vegan white chili

This vegan white bean chili is easy to make, low in fat, high in protein and so full of flavour, everyone will be asking for seconds! Hearty, healthy and delicious, it's sure to be a new favourite. It's great for meal prep too!

White Bean Chili

olive oil

onion

jalapeño, seeded and diced (2 tbsp, 25 g)

garlic, minced (1 tbsp, 10 g)

tsp cumin

tsp smoked paprika

tsp chilli powder

thyme

oregano

tsp chilli flakes (optional)

salt

potato,

vegetable broth (1000 ml)

corn (225 g)

cilantro (20 g)

lime lime juice

cracked black pepper,

green onion,

In a large pot over medium heat, sauté onions, garlic and jalapeño in the olive oil until translucent and fragrant, about 5 minutes.

Add all of the spices and sauté for an additional 2-3 minutes. 

Add the potatoes and broth and bring to a simmer. Cook for 10 minutes until the potatoes are fork tender.

Add beans and continue to simmer lightly for 15-20 minutes.

With a potato masher or immersion blender, pulse or mash potatoes and beans 3 or 4 times to create some texture.

Fold in corn and cilantro and turn off the heat.

Finish chilli with fresh lime juice, lime zest and fresh cracked black pepper. Serve hot with finely chopped green onions and avocado. 

I love this soup! Hearty, comforting and just the right meal for a cold night! Thank you Deryn xx

Excellent! Healthy comfort in a bowl! Easy peasy too! Thank you, Deryn, for ALL of your amazing recipes! 

So good. Wife and I really enjoyed this one. Thanks Deryn!

We love this soup! It has been added to my dinner rotation!

This is a big win in our house! My kids are huge fans of traditional chili, so I was nervous to call this one “chili” for fear of setting the bar too high. I needn’t have worried, though! This one delivers! My only caution is to watch just how much lime zest and juice you add. My hubby found that to be a little strong (maybe my lime was too big?), even though I liked it.

Thanks for all your recipes, Deryn! You always have such a great mix; it makes me just want to have your website do all my meal planning and just cook for that! 🤩

Love, love, loved it. Will definitely be making this one again! Thank you!

My first white bean chili - YUM! And my girls liked it too! Winner! 

Really great! So delicious and easy. Thanks for the recipe!

We loved this soup! I used three different types of beans instead of all white (black, white, and garbanzo). I also added extra smoked paprika and a little liquid smoke. The cilantro and lime were KEY to my enjoyment. Really delicious soup, and lots of tangy, smokey, enticing flavors. Thank you!

Another wonderful recipe from Deryn! Easy and really tasty! Not easy finding jalapeños in Singapore, so I swapped it with a green pepper. Used about 1/4 tsp for crushed red peppers for heat instead of chili powder. Used 2 cans of beans (coz that's all I had!) and reduced the stock to 3 cups. Really flavorful, great one pot meal!

Loved this recipe!!  I’m not a huge fan of jalapeños so I subbed in a Poblano instead…. Delish!!  Thanks!

Made this! It was great, the lime at the end really gave it a nice little zing. I made this with a can of white beans, garbanzo beans, and left over lentils that were already prepared. Turned out great with the substitution. I served it with some cornbread muffins! Thank you for the recipe. 

This is a go to for us!!! Delicious!! Easy to make lots of options for picky eaters if someone wants to change it up slightly. Everything I’ve made off your site has been BOSS!! Thank you!!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1616100059/yc2ectot5ktjzyfqyrlh.mp4

This vegan white bean chili with corn and potatoes is packed with flavour and easy to make in under 45 minutes for a healthy weeknight meal.

Vegan White Bean Chili

Warm up with this flavorful Vegan White Chili, made with white beans, soy curls (or your favorite vegan chicken) and a rich, creamy broth. A perfect alternative to the usual tomato based chili!

Vegan White Chili (Creamy and Hearty!)

soy curls (half a bag)*

white onion, finely diced

garlic,

chicken broth (or vegetable broth)

can diced green chiles

cumin

cayenne pepper

corn

salt,

black pepper

lime juice

vegan sour cream*

lime

In a large bowl, add the dehydrated soy curls and cover with about 3 cups of warm water. Let them soak for 10 minutes until they have grown in size and softened.

Drain in a colander and squeeze any excess water from the pieces using your hands. Chop the soy curls into smaller pieces, or simply use your hands to tear them smaller. Set aside.

Prepare the soy curls

Heat the olive oil in a large pot over medium heat, then add the onion and sauté for 3-4 minutes. Add the garlic and cook for 1 more minute, until fragrant.

