With the flavors and texture of white chili, this one-skillet vegan casserole is flavor-packed thanks to three types of peppers, onion, spices, and plenty of salsa verde. You’ll love the combination of melted vegan cheese, pinto beans, and rice that’s cooked right in the pan, soaking up all of the delicious flavors!

Adjust the spiciness with the amount of jalapeno seeds you remove. Serve with your favorite toppings like avocado, cilantro, green onion, and fresh lime. Gluten-free.

Adapted from Half Baked Harvest.

Servings: 5 servings

Prep Time: 10 mins

Cook Time: 35 mins

Total Time: 45 mins


  • cast iron skillet – with a lid
  • aluminum foil

INGREDIENTS US CustomaryMetric

  • 3 ounces dry Butler soy curls OR 3 servings store-bought vegan chicken strips (thawed)
  • 1 tablespoon cooking oil – see FAQs above if you avoid oil.
  • 1 large yellow onion, chopped
  • 1 large poblano pepper, seeded and chopped
  • 2 large jalapeno peppers, seeded and chopped – or keep some of the seeds for a spicier dish.
  • 1 large green bell pepper, seeded and chopped
  • 2 teaspoons ground cumin
  • 1 ½ teaspoons chili powder
  • 1 teaspoon garlic powder
  • salt and pepper
  • 1 cup uncooked long grain white rice
  • 2 cups water
  • 2 cups salsa verde
  • 1 (15 oz) can pinto or white beans, rinsed and drained
  • 1 ½ cups shredded vegan cheese, divided – I used Daiya Mexican style shreds.
  • ½ cup chopped fresh cilantro, plus more for serving
  • avocado, cilantro, and lime for serving

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  • 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.


Don’t have an oven-safe skillet? Use any lidded, large saute pan for the stovetop steps. Then transfer the mixture to a baking dish, top with cheese, cover with foil, and bake.


Refrigerate leftovers in an airtight container for up to 5 days. Can also be frozen.

Estimated Nutrition (per serving)

Calories: 425kcalCarbohydrates: 61gProtein: 15gFat: 13gCholesterol: 0mgFiber: 9g