A creamy, tomatillo-tinged white chili brimming with smoky cumin and poblano warmth, featuring tender soy curls in a velvety salsa verde and vegan cream base. Comforting yet bright, it invites generous toppings for a customizable bowl.
Soak and drain the soy curls according to package directions, then squeeze out as much excess liquid as possible.
Heat 2 tablespoons olive oil in a large non-stick pot over medium-high heat. Add soy curls, season with 1 teaspoon cumin, 1/2 teaspoon smoked paprika, and a pinch of salt and pepper, and sauté until golden brown, about 10 minutes, lowering heat as needed.
Remove the soy curls from the pot and set aside.
Add 2 tablespoons olive oil to the same pot over medium-high heat. Add diced onion, chopped garlic, diced poblano peppers, 2 teaspoons cumin, 1 teaspoon smoked paprika, 1 teaspoon chili powder, and a pinch of salt and pepper; sauté until onion is translucent, 3–5 minutes.
Pour in vegetable broth, vegan cream or milk, white beans, and salsa verde; stir to combine.
Bring to a simmer, reduce heat to medium-low, and simmer for 5–10 minutes.
Stir in vegan cheddar-style cheese shreds until melted and incorporated; taste and adjust salt and pepper as needed.
Return the soy curls to the pot and warm through for 2–3 minutes.
Serve hot with desired toppings such as cilantro, tortilla chips, vegan sour cream, and extra salsa verde.