White Bean Chili

30 Minute Meals

White Bean Chili

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Vegan White Bean Chili covered in all kinds of favorite toppings.

Prep

5 minutes

Cook

25 minutes

Yield

4

This White Bean Chili is incredibly creamy and delicious, but easy to make! Loaded with healthy ingredients that'll warm your soul.

Oh, baby! There is nothing like a warm bowl of homemade chili in the wintertime. Am I right? This 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 favorite ingredients. It’s also incredibly cheap to pull this easy meal together, yet still healthy. It also doesn’t need meat to impress people.

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

❤️ Why You’ll Love White Bean Chili

  • Allergen Friendly: This White Bean Chili is both dairy-free and vegan
  • Comforting: A big bowl of chili is the best comfort food on a cold fall or winter day
  • Healthy: This chili is made with wholesome, healthy ingredients so you can feel good about eating it

🍲 Ingredients

White Beans – White beans are so good for you. They’re packed with fiber and protein, a good source of micronutrients including folate, magnesium, and vitamin B6, and with them being budget-friendly they’re so easy to add to recipes

Nutritional Yeast – Nutritional yeast is one of my staples in my pantry. It’s high in B vitamins, it’s especially high in vitamin B12 which is energy boosting. Nutritional yeast can be a great substitute for vegans when trying to add a cheesy flavor into recipes

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

👩‍🍳 How to Make White Bean Chili

  1. 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.
  2. To the pot, add the garlic, oregano, paprika, cumin, salt and pepper, cayenne and red chili flakes. Stir till the onions are fully coated with spices and reduce heat to low.
  3. To the pot, add the vegetable stock paste, nutritional yeast, coconut aminos, and beans. Stir till well combined, 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 baked to an even simmer.
  4. Serve hot with all the gorgeous toppings listed above.
Big bowl of Vegan White Bean Chili sitting on table loaded with all the fixings.

🪄 Tips and Tricks

  • Meal prep this White Bean Chili and freeze half of the batch to have easy meals to pull out during the week
  • Get your kids involved in topping off the chili with their favorite toppings


🗒 Substitutions

Toppings: The best part of this recipe is adding your favorite 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.

Protein: If you aren’t vegan or vegetarian, you can add shredded chicken to this recipe and it’s delicious.

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


🗒 Other Comforting Recipes

👝 How to Store Leftovers

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

🤔 Common Questions

Is it easy to make chili vegan?

Absolutely! You can skip the sour cream topping, and most of the ingredients in chili are already vegan or very easy to swap as seen in this recipe.

What are the best beans for chili?

Pinto, kidney, white beans, and black beans are the best beans for chili and you can use a combination.

White Bean Chili

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This White Bean Chili is incredibly creamy and delicious, but easy to make! Loaded with healthy ingredients that'll warm your soul.
Prep Time 5 minutes
Cook Time 25 minutes
Course Soup
Cuisine Vegan
Servings 4

Ingredients
  

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!
Review This Recipe Let us know how it was!
Kristin S

This was the best soup I’ve ever made for me and my husband. Thank you for this delicious, extremely flavorful, healthy soup recipe. It will be a staple in our household

Maria Koutsogiannis

YES!!! what soup recipe are you going to make next hun!?

Mica

Question. What’s a Roma bean? My Internet search said it was a green bean but I don’t see green beans in the photo. Maybe I’m just a goof

Maria Koutsogiannis

Roma beans are canned white looking beans but you can use anything you have access to hun!

Gena Hoy

Is the coconut amino necessary or can it be omitted?

Maria Koutsogiannis

It can be omitted but I would use a little bit of soy sauce or liquid aminos! Just a hint!

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!

Michelle

Beautiful flavor, amazing meal- breakfast lunch or dinner!

Maria Koutsogiannis

Thank you so much for the love, Michelle!

Mitch Bonawitz

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

Maria Koutsogiannis

Thank you so much for making our recipes!!!

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!

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!

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!

Stephanie

This recipe is amazing!! Thanks so much Maria

Maria Koutsogiannis

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

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