Vegan White Bean Chili

This vegan white bean chili is a cozy, one pot recipe that is perfect for a meal prep dinner recipe. It’s so easy to make, packed with flavor and high in plant based protein.

I’ve gotten a lot of requests for a vegan version to my popular white chicken chili, so I am happy to report it’s finally here! This vegan white bean chili has just as much flavor, fun texture and is the perfect cozy recipe to make this Fall and Winter.

It’s made entirely in one pot with a base of white beans, green chilies, veggie broth and warming spices. There’s no tomato base or chili powder like in traditional chili recipes, so it has quite a different flavor profile. It makes a big batch, so it’s great to meal prep or serve for a crowd during a football game. If you love this recipe, try my Tuscan white bean soup next!

Quick tips before we start!

• I used three cans of  great northern beans here, but for a bit of a different texture profile, you can swap one or two cans for cans of chickpeas instead- they have a heartier texture!
• Feel free to adjust the amount of broth used. You can use less if you like a really thick chili, or thin it out if you want more of a soupy consistency. Always start on the lower end since you can always add more but you can’t take away once it’s added!

Key ingredients

White beans. The star ingredient. I used great northern beans, but you can also use chickpeas, navy beans or a mix of any kind of white bean for a different texture.

Green chilies. Don’t skimp on these! I used mild green chilies, but some are spicier so just be sure to check the can. They add so much flavor to this dish.

Broth. Be sure to use low sodium veggie broth here. If you use regular strength, just decrease the amount of added salt by about half.

Corn. I just used frozen corn but fresh or even canned will work well! If you happen to find fire roasted corn, that helps add more flavor but is totally optional.

Cashew cream. I love using my homemade cashew cream in savory recipes since it has a very mild flavor and just helps make the chili creamier. You can use a store bought vegan cream if you prefer, just make sure it is unsweetened!

Spices. White chili doesn’t actually have any chili powder! Instead, we’ll use a mix of cumin, oregano, a touch of paprika and salt and pepper to season.

How to make vegan white bean chili

Heat the olive oil in a large pot or dutch oven over medium high heat. Once hot, add in the diced onion and saute for 5 minutes. Add in the jalapeno and saute for 2 extra minutes, then mix in the garlic for 1 more minute.

Mix in the spices, salt and pepper and let the flavors bloom for about 1 minute, then add in the cans of diced green chilies, beans, broth, corn and cashew cream. Bring to a boil, then reduce heat to low and let simmer for about 10 minutes.

This step is optional, but recommended. Remove two cups worth of the chili and add to a blender. Pulse to combine or blend- a few chunks are ok. Transfer back to the pot, then stir in the cilantro and lime juice. Taste and adjust flavors as desired.

Garnish with extra cilantro, then serve with vegan sour cream, cornbread or tortilla chips. Enjoy and try my red lentil dahl next!

Serving suggestions

I love serving this vegan white bean chili during a football game and keeping it simple with some tortilla chips, sour cream, cilantro, avocado etc. on top! Here’s some other ideas for toppings, sides or accompaniments:

• Gluten Free Cornbread
• Shredded (vegan) mexican cheese
• Serve in a baked potato or sweet potato
• Black bean tacos
• Mexican rice
• Sliced jalapeno or hot sauce
• Vegan taco salad

How to store and freeze

This vegan white bean chili stores and freezes really well. To store in the fridge, allow the chili to cool, then transfer to a container and set in the fridge for about 3 days.

To freeze, let cool completely, then transfer to a freezer safe container and freeze for up to 2 months. I like to store in smaller containers so I can just defrost what I need at any time.

To reheat, I suggest warming on the stove, but the microwave will also work! Wait to add any garnishes until after you reheat.

Vegan dinner recipes to try next!

• Vegan Pasta Bake
• Lentil Tortilla Soup
• Vegan Lentil Meatballs

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