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Vegan White Bean Chili Recipe
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.
Cook Time
0 mins
Total Time
35 mins
Servings: 4
Calories: 236 kcal
Course:
Main Course
Cuisine:
Vegan
Ingredients
- 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
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.