Vegan White Bean Chili
Servings: 8 large servings
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.
Print Recipe
Ingredients
- 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 teaspoon cayenne pepper
- 3/4 teaspoon kosher salt to taste
- ½ teaspoon 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
Toppings
- vegan sour cream
- vegan cheese
- avocado
- tortilla chips
- green onions
- fresh cilantro
Instructions
- Sauté vegetables: 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.
- Mash beans: Meanwhile, take one can of white beans and mash; set aside.
- Simmer: Add in remaining whole white beans, chickpeas, chopped potatoes, green chilis, corn and vegetable broth; bring to a simmer for 20 minutes, uncovered.
- Check potatoes: After 20 minutes of simmering, taste test (you might find you want additional salt here). Check potatoes are tender.
- Finish & Serve: 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!