Vegan White Bean Chili Recipe

Name: Vegan White Bean Chili Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 serving
Ingredients: 1 tbsp olive oil; 3 tbsp red chilies; 2 cloves garlic; 1 large onion; 1 cup celery; 1 cup red bell pepper; 1 large carrot; 1 tsp paprika; 1 tsp garlic powder; 3 ½ oz tinned jalapenos; 2 ½ cups cannellini beans; 2 tbsp soy sauce; 3 cups potatoes; 3 cups vegetable broth; ¼ cup nutritional yeast; ½ tsp salt; 2 tbsp cornstarch; 3 cups spinach

User Reviews

4.7

9 reviews

Excellent

Cook Time
0 mins
Total Time
35 mins
Servings
4
Calories
236 kcal
Course
Main Course
Cuisine
Vegan

Vegan White Bean Chili Recipe

Omar Parker

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This vegan white bean chili with potatoes and lots of vegetables is the perfect comforting dinner that's ready in 35 minutes. It has a perfect amount of spice, with hearty, earthy flavors! You will love this family-friendly meals.

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Ingredients

Servings

1 tbsp olive oil
3 tbsp red chilies de-seeded and chopped
2 cloves garlic
1 large onion diced
1 cup celery chopped
1 cup red bell pepper diced
1 large carrot peeled and chopped
1 tsp paprika
1 tsp garlic powder
3 ½ oz tinned jalapenos drained
2 ½ cups cannellini beans
2 tbsp soy sauce
3 cups potatoes peeled and diced
3 cups vegetable broth
¼ cup nutritional yeast
½ tsp salt
2 tbsp cornstarch
3 cups spinach

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Instructions

Start by heating the olive oil in a large saucepan or wide frying pan over a medium-high heat, then add the chilli peppers, garlic, and onion. Cook for 5 minutes, until softened and fragrant.
Add the celery, peppers, carrots, cumin, paprika and garlic powder. Continue cooking for a further 4-5 minutes, until the vegetables soften.
Add the jalapeno peppers, cannellini beans, soy sauce, potatoes, vegetable broth and nutritional yeast. Bring to a simmer and cook, stirring frequently, for around 15 minutes, until the potatoes are fork tender. Add more vegetable broth if it starts to look too dry.
Carefully pour ½ of the chili into a blender or food processor. Blend until smooth, then return back to the pan together with salt and cornstarch, and simmer for a further 5 minutes, stirring frequently.
At the end, stir in the spinach and serve once the spinach wilts.

Notes

You can keep this chili in the fridge for 4-5 days in an airtight container. Reheat on the stove or in the microwave, adding a splash of vegetable broth or plant based milk when you do so as it will thicken up in the fridge.
To freeze, store it in labelled freezer bags for up to 2 months, allowing to thaw in the fridge overnight before reheating as instructed above.

Nutrition Information

Show Details

Calories 236kcal (12%) Carbohydrates 42g (14%) Protein 12g (24%) Fat 4g (6%) Saturated Fat 1g (5%) Sodium 1928mg (80%) Potassium 823mg (24%) Fiber 11g (44%) Sugar 8g (16%) Vitamin A 7552IU (151%) Vitamin C 82mg (91%) Calcium 136mg (14%) Iron 5mg (28%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 236 kcal

% Daily Value*

Calories	236kcal	12%
Carbohydrates	42g	14%
Protein	12g	24%
Fat	4g	6%
Saturated Fat	1g	5%
Sodium	1928mg	80%
Potassium	823mg	18%
Fiber	11g	44%
Sugar	8g	16%
Vitamin A	7552IU	151%
Vitamin C	82mg	91%
Calcium	136mg	14%
Iron	5mg	28%