White Chili Recipe Vegan: Easy, Hearty, and Delicious

Looking for a comforting, hearty meal that’s both flavorful and entirely plant-based? This vegan white chili recipe is just what you need!

Packed with protein-rich beans, tender vegetables, and a blend of warming spices, it offers all the cozy satisfaction of traditional chili without any animal products. Whether you’re vegan, vegetarian, or simply exploring more plant-based meals, this dish is a delicious way to warm up on chilly days or impress friends at your next dinner gathering.

This recipe is easy to customize and perfect for meal prep, making it a versatile addition to your weekly rotation. Plus, it’s gluten-free and uses simple pantry staples, so you can whip it up anytime without a special grocery run.

Dive into this creamy, zesty white chili that’s bursting with flavor and nutrition—your taste buds and body will thank you!

Why You’ll Love This Recipe

This vegan white chili is a game-changer for anyone who loves hearty soups and stews. Unlike the typical tomato-based red chili, this version uses white beans and green chilies for a lighter, yet deeply satisfying flavor profile.

The creamy texture comes from blending a portion of the beans, giving it a luscious mouthfeel without any dairy.

It’s packed with fiber, protein, and essential nutrients thanks to the combination of beans, vegetables, and spices. Plus, it’s incredibly easy to make, with minimal prep time and mostly one-pot cooking.

Whether you’re a seasoned vegan or just curious about plant-based cooking, this chili is sure to become a staple in your kitchen.

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 green bell pepper, diced
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 1 can (4 oz) diced green chilies
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional for heat)
• Salt and freshly ground black pepper, to taste
• 1 cup frozen corn
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)
• Optional toppings: sliced avocado, vegan sour cream, chopped green onions

Equipment

• Large pot or Dutch oven
• Cutting board and knife
• Wooden spoon or heat-resistant spatula
• Measuring spoons and cups
• Blender or immersion blender (for blending part of the chili)
• Ladle for serving

Instructions

1. Heat olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes until softened and translucent.
2. Add the minced garlic and diced green bell pepper. Sauté for another 3-4 minutes until the peppers start to soften.
3. Stir in the cumin, oregano, smoked paprika, and cayenne pepper. Cook for 1 minute to toast the spices and release their aromas.
4. Add the cannellini beans, diced green chilies, and vegetable broth to the pot. Stir well to combine all ingredients.
5. Bring the chili to a simmer. Reduce the heat to low, cover, and let it cook gently for 20 minutes to allow flavors to meld.
6. Remove about 2 cups of the chili and carefully transfer it to a blender or use an immersion blender directly in the pot. Blend until smooth, then stir it back into the pot to thicken the chili naturally.
7. Add the frozen corn and cook for an additional 5 minutes until heated through.
8. Season with salt and pepper to taste. Squeeze in the lime juice and stir well.
9. Serve hot, garnished with fresh cilantro and your choice of optional toppings like avocado slices or vegan sour cream.

Tips & Variations

For a smoky twist, try adding a chipotle pepper in adobo sauce or a dash of liquid smoke!

Feel free to swap cannellini beans for great northern or navy beans if you prefer. To make this chili even heartier, add diced potatoes or chopped zucchini along with the bell peppers.

If you want more protein, toss in some cooked vegan sausage or tempeh crumbles.

For a creamier texture, stir in a splash of coconut milk or a dollop of cashew cream right before serving. And if you like your chili spicy, add more cayenne or some fresh jalapeños.

This recipe also freezes beautifully. Portion leftovers into airtight containers for easy meals on busy days.

Nutrition Facts

Serving Suggestions

This vegan white chili pairs beautifully with warm cornbread or a slice of crusty bread. For a lighter option, serve it over a bed of steamed rice or quinoa to soak up the flavors.

Top with fresh avocado slices, chopped green onions, and a squeeze of lime for added brightness.

Consider serving it alongside a fresh salad, such as a zesty cucumber or tomato salad, to balance the richness of the chili. For fans of Mexican flavors, add some tortilla chips on the side for a satisfying crunch.

If you’re interested in more vegan comfort food, check out Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas or try a creamy twist with Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes.

Conclusion

This vegan white chili recipe is a delicious, nutritious, and easy-to-make meal that will satisfy your cravings for comfort food without compromising your plant-based lifestyle. Its rich, creamy texture and vibrant flavors make it a perfect weeknight dinner or a crowd-pleaser for gatherings.

With simple ingredients and straightforward steps, even novice cooks can confidently create this hearty dish.

Beyond being tasty, it’s packed with protein, fiber, and vitamins, making it a wholesome choice for health-conscious eaters. Plus, its versatility allows you to customize it to your preferences and dietary needs.

If you enjoy this recipe, don’t forget to explore other flavorful vegan dishes like Peruvian Vegetable Recipes for Flavorful Healthy Meals and the ever-popular Vegan Bread Machine Recipe for Soft, Delicious Loaves.

Give this white chili a try, and it might just become your new go-to comfort meal!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “White Chili Recipe Vegan”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A hearty and comforting vegan white chili packed with beans and vegetables. Perfect for a nutritious and flavorful meal.”, “prepTime”: “PT15M”, “cookTime”: “PT40M”, “totalTime”: “PT55M”, “recipeYield”: “6 servings”, “recipeIngredient”: [“2 tablespoons olive oil”, “1 large onion, diced”, “3 cloves garlic, minced”, “1 jalape\u00f1o, seeded and chopped”, “2 cans (15 oz each) white beans, drained and rinsed”, “1 can (15 oz) corn kernels, drained”, “1 can (4 oz) diced green chilies”, “4 cups vegetable broth”, “1 teaspoon ground cumin”, “1 teaspoon dried oregano”, “1/2 teaspoon smoked paprika”, “Salt and pepper to taste”, “1/4 cup chopped fresh cilantro (optional)”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat olive oil in a large pot over medium heat.”}, {“@type”: “HowToStep”, “text”: “Add onion, garlic, and jalape\u00f1o; saut\u00e9 until soft, about 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Stir in cumin, oregano, smoked paprika, salt, and pepper.”}, {“@type”: “HowToStep”, “text”: “Add white beans, corn, green chilies, and vegetable broth.”}, {“@type”: “HowToStep”, “text”: “Bring to a boil, then reduce heat and simmer for 30 minutes.”}, {“@type”: “HowToStep”, “text”: “Use a potato masher to mash some beans for a thicker texture.”}, {“@type”: “HowToStep”, “text”: “Adjust seasoning as needed.”}, {“@type”: “HowToStep”, “text”: “Serve hot, garnished with fresh cilantro if desired.”}], “nutrition”: {“calories”: “250 kcal”, “proteinContent”: “12 g”, “fatContent”: “5 g”, “carbohydrateContent”: “40 g”}}