Vegan White Chicken Chili

Total time1 hr

Prep time15 min

Cook time45 min

This cozy, spiced stew leans on smoky poblanos, diced green chiles, and a warm blend of cumin, turmeric, and oregano for deep, layered flavor in every spoonful. A hearty dose of white beans does double duty here — some mashed right into the pot to build a creamy, thickened base, and the rest left whole for satisfying bite. A finishing squeeze of fresh lime juice brightens the whole pot, while cilantro, sliced avocado, and extra lime wedges at the table let everyone dress their bowl just right. It simmers low and slow until the flavors meld into something rich and comforting, the kind of dish that tastes like it's been on the stove all day. This one's a great pick for a plant-based dinner rotation, especially on a chilly night when you want something warm, filling, and packed with flavor.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

2 tbsp extra virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
1 medium yellow onion, finely diced
4 cloves garlic, minced
2 poblano peppers, seeded and diced
1 can (4 oz) diced green chiles
1 tsp ground cumin
1 tsp ground turmeric
½ tsp dried oregano
¼ tsp cayenne pepper
½ tsp salt, plus more to taste
¼ tsp black pepper, plus more to taste
1 ½ lb boneless, skinless chicken breasts
Chef's tip
Choose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes.
4 cups chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
2 cans (15 oz each) white beans, drained and rinsed
2 tbsp fresh lime juice

For serving

¼ cup fresh cilantro, roughly chopped (optional)
1 avocado, sliced (optional)
1 lime, cut into wedges (optional)

Instructions

1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering.
2
Add the onion and poblano peppers and cook, stirring occasionally, until softened and the onion is translucent, about 6–8 minutes.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!