This Vegan White Bean Chili recipe is super easy with just 10 minutes of prep and 20 minutes of cooking time. We’ve got all kinds of chili recipes, including this awesome vegan version that keeps it simple and tasty, just like the cowboys would have wanted, but with a modern, plant-based twist.
Chili actually started out as a simple meal for cowboys’ way back in the Old West. They needed something hearty and easy to cook over a campfire while they were out on the trail.
Originally, it was just some meat, beans, and a few spices thrown together. As it got more popular, everyone started adding their own twist to it, making it a favorite at potlucks and family dinners everywhere.
VEGAN WHITE BEAN CHILI – WHY YOU’LL LOVE THIS RECIPE
- Made with inexpensive ingredients that are easy to source.
- Made with real, whole foods that you can feel good about eating.
- A great source of iron, potassium, and vitamins from the beans and veggies.
- A sure hit not just for vegans but for anyone looking to enjoy a hearty, flavorful meal.
- The fire-roasted green chilies and jalapeno provide a nice, smoky flavor that’s hard to resist.
INGREDIENTS
This recipe yields: 3-4 people | Preparation Time: 10 minutes | Cooking Time: 20 minutes
- 2 tbsp Olive oil, for cooking
- 1 medium Yellow Onion, finely diced
- 1/2 cup celery, finely diced
- 1 pc Jalapeno pepper, deseeded and finely chopped
- 1 tbsp Minced Garlic
- 4oz/113g Fired-roasted green chilies, diced
- 3 cans (15oz x3) White beans (rinsed and drained)
- 4 cup Vegetable broth
- 2 tsp Ground cumin
- 1 tsp Ground Coriander
- 1/2 tsp Dried Oregano
- 1/4 tsp Chill Powder (Optional)
- 1/2 tsp Salt
Serve with:
- 1 Avocado
- Fresh lime juice
- Chopped cilantro
- Sliced jalapeno peppers
- Vegan sour cream
HOW TO MAKE VEGAN WHITE BEAN CHILI
- Make the thickening sauce: Blend one cup of the vegetable broth and one cup of the white beans in a blender until smooth. Set aside.
- In a large heavy-bottomed pot over medium heat with olive oil. Sauce diced onion and chopped jalapeño for around 4-5 minutes with constant stirring. Then add the minced garlic, ground cumin, ground coriander, dried oregano, chill powder, and salt, sauté for 1-2 minute.
- Add cooked white beans and pureed white bean mixture and let it simmer without cover for 10 minutes.
- Taste first see if more salt and pepper needed. You can serve it with sliced avocado, chopped cilantro, fresh squeezed lime juice and vegan sour cream. Enjoy!
WHAT ARE THE DIFFERENT BEANS TO USE FOR THIS RECIPE
Feel free to mix and match different types of beans or just use whatever you have on hand. Each type of bean adds its own little twist to the chili, so you can’t really go wrong.
Cannellini Beans: These are classic for chili. They’re white, kinda big, and have a smooth texture that’s perfect for soaking up all the chili flavors.
Great Northern Beans: A bit smaller than cannellini but still white and creamy. They hold their shape well and are super versatile for all kinds of dishes, especially chili.
Navy Beans: These are smaller and denser. They cook up nice and soft, which makes your chili thick and hearty.
Pinto Beans: Not a white bean, but they’re still a great choice for chili. They have a lovely earthy flavor and get really creamy when cooked, which makes your chili extra comforting.
Black Beans: Want to mix it up? Black beans are great too. They won’t change the classic chili vibe and add a nice contrast with their color and texture.
Kidney Beans: They’re a bit firmer and have a sweetish flavor that pairs well with all the spices in your chili.
CREATIVE WAYS TO SERVE THIS CHILI
- Classic Bowl: Serve it hot in a bowl, just like traditional chili. It’s simple, and everyone loves a cozy bowl of chili on a chilly day.
- With Toppings: Set out a toppings bar when you serve your chili. Include things like sliced avocado, chopped cilantro, diced onions, vegan sour cream, and maybe even some shredded vegan cheese. Let everyone top their chili just the way they like.
- Over Rice: Spoon it over a bed of steamed white or brown rice. This makes it a super filling meal and the rice soaks up all the flavorful chili sauce.
- Stuffed Peppers: Scoop your chili into hollowed-out bell peppers and bake them for a while. This is a fun and very Instagram-worthy way to serve up dinner.
- Chili Nachos: Pour the chili over a bed of tortilla chips, add your favorite nacho toppings like jalapeños and vegan cheese, and bake it briefly for some epic chili nachos.
- With Cornbread: Serve your chili with a side of vegan cornbread. There’s nothing like scooping up chili with a piece of soft, sweet cornbread.
- Chili Fries: Pour it over crispy baked fries and top with a dollop of vegan sour cream and some fresh herbs.
