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This vegan white chicken chili casserole is a comforting, hearty dish perfect for cozy dinners any night of the week. It’s an easy way to enjoy all the spicy, savory flavors of chili with plant-based ingredients that feel satisfying and fresh.
I first made this when looking for a comforting midweek meal that didn’t take forever and loved how the flavors melded together and the ease of cleanup by cooking mostly in one skillet.
Ingredients
- Dry Butler soy curls or store-bought vegan chicken strips: provide a chewy, protein-packed base similar to shredded chicken Choose fresh vibrant vegan chicken strips if using store-bought or a good quality brand of soy curls for best texture
- Cooking oil: helps soften the vegetables and develop flavor opt for a neutral oil like canola or avocado oil if avoiding added flavors
- Yellow onion: adds sweetness and body to the base Look for firm onions without soft spots to ensure good texture
- Poblano pepper: contributes mild smoky heat Remove seeds for less spice
- Jalapeno peppers: add a sharper heat Keep some seeds for more kick or remove to control spice level
- Green bell pepper: adds fresh crispness Look for firm peppers with rich green color
- Ground cumin: offers warm earthiness Toast lightly if you want to deepen flavor
- Chili powder of the blend variety: brings layered chili spices Avoid pure chile powder to keep flavors balanced
- Garlic powder: rounds out the spices Go for fresh jars for potency
- Salt and pepper: essential to season taste
- Long grain white rice: cooks evenly and soaks up flavors well Choose high-quality rice with no broken grains for best results
- Water: used to cook rice Be mindful of measurements for perfect texture
- Salsa verde: provides tangy brightness and moisture Choose a vibrant salsa for the freshest taste
- Canned pinto or white beans: add creaminess and protein Rinse well to reduce sodium and improve texture
- Shredded vegan cheese: melts for gooey topping Daiya Mexican style is great but use what melts well in your kitchen
- Fresh cilantro: adds brightness and color Pick fresh bunches with bright green leaves
- Avocado lime and extra cilantro for garnish: makes each bite fresh and creamy
Instructions
- Rehydrate and Season The Soy Curls:
- If using dry soy curls soak in salty broth or seasoned water for 15 minutes to hydrate and infuse flavor Drain and squeeze out excess liquid so they do not make the dish watery
- Preheat Oven and Skillet:
- Set oven to 400 degrees and warm a large 12-inch cast iron skillet over medium heat This step ensures the vegetables cook evenly and the final baking melts the cheese nicely
- Cook Vegetables:
- Add oil onion poblano and jalapeno peppers to the hot pan Stir occasionally and cook for 8 to 10 minutes until the onion is translucent and the peppers begin to soften This slow cooking develops the flavor base and sweetness
- Add Soy Curls and Spices:
- Stir in the rehydrated soy curls or vegan chicken strips Cooking them 3 to 5 minutes lightly browns and firms them Add cumin chili powder garlic powder salt and pepper Stir constantly for a minute or two to toast the spices and bring out their aroma
- Toast Rice and Cook:
- Mix in the rice and cook for 1 to 2 minutes stirring often to lightly toast Add 2 cups water and bring mixture to boil Cover skillet lowering heat to simmer for 12 to 14 minutes until rice is tender but not mushy
- Add Remaining Ingredients and Bake:
- Stir in salsa verde rinsed beans ½ cup cheese and ½ cup cilantro Remove from heat top with remaining vegan cheese Cover skillet with foil or oven-safe lid Bake 10 minutes until cheese melts The covered bake traps moisture preventing drying out
- Serve:
- Plate the casserole garnished with sliced avocado extra cilantro and a squeeze of fresh lime This adds creaminess brightness and a fresh finish to the dish
We often share a big cast iron skillet at the table for a hands-on dinner that feels warm and welcoming.
Storage tips
Store leftover casserole covered in the fridge for up to four days in an airtight container Heat gently to avoid drying out Consider adding a splash of water or broth when reheating to maintain creaminess
Ingredient swaps
If you cannot find soy curls substitute with shredded king oyster mushrooms or tempeh for similar texture Use your favorite brand of vegan cheese or even nutritional yeast if you prefer a less melty but cheesy flavor Green chili salsa or tomatillo sauces can replace salsa verde to change the flavor profile up
Serving ideas
Serve with warm corn tortillas or tortilla chips for a fun Tex Mex style meal Add a side salad with lime vinaigrette to balance the richness Top with sliced jalapenos or hot sauce for extra heat for spice lovers
This casserole is perfect for a cozy night in and makes leftovers just as delicious the next day.
Frequently Asked Recipe Questions
- → Can I use store-bought vegan chicken strips instead of soy curls?
Yes, store-bought vegan chicken strips can be used directly without soaking. They brown quickly and integrate well with the spices.
- → How do I avoid using oil in this dish?
You can sauté the vegetables using a small amount of broth or water to prevent sticking while avoiding oil altogether.
- → What type of rice works best in this casserole?
Long grain white rice is preferred as it cooks evenly, absorbing the salsa verde and flavors while maintaining a tender texture.
- → How can I adjust the spice level?
Reduce or omit the jalapeno seeds for milder heat, or keep seeds for a spicier result. You can also adjust chili powder quantity to taste.
- → What’s the key to perfectly melted vegan cheese topping?
Covering the skillet with foil or a lid traps moisture, helping the vegan cheese melt evenly and become creamy without drying out.
- → Can I substitute the salsa verde?
Yes, mild red salsa or a homemade tomato-based sauce can work, but salsa verde provides a refreshing tang that complements the spices well.