clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan White Bean, Green Chili

  • Author: Plant-Based Persian
  • Total Time: 50 minutes
  • Yield: 6 1x
  • Diet: Vegan


A kid-friendly, Mexican-inspired, vegan chili 


Units Scale
  • 2 Tbsp. grapeseed oil
  • 1 white onion, diced small
  • 4 garlic cloves, minced
  • (2) 4 oz cans of chopped mild green chiles
  • 1 1/2 Tbsp. ground cumin
  • 1 Tbsp. dried oregano
  • 1/2 tsp. cayenne pepper (optional)
  • 3 14ounce cans Great Northern White Beans, drained and rinsed
  • 4 cups vegetable broth
  • 1 package of Gardein Chik’n Scallopini, defrosted and chopped into cubes
  • 3 cups of shredded vegan mozzarella (I use Violife)
  • Salt and pepper to taste
  • Crushed tortilla chips, sour cream, avocado, and green onions for topping


  1. Heat large pot on medium-high heat. Add the oil.
  2. Add the onions, and cook on medium heat until translucent, about 10 minutes. Stir occasionally.
  3. Add the garlic, stir, and cook another 2 minutes.
  4. Add the green chiles, cumin, oregano, and cayenne pepper (if using). Stir.
  5. Add the white beans and broth, stir, and bring to a simmer.
  6. Add the Chik’n Scallopini, stir, and allow the chili to simmer (covered) for about 15 minutes.
  7. Turn off the heat, and add in the vegan mozzarella. Stir until well blended.
  8. Add salt and pepper to taste.
  9. Serve, and top with vegan sour cream, avocado, toritlla chips, and green onions.
  • Prep Time: 15
  • Cook Time: 35
  • Category: Main Course
  • Cuisine: Chili

Keywords: Vegan, Chili