its creaminess. I grew up using low-fat (Neufchatel) cream cheese, but regular cream cheese works just as well.
- White beans: White kidney beans are the most traditional option, but really any variety of white beans works. Just like with traditional chili, white chili can handle most types of beans.
- Salsa verde: This is the secret ingredient that adds a ton of flavor to the chili. While canned salsa verde works well (pictured above), actual jars of green salsa work even better because they tend to feel fresher. Choose mild, medium, or hot salsa verde based on your spice preferences.
- Green chiles: Adds a very gentle touch of spice.
- Vegetable broth: My go-to broth is Better than Bouillon vegetable base dissolved in water. It is more cost-effective and flavorful than most boxed broths, and I always have it on hand.
- Corn chips: While not technically required, every bowl of chicken chili that I've ever eaten has been topped with crushed corn chips. It makes the chili feel a bit like tortilla soup.
Step by step instructions
Before you begin: Start by prepping the jackfruit. Roughly chop the pieces so that it resembles shredded chicken. Remove any dense pieces of core or seeds.
- Heat a 6-quart Dutch oven or stock pot over medium heat. Drizzle with 1 tablespoon of oil. Once hot, add the yellow onion, celery, and salt. Sauté, stirring occasionally, until the onion is golden, about 6 to 8 minutes.
- Add the shredded jackfruit and garlic. Continue cooking for 2 to 3 minutes, or until the garlic is golden. Stir in the chili powder, cumin, dry oregano, and paprika. Toast for 30 seconds to bloom the spices, stirring consistently to keep from burning. Add in the cannellini beans, corn, green chiles with juices, and salsa verde.
- Stir in the vegetable broth. Bring to a rapid simmer over medium-high heat. Reduce to a simmer over medium-low heat. Simmer, uncovered, for at least 15 minutes and up to an hour.
- Just before serving, remove ½ cup of broth from the soup. In a medium container, whisk it with the room-temperature cream cheese, then add this to the soup. Stir until it is melted into the soup.
Cassidy's tips
- For a creamier soup, blend 2 cups in a blender then add back into the pot or briefly blend with an immersion blender.
- Serve garnished with chopped cilantro, corn chips, a lime wedge, and shredded mozzarella.
FAQ
Yes, this recipe works well with vegan cream cheese in place of regular cream cheese. I tested with Tofutti brand and the flavor is great, but note that the vegan cream cheese tends to separate more than other cream cheese. This is mostly a visual issue, as it doesn't affect texture or flavor.
No, it does not, but it's the most foolproof option. This is because adding cheese directly to water can cause it to curdle, which affects the entire soup.
Whisking room-temperature cream cheese separately with hot broth slowly warms it, decreasing the chance of it curdling. It also allows the cream cheese to distribute more evenly throughout the chili.
Slice the cream cheese into cubes. Place it in a microwave-safe dish and microwave in 15-second increments, until the cheese is warm but not melted.
Storage notes
- This chili is best within 3-4 days. Keep refrigerated in a closed container.
- Reheats well in the microwave or on the stovetop. Reheat over medium heat, stirring occasionally, until hot throughout.
- Chicken chili freezes well. Let it cool completely before transferring to a freezer-safe storage container. I like to use quart-sized mason jars. Leave at least an inch at the top of the jar to allow for expansion during freezing. Let thaw overnight in the fridge before reheating.
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Recipe
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Vegetarian White Chicken Chili
Ingredients
- 4 ounces Neufchâtel (low-fat) cream cheese, cubed see note #1
- 20 ounce can young green jackfruit or 2 14-ounce cans
- 1 tablespoon olive oil
- 1 medium sweet yellow onion diced
- 2 ribs celery diced
- ½ teaspoon kosher salt adjust to taste
- 3 cloves garlic minced
- 2 teaspoons chili powder
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon paprika
- 5 cups vegetable broth
- 2 15 ounce cans cannellini beans drained and rinsed, see note #2
- 15 ounce can supersweet golden corn drained and rinsed
- 4 ounce can diced green chiles with juices
- 4 ounces salsa verde
- fresh chopped cilantro, corn chips, lime wedges, and shredded mozzarella cheese, for serving
Instructions
- Set the cream cheese out so that it comes to room temperature while the soup cooks. To prep the canned jackfruit, drain it and then roughly chop it so that it resembles shredded chicken. Remove any seeds or dense pieces of core.
- Heat a 6-quart Dutch oven or stock pot over medium heat. Drizzle with 1 tablespoon of oil. Once hot, add the yellow onion, celery, and salt. Sauté, stirring occasionally, until the onion is golden, about 6 to 8 minutes.
- Add the shredded jackfruit and garlic. Continue cooking for 2 to 3 minutes, or until the garlic is golden. Stir in the chili powder, cumin, dry oregano, and paprika. Toast for 30 seconds to bloom the spices, stirring consistently to keep from burning.
- Add in the vegetable broth, cannellini beans, corn, green chiles with juices, and salsa verde. Bring to a rapid simmer over medium-high heat. Reduce to a simmer over medium-low heat. Simmer, uncovered, for at least 15 minutes and up to an hour.
- Just before serving, remove about ½ cup of broth from the chili. Whisk the cream cheese into the broth to thin it, then return the broth and cream cheese to the chili. Stir until it is well distributed into the soup.
- For a creamier soup, blend 2 cups in a blender then add back into the pot or briefly blend with an immersion blender. Serve garnished with chopped cilantro, corn chips, a lime wedge, and shredded mozzarella.
Notes
- Cream cheese: Work with an equal amount of regular cream cheese or vegan cream cheese. I use Tofutti if making this chili dairy-free.
- Beans: Works with any variety of white beans, such as white kidney beans or great northern beans.
Carol Mukai says
LOVE THIS!
M. says
Really quick and easy to make. So flavorful! This is one is bookmarked.
Becky B says
This recipe was delicious. Will definitely make again
Cassidy Reeser says
Thanks for giving it a try, it's one of my favorites so I'm happy to see it getting some love!