How long does white chili [vegan, gluten-free] take to cook?

This soup typically takes 30-45 minutes from start to finish, including prep and cooking time.

Can I freeze white chili [vegan, gluten-free]?

Yes! Most soups freeze well. Store in airtight containers for up to 3 months.

What makes white chili [vegan, gluten-free] an advanced recipe?

The technique involves multiple steps and precise timing. Take your time and follow each step carefully for best results.

How long does white chili [vegan, gluten-free] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is white chili [vegan, gluten-free] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

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White Chili
[Vegan, Gluten-Free]

AD By: Annessia Maillet & Beth DeCarlo.

Author Bio

Annessia Maillet is one-half of the vegan recipe and lifestyle blog, Cruelty Free Family. She... Read More

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Discover more recipes with these ingredients

White Chili [Vegan, Gluten-Free]

Dairy Free

White chili … without the dairy! In this version, chopped chickpeas replace chicken and dairy is replaced with a luscious cauliflower cashew cream. The results are downright delicious. It's highly recommended that you serve this chili with fresh, crispy oven fries!

Ingredients You Need for White Chili [Vegan, Gluten-Free]

1/2 cup raw cashews
1/2 head cauliflower, chopped into large chunks
4 cups vegetable broth
1 tablespoon olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 4-ounce can mild green chilis
1/2 jalapeño pepper, diced finely
1 teaspoon ground cumin
1 tablespoon finely ground cornmeal (optional)
1/2 teaspoon salt
1 15-ounce can chickpeas, drained, rinsed, and chopped into small bits
1 15-ounce can cannellini or navy beans, drained and rinsed
Cilantro, for garnish

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How to Prepare White Chili [Vegan, Gluten-Free]

Bring the vegetable broth to a boil in a medium pot. Add the cauliflower and cashews and boil for 10-15 minutes. Let cool completely and transfer to a blender, and blend the broth mixture until it is completely a smooth cream.
In a large, heavy-bottomed pot, heat the olive oil over medium heat. Sauté the onions for 5-7 minutes until soft. Add the garlic, jalapeño, and chilis and sauté for an another minute.
Add the cornmeal, cumin, salt, chopped chickpeas, and white beans. Stir thoroughly.
Add the cauliflower cashew cream to the pot and bring to a simmer.
Turn the heat to low, and let cook for at least 30 minutes to let the flavors meld. Or transfer to a slow cooker, and keep on low heat until ready to serve.
Serve warm, sprinkled with fresh cilantro.