This vegan white bean chili was born one chilly evening when I was staring at my pantry, hoping for inspiration. With a few cans of beans, some spices, and a bit of hope, I threw it all together—and it instantly became a favorite. It’s warm, hearty, and so simple to make, perfect for when you need comfort food without all the fuss. It’s been a go-to ever since, proving that you don’t need meat or dairy to create a bowl of pure, soul-warming goodness. It’s my little reminder that deliciousness doesn’t have to be complicated.
This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above!
💭 Why I Keep Coming Back to This White Bean Chili
This vegan chili is my answer to those nights when you just want something easy, cozy, and satisfying. It’s made with simple pantry staples but tastes like you put in way more effort. I love how it’s creamy, a little spicy, and totally customizable—plus, it’s one of those meals that tastes even better the next day (hello, leftovers!)
- Easy recipe for cozy nights. Perfect for when you want something comforting without much effort. This chili brings all the cozy vibes to your table!
- Ready in 30 minutes. Quick to make with minimal prep, most of the cooking time is hands-off, giving you more time to unwind while the chili simmers to perfection.
- Hearty and nutritious. This vegan recipe is packed with protein and fiber for a satisfying meal that will keep you full for hours!
Want more easy but hearty soups? Try my classic tomato soup, Tuscan cannellini bean soup, slow cooker tortilla soup, slow cooker black bean soup, Mulligatawny soup or pinto bean soup.
📋 Ingredients and notes
To make this easy, creamy vegan white bean chili, you’ll need cannellini beans, potatoes, frozen or canned corn, olive oil, vegetable broth, onion, garlic, jalapeños, diced green chiles, ground cumin, ground coriander, paprika, salt, black pepper, fresh cilantro, and lime juice.
Variations and Substitutions
- Cannellini beans. You can substitute this with any white beans, like great northern beans or navy beans. Use low-sodium beans for better flavor control.
- Russet potatoes. Use Yukon Gold potatoes for a creamier texture or sweet potatoes for a sweeter twist. You can also add more veggies to the chili, like diced carrots or parsnips.
- Jalapeño peppers. You can use serrano peppers for more heat or poblano peppers for less heat.
- Spices. I used ground cumin, ground coriander, and smoked paprika. You can swap cumin with garam masala or a pinch of curry powder.
- Toppings. Sour cream, tortilla chips, or sweet corn are great choices! If you don’t have vegan sour cream, you can use cashew cream or almond cream.
- To make it more filling, you can add tofu, tempeh, or any protein of choice.
📖 How to make vegan white bean chili
Step 1:
In a large pot over medium heat, add the olive oil. Once hot, add the chopped onion and sauté for 5-6 minutes, until softened. Stir in the minced garlic and jalapeños, cooking for another 1-2 minutes until fragrant.
Step 2:
Sprinkle in the cumin, coriander, smoked paprika (if using), salt, and black pepper. Cook the spices for about 1 minute to toast and release their flavors.
Step 3:
Add the diced potatoes and vegetable broth to the pot. Stir and bring the mixture to a simmer. Let the potatoes cook for about 10-15 minutes, until they are tender.
Step 4:
Add the cannellini beans, corn, and diced green chiles to the pot. Simmer for another 5-10 minutes to heat everything through and allow the flavors to meld.
Step 5:
Taste the chili and adjust the salt and pepper if needed. If it needs a touch of brightness, add a little more lime juice. Serve the chili warm, garnished with fresh cilantro and a squeeze of lime juice if desired.
Shruthi’s Top Tip
If the chili is too thick, add a splash of vegetable broth or water to adjust the consistency.
- Use low-sodium canned beans and broth to control salt levels and customize seasoning.
- For more depth, sauté the spices with the onions for an extra minute before adding the liquid.
- If using canned beans, rinse them thoroughly to remove excess starch and sodium.
- Add a splash of coconut milk or cashew cream at the end for an ultra-creamy texture.
