Vegan White Bean Chili

5 from 2 votes

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

Prep Time10

Cook Time20

Total Time30

Course: dinner

Cuisine: Mexican

Servings: bowls

Calories: 297kcal

Ingredients

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

US Customary - Metric

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