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5 from 1 vote

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 mins
Cook Time20 mins
Total Time30 mins
Course: dinner
Cuisine: Mexican
Servings: 4 bowls
Calories: 297kcal


  • 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


  • 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!


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.


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