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bowl of vegan white bean chili topped with greek yogurt, sliced jalapenos, cilantro, and avocado
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VEGAN WHITE BEAN CHILI

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!
Course Appetizer, Dinner, Lunch, Main Course, main meal, Side Dish, Soup
Cuisine Vegan
Keyword chili, chili recipe, chili with white beans, Comfort food, Vegan, vegan chili, vegan food, vegan recipe, vegan white bean chili, white bean chili, white beans
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 Servings
Calories 283kcal

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.
    diced onion in a pot
  • Stir in garlic and jalapeño (if using), and cook for 1 minute until fragrant.
    onions and garlic sautéeing in a pot
  • Add the carrots, zucchini, and red bell pepper. Sauté for about 5-7 minutes, stirring occasionally, until the veggies start to soften.
    diced vegetables in a pot
  • Sprinkle in the cumin, smoked paprika, chili powder, oregano, and cayenne pepper (if using). Stir well to coat the veggies in the spices.
    diced carrots, zucchinis, red bell pepper, garlic, and onion in a pot with 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.
    white beans, corn, carrots, zucchini, broth, and green chilies in a pot
  • 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.
    creamy broth with veggies and spices in a pot
  • Ladle the chili into bowls and top with desired toppings.
    bowl of vegan white bean chili with carrots, zucchini, onions, avocado, greek yogurt, jalapenos, cilantro

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

Serving: 1Serving | Calories: 283kcal | Carbohydrates: 43g | Protein: 12g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1420mg | Potassium: 604mg | Fiber: 11g | Sugar: 10g | Vitamin A: 7236IU | Vitamin C: 59mg | Calcium: 142mg | Iron: 6mg