Creamy Vegan White Bean Chili
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 (Servings)
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Calories
385 kcal
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Course
Main Course, Soup
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Cuisine
Vegan
Creamy Vegan White Bean Chili
Description
Creamy Vegan White Bean Chili uses soaked and blended cashews with water to create a smooth, dairy-free base that lends richness and thickness to the chili. Onions and garlic are sautéed with cumin and spices to form a savory foundation. Green chiles add heat and tang, while cans of white beans and corn contribute protein and substance. Baby spinach is stirred in at the end to wilt gently, adding color and mild green flavor.
The chili is simmered to combine flavors and thicken the broth. Adjustments of salt and cayenne pepper allow for personalized seasoning levels. The resulting chili balances creamy texture, mild spice, and savory depth without dairy or meat.
Serving suggestions include traditional cornbread or gluten-free alternatives, fresh chopped cilantro and green onion for brightness, and hot sauce for additional heat. This dish makes a filling entrée, particularly in cooler weather or for vegan-friendly meals.
Ingredients
- 2 cups water
- 2/3 cup cashews raw
- 2 Tbsp olive oil (or avocado oil)
- 1 cup white onion 1 medium onion yields ~1 cup or 130 g, diced, or yellow onion
- 4 cloves garlic minced
- 1 tsp cumin ground
- 3/4-1 tsp salt sea salt
- 1/4 tsp black pepper
- 1 pinch cayenne pepper plus more to taste
- 2 (4-oz.) cans green chiles we used hot // or sub 1/2 cup diced fresh roasted hatch chiles, diced
- 3 (15-oz.) cans white bean we like cannellini // or sub ~4 ½ cups homemade, drained and rinsed
- 1 cup corn or sub drained and rinsed canned corn, frozen
- 2 cups baby spinach or baby kale or chopped kale
FOR SERVING optional
- cornbread or gluten-free, perfect vegan
- cilantro freshly chopped
- green onion thinly sliced
- hot sauce
Instructions
- CASHEW MILK: To a high-speed blender, add water and cashews. Blend on high until smooth and creamy (~1-2 minutes). Set aside.
- Heat a large pot over medium heat. Once hot, add olive oil, onions, and garlic. Cook until the onions are soft and translucent, about 5 minutes.
- Add the cumin, sea salt (starting with the lesser amount), black pepper, and cayenne. Cook for 1 more minute, until fragrant.
- Add the green chiles, drained and rinsed beans, and corn. Stir to combine.
- Stir in the cashew milk and bring the mixture to a light boil. Lower the heat to low and simmer for 10 minutes, until thickened, stirring occasionally. If the chili gets too thick, you can add water or dairy-free milk as needed.
- Once the 10 minutes is up, taste and adjust as needed, adding more salt for overall flavor or cayenne for heat. Once the chili is done cooking, remove it from the heat and add in your desired greens. Stir to wilt.
- Serve warm with cornbread, cilantro, green onions, and/or hot sauce (all optional).
- Leftover soup will keep in an airtight container in the refrigerator for up to 3-4 days or in the freezer for 1 month (or longer). Reheat in the microwave or on the stovetop until hot, adding water to thin as needed.
Notes
- Cashew milk adds creaminess; for a cashew-free version, substitute with canned coconut milk and water, though this option is untested.
- If your blender is less powerful, soak cashews in hot water for 20 minutes before blending for improved smoothness.
- Recipe is adapted from a creamy white bean chicken chili.
- Nutrition info is approximate and excludes optional garnishes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6(Servings)
Amount Per Serving
Calories 385 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 385 | 19% |
| Carbohydrates | 59.1g | 20% |
| Protein | 20.2g | 40% |
| Fat | 12.2g | 19% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1.9g | 11% |
| Monounsaturated Fat | 6.9g | 35% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 670mg | 28% |
| Potassium | 1186mg | 25% |
| Fiber | 13.6g | 54% |
| Sugar | 6.9g | 14% |
| Vitamin A | 167IU | 3% |
| Vitamin C | 6.9mg | 8% |
| Calcium | 123mg | 12% |
| Iron | 5.5mg | 31% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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