Vegan White Chicken Chili Casserole
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
5 servings
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Calories
425 kcal
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Course
Main Course
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Cuisine
Mexican
Vegan White Chicken Chili Casserole
Description
This casserole begins by soaking soy curls in seasoned broth or water to rehydrate and infuse them with flavor. The base is made by sautéing onions and a blend of peppers—poblano, jalapeño, and green bell pepper—in oil, then adding the rehydrated soy curls or vegan chicken. Ground cumin, chili powder, and garlic powder round out the seasoning.
Uncooked long-grain white rice is stirred into the pan and lightly toasted, followed by water and salsa verde for cooking the rice and melding flavors. Pinto or white beans and most of the vegan cheese are folded in before the mixture is placed in an oven-safe skillet.
The casserole is baked at 400°F until the rice is tender and the cheese melts, then garnished with fresh cilantro, avocado, and lime to serve. It offers a flavorful, textured dish that mimics traditional white chicken chili without animal products.
If an oven-safe skillet is not available, the stovetop steps can be done in any large sauté pan and then transferred to a baking dish for the oven. Leftovers keep refrigerated for up to five days or can be frozen for longer storage.
Ingredients
- 3 ounces soy curls or 3 servings store-bought vegan chicken strips (thawed
- 1 tablespoon neutral cooking oil see FAQs above if you avoid oil, generic cooking oil
- 1 large yellow onion chopped
- 1 large poblano pepper seeded and chopped
- 2 large jalapeno pepper or keep some of the seeds for a spicier dish, seeded and chopped
- 1 large green bell pepper seeded and chopped
- 2 teaspoons cumin ground
- 1 ½ teaspoons chili powder the blend, not pure chile pepper
- 1 teaspoon garlic powder
- salt
- black pepper
- 1 cup long grain white rice uncooked
- 2 cups water
- 2 cups salsa verde
- 1 (15 oz) can pinto beans or white beans, rinsed and drained
- 1 ½ cups vegan cheese I used Daiya Mexican style shreds, shredded, divided
- ½ cup cilantro chopped fresh, plus more for serving
- avocado for serving
- cilantro
- lime
Instructions
- Skip this step if using store-bought chick-un strips. To rehydrate and season the soy curls, place in a large bowl. Cover with 2 cups of salty broth OR water seasoned with any vegan chicken-flavor seasoning you like. *I used water and 2 tablespoons of my DIY "chicken" broth mix. Let the soy curls soak for 15 minutes, then drain, and squeeze the soy curls to remove excess water. Set aside.
- Preheat the oven to 400 degrees, and preheat a large, 12-inch cast iron skillet over medium heat (see Notes).
- Add the oil, onion, poblano, and jalapenos to the pan. Stirring occasionally, cook for 8 to 10 minutes or until the onion is translucent.
- Add the rehydrated soy curls (or vegan chicken) to the pan, and cook for 3 to 5 minutes or until lightly browned. Add the cumin, chili powder, garlic powder, and a generous pinch of both salt and pepper. Stir frequently, and cook for 1 to 2 minutes.
- Stir in the rice and cook 1 to 2 minutes, just until lightly toasted. Add 2 cups of water. Bring to a boil. Cover the skillet, reduce heat to the lowest setting, and cook 12 to 14 minutes or until the rice is soft. Add the salsa verde, beans, ½ cup shredded cheese, and ½ cup chopped cilantro to the skillet. Stir well. Remove from heat, and top with the remaining 1 cup shredded cheese.
- Cover the skillet with foil (or use an oven-safe lid). Bake for 10 minutes or until the cheese is melted. Tip: using a lid or foil traps moisture inside and is the key to perfectly melted vegan cheese!
- Serve with avocado, cilantro, and a squeeze of fresh lime.
Notes
- If a cast iron skillet is unavailable, cook the filling in a large sauté pan and transfer it to a baking dish to bake the casserole.
- Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for longer preservation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 425 kcal
% Daily Value*
| Calories | 425kcal | 21% |
| Carbohydrates | 61g | 20% |
| Protein | 15g | 30% |
| Fat | 13g | 20% |
| Cholesterol | 0mg | 0% |
| Fiber | 9g | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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