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.