TIPS, VARIATIONS, AND SUBSTITUTIONS
🍲 Sweet corn – Throw in some sweet corn for a little crunch and sweetness. It’s great for balancing out the heat.
🍲 Coconut cream – For a super creamy texture, add a dollop of coconut cream in the last few minutes of cooking. It makes the chili silky and rich.
🍲 Vegan bacon – Add some chopped vegan bacon for a smoky, salty touch that mimics the traditional chili vibe.
🍲 Black beans or pinto beans – Mix it up by using different kinds of beans like black beans or pinto beans along with the white beans. It’s all good and adds a nice variety.
🍲 Salsa or green onions – Freshen it up with more toppings like fresh salsa or chopped green onions right before you serve. It adds a fresh coolness that’s super nice.
HOW TO STORE
- Fridge Storage: Once it’s cooled, transfer the chili to airtight containers. Feel free to use glass or BPA-free plastic containers. This creamy vegan white bean chili can be stored in the refrigerator for up to 5 days. Make sure it’s covered well so it doesn’t pick up flavors from other foods in the fridge.
- Freezer Option: If you’ve made a large batch (maybe you doubled the recipe), you can freeze portions for later. This chili freezes well because it doesn’t have any dairy. Just use freezer-safe containers or bags. It can be frozen for up to 3 months. To use, thaw it overnight in the fridge or gently reheat from frozen in a saucepan over medium heat.
- Reheating: To reheat, simply pour the chili into a large pot or saucepan and warm it on the stove over medium heat until it’s hot all the way through. If it’s a bit thick, add a splash of vegetable broth or water to thin it out. If you’re using a microwave, cover the chili and heat it in short bursts, stirring in between to make sure it heats evenly.
- Freshen it up: When serving leftover chili, you might want to freshen it up with some new toppings like fresh cilantro, a wedge of lime, or a dollop of cashew sour cream. This can make it feel like a whole new meal.
MORE CHILI RECIPES
FREQUENTLY ASKED QUESTIONS
CAN I MAKE THIS CHILI IN A CROCKPOT OR INSTANT POT?
Absolutely! For a crockpot, just add all the ingredients and set it to low for 6-8 hours or high for 3-4 hours. In an Instant Pot, cook it on high pressure for about 10 minutes with a natural release. Both methods make this chili super easy to make and perfect for a busy day.
WHAT CAN I DO IF MY CHILI IS TOO THIN?
If your chili turns out thinner than you like, try simmering it uncovered for an extra 10-15 minutes to reduce the liquid. Alternatively, you can thicken it by adding a small amount of cornstarch slurry (cornstarch mixed with a bit of cold water) and let it simmer until it reaches your desired consistency.
IS THIS CHILI REALLY SPICY?
This recipe has a mild to moderate spice level, thanks to the diced green chiles and black pepper. If you’re sensitive to spice, start with less and adjust to taste. If you love the heat, feel free to ramp it up with extra jalapeños or a dash of your favorite hot sauce.
HOW CAN I ADD MORE PROTEIN TO THIS CHILI?
To increase the protein content, consider adding chopped plant-based sausage, extra beans, or even tofu. These add-ins not only boost the protein but also make the chili even heartier and more filling.
HOW CAN I MAKE THIS CHILI LESS BEAN-HEAVY?
If you’re not a huge fan of a lot of beans, you can reduce the amount and substitute with additional veggies like zucchini, squash, or mushrooms. These will bulk up the chili nicely without making it too bean-centric.
Best Vegan White Bean Chili
Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion diced
- ½ cup celery finely diced
- 1 pc Jalapeno pepper deseeded and finely chopped
- 1 tbsp minced garlic
- 4 oz Fired-roasted green chilies
- 45 oz canned white beans 3 cans (rinsed and drained)
- 4 cup vegetable broth
- 2 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp dried oregano
- ¼ tsp chili powder (Optional)
- ½ tsp salt
To serve with:
- 1 pc avocado
- fresh lime juice
- chopped cilantro
- jalapeno peppers sliced
- vegan sour cream
Instructions
- 1. Make the thickening sauce: Blend one cup of the vegetable broth and one cup of the white beans in a blender until smooth. Set aside.
- 2. In a large heavy-bottomed pot over medium heat with olive oil. Sauce diced onion and chopped jalapeño for around 4-5 minutes with constant stirring. Then add the minced garlic, ground cumin, ground coriander, dried oregano, chill powder, and salt, sauté for 1-2 minute.
- 3. Add cooked white beans and pureed white bean mixture and let it simmer without cover for 10 minutes.
- 4. Taste first see if more salt and pepper needed. You can serve it with sliced avocado, chopped cilantro, fresh squeezed lime juice and vegan sour cream. Enjoy!