This vegan white bean chili is comfort food at its best! Made with cannellini beans, potatoes, jalapeno peppers and lots of vegetables, this crowd-pleasing dish has a perfect amount of spice and hearty, earthy flavors. Enjoy 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.
- Fuss-free and great for the beginner cook. No fancy techniques or equipment required!
- Savory and hearty.
- 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 delicious white bean chili:
- Olive oil for cooking the vegetables and the spices.
- Green or red chillies. 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.
- Tinned jalapeno peppers, drained.
- Cannellini beans. 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.
- Cornstarch. This is used for thickening the chili further.
- 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 chilli 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 ½ of the chili into a blender or food processor. Blend until smooth, then return back to the pan 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 simmering process, as this will ensure that the potatoes are super soft and the flavors have time to develop.
- Use lots of vegetables, as this will ensure the best texture.
- Make sure the potato chunks aren't too large: making them smaller will allow them to get fluffier and break down more during the cooking process.
- Adjust the amount of chili peppers you use depending on the level of spice you like.
- To make the flavors even better, allow the chili to stand for 5-10 minutes before serving.
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 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 to thaw in the fridge overnight before reheating as instructed above.
How to serve vegan chili
Chili is a super versatile meal, and you can serve it with toppings/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.
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.
More vegan comfort food you will love
- My vegan mushroom risotto with broccoli and peas is coziness as 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!
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!
Equipment
- Large saucepan or frying pan
Ingredients
- 1 tbsp olive oil
- 3 tbsp red chilies de-seeded and chopped
- 2 cloves garlic
- 1 large onion diced
- 1 cup celery chopped
- 1 cup red bell pepper diced
- 1 large carrot peeled and chopped
- 1 tsp paprika
- 1 tsp garlic powder
- 3 ½ oz tinned jalapenos drained
- 2 ½ cups cannellini beans
- 2 tbsp soy sauce
- 3 cups potatoes peeled and diced
- 3 cups vegetable broth
- ¼ cup nutritional yeast
- ½ tsp salt
- 2 tbsp cornstarch
- 3 cups spinach
Instructions
- Start by heating the olive oil in a large saucepan or wide frying pan over a medium-high heat, then add the chilli peppers, garlic, and onion. Cook for 5 minutes, until softened and fragrant.
- 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. Add more vegetable broth if it starts to look too dry.
- Carefully pour ½ of the chili into a blender or food processor. Blend until smooth, then return back to the pan together with salt and cornstarch, and simmer for a further 5 minutes, stirring frequently.
- At the end, stir in the spinach and serve once the spinach wilts.
Video
Notes
- You can keep this chili 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.
- To freeze, store it in labelled freezer bags for up to 2 months, allowing to thaw in the fridge overnight before reheating as instructed above.
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