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4.8 from 12 votes

Vegan White Bean Chili

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 8 large servings
Course: Main Course
Cuisine: American

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

    Cup of Yum
  1. 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. 
  2. Mash beans: Meanwhile, take one can of white beans and mash; set aside.
  3. Simmer: Add in remaining whole white beans, chickpeas, chopped potatoes, green chilis, corn and vegetable broth; bring to a simmer for 20 minutes, uncovered.
  4. Check potatoes: After 20 minutes of simmering, taste test (you might find you want additional salt here). Check potatoes are tender.
  5. 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!