Vegan White Bean Chili

Vegan White Bean Chili- made with just 10 ingredients, this plant-based chili comes together in less than 30 minutes and is packed with flavor!

Chili without tomatoes? Or meat?! I know, it sounds crazy, but you’ll have to trust me on this one. It’s pretty fantastic and it makes for a shorter ingredient list which is always a plus in my book.

So if there isn’t meat or tomatoes then what is it made of? The bulk is mostly white beans and corn which might sound kind of basic but with the right toppings, I promise you won’t feel like you’re missing anything. Paired with cornbread or tortilla chips, it’s satisfying and packed with flavor.

White Bean Chili Ingredients 

• Onion, Jalapeño and Garlic- This trio creates the flavor base of the soup. Yellow onion, sweet onion or red onion will all work the same. I used two large jalapeños so depending on the size of yours you may want to use more than two. So long as you remove the core and the seeds of the jalapeño then I promise the chili will not be spicy. However, if you’re still not keen on jalapeño you could easily substitute a small green bell pepper in its place.
• Cumin, Smoked Paprika, and Oregano- This combination of seasonings adds a nice kick of flavor. I chose to leave out chili powder to keep things simple but you’re welcome to add some if you like.
• White Beans- Great Northern beans or cannelini beans both work well here. I like to use canned beans to keep things quick and easy.
• Corn- Given the time of year that I developed this recipe I used frozen corn kernels but fresh would also be delicious!
• Dairy-free Cream Cheese- I was on the fence as to whether I should use a cashew cream for this part of the recipe but I feel like *most* major grocery stores offer some kind of dairy-free cream cheese these days so I decided to go that route instead. My personal favorite is Miyokos cream cheese. We’re just using 1/4 cup of it blended with a portion of the beans and vegetable broth to create a thickener that gives the chili the most wonderful creamy texture and flavor.
• Suggested Toppings- This is where it’s up to you to customize things to your liking. I personally think a squeeze of lime juice is a must here as the tartness really round thinks out. Plus the vitamin C helps your body absorb iron which certainly can’t hurt. And of course a dollop of dairy-free plain yogurt, shredded cheese (again, Miyokos FTW) and cilantro takes it all over the top.

How to Make Vegan White Bean Chili

This is definitely easy enough to make for a busy weeknight meal and seeing how it’s cooked in one-pot, clean up is a breeze too!

1. Sauté the onion, jalapeño and garlic in olive oil (or a splash of broth if you’re oil-free).
2. Add the seasonings (cumin, smoked paprika and oregano).
3. Blend 1/2 cup of the white beans with 1 cup broth and 1/4 cup cream cheese. I find a NutriBullet works perfect for this because of its small size but any kind of blender should be able to do the job.
4. Pour the blended mixture in the top with the remaining beans, broth and corn. Simmer until thickened.
5. Season with salt & pepper to taste and serve warm with desired toppings!

Whether you’re not a fan of tomatoes or just want to try something new, this chili is sure to be a hit. It’s perfect for a weeknight meal on a cold evening!

Looking for more one-pot plant based meals?

• One-Pot Vegetable Tortellini Soup
• Quick and Easy Chana Masala
• One-Pot Vegan White Bean Shakshuka
• One-Pot Golden Lentil Curry
• One-Pot Vegan Pumpkin Chili
• One-Pot African Peanut Stew
• One-Pot Vegetable Thai Red Curry

Print Recipe

5 from 2 votes

Vegan White Bean Chili

Made with just 10 ingredients, this plant-based chili comes together in less than 30 minutes and is packed with flavor!

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Servings: 4 bowls

Ingredients

US Customary - Metric

• 2 tablespoons extra virgin olive oil
• 1 onion, finely chopped
• 2 jalapeños, cored and finely chopped (see notes)
• 3-4 garlic cloves
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 2 15-ounce cans white beans, such as great northern or cannelini, drained and rinsed
• 2 cups vegetable broth
• 1 cup corn kernels, fresh or frozen
• ¼ cup dairy-free cream cheese, I like Miyokos
• lime juice, cilantro, yogurt and shredded cheese for serving

Instructions

• In a large pot, warm the oil over medium heat. Add the onion, pepper and garlic along with the seasonings (cumin, paprika and oregano). Cook for 3-5 minutes, until onion is translucent.
• In a blender, add 1/2 cup of the white beans, 1 cup broth and 1/4 cup cream cheese. Blend until smooth.
• To the pot, add the remaining beans, broth, corn and blender mixture. Stir to combine and simmer for 10-15 minutes, or until slightly thickened. Season with salt & pepper, to taste. 
• Serve warm with a squeeze of lime juice, cilantro, vegan yogurt and/or shredded cheese, and enjoy!

Notes

Nutrition Facts are for 1/4th of the recipe. If you like a mild chili make sure you remove the seeds from the jalapeño before using in the recipe. If you like it spicy then feel free to add the seeds as desired.

Nutrition

Calories: 297kcal, Carbohydrates: 49g, Protein: 11g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 550mg, Potassium: 628mg, Fiber: 16g, Sugar: 4g, Vitamin A: 597IU, Vitamin C: 14mg, Calcium: 377mg, Iron: 4mg

Course: dinner

Cuisine: Mexican

Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!