Vegan White Bean ChiliThis post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.
This hearty vegan white bean chili is jam-packed with plant-based protein, creamy potatoes, warm spices, and a little bit of heat! It’s easy to make, easy to freeze, and kid-friendly. Naturally dairy-free, vegan, and gluten-free.
Vegan white chili is satisfying and comforting in chilly weather, but I could care less if it’s hot out, this meatless white chili is too good to pass up! I’m a sucker for homemade soup, and creamy vegan soups are hands-down my favorite kind. They are light enough for summer, but filling and satisfying too.
Not to mention, vegetarian white chili tastes even better the next day, when all the flavors had a chance to sit. The warm spices, creamy beans, spicy jalapenos, and sweet corn complement each other nicely.
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The best part? There’s no reason to feel guilty after devouring a huge bowl (or two!) of this chili. Thanks to the veggies and cannellini beans, this creamy chili is rich in fiber, folate, and plant-based protein.
Top this vegetarian white bean chili with vegan sour cream, fresh cilantro, crushed tortilla chips, and sliced avocado! I promise, this is one of the best chili recipes ever – it will quickly become a favorite in your household!
👩🍳 Why This Recipe Works
- Easy meal prep recipe!
- Nutritious plant-based meal
- Thick and creamy texture
- Can be customized in lots of ways!
- Dairy-free, vegan, & gluten-free
- Super easy vegan white bean chili recipe
- Hearty chili without meat
- Kid friendly and perfect for the whole family!
This plant based white bean chili requires simple ingredients found at most grocery stores – all of these are also pantry staples. Here’s what you need. (The recipe card below has the full ingredient list and quantities).
- Olive Oil: Heart-healthy olive oil adds flavor and cooks the aromatics. Swap it out with any neutral-flavored oil like avocado oil, vegetable oil, or safflower oil. For an oil-free option, use a little bit of water to saute the onion & jalapeno in a nonstick pan on low heat.
- Onion: I used a sweet onion but any type of onion works great. If you want to skip a step, buy pre-diced onion in the refrigerated section near the produce.
- Jalapeno: For a slight kick! Be sure to wear gloves when you dice the jalapeno and wash your hands afterwards. If you don’t like heat, omit the jalapeno altogether, replace it with a green pepper or red bell pepper, or remove the ribs and seeds.
- Garlic & Spices: Garlic sweetens and mellows as it cooks, imparting a nutty flavor. I use a garlic press to keep it simple. You’ll need cumin, oregano, paprika, and thyme. Don’t forget to season with salt and pepper as well.
- Potatoes: I prefer all-purpose gold potatoes. They have a creamy middle, but hold their shape well during a long simmer.
- Vegetable Broth: This created the liquid base for the soup. It adds more flavor than just using water. Since broth can be notoriously salty, look for a broth that is low-sodium.
- Cannellini Beans: Any white beans work great! Try navy beans, great northern beans, baby lima beans, or a variety of beans. Hearty beans add plenty of filling protein!
- Frozen Corn Kernels: Corn adds a natural sweetness to the soup. Use frozen or fresh corn kernels since they are firm-tender, but not mushy.
My creamy vegetarian white chili is easy to customize!
- Add Greens: Make this white bean vegetable chili with lacinato kale or fresh spinach to add more greens into your diet! The veggies will melt down beautifully into the soup as it cooks.
- Add Toppings: Top with shredded vegan cheese, a sprinkle of nutritional yeast, a dollop of vegan sour cream, avocado slices, green chiles, green onion, cashew cream, salsa verde, pickled or fresh jalapeno peppers, sweet corn, fresh lime juice, lime wedges, or crushed tortilla chips!
- Vegan White Chili Instant Pot: Cook the garlic, jalapeno, and onion in the oil on the sauté function. Add the remaining ingredients into the pressure cooker and cook on high pressure for 10 minutes.
- Slow Cooker White Bean Chili: Combine all the ingredients in a crockpot. Cook on low for 3 to 4 hours, until the potatoes are tender.
