A cozy Vegan White Bean Chili with potatoes, corn, and chiles. Creamy, hearty, and gluten-free, this white bean veggie chili is perfect for cold winter nights.
This winter has been a tough season for my husband and I. We are both navigating life after we each lost our father in the past few months. When we arrive to the dinner table we always take a deep breath and take a moment to acknowledge that we made it through another day and we're going to be okay. This White Bean Vegan Chili is something I made to soothe our hearts and warm us up on those long, cold, trying days.
My hope is that you'll make this chili when you need something comforting to lift your spirits. It is also a family-friendly, freezer-friendly recipe that would be perfect for cheering a friend, neighbor, or loved one up if they are experiencing any difficulties.
Food is the ultimate healer. May this Vegan White Bean Chili provide some healing to you.
Why You'll Love This!
- Vegan and gluten-free. Made with wholesome, nutritious ingredients—lots of veggies!
- Cozy and comforting. Warm, hearty, and perfect for cold winter nights.
- Freezer-friendly. Store in the freezer for up to 3 months for a quick meal on busy weeknights.
- Family friendly. Makes 6 servings. Easy to scale up too!
- So many delicious toppings. Have fun with toppings and load up your bowl with goodness!
Ingredients for White Bean Vegan Chili
- Vegetables: Yellow onion, celery stalks, carrots, jalapeño peppers (1-2 depending on heat preference, plus you can remove seeds for milder chili), and garlic cloves.
- Spices: Cumin, chili powder, cayenne, oregano, salt, and black pepper.
- Diced green chiles
- Yukon gold potatoes: Be sure to dice them very small for faster cooking. Leave the skin on or peel—your preference!
- Vegetable broth
- White beans: Use Cannellini, Navy, or Great Northern.
- Corn kernels: Frozen or canned.
- Coconut milk: Canned, unsweetened, regular.
- Lime: Half of a lime, juiced.
How to Make Vegan White Bean Chili
Dice the onion, celery, and carrot. Mince the jalapeño and garlic. For the jalapeño, remove the seeds if you prefer the soup to be milder. Chop the potato very small! Otherwise your cook time will be longer. You can leave the skin on or peel it, whichever you prefer.
Heat olive oil in a large soup pot. Once warm, add the onions and cook for 5 minutes. Add celery and carrots to the pot and cook for an additional 5 minutes. Stir in the jalapeño and garlic and sauté for 3 minutes.
Add all of the spices, salt, and pepper to the pot, along with the green chiles. Cook for 3 minutes.
Add the potatoes to the pot, with the broth, beans, and corn. Bring the pot to a boil, then reduce the heat to maintain a bubble. Simmer until the potatoes are fork tender, about 20 minutes.
Turn off the heat. Use an immersion blender to partially blend the soup, or transfer a few ladles of soup to a high speed blender. This is optional—it depends on whether you prefer your chili to be creamy or more brothy.
Stir in coconut milk and lime. Serve with desired toppings!
White Bean Chili Vegan Toppings
- Tortilla chips
- Lime
- Vegan sour cream
- Vegan shredded cheese
- Avocado
- Jalapeño
- Hot sauce
- Cilantro
- Pickled jalapeños
Frequently Asked Questions
You can use your favorite type of white beans! I like to use two different kinds. Choose from Cannellini, Navy, or Great Northern.
Yes! There are so many vegetables in this recipe, plus it is made entirely with whole foods.
Once you load up your bowl of chili with toppings, this is a hearty meal all on its own. However, if you wish to serve it with a side, it would go well with Black Bean Sweet Potato Quesadillas, especially since you can use the same toppings on both recipes! You could also serve it with a side of Vegan Queso or with Roasted Sweet Potatoes and Cauliflower with Spicy Tahini Sauce.
Storage, Freezing & Reheating
To store, let the chili cool completely, then transfer to an airtight container. It will keep for up to 5 days and freeze for up to 3 months. Thaw in the refrigerator before reheating. Reheat on the stovetop for best results. If the texture is too thick you can always add a little vegetable broth or water to loosen it up.
I can't wait to hear what you think of this Vegan White Bean Chili recipe! If you love it, please give it a ⭐⭐⭐⭐⭐ rating. Comment with your thoughts, questions, or what you'd like to see next!
More Winter Soup Recipes!
- Lentil and Bean Chili
- Vegan Tortellini Soup
- White Bean Cauliflower Soup with Pesto Croutons
- Tuscan White Bean Soup
- Thai Butternut Squash Soup
- French Lentil Soup with Mushrooms
📖 Recipe
Vegan White Bean Chili
Equipment
- Immersion Blender or high speed blender, optional
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion
- 3 celery stalks
- 2 carrots
- 1-2 jalapeño peppers depending on spice preference (remove seeds for milder chili)
- 5 garlic cloves
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 1 teaspoon oregano
- 1 teaspoon salt
- ½ teaspoon cayenne
- ¼ teaspoon black pepper freshly ground
- 4 ounces diced green chiles
- 1 pound Yukon gold potatoes
- 4 cups vegetable broth
- 2 15-ounce cans white beans Cannellini, Navy, or Great Northern
- 1 cup corn kernels frozen or canned
- ½ cup coconut milk
- ½ lime juiced
White Bean Veggie Chili Toppings
- Tortilla chips
- Lime
- Vegan sour cream
- Vegan shredded cheese
- Avocado
- Jalapeño
- Hot sauce
Instructions
- Dice the onion, celery, and carrot. Mince the jalapeño and garlic. For the jalapeño, remove the seeds if you prefer the soup to be milder. Chop the potato very small! Otherwise your cook time will be longer. You can leave the skin on or peel it, whichever you prefer.
- Heat olive oil in a large soup pot. Once warm, add the onions and cook for 5 minutes.
- Add celery and carrots to the pot and cook for an additional 5 minutes.
- Add the jalapeño and garlic and sauté for 3 minutes.
- Add all of the spices, salt, and pepper to the pot, along with the green chiles. Cook for 3 minutes.
- Add the potatoes to the pot, with the broth, beans, and corn. Bring the pot to a boil, then reduce the heat to maintain a bubble. Simmer until the potatoes are fork tender, about 20 minutes.
- Turn off the heat. Use an immersion blender to partially blend the soup, or transfer a few ladles of soup to a high speed blender. This is optional—it depends on whether you prefer your chili to be creamy or more brothy.
- Stir in coconut milk and lime. Serve with desired toppings!
