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Vegan white bean chili topped with avocado, jalapeno slices and lime in a white bowl with a spoon.
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5 from 14 votes

Vegan White Bean Chili

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.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Main Course, mains
Cuisine: American, Vegan
Diet: Gluten Free, Low Calorie, Low Lactose, Vegan, Vegetarian
Servings: 6 servings
Calories: 273kcal
Author: Anjali Shah



  • 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.


Calories: 273kcal | Carbohydrates: 47g | Protein: 11g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 598mg | Potassium: 946mg | Fiber: 9g | Sugar: 4g