vegan white bean chili in bowl topped with jalapeños and avocado, and tortilla chips
How to Make...

Vegan White Bean Chili

This Vegan White Bean Chili is a plant protein-packed white chili recipe with a thick chili texture thanks to one easy technique. Top with an abundance of toppings, enjoy for meal prep or freeze for later.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Diet: Vegan
  • Yield: 8 large servings 1x
  • Scale:


  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon ancho chili powder (can sub chili powder)
  • 1 tablespoon ground cumin
  • 1 1/2 teaspoons ground coriander
  • 1/8 tsp cayenne pepper
  • 3/4 tsp salt, to taste
  • ½ tsp ground black pepper
  • 2 (15 ounce) cans Great Northern Beans (or other white beans), drained and rinsed, divided
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 6 small yellow potatoes, chopped
  • 1 (4 ounce) can green chilis
  • 1 (8.75 oz) can corn, drained and rinsed (about 1 cup cooked corn)
  • 3 cups low-sodium vegetable broth
  • 2 limes, juiced
  • 1/2 cup chopped cilantro


  • vegan sour cream
  • vegan cheese
  • avocado
  • tortilla chips
  • green onions
  • fresh cilantro


  1. Heat large Dutch oven or heavy bottomed pot to medium-high heat. Add oil, onions, garlic, chili seasonings plus salt and pepper; sauté until soft and fragrant, about 5 minutes. 
  2. Meanwhile, take one can of white beans and mash; set aside.
  3. Add in remaining whole white beans, chickpeas, chopped potatoes, green chilis, corn and vegetable broth; bring to a simmer for 20 minutes, uncovered.
  4. After 20 minutes of simmering, taste test (you might find you want additional salt here). Check potatoes are tender.
  5. Add in mashed beans, lime juice and cilantro. Simmer for another 5 minutes. Option to use a masher in the whole pot of chili to thicken some more. Serve with your favorite toppings!