Imagine digging into a warm bowl of Vegan White Bean Chili, where each spoonful is a comforting blend of creamy beans and aromatic spices. This dish is not just a meal; it’s an experience that fills your kitchen with the inviting scents of cumin, crisp bell peppers, and fresh herbs.
What sets this chili apart is its velvety texture combined with a hearty heartiness that makes you feel nourished and satisfied. It’s an ideal choice for cozy weeknights or meal prep—perfect for those chilly evenings when all you crave is something warm and hearty.
This recipe is a breeze to whip up, making it easy for anyone, whether you’re a seasoned cook or a beginner. In this article, you’ll discover how to create a deliciously satisfying Vegan White Bean Chili that will impress your family and friends while keeping it simple and hassle-free. Get ready to delight in every bite!
Why You’ll Love This Vegan White Bean Chili
This Vegan White Bean Chili is a delicious and nutritious dish that will warm you from the inside out!
- Comforting and hearty — Perfectly balances flavors to satisfy your cravings and keep you cozy.
- Quick to make — Whip it up in under 30 minutes, making it ideal for those hectic weeknights.
- One-pot meal — Enjoy minimal cleanup, giving you more time to relax after a satisfying meal.
- Kid-approved — Kid-friendly ingredients ensure even the pickiest eaters will love it.
- Healthy and nutritious — Packed with protein, fiber, and vitamins, this dish supports a balanced diet.
- Versatile and customizable — Easily adjust spices and toppings to suit your taste preferences!
- Meal prep friendly — Make a big batch and enjoy leftovers throughout the week for easy lunches.
Ingredients
For the Chili
- 2 tablespoons olive oil
- 1 large onion (diced)
- 3 cloves garlic (minced)
- 1 bell pepper (diced, any color)
- 2 medium carrots (diced)
- 2 celery stalks (diced)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 3 cups vegetable broth
- 2 cans (15 ounces each) white beans (drained and rinsed)
- 1 can (15 ounces) diced tomatoes (with juices)
- 1 cup corn (fresh, frozen, or canned)
- 2 cups kale or spinach (chopped, optional)
For Garnish (optional)
- 1 avocado (sliced)
- Fresh cilantro (chopped)
- 1 lime (cut into wedges)
- Vegan sour cream (for dolloping)
Equipment Needed
- Large pot or Dutch oven (4-6 quarts)
- Wooden spoon or spatula
- Can opener for canned beans
- Cutting board
- Knife for chopping vegetables
- Measuring cups and spoons
- Immersion blender (optional but helpful for creaminess)
- Cooking timer (optional for precise cooking)
How to Make Vegan White Bean Chili
Prepare the Ingredients
- Rinse and drain the beans. In a colander, rinse two cans of white beans under cold water and allow them to drain.
- Chop vegetables. Dice 1 medium onion, 3 cloves of garlic, 1 bell pepper, and 2 carrots into small, even pieces.
- Gather spices. Measure out 1 tablespoon of chili powder, 1 teaspoon of cumin, 1 teaspoon of smoked paprika, and a pinch of salt and pepper.
Cook the Chili
- Heat the oil. In a large pot, heat 2 tablespoons of olive oil over medium heat until it shimmers.
- Sauté the vegetables. Add the chopped onion, garlic, bell pepper, and carrots. Cook for about 5-7 minutes, stirring occasionally, until the onion is translucent.
- Add spices. Stir in the chili powder, cumin, smoked paprika, salt, and pepper. Cook for an additional 1-2 minutes until fragrant.
- Add the beans and liquid. Pour in the drained white beans, 4 cups of vegetable broth, and 1 can of diced tomatoes (with juices). Stir well to combine.
- Simmer the chili. Bring the mixture to a boil, then reduce the heat to low. Let it simmer uncovered for 20-25 minutes, stirring occasionally to prevent sticking.
- Adjust seasoning. Taste the chili and adjust the spices and salt as needed. If you like it spicy, add a pinch of cayenne pepper.
Finish and Serve
- Add lime juice. Squeeze the juice of 1 lime into the chili just before serving for a fresh flavor boost.
- Top and serve. Ladle the chili into bowls and garnish with your choice of toppings, such as avocado slices, fresh cilantro, or vegan sour cream.
Tips for the Best Vegan White Bean Chili
- Use dried beans for more flavor — If time permits, soak and cook dried white beans instead of using canned. This enhances the overall taste and texture.
