Crockpot White Chicken Chili with Creamy Cheddar Cheese Recipe
Who said chili has to be fiery red and aggressive? This creamy white chili with “chicken” and cheddar vibes differently.
Throw everything in the crockpot, walk away, and let magic happen while you binge-watch or nap.
The velvety vegan cheddar melts into the spicy beans and faux chicken, creating cozy comfort in every spoonful.
It’s a dinner that screams “I got this” but actually whispers “minimal effort, maximum taste.”
If you want warmth without drama, this recipe’s your new best friend.
Crockpot White Chicken Chili with Creamy Cheddar Cheese Recipe
Vegan white “chicken” chili with creamy dairy-free cheddar cheese, simmered slowly for rich, comforting flavors.
Ingredients
- 1 lb vegan chicken strips or chunks
- 2 cans 15 oz each white beans, drained and rinsed
- 1 can 4 oz diced green chilies
- 1 medium onion diced
- 3 cloves garlic minced
- 3 cups vegetable broth
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- 1 cup vegan shredded cheddar cheese
- Salt and pepper to taste
- Fresh cilantro for garnish optional
Instructions
- Add vegan chicken, beans, green chilies, onion, garlic, and spices into the crockpot.
- Pour vegetable broth over ingredients, stir gently to combine.
- Cook on low for 6 hours or until flavors meld perfectly.
- Stir in vegan cheddar cheese 15 minutes before serving until creamy and melty.
- Season with salt and pepper as desired.
- Garnish with cilantro if feeling fancy.
- Serve with tortilla chips or crusty bread.
Notes
Nutritional Values (Per Serving)
- Calories: 280
- Total Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 18g
Vitamins and Minerals (Per Serving)
- Calcium: 20%
- Iron: 15%
- Vitamin A: 10%
- Vitamin C: 12%
- Vitamin B6: 14%
Additional Notes/Tips to Enhance Flavor
- Use fresh garlic for that knockout punch.
- Add a squeeze of lime for brightness before serving.
- Experiment with vegan sour cream on top for extra indulgence.
- Spice it up with jalapeños if you dare.
- Leftovers taste even better the next day—if they last that long.
