Rich, creamy and bursting with flavor! This vegan white bean chili is made with hearty beans, Tex-Mex spices, and lime. Beer is optional! It’s a delicious, easy and comforting meal that you’ll want to make again and again.
White bean chili is one of my favorite types of chili. But in a way it’s not really chili at all!
Most of us associate the flavor of chili powder with chili…but there’s no actual chili powder in white chili! We’re using a different blend of spices including cumin, oregano and ancho chile powder (which doesn’t count because it’s different from regular chili powder).
Also, there’s no tomato! So you’ll probably find the texture of my vegan white chili closer to that of white bean soup or pinto bean soup than tomato-based chili.
So if you’re here looking for a classic chili powder chili recipe that happens to be made with white beans, try using them in my vegan chili or vegetarian slow cooker chili. If you’re here because you know and love white chili or just want to try something new and delicious, read on and I’ll tell you how it’s made!
Jump to:
Ingredients You’ll Need
- Olive oil. You’re welcome to swap this out with another high-heat oil, such as vegetable oil, corn oil, or canola oil, if you’d like.
- Onion.
- Carrot.
- Celery.
- Garlic.
- Spices. You’ll need ground cumin, ancho chile powder, and dried oregano, all of which should be available in the spice aisle of your supermarket.
- Vegetable broth.
- Beer. I like a medium to light ale best for this recipe. Make sure to run your brand and variety of beer through Barnivore before you buy, to ensure that it’s vegan.
- Coconut milk. We’re using full-fat coconut milk to replace the heavy cream you’d normally find in non-vegan white bean chili. Feel free to use another unsweetened non-dairy milk if you’re not a fan of coconut or just prefer a lower-fat option.
- Cannellini beans. Cannellini beans are just one variety of white bean. You’re welcome to substitute another type of white bean if you’d like. Navy beans, great northern beans, and butter beans will all work!
- Canned green chile peppers. You can find these in the international aisle of most supermarkets.
- Lime juice. Be sure to use freshly squeezed lime juice for the best possible flavor.
- Frozen corn.
- Fresh cilantro. Leave this out if you’re not a fan of it.
- Toppings. I like to top my white bean chili with sliced avocado, tortilla strips, and fresh cilantro. Other great options include salsa verde, vegan sour cream or cashew cream, and shredded vegan cheese.
How It’s Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!
Heat the olive oil in a large pot, then add diced onion, carrots, and celery. Sweat the vegetables for about five minutes, just until they begin to soften.
Stir in minced garlic, along with your spices. Cook the mixture for about a minute, stirring constantly to prevent anything from burning.
Now, stir in the broth, beer (if you’re using it), coconut milk, beans, and green chiles. Raise the heat until the liquid boils, then lower the heat and let the mixture simmer until it thickens a bit and the vegetables are tender.
Stir in the corn (thaw it first!), lime juice, and chopped fresh cilantro. Take the pot off of heat and season the chili with some salt and pepper to taste.
Tip: Feel free to let the chili simmer for longer — up to an hour! As it continues to cook, the flavors will meld and the beans will become extra soft. The liquid will reduce as well, so add some water if it becomes too dry.
Your vegan white bean chili is finished and ready to enjoy!
Ladle it into bowls, pile on the toppings, and dig in!
Tip: To make tortilla strips like those shown in the photos, simply slice corn tortillas, spritz them lightly with oil and sprinkle them with salt. Bake them at 400°F for about 8 minutes, until they’re crispy. Crushed tortilla chips make a great shortcut option!
Variations
- For creamy vegan white bean chili, blend a portion of your chili when it’s done cooking. You can use an immersion blender, or carefully transfer some of it to a blender or food processor for blending.
- To add protein, make a vegan white bean “chicken” chili by adding pan-fried seitan or Butler soy curls.
Leftovers & Storage
Leftover vegan white bean chili will keep in an airtight container in the fridge for about four days, or in the freezer for up to three months.
More Vegan Chili Recipes
Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!
Vegan White Bean Chili
Rich, creamy and bursting with flavor! This vegan white bean chili is made with hearty beans, Tex-Mex spices, and lime. Beer is optional! It’s a delicious, easy and comforting meal that you’ll want to make again and again.
Ingredients
-
2
tablespoons
olive oil -
1
medium onion,
diced -
2
medium carrots,
diced -
2
medium celery stalks,
diced -
5
garlic cloves,
minced -
1 ½
tablespoons
ground cumin -
1 ½
teaspoons
ancho chile powder -
1
teaspoon
dried oregano -
1
cup
vegetable broth -
1
cup
beer,
ale or a similar variety (Note 1) -
1
cup
full-fat coconut milk -
4
(15.5 ounce/439 gram) cans
cannellini beans,
drained and rinsed (Note 2) -
1
(4 ounce/113 gram) can
diced green chilies -
1
cup
frozen corn,
thawed -
2
tablespoons
lime juice -
2
tablespoons
chopped fresh cilantro -
Salt and pepper,
to taste - Toppings of choice, such as sliced avocado, fresh cilantro and tortilla strips or chips
Instructions
-
Coat the bottom of large pot with the oil and place it over medium heat.
-
Once the oil is hot, add the onion, carrots, and celery. Sweat the vegetables for about 5 minuets, stirring often, until they start to soften.
-
Stir in the garlic, cumin, ancho chile powder, and oregano. Cook the mixture for about 1 minute, stirring constantly, until the garlic and spices become very fragrant.
-
Stir in the broth, beer, coconut milk, beans and green chilies. Raise the heat and bring the liquid to a boil, then lower the heat and let the mixture simmer for about 20 minutes, until thickened slightly and the vegetables are tender (Note 3). Add hot water to the pot if the chili becomes too thick at any point.
-
Stir in the corn, lime juice and cilantro, then remove the pot from heat.
-
Season the chili with salt and pepper to taste.
-
Ladle into bowls and serve.
Recipe Notes
- Substitute another cup of broth if you prefer to cook without beer.
- Feel free to substitute with another variety of white beans (or combination of varieties), such as navy beans, great Northern beans, or butter beans.
- You can simmer the chili for up to an hour if you’d like to mellow the flavors and further soften the beans. You’ll probably need to add water, as it will continue to reduce as it cooks.
Nutrition Facts
Vegan White Bean Chili
Amount Per Serving
Calories 400
Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 8g40%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Sodium 881mg37%
Potassium 380mg11%
Carbohydrates 60g20%
Fiber 16g64%
Sugar 3g3%
Protein 19g38%
Calcium 279mg28%
Iron 9mg50%
* Percent Daily Values are based on a 2000 calorie diet.