- Watch the salt — If using canned beans and broth, taste before adding any extra salt. Many brands can be quite salty, so adjusting seasoning is key.
- Add a splash of acidity — A squeeze of lime or a splash of apple cider vinegar at the end brightens the flavors and balances the richness of the chili.
- Spice it up — For a spicier version, add diced jalapeños or a teaspoon of cayenne pepper when sautéing the onions. Adjust based on your heat preference.
- Texture matters — For a creamier chili, mash a portion of the beans with a fork or potato masher before simmering, which adds body to the dish.
- Make ahead for better flavor — This chili tastes even better the next day! Make it a day in advance and store in the fridge to allow the flavors to meld.
Variations to Try
- Coconut curry twist — Add coconut milk and a tablespoon of curry powder for a delicious fusion.
- Herbed delight — Incorporate fresh herbs like cilantro or parsley just before serving for a burst of freshness.
- Smoky flavor — Stir in a teaspoon of smoked paprika or chipotle powder for a delightful smokiness.
- Veggie-packed chili — Add in chopped bell peppers, zucchini, or corn for extra nutrition and texture.
How to Store Vegan White Bean Chili
Room Temperature: If left out, this chili should not sit at room temperature for more than 2 hours to prevent bacterial growth.
Refrigerator: Store in an airtight container for up to 5 days. Glass containers work well to keep the flavors intact.
Freezer: This chili freezes beautifully. Portion it into freezer-safe bags or containers, leaving some space for expansion. It will keep for up to 3 months.
How to Reheat
For best results, reheat on the stovetop over medium heat, stirring frequently for about 10 minutes. Alternatively, microwave in 1-minute intervals until heated through, usually taking about 3-5 minutes. You can also warm it in a 350°F oven for about 15 minutes.
Make-Ahead Tips
Chop your vegetables and soak or cook your beans a day in advance. You can also prepare the chili base and store it in the refrigerator for up to 2 days before adding the beans and finishing the dish.
Nutrition Information
Estimated values per serving. Nutrition may vary based on ingredients used.
| Serving Size | 1 cup |
| Calories | 250 kcal |
| Total Fat | 6g |
| Saturated Fat | 1g |
| Carbohydrates | 40g |
| Fiber | 10g |
| Sugar | 2g |
| Protein | 12g |
| Sodium | 500mg |
Frequently Asked Questions
Can I use canned beans instead of dried beans for this recipe?
Yes, canned beans are a great substitute! Just drain and rinse them before adding them to the chili, and you can reduce the cooking time by about half since they are already cooked.
How can I make this chili gluten-free?
This recipe is naturally gluten-free, but be sure to check the labels on any packaged ingredients you use, like vegetable broth or canned beans, to ensure they are certified gluten-free.
What’s the best way to store leftovers?
Store any leftover chili in an airtight container in the refrigerator for up to 5 days. You can also freeze it for up to 3 months—just thaw and reheat when you’re ready to enjoy it again!
Can I double the recipe for meal prep?
Absolutely! Doubling the recipe is an excellent way to meal prep. Just ensure you have a large enough pot to accommodate the increased volume.
Why did my chili turn out too watery?
If your chili is too watery, it likely needs more time to simmer to allow excess liquid to evaporate. You can also add a thickening agent like masa harina or cornstarch mixed with water to give it a creamier texture.
What can I serve with this vegan white bean chili?
This chili pairs beautifully with cornbread, avocado slices, or a simple side salad. For added crunch, try topping it with tortilla chips or diced fresh vegetables.
Can I make this chili ahead of time?
Yes, you can prepare this chili a day in advance. The flavors will actually deepen and improve overnight in the fridge, making it even tastier when you reheat it!
Final Thoughts
This Vegan White Bean Chili is a true delight, combining hearty flavors with wholesome ingredients to create a dish that’s as satisfying as it is nutritious. Perfect for cold evenings, it offers a cozy warmth that brings family and friends together around the dinner table.
We encourage you to try this easy-to-make recipe that’s packed with protein and fiber, sure to impress even the most ardent meat lovers. After you’ve enjoyed a comforting bowl, please share your thoughts in the comments, and let your friends in on the deliciousness by sharing it on social media. Don’t forget to bookmark this recipe for your next cooking adventure!