Craving a hearty, comforting meal? This Vegan White Bean Chili is packed with flavour, loaded with wholesome veggies, and is the perfect plant-based dish for any occasion!
Holy crap! I can’t believe that January has already pretty much come to an end. With only a single day left, I guess I can already say that this year is flying by. That’s why I’m putting making recipes like this vegan white bean chili at the top of every to-do list from now until spring. You feel me?
It’s cozy, comforting, and perfect for that end of January weather. Which, here in BC, actually ain’t too bad at all. It’s funny because since moving here almost 5 years ago (holy crap, again!), I always say that it’s the months of January and February that really make you feel and see the difference between BC and Ontario. I almost forgot what a snow day feels like!

But hey, I don’t need no snow day when it comes to eating good, hearty, healthy, and wholesome food. Am I right? I can eat this vegan white bean chili on repeat ALL. YEAR. ROUND. (and ohhhhh, I just might!)
It’s seriously LOADED with beans and so many different veggies, has a creamy rich broth thanks to a good ol’ can of coconut milk, and is perfect served up with a chunk of crusty bread for dipping. It makes a great appetizer, a lovely side dish, or a hearty main when you want something extra cozy and downright delicious.
Helllllo, vegan white bean chili. You’re just PERFECT for soup season!
INGREDIENTS YOU’LL NEED TO MAKE VEGAN WHITE BEAN CHILI

This vegan white bean chili is the perfect mix of comfort and nutrition! It’s packed with hearty vegetables, protein-rich beans, and creamy coconut milk, making it the ideal meal for any occasion—whether you’re looking for a cozy dinner or a meal-prep option that’ll keep you coming back for more. It’s easy to make, full of flavour, and totally plant-based. Let’s break down the ingredients in a little bit more detail:
- Olive Oil: Adds healthy fats to the dish and helps sauté the vegetables, giving them a rich, savory base. It also enhances the flavour profile without overpowering the other ingredients. As always, good quality and extra virgin work best in this recipe. However, you can use a different kind of oil (such as avocado) instead, if you prefer.
- Yellow Onions: Bring a natural sweetness and depth to the chili when sautéed. They form the foundation of the dish’s flavour and add a savory base that’s hard to beat in any soup or stew.
- Garlic: Gives this chili its aromatic, savory kick. It’s a must-have for any flavourful dish and adds a layer of warmth and complexity. When sautéed, garlic becomes soft and mellow, adding depth without being too sharp. Therefore, fresh minced garlic works best in this recipe.
- Jalapeño (optional): Adds a little heat to the chili, but it’s optional. If you’re not into spicy food, you can skip it, or deseed it to reduce the heat level. Jalapeños also contribute a fresh, slightly tangy flavour. You can add them directly into the white bean chili, serve them on top, or both.
- Carrots: Bring natural sweetness and a lovely crunch to the dish, especially when chopped finely. They complement the beans and provide a pop of color and nutrition, adding beta-carotene and fiber to the mix.
- Zucchini: A mild vegetable that adds bulk and texture without overpowering the other flavours. It soaks up the chili’s spices, making every bite well-rounded and satisfying.
- Red Bell Pepper: Adds a sweet, slightly tangy flavour and a beautiful colour to this vegan white bean chili recipe. They’re packed with vitamin C and other antioxidants, which is an added bonus to this already healthy dish. You can use a different colour bell pepper instead, if you prefer.
- Cumin: A warm, earthy spice that gives chili its signature smoky flavour. It’s essential in many chili recipes and brings a layer of richness to balance out the other ingredients. Don’t skip it!
- Smoked Paprika: This smoky, slightly sweet spice enhances the flavour of the chili without adding heat. It helps deepen the chili’s overall taste, making it more complex and satisfying. Because of its distinct flavour profile and the depth it adds to this white bean chili recipe, I don’t recommend using regular paprika in its place.
- Chili Powder: A blend of spices that usually includes cumin, garlic, and other seasonings. It gives the chili a bit of a kick and helps build a robust flavour profile that makes this dish feel hearty and comforting.
- Dried Oregano: Adds a slightly bitter, herbal flavour that pairs well with the other spices. It’s a staple herb in many chili recipes, adding complexity and enhancing the other flavours.
- Cayenne Pepper (optional): Adds heat and a bit of extra zing to the chili. It’s optional, but if you want your chili to pack a spicy punch, it’s the perfect addition.
- Vegetable Broth: Provides the liquid base for the chili, helping all the flavours meld together. Vegetable broth adds richness without being too heavy, and it’s a great way to keep the dish plant-based while still being full of savory goodness.
- White Beans (Cannellini or Great Northern): The stars of this chili, offering a creamy texture and plant-based protein. They soak up all the delicious flavours of the chili and make the dish filling and satisfying. Cannellini and Great Northern beans are mild and have a soft, creamy texture when cooked which is perfect for this vegan chili recipe.
- Corn: Adds a slight sweetness and texture to the chili. It’s a great contrast to the creaminess of the beans and adds a pop of colour and nutrition (fiber, vitamin C, and more!). You can use fresh, frozen, or canned corn for this recipe.
- Diced Green Chiles: These canned chiles give the chili a subtle heat and tangy flavour, helping round out the dish. They’re mild but still pack a little punch, and they add that essential chili flavour.
- Coconut Milk: Gives the chili its rich, creamy texture. It adds a slightly sweet, tropical flavour and balances out the heat from the spices. It’s the key to making this chili velvety without any dairy.
- Lime Juice: Adds a bright, zesty note to the chili, cutting through the richness of the coconut milk. It also enhances the flavours of the chili, giving it a fresh finish.
- Salt and Black Pepper: Essential for balancing out all the flavours. A pinch of salt brings everything together, while freshly cracked black pepper adds a bit of spice and depth.
- Fresh Cilantro (optional): Adds a fresh, herbaceous flavour that brightens up the chili. It’s optional, but if you like cilantro, it’s a perfect topping to garnish the dish with.
- Sliced Avocado (optional): Provides a creamy, rich texture and a cool contrast to the warm chili. It’s an optional topping but adds a luxurious finish that makes each bite even more satisfying.
- Green Onions (optional): Optional but used as a garnish. They bring a fresh, mild onion flavour and a pop of colour, adding a nice crunch to the creamy chili.
- Vegan Greek Yogurt or Sour Cream (optional): Both make amazing toppings for this chili! Vegan Greek yogurt offers a thicker, creamier texture with a nice tang, while vegan sour cream brings a milder, smooth creaminess that balances the heat. Either way, you’ll get that perfect cool contrast to the spiciness of the chili.

