30-Minute 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.
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 jalapeños (seeded & diced)
- 2 teaspoons ground cumin
- 1 ½ 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 jalapeños
- 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. Sauté the diced onions for 5-6 minutes until translucent and tender.
- Add the minced garlic and serranos (or jalapeños), 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 jalapeños, tortilla chips, and lime wedges. Happy eating!
Video
Notes
- Soak the beans: If you’re 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
Serving: 1serving | Calories: 182.9kcal | Carbohydrates: 30.1g | Protein: 8.2g | Fat: 4.7g | Saturated Fat: 0.7g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 2.9g | Sodium: 707.9mg | Potassium: 515.2mg | Fiber: 6.3g | Sugar: 4.6g | Vitamin A: 455.8IU | Vitamin C: 12.6mg | Calcium: 87.6mg | Iron: 3.4mg
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