This Daring Plant Chicken White Chili is a hearty, comforting vegan twist on a Southwestern classic. Made with tender shredded Daring Plant Chicken, creamy white beans, green chiles, and sweet corn in a zesty, flavorful broth, it’s finished with dairy-free sour cream for richness. Topped with avocado, cilantro, crunchy tortilla chips, and vegan cheese, this plant-based chili is bold, satisfying, and perfect for cozy weeknights or game day gatherings. Ready in under 45 minutes, it’s a wholesome one-pot meal the whole
family will love.
6-8Serves
35 minsCook
15 minsPrep
In a large pot over medium heat, heat oil. Add onion and jalapeño and cook, stirring, until softened, about 8 minutes. Add garlic, oregano, and cumin and cook, stirring, until fragrant, about 1 minute. Add Daring Plant Chicken Pieces, vegetable broth, and green chiles; season with salt and pepper. Bring to a boil, then reduce heat and simmer, uncovered, until flavors meld, about 8-10 minutes. Remove the Plant Chicken Pieces with a slotted spoon, shred with forks and set aside.
Add white beans to the pot and bring to a simmer. Cook, smashing about one- quarter of the beans with a wooden spoon, until slightly thickened, about 10 minutes. Add corn and shredded Plant Chicken and cook, stirring, until heated through, about 1 minute more. Remove from heat and stir in vegan sour cream.
Ladle chili into bowls. Top with avocado, cilantro, crushed tortilla chips, and vegan cheese.