HOW TO MAKE VEGAN WHITE BEAN CHILI (KEY TIPS)

You can find full instructions for how to make this creamy white bean chili in the recipe card down below, but here are a few quick tips to keep in mind:
- Sauté the veggies well. Take your time to sauté the onions, garlic, and other veggies until they’re soft and slightly caramelized. This deepens their flavour and adds richness to the chili.
- Use good quality vegetable broth. Since the broth is a major part of the base, choose a high-quality, flavourful vegetable broth (or you can always make your own!). This will really elevate the taste of your chili.
- Don’t skip the coconut milk! The coconut milk adds creaminess and a subtle sweetness that balances the spices. Make sure to use full-fat coconut milk for the richest texture. And no, it doesn’t make it taste like coconut.
- Simmer, don’t boil! Let the chili simmer gently, not boil, to allow all the flavours to meld together. This helps the beans and veggies absorb the spices and creates a deeper, more flavourful dish.
- Adjust the seasoning. Taste as you go! You might need a pinch more salt, a squeeze of lime juice, or a little extra chili powder to get the balance just right. Don’t be afraid to tweak the seasonings.
- Don’t add the beans too soon. If you’re using canned beans, make sure not to add them too soon to avoid overcooking. You want them to stay tender and not break apart too much in the chili.
- Let it sit. If you can, let the chili sit for 10-15 minutes after cooking to allow the flavours to fully develop. It tastes even better the next day, so it’s a great meal prep option!
- Garnish generously. Don’t forget the toppings! A dollop of vegan Greek yogurt or sour cream, a sprinkle of green onions, chunks of avocado, fresh chopped cilantro, and a squeeze of lime really take this chili to the next level.


