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Cozy up on chilly fall/winter evenings with flavorful, satisfying vegan white bean chili – an easy one-pot meal full of creamy, hearty goodness and plant-based protein!
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Why You’ll Love This Recipe
Chilly fall and winter evenings call for big bowls of cozy, hearty soups, stews, and plenty of chili! If you’re craving a unique twist from traditional tomato-based vegan bean chili (or even fall-favorite vegan pumpkin chili), try this creamy vegan white bean chili (also gluten-free!). It’s made with pantry staples like white beans, cumin, oregano, and green chiles, cooked in a flavorful broth that’s satisfying down to the last spoonful.
Whether you enjoy it brothy or mash some beans for a super thick, creamy texture, it’s cozy, warming, and packed with fiber, protein, and nutrients—hearty enough that you won’t miss the meat! Plus, this recipe for white chili beans comes together using cheap pantry staples in one pot in 3 hours from dried beans (30 minutes with canned!) – perfect with your favorite fixings!
Best of all, it tastes even better on day two and freezes well, too! You might also enjoy cozy quinoa and sweet potato chili, Tuscan white bean soup, chipotle chili recipe, or easy vegan roasted red pepper chili!
Ingredient Notes
Refer to the recipe card for the full list of ingredients, quantities, and substitutes.
Recipe Add-Ins
- Smoked paprika: For subtle smoky flavor. Add to taste.
- Ground coriander: Add to taste.
- Creamy tomatillo avocado salsa verde: For a little kick and extra depth.
- Spinach/kale: Bulk up the white bean chili recipe with 2-3 cups.
- Extra creamy: Stir in canned coconut milk/dairy-free cream at the end.
- Other vegetables: Make it even heartier with diced potato, sweet potato, butternut squash or pumpkin, zucchini, broccoli, bell pepper, and/or carrots.
- Protein: Add crumbled sauteed tofu or tempeh for more texture to this vegan/ vegetarian white bean chili.
How to Make Vegan White Bean Chili
Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions.
Step 1: First, rinse the dry beans thoroughly and leave them to soak in a large bowl, covered by 3 inches of water, overnight.
Step 2: Drain the beans, rinse thoroughly, and set aside in a colander. Meanwhile, dice the onion and celery and mince the garlic cloves. Heat the oil in a large, heavy-based saucepan over medium-high heat. Once hot, sauté the chopped ingredients until lightly charred (4-6 minutes).
If you see any beans above the water at any point, add more water.
Step 3: Add the spices (cumin, chili powder, oregano, black pepper, and salt) and mix well, sauteing for 15-30 seconds. Add the beans and enough water to cover them, plus 2-3 cups more, and stir in the bouillon cubes. Bring it to a boil, then immediately lower it to a simmer and cook for 2-3 hours
Step 4: Turn off the heat and stir in the corn, green chiles, cilantro, and lime juice. Mix well, taste, and adjust any element. Serve in bowls optionally garnished with cilantro, lime wedges, and avocado, or your favorite toppings – enjoy!
FAQs?
I prefer to use cannellini beans (white kidney beans), which are fairly large and creamy, and/or Great Northern beans (slightly smaller and firmer). However, Navy Beans or butter beans would work – optionally, with some chickpeas for depth.
Yes! Using canned beans is a great option when you have limited time. Just rinse them well and simmer the chili for just 15-20 minutes.
White bean chili uses white beans and has a pale sauce, as it contains no tomatoes (canned or paste!), unlike regular chili. Instead, it has a savory broth-based sauce.
Just like regular chili, this white bean veggie chili is great when served over vegan nachos, baked potatoes, plant-based hotdogs, in burritos, pasta dishes, etc.
Pro Recipe Tips
- Sauté the aromatics/spices: This brings out their flavor for more depth.
- Season to taste: Taste it before serving and adjust.
- Don’t skip the lime: Just a touch of acidity brightens and balances the flavors in this creamy vegan white bean chili.
- For thicker, creamier chili: Mash or blend a portion of beans (in a blender or in the pot with an immersion blender).
