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White Bean Chili with Mock Chicken

Prep time
30 mins
Special Diets

Loosely adapted from


This chili is a great simple dish for a crisp fall evening. Serve with a big salad and some cornbread or crackers.


1 Tolive oil (plus more if needed)
1 jalepeño (stemmed, diced)
1 poblano chile (stemmed, diced)
1 red bell pepper (small, cored, seeded, diced)
1 red onion (small, diced)
2 clvgarlic (minced)
1 1⁄2 tcumin
1⁄2 tsalt
1⁄2 tchili powder
12 ozmock chicken tenders (found in the frozen aisle)
2 cvegetarian chicken broth
12 ozcannellini beans (1 can, drained and rinsed)
1 lime (juiced)
1⁄2 cmonterey jack cheese (shredded)
1⁄4 ccilantro (coarsely chopped)
1 scallion (thinly sliced, white and light green parts only)


Heat the olive oil in a large pot over medium heat. Add the jalapeno, poblano, bell pepper, and onion to the pot, and sprinkle with salt and pepper. Cook, stirring occasionally, until soft, about 5 minutes.

Add the garlic, cumin, 1/2 tsp of salt, chili powder, and the mock chicken tenders, and another drizzle of oil if the pot seems dry. Stir well to coat with spices. Cook another 1-2 minutes until fragrant, stirring occasionally, then add the broth. Simmer for 8 minutes.

Place the cannellini beans in a mixing bowl and mash coarsely with a potato masher, leaving about half of the beans whole. Transfer the beans to the pot, then stir in the lime juice and simmer for another 4-6 minutes. Taste and adjust the seasoning if needed.

Serve accompanied by the shredded cheese, cilantro, and scallions.