FREQUENTLY ASKED QUESTIONS
Chili without meat is typically called vegetarian chili or vegan chili, depending on whether it includes any animal-based ingredients like dairy. Some people also refer to it as bean chili since beans often replace the meat for protein and texture. If it’s made with white beans and a creamy broth instead of a tomato base such as in this recipe, it’s often called white bean chili or white chili. No matter what you call it, meatless chili can be just as hearty, flavourful, and satisfying as the traditional version—packed with spices, veggies, and all the cozy, comforting goodness you expect from a bowl of chili!
The main difference between white chili and regular (red) chili comes down to the base ingredients and flavour profile. Traditional chili (like classic beef chili or bean chili) is tomato-based, made with red chili powder, ground beef or turkey, and typically includes kidney or black beans. It has a deep, smoky, and slightly sweet heat.
White chili, on the other hand, skips the tomatoes and red chili powder, using a lighter base of broth, green chilies, and white beans. It’s often creamier, thanks to ingredients like coconut milk, cream, or blended beans, and has a milder but zestier flavour with hints of cumin, lime, and fresh herbs. While both are cozy and comforting, white chili has a lighter, brighter taste that makes it a great alternative to its hearty, red counterpart!
White beans used in chili are typically called cannellini beans, great northern beans, or navy beans. Cannellini beans are large, mild, and slightly nutty, making them a popular choice for white chili. Great northern beans are a bit smaller and firmer, with a subtle flavour that absorbs seasonings well. Navy beans are the smallest of the three and break down more easily, creating a creamier texture. Any of these white beans work well in chili, depending on whether you prefer a chunkier or smoother consistency.
Not feeling the white beans? No problem! There are plenty of great substitutes that will still give your chili a hearty texture and delicious flavour. Chickpeas (garbanzo beans) are a fantastic swap—they hold their shape well and add a slightly nutty taste. If you’re looking for something extra creamy, butter beans (lima beans) are a great option with their soft, velvety texture. For a more traditional chili feel, pinto beans work great. Want to ditch beans altogether? Try cauliflower florets, diced zucchini, or even lentils for a unique twist that keeps things plant-based and packed with goodness!
Vegan white bean chili lasts about 4 to 5 days in the fridge when stored in an airtight container. Since it’s dairy-free, it tends to keep a little longer than traditional chili with meat or cream. The flavours actually get better over time as they meld together, making it a great make-ahead meal. If you need to store it longer, you can freeze it for up to 3 months—just let it cool completely before transferring it to freezer-safe containers. When reheating, add a splash of broth or water if it’s thickened too much.

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VEGAN WHITE BEAN CHILI
Ingredients
- 1 tbsp Extra Virgin Olive Oil
- 1 large Yellow Onion diced
- 3 Garlic Cloves minced
- 1 medium Jalapeño seeded and diced, plus more for garnish (optional, for heat)
- 2 medium Carrots diced
- 1 large Zucchini diced
- 1 Red Bell Pepper diced
- 2 tsp Ground Cumin
- 1 tsp Smoked Paprika
- 1 tsp Chili Powder
- ½ tsp Dried Oregano
- ¼ tsp Cayenne Pepper (optional, for heat)
- 4 cups Vegetable Broth
- 3 cups Cooked or Canned White Beans (e.g., cannellini or great northern) drained and rinsed
- 1 cup Fresh, Frozen, or Canned Corn Kernels
- 1 (14 oz.) can Diced Green Chiles
- ½ cup Coconut Milk (for creaminess) or Unsweetened Almond Milk
- Juice of 1 Lime
- Salt and Pepper to taste
OPTIONAL TOPPINGS
- Vegan Greek Yogurt or Sour Cream
- Green Onions chopped
- Avocado sliced
- Fresh Cilantro chopped
- Tortilla Chips
- Lime Wedges
Instructions
- In a large pot, heat olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
- Stir in garlic and jalapeño (if using), and cook for 1 minute until fragrant.
- Add the carrots, zucchini, and red bell pepper. Sauté for about 5-7 minutes, stirring occasionally, until the veggies start to soften.
- Sprinkle in the cumin, smoked paprika, chili powder, oregano, and cayenne pepper (if using). Stir well to coat the veggies in the spices.
- Pour in the vegetable broth and stir in the white beans, corn, and diced green chiles. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 20-25 minutes, stirring occasionally.
- Stir in the coconut milk and lime juice. Simmer for another 5 minutes to meld the flavours. Adjust seasoning with salt and black pepper to taste.
- Ladle the chili into bowls and top with desired toppings.
Video
Notes
- For added protein, toss in some diced tofu or tempeh.
- Love smoky flavours? Add a dash of liquid smoke or extra smoked paprika.
- Store leftovers in an airtight container for up to 4 days, or freeze for a future meal.
Nutrition
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