Vegan White Bean Chili

5 from 14 votes

This vegan white bean chili is one of those truly versatile meals. It is hearty, creamy, and packed with plant-based proteins, tender potatoes, sweet corn, and homely spices. I also love that it is easy to make, ready in just 35 minutes, freezer-friendly, and free of dairy and gluten. One of those meals perfect for cold nights, but light enough to enjoy any time of the year.

Prep Time5

Cook Time30

Total Time35

Course: Main Course, mains

Cuisine: American, Vegan

Diet: Gluten Free, Low Calorie, Low Lactose, Vegan, Vegetarian

Servings: servings

Calories: 273kcal

Author: Anjali Shah

Equipment

Ingredients

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

Instructions

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.

Video

https://youtu.be/J_rmkNYot_0

Notes

My #1 Secret Tip for this vegan white bean chili recipe is to only blend a small portion. With just a few quick pulses, I am able to create a creamy base while still preserving the texture.
Adjust the heat: Remove the seeds from the jalapenos for less heat, but add crushed red pepper for more.
Use white pepper: If you do not want the creamy appearance flecked with black pepper flakes, use a pinch of ground white pepper instead.
Let it rest: This recipe is so much better the next day. If you can, I recommend allowing it to sit for a few hours or overnight. The intensity of the flavors will amaze you.

Nutrition