Add the broth, drained and rinsed beans, diced green chiles, cumin, oregano and cayenne pepper. Bring mixture to a boil then reduce the heat and simmer for 10 minutes.

Use an immersion blender a few times to slightly thicken the chili, but make sure to leave plenty of texture. You can skip this part if you don&#39;t have an immersion blender, or use a potato masher to mash some of the chili a little bit. This makes the chili creamier.

Stir in the soy curls and corn and cook for 5 minutes, then add salt and pepper to taste, along with the lime juice. Stir in the vegan sour cream.

Portion in bowls and serve with any desired toppings. Enjoy!

Make the chili

This Vegan White Bean Chili is a quick and easy, flavorful and satisfying recipe perfect for any day of the week! It&#039;s gluten-free and ready in about 30 minutes!

onion (diced)

garlic (minced)

jalapeño pepper (seeded and diced)

chili powder

smoked paprika

salt (or

black pepper (or

(15 oz each) cannellini beans

(4 oz) diced mild green chiles

vegetable stock

sour cream

corn kernels (fresh, canned, or frozen)

juice of 1/2 lime

chopped cilantro

jalapeño

Heat the oil in a soup pot over medium heat on the stove. Add the onion and sauté until soft and translucent, about 4 to 5 minutes.

Add the garlic, diced jalapeño, cumin, chili powder, smoked paprika, oregano, thyme, salt, and pepper and stir well. Cook for 1 to 2 minutes until fragrant.

Add the beans, green chiles, and broth, and stir to combine. Increase the heat to bring to a boil, then reduce the heat to medium-low and simmer for 15 to 20 minutes.

Stir in the vegan sour cream.

Using an immersion blender, purée a bit of the chili in the pot for a thicker consistency. Alternately, you can carefully transfer about 2 cups of the chili to a blender to purée and then transfer back into the pot.

Add the corn and fresh squeezed lime juice and simmer another 2 to 3 minutes to heat through. Taste and adjust seasonings to your liking.

Garnish with an extra dollop of vegan sour cream, chopped cilantro and jalapeño slices, if desired.

Just delicious! I used a bell pepper as I didn't have green chiles, and pickled jalapeños.  It was very good even without any toppings. Simple, quick, and satisfying. Thank you!

I made this recipe for the 1st time today for a guest who is hard to please.  Wow!!! Was this a hit!!!  The meal was easy to make &amp; was ready to eat in a snap.  The chili was full of spice &amp; filling on a cool day.  Thanks for a recipe that will be made often.

This comforting vegan white chili with white beans and vegan chicken pieces is the ultimate cosy dinner. Topped with tortilla chips, avocado and coriander.

Vegan White Chicken Chili

Tortilla chips

avocados, cubed

coriander

Lime

chili

white onion

garlic

pablano peppers

jalapenos

tsp coriander

cayenne powder

tsp salt

Black pepper

white beans

no chicken stock/vegetable stock

frozen/fresh corn

vegan cheddar style cheese

vegan cream cheese

vegan chicken pieces*

Heat a tbsp oil in a heavy bottom...

Heat a tbsp oil in a heavy bottom pan on medium heat. Add finely chopped onion and fry for a few minutes.

Add minced garlic and finely chopped poblano and...

Add minced garlic and finely chopped poblano and jalapeno peppers. If you want it less spicy you can remove the seeds and ribs from the peppers. Fry for a few more minutes.

Blend 1 can of drained beans in a...

Blend 1 can of drained beans in a food processor or with a hand blender until smooth.

Add the cumin, coriander, oregano, cayenne, salt and...

Add the cumin, coriander, oregano, cayenne, salt and pepper. Fry for 30 seconds until fragrant, but don't burn.

Add the blended bean and stock and let...

Add the blended bean and stock and let simmer for 20 minutes.

Fry the vegan chicken pieces in a separate...

Fry the vegan chicken pieces in a separate pan.

Add along with the vegan cream cheese, vegan...

Add along with the vegan cream cheese, vegan cheddar and corn. Mix well and leave to simmer for another 5-10 minutes

Taste and season with salt and pepper. Squeeze...

Taste and season with salt and pepper. Squeeze in juice of half a lime, stir and serve.

Serve in bowls and top with tortilla chips,...

Serve in bowls and top with tortilla chips, fresh coriander, avocado, extra lime and chili.

This Vegan White Chili is the perfect cozy soup for the chili lover. Made with simple ingredients. Comforting one pot dinner idea.

