Vegan White Bean Chili
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.
๐ Why youโll love this recipe
- Hearty & satisfying: Each spoonful is packed with plant-based protein and fiber that will keep you full and satisfied for hours!
- No-fuss meal: With a prep time of just 5 minutes and a total cook time of 25 minutes, this vegan white bean chili is perfect for busy evenings.
- One-pot: The entire dish comes together in one pot, making cleanup a breeze.
- Customizable: You can easily adjust the spice and toppings to suit your taste, making this vegan white bean chili a hit for everyone!
If you’re a fan of hearty, plant-based meals like vegan white bean chili, you should check out our vegan pumpkin chili, vegan chili, vegan stew, and chickpea soup.
๐ฒ 30-minute vegan white bean chili
This vegan white bean chili is a warm, creamy meal that brings a whole new meaning to comfort food! Compared to traditional chili, itโs lighter and doesnโt leave you feeling weighed down.
Similar to white chicken chili, this plant-based recipe combines the richness of white beans with the zesty punch of green chiles, the juicy sweetness of corn, and the earthy flavors of cumin and oregano. It couldnโt be easier to make, but itโs unbelievably satisfying to eat.
Plus, it makes amazing leftovers! Make a double or triple batch, portion it into meal-prep containers, and keep them in the freezer for high-protein lunches and dinners throughout the week.
๐ Ingredients & substitutions
- White beans: Use your favorite variety, like navy beans, great northern beans, cannellini beans, baby lima beans, butter beans, or pinto beans. Both canned or dried beans work well, though you will need to pre-cook dried beans.
- Vegetable broth: Adds savory depth to the chili. Feel free to use store-bought or homemade vegetable broth, bouillon cubes, or vegetable stock powder.
- Olive oil: To sautรฉ the onions, garlic, and chiles. You can also use avocado oil, grapeseed oil, or any other neutral vegetable oil you prefer.
- Onion & garlic: Both aromatics that add necessary depth. We prefer white or yellow onions, but you can also use red onions, shallots, or leeks as substitutes.
- Fresh green chiles: We love the addition of serranos, but jalapeรฑos also work for a milder heat. If youโre extra sensitive to spice, swap in poblanos or bell peppers.
- Seasonings: For a savory, earthy, slightly spicy taste, we use a combination of ground cumin, Mexican oregano, and cayenne pepper. Paprika can be used instead of cayenne for less heat.
- Canned chiles: Canned green chiles add a subtle kick and tang. We typically go for diced jalapeรฑos, but you can use any type based on your spice tolerance.
- Corn kernels: Add bursts of juicy sweetness and texture. Fresh, frozen, or canned corn works equally well. There is no need to thaw frozen corn.
- Salt & pepper: To enhance the flavors of the chili. For the best taste, use sea salt and freshly cracked black pepper.
For a complete ingredient list and step-by-step guide, scroll down to our recipe card.
๐ How to make vegan white bean chili
Step 1: Create the base
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.
Step 2: Sautรฉ the aromatics
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.
Step 3: Add spices & simmer
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 itโs 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!
If you have questions about this vegan white bean chili recipe, check out our FAQs or leave a comment down below!
๐ฅ Vegan white bean chili toppings
Take your vegan white bean chili to the next level with garnishes and sides like these:
- Diced avocado
- Chopped cilantro
- Fresh or pickled jalapeรฑos
- Diced tomatoes
- Totopos (tortilla chips)
- Lime wedges
- Vegan cornbread
- Shredded vegan cheese
- Dairy-free sour cream
- Salsa verde
๐ก๏ธ Storage & reheating
Keep your vegan white bean chili fresh and flavorful with these easy storage and reheating tips:
- Fridge: Once the chili cools, transfer it to an airtight container for up to 4 days.
- Freezer: Freeze leftover chili in a freezer-safe container for up to 2 months. We suggest storing it in single-serving containers for easy grab-and-go meals.
- Reheating: If itโs frozen, thaw the chili in the fridge overnight. Warm it on the stovetop over low-medium or in the microwave, adding a splash of broth if it’s too thick.
- Prep ahead: Cook the beans and chop the veggies a day or two in advance to make the cooking process even quicker.
