This vegan white bean chili is ready in 30 minutes and comes together in 1 pot! It features buttery white beans, spicy green chiles, juicy corn kernels, and a creamy yet light broth. Try it for a quick, easy, and budget-friendly weeknight meal.
Combine half of the beans with half of the vegetable broth in a standalone blender. This creates a smooth, creamy broth that will thicken the chili without the need for milk or cream.
Cook the diced onions, garlic, and chiles with olive oil in a large pot until they're fragrant and translucent. Be patient here as this lays the flavor foundation for the chili.
Stir in the ground cumin, Mexican oregano, and cayenne, then add the remaining beans, broth, canned green chiles, corn, and blended bean mixture. Bring everything to a boil, then lower the heat and let the chili simmer until it’s thickened. Taste and season it with salt and pepper to your liking, then serve it immediately with a squeeze of lime juice and your favorite toppings. Happy eating!