- Roast the jalapeños or poblano peppers beforehand for a smoky flavor.
- Stir in a teaspoon of nutritional yeast for a cheesy undertone without dairy.
- To thicken the chili naturally, mash some of the beans with the back of a spoon.
- Don’t skip the lime juice at the end—it brightens the dish and balances the flavors.
- Garnish generously with toppings like avocado, tortilla chips, and cilantro to add texture and color.
👩🏽🍳 Troubleshooting FAQs
Absolutely! Sauté the onions, garlic, and spices on the sauté setting, then add the rest of the ingredients. Pressure cook on high for 7 minutes and let it naturally release for 10 minutes.
Mash some of the beans or stir in a tablespoon of cornstarch mixed with water. Simmer until it thickens to your liking.
Yes! Stir in crumbled tofu, tempeh, or even cooked quinoa for an extra protein boost.
Add a pinch of cayenne pepper or a few dashes of hot sauce. You can also leave the seeds in the jalapeños for extra spice.
🍴 How to serve vegan white bean chili
There are so many ways you can serve this vegan chili! I love serving it with cornbread or any crusty bread on the side, top it with tortilla strips, or serve it over rice. I also love having a light kale salad or coleslaw on the side to balance the richness of the chili.
🍴Storage and reheating suggestions
To store leftovers, store it in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
To serve from frozen, thaw it in the fridge overnight. Reheat it in a saucepan with a lid, stirring constantly, or pop it in the microwave for a minute or two.
🍴 Other hearty soup recipes
Cottage Cheese Flatbread
Leek and Mushroom Pasta
Eggplant Stir Fry
Vegan Fajitas
If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
White Bean Chili
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 jalapeños, seeded and minced (you can reduce this for less heat)
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander, for a mild flavor boost
- ¼ teaspoon smoked paprika, optional, for a smoky flavor
- ¼ teaspoon salt, adjust to taste
- ¼ teaspoon black pepper
- 30 oz cannellini beans, drained and rinsed
- 2 medium russet potatoes, peeled and diced
- 4 oz diced green chiles, canned
- 1 cup frozen corn, drained
- 15 oz vegetable broth, or more, if you prefer a thinner consistency
- ½ cup chopped cilantro, for garnish (optional)
- ¼ cup lime juice, for garnish (optional)
Instructions
- In a large pot over medium heat, add the olive oil. Once hot, add the chopped onion and sauté for 5-6 minutes, until softened.
- Stir in the minced garlic and jalapeños, cooking for another 1-2 minutes until fragrant.
- Sprinkle in the cumin, coriander, smoked paprika (if using), salt, and black pepper. Cook the spices for about 1 minute to toast and release their flavors.
- Add the diced potatoes and vegetable broth to the pot. Stir and bring the mixture to a simmer. Let the potatoes cook for about 10-15 minutes, until they are tender.
- Add the cannellini beans, corn, and diced green chiles to the pot. Simmer for another 5-10 minutes to heat everything through and allow the flavors to meld.
- Taste the chili and adjust the salt and pepper if needed. If it needs a touch of brightness, add a little more lime juice.
- Serve the chili warm, garnished with fresh cilantro and a squeeze of lime juice if desired.
Notes
- Use low-sodium beans and broth for better flavor control.
- Don’t skip the lime juice—it ties everything together.
- Mash some beans for a naturally thickened, creamy texture.
- Sauté the spices with onions for enhanced depth.
- Garnish with fresh toppings for added flavor and texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can this be done in a crockpot?
Yes! You can make this in a crockpot. Sauté the onions, garlic, and spices in a pan first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, then stir in the lime juice and garnish with cilantro before serving.
Excellent! I emulsified part of the soup and then used unsweetened almond milk to thicken it. I served it over GF penne pasta and topped it with lime and avocado. My husband loved it as well! Thank you!
That’s fantastic!