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.
What You Need
For this White Bean Chili you need onion, garlic, chili powder, olive oil, cumin, coriander, cayenne pepper, great northern beans, chickpeas, potatoes, canned green chilis, corn, vegetable broth, limes, and cilantro.
Heat Dutch oven to medium-high heat. Add oil, onions, garlic, chili seasonings plus salt and pepper; sauté until soft and fragrant.
Add in remaining whole white beans, chickpeas, chopped potatoes, green chilis, corn and vegetable broth; bring to a simmer for 20 minutes, uncovered.
After 20 minutes of simmering, taste test (you might find you want additional salt here). Check potatoes are tender.
Add in mashed beans, lime juice and cilantro. Simmer for another 5 minutes, then serve with favorite toppings.
Serve with your favorite vegan toppings and a side of vegan cornbread!
This vegan white bean chili will keep in an airtight container in the fridge for up to 5 days.
Transfer to a freezer safe container, cool completely, seal tight, label, date and stash in your freezer. The chili will keep for up to 3 months. Thaw overnight in the fridge before enjoying.
Microwave: Place the chili in a microwave-safe bowl and reheat on high in 1-minute increments in the microwave, stirring each time in between, until warmed through.Stove Top: Place a large batch of chili in a saucepan over medium heat and bring up to a gentle simmer, stirring occasionally.
This Vegan White Bean Chili is a one pot wonder that’s ready in less than 40 minutes!