This Vegan White Chili is a quick and easy white bean chili recipe perfect for any day of the week! Ready in just about 30 minutes!
We are having an exceptionally mild winter so far here in the midwest, but that doesn’t stop me from making all the cozy soups and stews.
I really love hearty chills in the cooler months and I decided to do things a little differently this time by making a white bean version.
This Vegan White Chili has all the spice and depth of flavor of regular chili, but no tomatoes anywhere in site.
If you like thick and hearty one pot meals, this comforting dish is for you!
Ingredient notes and substitutions
Beans ~ I used two kinds of white beans in this chili: cannelini beans and garbanzo beans (chickpeas).
The cannelini beans provide a nice creaminess while the chickpeas hold up really well and still have a little bite. I really like the contrast in texture in this recipe.
Veggies ~ Onion and garlic provide great base flavor.
Canned diced green chiles and a fresh jalapeño bring wonderful flavor and heat. Canned green chilies usually come in mild, medium or hot. Choose the heat level you are comfortable with…I usually go with mild because of the kids.
I also added some corn kernels for a bit of sweetness and another texture component.
Spices ~ Cumin, chili powder, and smoked paprika – typical chili spices – are all here. I also like herbs, thyme and oregano, in this white chili, which I don’t normally add to more traditional chili recipes.
Toppings ~ Any of your favorite chili toppings will work here. Diced onion, vegan sour cream, chopped cilantro, diced avocado, tortilla chips, etc.
How to make the recipe
This vegan white chili only needs 20 to 30 minutes of simmering to bring all the flavors together, making it perfect for any day of the week.
*Sauté the onion, garlic, and jalapeño until softened.
*Add the spices and green chiles until fragrant.
*Add the beans and broth and simmer until flavorful.
*Add the corn, stir, and heat through.
*Taste and adjust seasonings to your liking.
*Top with your favorite chili toppings.
Chili is one of those recipes that gets better with time and this Vegan White Chili is no exception. Make a big batch and enjoy leftovers all week!
Store leftover chili in an air-tight container in the fridge for 4 to 5 days.
You can also freeze it. After the chili completely cools, transfer it to a freezer-safe container or zip-top bag. It should keep well for up to 3 months.
Pro tips for success
~ Use canned beans to make this recipe in just about 30 minutes.
~ Drain and rinse the canned beans to get rid of excess sodium and any tinny taste from the cans.
~ Use two different kinds of white beans for great flavor and texture.
~ Use mild diced green chiles for a mild heat. Use hot diced green chiles for a spicy heat.
~ Taste and adjust seasonings to your liking.
~ Customize individual bowls of chili with your favorite toppings.
~ This recipe is dairy free, gluten free, nut free, and oil free.
Traditional white chili is made from chicken or pork, white beans, and mild green chiles. The ingredients notably missing from white chili that you typically find in red chili is tomatoes.
White chili is generally more mild than red chili. However, if you like spicy heat, feel free to add spicy green chiles instead of mild and a few fresh jalapeño’s as well.
Beans are a typical ingredient in white chili, even varieties that aren’t vegan. But, if you really don’t want to use beans for some reason, try a vegan chicken substitute like these soy shreds I use to make my Vegan Buffalo Chicken Dip.
More vegan chili recipes
- Crock Pot Vegan Chili
- Vegetable No Bean Chili
- Black Bean Quinoa Chili
- Vegan Taco Chili
- Pumpkin Lentil Chili
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
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Vegan White Chili
- 1 onion diced
- 2 garlic cloves minced
- 1 jalapeño diced
- 1 can (4 oz) diced mild green chiles
- 1 ½ teaspoons cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1 teaspoon dried thyme
- ¼ teaspoon pepper or to taste
- ½ teaspoon salt or to taste
- 2 cans (15 oz) chickpeas rinsed and drained (or 3 cups cooked)
- 1 can (15 oz) cannellini beans or navy beans rinsed and drained (or 1.5 cups cooked)
- 3-4 cups low sodium vegetable stock depending on how thick/thin you like your chili
- 1 cup corn kernels fresh, canned, or frozen
- diced avocado
- sliced jalapeño
- dollop of dairy-free sour cream
- tortilla chips
- Sauté the onion, garlic and jalapeño in 2 tablespoons of water over medium heat in soup pot on the stove for 5 to 7 minutes.
- Add the diced green chiles, cumin, chili powder, smoked paprika, oregano, thyme, salt and pepper and mix well.
- Add the broth, beans, and chickpeas and stir to combine. Increase the heat to bring to a boil, then reduce the heat to medium-low and simmer for 20 to 30 minutes.
- Add the corn and simmer another 2 to 3 minutes to heat through. Taste and adjust seasonings to your liking.
- Serve hot with your favorite toppings.
Storage/Freezing Store leftover chili in an air-tight container in the fridge for 4 to 5 days. You can also freeze it. After the chili completely cools, transfer it to a freezer-safe container or zip-top bag. It should keep well for up to 3 months.
*Nutrition facts calculated without toppings.
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.