30 Minute Meals

Easy Vegan White Bean Chili

Prep

5 minutes

Cook

25 minutes

Yield

4

Oh, baby! There is nothing like a warm bowl of homemade chili in the wintertime. Am I right? This Vegan White Bean Chili is a yummy twist to the classic dish that we’ve all grown up on in the colder weather. One of the best parts about chili is that it can easily be personalized to include your favourite ingredients. It’s also incredibly cheap to pull this easy meal together, yet still healthy. It also doesn’t need meat to impress people.

Make this for your next pot luck, or for meal prep, your whole family, even the picky eaters, will eat this up and not even question what you’ve thrown into it! This recipe is creamy but dairy-free, and super easy to make. What more could you ask for? 

Big bowl of Vegan White Bean Chili sitting on table loaded with all the fixings.

Big bowl of Vegan White Bean Chili sitting on table loaded with all the fixings.

Why you’ll love this Vegan White Bean Chili recipe: 

This Vegan White Bean Chili is so many things all in one bowl, but here are just some of the reasons I think you’re going to love it: 

  • It’s incredibly easy to make 
  • It’s dairy-free and vegan 
  • It’s so comforting and warming for a cold winter day
  • It is loaded with nutritious ingredients 
  • The beans fill you up with the added protein
  • It’s an incredibly hands-off recipe, throw all those ingredients in and let it simmer

Big bowl of Vegan White Bean Chili sitting on table loaded with all the fixings.

Big bowl of Vegan White Bean Chili sitting on table loaded with all the fixings.

How do you make Vegan White Bean Chili?

As I said, this recipe doesn’t get much easier. What you’ll want to start with is, of course, chopping your veggies and getting all your ingredients prepped because you stew down the garlic and onions in the olive oil in your pot. This will really help absorb all the yummy flavour from the garlic and onions before you add in all the other ingredients. 

Next, you’ll want to throw in all your herbs and spices, along with vegetable broth, coconut aminos, and basically all your yummy ingredients will be thrown in here. Yep, it’s really that simple. There’s no particular order here because it’ll all cook down together to formulate a flavourful chili. Let everything come to a boil before you turn the heat down to simmer and let it simmer for a while to get all those flavours marinated together. 

Big bowl of Vegan White Bean Chili sitting on table loaded with all the fixings.

The best part of this recipe is really adding your favourite toppings to it. Cut up some fresh jalapenos if you like a kick, tortilla chips, sour cream, vegan cheese, fresh red onions, fresh herbs, and/or some lime slices to squeeze over top.

What’s great about this part of the recipe is that you can really get the whole family involved in making their chili their own. Kids will love this part!

Big bowl of Vegan White Bean Chili sitting on table loaded with all the fixings.

Other hearty recipes you’ll love: 

What are your fav types of chili? Share below in the comments!

Print

Easy Vegan White Bean Chili

  • Author: Maria Koutsogiannis
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: Soup
  • Cuisine: Vegan

Description

This vegan white bean chili is incredibly creamy and delicious, but easy to make! Loaded with healthy ingredients that’ll warm your soul.


Scale

Ingredients

1 tbsp olive oil

1 medium-sized white onion, finely chopped

2 garlic cloves, pressed

1 tbsp. oregano

1 tbsp. smoked paprika

1 tbsp. cumin

1/2 tsp sea salt

1/2 tsp pepper

1/8 tsp cayenne pepper

dash of red chili flakes

1 tsp. vegetable stock paste

1 tbsp. nutritional yeast

1 tbsp. coconut aminos

1 400 ml can of white kidney beans

1 400 ml can of roma beans

6 cups boiling water

2 cups frozen or fresh corn

1 heaped tbsp. white miso

Toppings:

1 jalapeno, finely chopped

handful oof nacho chips

1 avocado, cubed or sliced

1 cup vegan mozzarella cheese

1/2 vegan sour cream

1/2 cup fresh cilantro, roughly chopped


Instructions

Into a large pot add the olive oil and heat on medium heat for 30 seconds before adding the onion.  Cook it down for 8-10 minutes, stirring often to avoid burning.

To the pot, add the garlic, oregano, paprika, cumin, salt and pepper, cayenne and red chili flakes. Stir till the onions are fully coasted with spices and reduce heat to low.

To the pot, add the vegetable stock paste, nutritional yeast, coconut aminos and beans. Stir till well combine, increase heat to high and add the water.  Bring the mixture to a boil and simmer for 10 minutes or until the beans are extremely buttery.  Once the beans are perfect, finish the soup by adding the corn and miso.  Cook for 5 minutes or until the temperature of the soup is bake to an even simmer.

Serve hot with all the gorgeous toppings listed above.


Notes

Soup will last up to 1 week in the fridge in a tightly sealed container.

If you want to switch up the beans I suggest any white bean.

Feel free to play around with the toppings and vegetables in the soup.  I suggest peas as an alternative for the corn and using basil in place of cilantro!

Keywords: best, creamy, dairy, easy, free, recipe

 

 

Stephanie

This recipe is amazing!! Thanks so much Maria

Maria Koutsogiannis

This makes us so happy, thanks for the love Stephanie!

Melissa

So flavorful, delicious, and comforting! The perfect balance of indulgence and healthy 🙂 We almost finished the entire pot!! The miso at the end really brings the soup all together so don’t skip on that step. Will be making this on the reg!

Maria Koutsogiannis

YESS!! thanks so much for the love, Melissa! I love this soup!

Elisa

Love this soup so easy to make and so delicious!

Maria Koutsogiannis

Thank you so much for the love, Elisa! I love this recipe too!

Ashley Smith

OH MY GOD *Janice from Friends voice*

Made this over the weekend and it’s by far the best soup I’ve ever had. I ate two huge bowls night one, had some for lunch the next day, and went to eat the rest today only to find out my husband took it to work and I was so sad. Will be making this again ASAP!

*The color in mine was a lot darker, maybe because I added more of the vegetable stock paste? Like a lot more.

Maria Koutsogiannis

It might have just been from the browning of the veg, the stock and legumes! Colour don’t matter when it tastes that good!! Thanks for the love hun!

Mitch Bonawitz

Another Ahh-mazing recipe !!
Thank you for doing what you do !

Maria Koutsogiannis

Thank you so much for making our recipes!!!

Michelle

Beautiful flavor, amazing meal- breakfast lunch or dinner!

Maria Koutsogiannis

Thank you so much for the love, Michelle!

Nina

I made this for dinner last night with a couple variations : I used shallot in place of the onion and since I had no sweet corn I replaced it with a finely diced carrot that I sautéed with the shallot at the beginning. I only have 1 can of beans so I made half a batch, if you do so I would advise to use less than 3 cups water, I had to let it thicken for quite a while.

This was hand down one of the best meals of my life, very savoury and smoky. I gulped down every bit of it in one meal ! I topped it with fresh cilantro, soy yogurt, grated vegan white cheddar, a squeeze of lemon juice and freshly cracked black pepper, plus a few nachos chips. It was absolutely awesome, I couldn’t stop eating it and I’m glad my bf ordered take out so I didn’t have to share with him haha ! I’m definitely adding it to my list of favourite and regular recipes !

Maria Koutsogiannis

Thank you so much for this wonderful review, Nina! It means so much to me, thank you!

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