This vegetarian white bean chili is comfort food at its best, and it just happens to be completely vegan too! Made with cannellini beans, potatoes, jalapeno peppers and lots of vegetables, this crowd-pleasing vegan chili has the perfect amount of spice and hearty, earthy flavors. Enjoy it with toppings of your choice, such as vegan cheese and cilantro.
One thing I always enjoy after a long day is a hearty, warming meal, especially on a cold evening. It's probably my favorite form of self-care: sitting down with a delicious bowl of food - like this delicious white bean chili! I've been even more busy than usual these days, and having my go-to recipe on hand always helps to save time.
When I say that I've been making this meal non-stop, I totally mean that. It's so good that having it just once or twice isn't enough! Once you give it a go, it's likely to become a staple meal in your dinner rotation. It's one of those perfectly cozy meals that's perfect for impressing friends, family and meat eaters. After all, it shows that an all-time favorite like chili tastes incredible when made vegan.
Why You'll Love This Vegan White Bean Chili
You totally need this meal in your life! It's...
- Comforting and incredibly warming. If you're a fan of comfort food like myself, you'll definitely enjoy this recipe.
- Perfect for a weeknight dinner. Get a wholesome meal on the table in no time!
- Ideal for busy people. Everything cooks in one pan in under an hour.
- Fuss-free and great for the beginner cook. No fancy techniques or equipment required!
- Savory and hearty. The potatoes and beans make it filling enough to stand on its own.
- Made with simple and accessible ingredients. You probably have most of them in your cupboard already.
- Packed full of vegetables. After all, the more vegetables the better.
- Great for meal prep and even tastier the next day!
Ingredients You'll Need
Here are the main ingredients you'll need to make this delicious vegetarian white bean chili, plus a few easy swaps:
- Olive oil for cooking the vegetables and the spices.
- Green or red chilies. Choose the variety you prefer depending on the level of spiciness you like.
- Garlic and onion. When softened, these add a great subtly sweet undertone.
- Vegetables: celery, peppers and carrots. I love adding a lot of vegetables to chili. You can switch these up depending on your preference and what you have in the fridge.
- Cumin, paprika and garlic powder. A good ground cumin gives the chili its warm, classic chili flavor.
- Tinned jalapeno peppers, drained. Pickled jalapeno slices work well and add a gentle tang along with the heat.
- Cannellini beans. Two 15-ounce cans of cannellini beans, drained and rinsed, give you the 2 ½ cups you need. Butter beans, pinto beans and chickpeas also work really well in this recipe.
- Soy sauce. Use tamari for a gluten-free version, or coconut aminos for soy-free.
- Potatoes. Use any potato variety of your choice. Potatoes make this chili super hearty and thick.
- Nutritional yeast. This is a common ingredient in vegan cooking, used for adding a cheesy flavor. I like Bragg nutritional yeast.
- Cornstarch. This is used for thickening the chili further. Any cornstarch works, or swap in arrowroot powder.
- Spinach. You can use other leafy greens, such as kale.
How to Make Delicious White Bean Chili
It's super easy! Start by heating the olive oil in a large saucepan or wide frying pan over a medium-high heat, then add the chili peppers, garlic, and onion. Cook for 5 minutes, until softened and fragrant.
Now add the celery, peppers, carrots, cumin, paprika and garlic powder. Continue cooking for a further 4-5 minutes, until the vegetables soften.
Add the jalapeno peppers, cannellini beans, soy sauce, potatoes, vegetable broth and nutritional yeast. Bring to a simmer and cook, stirring frequently, for around 15 minutes, until the potatoes are fork tender.
Carefully pour half of the chili into a blender or food processor. Blend until smooth, then return it to the pan along with the salt and the cornstarch (whisked with a few tablespoons of cold water first so it doesn't clump), and simmer for a further 5 minutes, stirring frequently.
At the end, stir in the spinach and serve once it wilts.
Tips for Success
Don't rush the simmer. Giving the chili its full 15 minutes ensures that the potatoes are super soft and the flavors have time to develop. If it starts to look dry before the potatoes are tender, add another splash of vegetable broth.
Use lots of vegetables. The celery, peppers and carrots are what give this chili its best texture, so don't be shy with them. Leftover zucchini or mushrooms can go in too.
Cut the potatoes small. Keep the potato chunks to about ½ inch. Smaller pieces get fluffier and break down more during cooking, which helps thicken the chili naturally.
Mix the cornstarch with cold water first. Stirring dry cornstarch straight into hot chili can leave lumps. Whisk it with 2-3 tablespoons of cold water or broth to make a smooth slurry, then stir it in.
Adjust the heat to your taste. Use more or fewer fresh chilies and jalapenos depending on the level of spice you like, and remember you can always add chili flakes at the table.
Let it rest. To make the flavors even better, allow the chili to stand for 5-10 minutes before serving.
Variations
- Vegetarian cheese topping. If you're not strictly vegan, finish each bowl with shredded Monterey Jack or sharp cheddar and a spoonful of sour cream.