โป๏ธ Variations
- Extra spicy: Amp up the heat with more fresh green chiles or a dash of hot sauce.
- Sweet: Mix in a few diced sweet potatoes or butternut squash.
- Protein-packed: Stir in some cooked quinoa, vegan chicken, or tofu cubes.
- Greens: Toss in kale, spinach, or Swiss chard in the last few minutes of cooking.
- Summer-inspired: Add fresh corn from the cob and zucchini.
- Cream: For an extra creamy broth, replace some broth with vegan cream or milk.
๐งโ๐ณ Top tips
- Soak the beans: If youโre using dried beans, soak them overnight before cooking them for the best texture.
- Simmer it slowly: Keep the chili at a gentle simmer to meld the flavors without burning the bottom.
- Fresh toppings: Add fresh herbs and avocado just before serving.
- Save some leftovers: Chili tastes better the next day, so make enough for leftover lunches and dinners all week!
๐ฌ FAQ
Absolutely! Blend the bean mixture, then combine all the ingredients in the slow cooker and cook it on low for 6-8 hours or high for 3-4 hours.
Blend more beans into the mixture or simmer it longer to reduce the liquid.
Yes, just make sure to soak and cook them beforehand.
Yes, as long as you confirm all your ingredients, like vegetable broth, are gluten-free.
๐ด More soups & stews
If you loved this vegan white bean chili, explore our collection of hearty soups and stews:
- Vegan Lentil Soup: A hearty, protein-packed soup that’s perfect for meal prep.
- Moroccan Chickpea Stew: Full of warming spices, buttery chickpeas, chewy figs, and salty Kalamata olives.
- Vegan Potato Soup: Comforting, chunky potato soup perfect for winter months.
- West African Peanut Stew: Featuring sweet potatoes, chickpeas, greens, and a peanut-infused broth.
30-Minute Vegan White Bean Chili
Equipment
- Chef's knife
- Cutting board
- Vegetable peeler
- Stockpot
Ingredients
- 4 14-ounce cans white beans (drained & rinsed)
- 4 cups vegetable broth (divided)
- 2 tablespoons olive oil (extra virgin)
- 1 medium white or yellow onion (diced)
- 5 cloves garlic (minced)
- 1-2 serranos or jalapeรฑos (seeded & diced)
- 2 teaspoons ground cumin
- 1 ยฝ teaspoons Mexican oregano
- 1 teaspoon cayenne pepper
- 2 4-ounce cans diced green chiles (drained)
- 2 14-ounce cans corn kernels (drained)
- Salt & pepper to taste
For serving
- Diced avocado
- Chopped cilantro
- Sliced jalapeรฑos
- Tortilla chips
- Lime wedges
Instructions
- Add half of the beans and 2 cups of vegetable broth to a blender or food processor. Mix on high until smooth and creamy, then set the blender aside.
- Heat the olive oil in a large Dutch oven or stockpot over medium. Sautรฉ the diced onions for 5-6 minutes until translucent and tender.
- Add the minced garlic and serranos (or jalapeรฑos), cooking for another 1-2 minutes. Mix in the cumin, Mexicano oregano, and cayenne pepper, stirring for an additional minute to open up the spices.
- Add the rest of the whole beans, vegetable broth, green chiles, corn kernels, and the blended bean mixture.
- Bring the chili to a gentle boil, then reduce the heat to low and simmer for 12-15 minutes until the soup has thickened. Taste and season it with salt and pepper to your liking.
- Serve this vegan white bean chili immediately with garnishes like cubed avocado, cilantro, sliced jalapeรฑos, tortilla chips, and lime wedges. Happy eating!
Video
Notes
- Soak the beans: If youโre using dried beans, soak them overnight before cooking them for the best texture.
- Simmer it slowly: Keep the chili at a gentle simmer to meld the flavors without burning the bottom.
- Fresh toppings: Add fresh herbs and avocado just before serving.
- Save some leftovers: Chili tastes better the next day, so make enough for leftover lunches and dinners all week!
- Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Justine Drosdovech is a food writer, photographer, and one of the founders of Broke Bank Vegan. She is a self-taught plant-based chef but uses her healthcare background to craft dishes that are both delicious and nourishing.