Vegan White Bean Chili

5 from 4 votes

This easy vegan white bean chili is slightly spicy, super creamy, and bursting with fresh flavors. The white beans lend a hearty yet creamy texture while the peppers, spices, and corn give this chili a chunky bite.

Prep Time5

Cook Time25

Total Time27

Course: Main Course, Soup

Cuisine: Mexican

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 217kcal

Author: Alison Corey

Equipment

Ingredients

1 tablespoon olive oil
1 onion diced
3 cloves garlic minced
1 red pepper diced
1 jalapeño pepper finely diced
1 tablespoon chili powder
1 teaspoon ground cumin
½ teaspoon dried oregano
¼ teaspoon cayenne pepper optional
½ teaspoon salt
2 cans white beans 15 ounces each (drained and rinsed)
1 can green chilies 4 ounces
1 cup frozen corn
¼ cup full fat coconut milk

Optional Toppings

diced avocado
lime wedges
fresh chopped cilantro
tortilla chips

Instructions

Heat the olive oil or water in a large pot over medium heat.
Add the onion and cook for 3-4 minutes or until softened.
Add the garlic, red bell pepper, and jalapeño pepper and cook for an additional 2-3 minutes.
Add the chili powder, cumin, oregano, cayenne pepper, salt, and black pepper to the pot and stir to combine.
Add the white beans, vegetable broth, and green chiles to the pot. Stir to combine.
Bring the mixture to a simmer and cook for 15 minutes or until the vegetables are tender and the flavors have melded together. Stir in the frozen corn and plant-based milk and simmer for another 2 minutes.
Serve the chili hot topped with avocado, cilantro, fresh lime juice, and tortilla chips.

Video

Notes

Expert Tips for Making Vegan White Bean Chili

- Add freshness to your chili with a generous amount of fresh herbs like cilantro or parsley. Chop them finely and stir them in just before serving.

- A splash of lime or lemon juice at the end can brighten up the flavors and add a touch of acidity that complements the richness of the beans.

- If you prefer a thicker chili, mix a small amount of masa harina (corn flour) with water and stir it into the chili. This adds a subtle corn flavor and thickens the consistency.

- Regularly taste the chili as it cooks and adjust the seasonings accordingly. Everyone's preference for spice levels and flavors is different, so make it to your liking.

- Like many stews and chilis, the flavors often intensify when allowed to sit. Consider making the chili a day ahead and reheating it for an even more flavorful dish.
- Store in the refrigerator for up to 4 days. It will keep in the freezer for 2-3 months. Reheat in a medium saucepan and warm over medium until heated through.

Nutrition