- Make enough for leftovers: This white bean chili tastes even better on day two after the flavors have had time to meld.
- Make it oil–free: Use ¼ cup broth instead.
Topping Ideas
- Fresh herbs (cilantro, parsley, or green onion – for freshness)
- Avocado (sliced, diced, or use this easy guacamole – creamy to complement the spice)
- Lime wedges
- A drizzle of hot sauce
- A dollop of vegan sour cream/ vegan Greek yogurt (to balance the heat)
- Vegan heese (like tofu feta cheese or cheddar)
- Jalapeños (freshly sliced or pickled – for a kick)
- Air fryer tortilla chips or strips (for salty crunch)
- Salsa (like fresh and easy Pico de Gallo, roasted chili corn salsa, or just diced tomatoes)
Enjoy a bowl of hearty white bean vegan chili alone or with these vegan cornbread muffins, a side salad, brown rice (how to cook brown rice here) or quinoa, and/or fluffy cornbread (like this sweet potato cornbread)
Storage Instructions
Store: Store this leftover meatless white bean chili in an airtight container in the fridge for 4-5 days. It tastes even better on day two!
Freeze: In freezer-safe containers or Ziplock/Stasher bags for up to 3 months. Then, thaw it in the refrigerator overnight or on the counter for several hours.
Reheat: In a microwave (30-second increments) or on the stove (medium-low heat, stirring often) until piping hot. Add extra water/broth if needed.
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Vegan White Bean Chili
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Ingredients
- 1 pound of dry white beans
- 3 tablespoons of olive oil
- 1 large yellow onion diced
- 1 celery rib diced
- 4 cloves garlic minced
- 1 teaspoon of cumin
- 1 teaspoon of chili powder
- ½ teaspoon of oregano
- ½ teaspoon of black pepper
- ¼ teaspoon of salt
- 3 low-sodium bouillon cubes
- 1 cup of frozen corn
- 1 4-ounce can of green chile peppers
- ½ cup of cilantro chopped
- 2 limes
- 2 avocados garnish (optional)
- Chips garnish (optional)
Instructions
- Thoroughly wash the dry beans and place them in a large bowl. Fill the bowl with the beans with water and allow it to sit overnight. Add more water if you start to see the beans above the water level. Once the beans have had time to soak, rinse them and set them aside in a colander.
- Place a large pot over medium-high heat and heat the oil. Add the onions, celery, and garlic. Cook until they begin to slightly char.
- Add the cumin, chili powder, oregano, black pepper, and salt. Mix well and saute for 10 seconds.
- Add the beans into the pot, add water to cover them, and add 2 to 3 cups of more water. Add in the bouillon cubes and mix well.
- Bring to a boil, lower the heat to a simmer, and cook for 2 to 3 hours or until tender, and creamy.
- Turn off the heat and add the corn, green chiles, cilantro, and juice of ½ lime. Mix well and taste. Adjust seasonings and lime levels.
- Serve hot and garnish with cilantro, lime wedges, and optionally some avocado slices and chips.
Notes
- Sauté the aromatics/spices: This brings out their flavor for more depth.
- Season to taste: Taste it before serving and adjust.
- Don’t skip the lime: Just a touch of acidity brightens and balances the flavors in this creamy vegan white bean chili.
- For thicker, creamier chili: Mash or blend a portion of beans (in a blender or in the pot with an immersion blender).
I can’t wait to try this! Do you have this recipe using a pressure cooker?
We do not yet have an Instant Pot method yet for this recipe but that is something we’ll have to look into! Hope you enjoy the recipe if you give it a go 🙂
Do you think this can be easily frozen and will thaw well?
Hi! It should 🙂 Freeze in freezer-safe containers or Ziplock/Stasher bags for up to 3 months. Then, thaw it in the refrigerator overnight or on the counter for several hours. 🙂
This is a very easy to follow recipe and absolutely delicious! Thank you!
Right?! Gotta love the easy recipes! So glad you enjoyed this yummy chili!
Such a yummy chili!