- Salsa verde chili. Swap the red chilies for mild green chiles and stir in ½ cup of tangy tomatillo salsa verde with the beans for a classic white-chili flavor.
- Smoky chipotle. Use smoked paprika instead of sweet and add a minced chipotle pepper in adobo for deep, smoky heat.
- Sweet potato swap. Replace the potatoes with diced sweet potatoes for a slightly sweeter chili with extra color.
- Different beans. Great northern beans, navy beans or chickpeas all work. For a red-bean version, try this easy vegan chili recipe instead.
- Extra veggies. Stir in a cup of frozen corn or diced zucchini along with the beans.
Instructions for Storage, Freezing and Reheating
The great thing about vegan white bean chili is that it tastes even better the next day, as allowing it to sit in the fridge allows the flavors to develop. This makes it ideal for meal prep. You can keep it in the fridge for 4-5 days in an airtight container. Reheat on the stove or in the microwave, adding a splash of vegetable broth or plant based milk when you do so as it will thicken up in the fridge.
This vegetarian chili is also freezer-friendly. Store it in labelled freezer bags for up to 2 months, allowing it to thaw in the fridge overnight before reheating as instructed above. The potatoes can soften a little more after freezing, but a good stir brings the texture right back.
How to Serve Vegan Chili
Chili is a super versatile meal, and you can serve it with toppings or a side dish of your choice. In terms of side dishes, I love serving it with rice or pasta. Any variety of your choice will work. A slice of warm homemade vegan cornbread is always a winner too, and if you have picky eaters at the table, a pot of one-pot vegan chili mac is a fun way to use up any leftover chili spices.
In terms of toppings, there are so many options! Some great ones are:
- Chunky guacamole.
- Vegan cheese.
- Fresh cilantro.
- Vegan sour cream.
- Cornbread.
- Spicy cashew cream.
- Nachos.
If you give this vegan white bean chili a go, be sure to tag me on Instagram (@ohmyveggies) so I can see your creations, and leave your feedback in the comments below together with a star rating! I love hearing from you!
More Vegan Comfort Food You Will Love
If you loved this recipe, here are a few more you might enjoy:
- My vegan mushroom risotto with broccoli and peas is coziness at its best!
- Try my roasted red pepper pasta and I'm sure you'll love it as much as I do!
- Vegan 'honey' BBQ tofu is a great way to make tofu taste amazing.
- You just can't go wrong with vegan lasagna soup.
- Make a coconut vegetable noodle stir-fry in under 15 minutes!
- Craving more chili? Browse these 15 top vegan chili recipes.
📖 Recipe
Ingredients
- 1 tablespoon olive oil
- 3 tablespoon red chilies, de-seeded and finely chopped (or green chilies)
- 2 cloves garlic
- 1 large onion, diced
- 1 cup celery, chopped
- 1 cup red bell pepper, diced
- 1 large carrot, peeled and chopped
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 3 ½ oz tinned jalapenos, drained and chopped
- 2 ½ cups cannellini beans, drained and rinsed (about two 15-oz cans)
- 2 tablespoon soy sauce, or tamari for gluten-free
- 3 cups potatoes, peeled and diced
- 3 cups vegetable broth
- ¼ cup nutritional yeast
- ½ teaspoon salt
- 2 tablespoon cornstarch, whisked with 3 tablespoon cold water
- 3 cups spinach, packed
Instructions
- Heat the olive oil in a large saucepan or wide frying pan over medium-high heat. Add the chopped chilies, garlic and onion and cook for 5 minutes, stirring often, until softened and fragrant.
- Add the celery, bell pepper, carrot, cumin, paprika and garlic powder. Cook for a further 4-5 minutes, stirring occasionally, until the vegetables start to soften.
- Add the jalapenos, cannellini beans, soy sauce, potatoes, vegetable broth and nutritional yeast. Bring to a simmer, then reduce the heat to medium-low and cook for about 15 minutes, stirring frequently, until the potatoes are fork tender. Add a splash more vegetable broth if it starts to look too dry.
- Carefully transfer half of the chili to a blender or food processor and blend until smooth (let it cool for a minute and vent the lid so steam can escape). Return it to the pan and add the salt. Whisk the cornstarch with 3 tablespoons of cold water until smooth, stir it into the chili and simmer for a further 5 minutes, stirring frequently, until thickened.
- Stir in the spinach and cook for 1-2 minutes, until wilted. Taste, adjust the salt and spice, and let the chili rest for 5-10 minutes before serving with your favorite toppings.
Video
Notes
- For a gluten-free chili, use tamari instead of soy sauce.
- Store leftovers in an airtight container in the fridge for 4-5 days. Reheat on the stove or in the microwave with a splash of vegetable broth or plant-based milk, as the chili thickens in the fridge.
- To freeze, store in labelled freezer bags for up to 2 months, then thaw in the fridge overnight before reheating.
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