🔪 How To Make Vegan White Bean Chili
Sauté Aromatics: In a large pot, heat the olive oil over medium heat and sauté the onion, garlic, and onion until translucent.
Add Spices & Potatoes: Add the cumin, oregano, thyme, paprika, and diced potatoes. Sauté for a couple more minutes.
Add Vegetable Broth: Add the vegetable broth and bring the mixture to a boil. Reduce the heat, and simmer for 10 minutes, or until the potatoes have softened.
Simmer Chili: Add the remaining ingredients and cook for another 15 minutes.
Blend: Use an immersion blender to blend in 2 to 3 bursts to thicken the soup. There’s no need to use a high-speed blender since we want a chunky soup.
Serve: Season to taste with salt and pepper, give it a good stir, then serve this white bean vegan chili with your favorite toppings!
There are a ton of health benefits in this hearty vegan soup! It is high in plant-based protein, folate, and fiber from the white beans. Potatoes are an excellent source of vitamins, minerals, and disease-fighting antioxidants. It’s also free from dairy, gluten, and animal products.
Chili is typically a tomato-based soup with red beans or pinto beans and ground beef. It’s thick and spiced with red chilies or chili powder. White chili is a broth-based soup made with white beans and green chiles. Sometimes it contains shredded chicken or veggies as well.
Allow the soup to cool to room temperature, then store leftovers in an airtight container in the refrigerator for up to 4 days. This creamy white chili freezes well too! Transfer the soup to a freezer-safe container and freeze for up to 3 months. Thaw the soup in the refrigerator overnight, then reheat in a saucepan on the stovetop over medium heat.
Serve homemade white bean chili with crusty bread, vegan grilled cheese, a fresh green salad, roasted vegetables, or a grilled veggie sandwich!
💭 Expert Tips
- If you’re sensitive to heat, omit the jalapeno or replace it with a regular bell pepper. For more heat, add cayenne pepper or crushed red pepper.
- Dice the potatoes into small cubes to ensure quick and even cooking.
- For a super creamy vegan bean chili, stir in some canned coconut milk right before serving.
- Don’t blend the soup too long. It’s just to thicken the soup, but not to make it smooth.
🍲 More Vegan Soup Recipes!
- Vegan Black Bean Soup
- Vegan Tomato Soup
- Vegan Black Bean Chili
- Vegan Butternut Squash Soup
- Curried Cauliflower Soup
- Instant Pot Dal
- Ginger Carrot Coconut Soup Recipe
LOVE THIS RECIPE? Please leave a 5-star rating 🌟 in the recipe card below and/or a review in the comments section further down the page!
📋 Recipe Card
🎥 Watch How to Make It
Vegan White Bean Chili
- 2 tbsp olive oil
- 1 onion diced
- ½ jalapeno finely diced
- 2 garlic cloves minced
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp dried oregano
- 1 tsp dried thyme
- 2 potatoes peeled & diced (recommend using small to medium sized yukon gold or red potatoes)
- 2½ cups vegetable broth
- 30 oz canned cannellini beans (2 15oz cans)
- 1 cup frozen corn kernels
- ½ tsp pepper
- ½ tsp salt
- In a large pot heat the olive oil and sauté the onion, garlic, and diced jalapeno until translucent.
- Add the cumin, paprika, oregano, thyme and diced potatoes. Continue to sauté for another 2 minutes.
- Add the vegetable broth and bring to a boil, reduce heat and cook for 10 minutes or until the potatoes have softened.
- Add the remaining ingredients and cook for another 15 minutes.
- Using an immersion blender, blend 2-3 times in bursts to thicken the sauce.
- Season to taste and serve with optional toppings.
- Fresh or frozen corn works well in this recipe.
- Adjust the amount of jalapeno to suit your taste.
- Dice the potatoes into small cubes to ensure faster and even cooking.
- Store leftovers in an airtight container in the fridge for up to 4 days.