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Vegan White Chicken Chili Casserole
5 from 18 votes

Vegan White Chicken Chili Casserole

The Vegan White Chicken Chili Casserole uses rehydrated soy curls or store-bought vegan chicken pieces combined with sautéed onions and a mix of poblano, jalapeños, and green bell peppers. Spices including cumin, chili powder, and garlic powder season the filling, which incorporates rice, salsa verde, and beans before baking into a cheese-topped casserole.

Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Servings: 5 servings
Calories: 425 kcal
Course: Main Course
Cuisine: Mexican

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

    Cup of Yum
  1. 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.
  2. Preheat the oven to 400 degrees, and preheat a large, 12-inch cast iron skillet over medium heat (see Notes).
  3. Add the oil, onion, poblano, and jalapenos to the pan. Stirring occasionally, cook for 8 to 10 minutes or until the onion is translucent.
  4. 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.
  5. 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.
  6. 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!
  7. 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

Calories 425kcal (21%) Carbohydrates 61g (20%) Protein 15g (30%) Fat 13g (20%) Cholesterol 0mg (0%) Fiber 9g (36%)

Nutrition Facts

Serving: 5 servings

Amount Per Serving

Calories 425

% 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.