Creamy Vegan White Chili

raw cashews (see notes for substitutions)

vegan chicken (see notes for substitutions)

(2 cans) great northern beans (drained and rinsed)

potato

green chilies

lime (juiced)

salsa verde

cilantro

no-chicken broth

paprika

yeast

tortilla chips, vegan cheese, sour cream, sliced avocado

Add the raw cashews to a large mug and cover with boiled water. Let them soak for 10 minutes. Drain and add the cashews to a blender with ½ cup of water and blend until smooth. Set aside.

Add a teaspoon of oil to a large pot on medium heat. Let the pan heat up for one minute. Add in the vegan chicken and sauté until crispy and golden brown. Remove from the pan and set aside.

Add oil to the pan and heat it for one minute. Add the onions and sauté until golden brown.

Add the spices and garlic let them sauté with the onions for one minute.

Add in the broth to deglaze the pan and scrape any bits that got stuck to the bottom. Add the beans, vegetables, nutritional yeast, chilies and salsa. Bring to a boil, then turn down heat to a simmer. Cover partially with a lid and let the chili simmer for 25 minutes. Stir occasionally.

Add in the cashew cream and let it thicken for one minute while stirring. Use an immersion blender to blend the soup for one minute, or transfer a cup of chili to a blender, blend it up and return it to the pot to help the chili thicken.

Add in the vegan chicken, lime juice and cilantro and stir. Top with your favorite toppings.

Need something that&#x27;s both flavorful and filling? Healthy vegan white bean chili is the answer! It&#x27;s a tasty alternative to classic chili con carne, with just as much impact on your taste buds. Plus, it uses gluten-free ingredients—like cashew cream and spices— so everyone can dig in without worrying about dietary restrictions or allergies. Serve this stew at parties or whenever you&#x27;re craving some hearty comfort food fast!

Vegan White Chili

onion,

celery

(60 ml) white wine

(15 oz

(15 oz or 425 g) cannellini white beans

(1.25 l) vegetable broth

tsp sea salt

sage

tsp rosemary

bay leaf

juniper berries

tsp white pepper

(110 g) cashew nuts, soaked

(500 ml) water

Tortilla chips, optional

pepper,

This tasty creamy tangy spicy vegetarian white chili is incredibly easy to make and super filling.

Creamy Vegetarian White Chili

potatoes

Tablespoons neutral oil (sunflower, canola, etc.)

green bell pepper

green chili pepper

Tablespoon cumin

vegetable stock (or water plus a stock cube)

13.5 fl oz can coconut milk (400 milliliters)

salsa verde (360 grams)

beans

sweetcorn (140 grams)

Peel and chop the onion and potatoes. Potatoes...

Peel and chop the onion and potatoes. Potatoes should be cut to 1cm-1/2 inch dice and should produce about 2.5 cups peeled and chopped.

Add oil to a large pot to heat...

Add oil to a large pot to heat on medium-high. Chop green pepper and finely dice green chili pepper (seeds included).

Add onion, pepper, and chili pepper to the...

Add onion, pepper, and chili pepper to the pot and sauté for roughly three minutes or until the onion is softened.

Add the chopped potato and sauté for a...

Add the chopped potato and sauté for a further five minutes, stirring occasionally. In the meantime peel and dice the garlic.

Add the minced garlic and cumin to the...

Add the minced garlic and cumin to the pan and mix well. Fry for two minutes, stirring often to prevent sticking.

Crumble in the stock cube and add 3...

Crumble in the stock cube and add 3 cups of water, coconut milk, the salsa verde, beans, and sweetcorn. Increase heat to high until the mixture is boiling then reduce slightly to medium-high and allow to cook for fifteen minutes.

At fifteen minutes reduce the heat to medium...

At fifteen minutes reduce the heat to medium and cook a further five minutes, stirring often to prevent sticking. Test the potatoes for doneness and remove the pot from the heat and set to one side for five minutes.

Add in the reserved cup of water as...

Add in the reserved cup of water as needed to get the consistency you prefer if you like your chili "soupy" and salt to taste (up to one teaspoon). Done!

Top 7 vegan white chili recipes from across the web

The most viewed vegan white chili recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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White Bean Chili

Vegan White Chili (Creamy and Heart...

Vegan White Bean Chili

Vegan White Chicken Chili

Creamy Vegan White Chili

Vegan White Chili

Creamy Vegetarian White Chili

Top 7 vegan white chili recipes from across the web

The most viewed vegan white chili recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

White Bean Chili

Vegan White Chili (Creamy and Heart...

Vegan White Bean Chili

Vegan White Chicken Chili

Creamy Vegan White Chili

Vegan White Chili

Creamy Vegetarian White Chili

The most viewed vegan white chili recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine