• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Veggie Inspired logo
  • Home
  • About
  • Recipes
  • Cookbooks
    • The Meatless Monday Family Cookbook
    • The Meat-Free Kitchen
    • Plant-Based Diet Cookbook For Dummies
  • Subscribe
menu icon
go to homepage
  • Recipes
  • About
  • Cookbooks
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Cookbooks
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Soups, Stews, and Chilis

    Vegan White Chili

    Published: Dec 12, 2015 · Modified: Aug 28, 2020 by Jenn Sebestyen

    As an Amazon Associate I earn from qualifying purchases. Please see my Privacy Policy for more details.

    Jump to Recipe Print Recipe
    Overhead view of two bowls of vegan white chili.
    Spoonful of the finished dish being lifted out of a bowl.
    Vegan white chili with chickpeas topped with jalapeño slices.
    Vegan white chili with chickpeas topped with jalapeño slices.
    Vegan white chili with chickpeas topped with jalapeño slices.

    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!

    Vegan white chili with chickpeas topped with jalapeño slices.

    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!

    Table of Contents hide
    1 Ingredient notes and substitutions
    2 How to make the recipe
    3 Storage/Freezing
    4 Pro tips for success
    5 FAQs
    6 More vegan chili recipes
    7 Vegan White Chili
    Two white bowls of hearty chickpea & white bean soup.

    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.

    Overhead view of two bowls of vegan white chili.

    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.

    Storage/Freezing

    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.

    Spoonful of the finished dish being lifted out of a bowl.

    FAQs

    What is white chili made of?

    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.

    Is white chili spicy?

    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.

    What kind I use instead of white beans in chili?

    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.

    Be sure to sign up for my FREE Newsletter to be the first to get my NEW recipes! You can also follow me on Instagram, Facebook, and Pinterest.


    For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!

    Vegan white chili with chickpeas topped with jalapeño slices.

    Vegan White Chili

    This Vegan White Chili is a quick and easy white bean chili recipe that's perfect for any day of the week!
    5 from 2 votes
    Print Rate
    Course: Dinner, Entrées, Soups, Stews, and Chilis
    Cuisine: American
    Diet: Gluten Free, Vegan
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes
    Servings: 6 servings
    Calories: 188kcal
    Author: Jenn Sebestyen

    Recommended Equipment

    • Soup Pot

    Ingredients

    • 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

    Toppings (optional):

    • diced avocado
    • cilantro
    • sliced jalapeño
    • dollop of dairy-free sour cream
    • tortilla chips

    Instructions

    • 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.

    Notes

    ~ 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.
    ~ Customize individual bowls of chili with your favorite toppings.
    ~ Taste and adjust seasonings to your liking.

    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

    Calories: 188kcal | Carbohydrates: 34g | Protein: 9g | Fat: 2g | Sodium: 1146mg | Potassium: 237mg | Fiber: 9g | Sugar: 5g | Vitamin A: 650IU | Vitamin C: 19.8mg | Calcium: 50mg | Iron: 2.7mg

    Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.

    Tried this Recipe? Tag me Today!Mention @Veggie_Inspired or tag #VeggieInspired!

    More Soups, Stews, and Chilis

    • Shortcut Polish Tomato Soup
    • Sweet Potato Corn Chowder
    • Vegan Instant Ramen Noodles
    • Beanless Veggie Chili Soup
    1.9K shares
    • Share
    • Tweet

    Reader Interactions

    Comments

    1. Elena says

      March 15, 2020 at 9:15 pm

      Just delicious! I used a bell pepper as I didn’t have green chiles, and pickled jalapeños. It was very good even without any toppings. Simple, quick, and satisfying. Thank you!5 stars

      Reply
      • Jenn Sebestyen says

        March 15, 2020 at 10:00 pm

        So glad you enjoyed it, Elena! Pickled jalapeños sound amazing!

        Reply
    2. Kayla says

      October 21, 2019 at 10:55 am

      What is the serving size?

      Reply
      • Jenn Sebestyen says

        October 21, 2019 at 11:24 am

        I haven’t measured it. Probably about 1.5 to 2 cups.

        Reply
    3. Dianna L Norwood says

      April 16, 2018 at 10:51 pm

      I made this recipe for the 1st time today for a guest who is hard to please. Wow!!! Was this a hit!!! The meal was easy to make & was ready to eat in a snap. The chili was full of spice & filling on a cool day. Thanks for a recipe that will be made often.5 stars

      Reply
      • Jenn S. says

        April 17, 2018 at 7:47 am

        That’s so wonderful to hear, Dianna! Thank you so much!

        Reply
    4. Sara says

      December 19, 2015 at 6:17 am

      This was so quick and easy to make. I liked the seasoning; however, my husband would like it cranked up a bit more. So, next time, I’ll add a bit more smoked paprika and chili powder. Thank you for such a healthy recipe!

      Reply
      • Jenn S. says

        December 19, 2015 at 7:52 am

        Thank you, Sara! I’m glad you liked it! For sure, add more spices if you like the heat! An extra jalapeño or two…or even a few dashes of hot sauce before serving. I try to make everything very kid friendly. My kids do like spicy things, but not to the level that some adults can tolerate. LOL! Thanks for the feedback!!

        Reply
        • Sara says

          December 23, 2015 at 6:03 am

          I just realized that perhaps I was supposed to have used the entire jalapeno. Should I have used the seeds and all…which would have kicked up the spiciness that my husband was asking for? (I haven’t cooked a lot with jalapenos.) Thanks!

        • Jenn S. says

          December 23, 2015 at 1:27 pm

          You certainly could, Sara! I almost always remove the ribs and seeds because I’m cooking for my kids, too, and I don’t want it too spicy for them. But, if you guys like more heat, definitely add them in!

    5. ebeccia1 says

      December 16, 2015 at 10:58 am

      Yum!! This looks seriously fantastic! Nothing like a great chili to cozy up to on cold winter days!!

      Reply
      • Jenn S. says

        December 17, 2015 at 7:31 am

        That’s exactly how I feel!! It’s so homey and cozy! Thanks!!

        Reply
    6. Natalie says

      December 15, 2015 at 2:29 pm

      This looks fantastic, and I love the short time frame from start to eating! The mild winter has been really nice, I can enjoy cozy soups and ice cream all in the same day 🙂 But yeah I have a feeling when the cold comes it might hit hard, so I will need lots of warming meals like this!

      Reply
      • Jenn S. says

        December 16, 2015 at 7:39 am

        Thanks, Natalie! I eat soup and ice cream all year round anyway, no matter the temperature! But, yes, I’m kind of terrified to see what January brings since December has been so nice (except for all the yucky rain!).

        Reply
    7. The Vegan 8 says

      December 14, 2015 at 2:26 am

      This chili looks amazing Jennifer!! Chili ranks up there in my top 5 foods. I could live off of it, all kinds, and this one is gorgeous and all those amazing flavors you got going on! I’d love a bowl right now. It finally is getting cooler here in Texas. Fabulous recipe!

      Reply
      • Jenn S. says

        December 14, 2015 at 12:48 pm

        Oddly, it was 61 degrees here yesterday. So incredibly odd for this time of year. But it’s also been raining the last several days, which to me just screams chili! Thank you, Brandi!

        Reply
    8. Lucie says

      December 13, 2015 at 8:28 am

      Wow, I love how flavorful this is! Smoked paprika is one of my favorites, delish <3

      Reply
      • Jenn S. says

        December 13, 2015 at 6:20 pm

        Thank you, Lucie! I add smoked paprika to nearly everything…I love it so much too!

        Reply
    9. Trinity Bourne says

      December 12, 2015 at 12:47 pm

      You sure know how to make the best feel-good dishes. I love those toppings too… I usually just give people a bowl and say ‘that’s all you are getting’ 🙂 Beautiful!

      Reply
      • Jenn S. says

        December 12, 2015 at 3:25 pm

        You are so sweet, Trinity! I do love my comfort food! And I find that a variety of toppings always makes it fun for the kids…a way to make it their own!

        Reply
    10. Beth Hornback | Eat Within Your Means says

      December 12, 2015 at 12:44 pm

      If by mild winter you mean pouring buckets of rain from the sky for endless days, then we here in the Pacific Northwest are having a mild winter indeed. This chili looks like the perfect way to warm up! Can’t wait to try it.

      Reply
      • Jenn S. says

        December 12, 2015 at 3:25 pm

        Oh no, Beth, that doesn’t sound nice at all! This definitely sounds like a meal you need!

        Reply
    11. Strength and Sunshine says

      December 12, 2015 at 10:46 am

      Mmm creamy beany spicy goodness! And corn…corn is always good (I am missing fresh summer corn so bad right now though!)

      Reply
      • Jenn S. says

        December 12, 2015 at 3:24 pm

        Nothing better than fresh summer sweet corn, but I’m always stocked with frozen all year round just in case! Thanks, Rebecca!

        Reply
    12. Linda @ Veganosity says

      December 12, 2015 at 9:11 am

      I’m loving this mild winter. Fingers crossed that saying that out loud didn’t just jinx it! Your chili looks so perfect for a chilly day or night. I’d love to make a pot and go sit outside around our fire pit. When’s the last time I could say that in mid-December in the Chicago area? 🙂

      Reply
      • Jenn S. says

        December 12, 2015 at 9:56 am

        If you do that, I’m coming over too!! I LOVE fire pits, but it’s usually too cold by the end of October. It’s gross, rainy, foggy today, but you almost don’t even need a coat….so weird…and pretty awesome. Thanks, Linda!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Jenn Sebestyen of Veggie Inspired

    Hi, I'm Jenn! This is where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

    More about me →

    Order your copy today!

    The Meatless Monday Cookbook Cover

    St. Patrick's Day

    • Vegan Green Goddess Dip
    • Easy Homemade Guacamole
    • Creamy Vegan Potato Soup
    • Vegan Quinoa Salad

    Top Rated

    • Garden Veggie Pasta
    • Veggie Cream Cheese
    • BBQ Chickpeas Sandwiches
    • Vegan Cinnamon Cookies

    Featured In

    As featured in collage.

    Footer

    ↑ back to top

    • Privacy Policy
    • Accessibility Statement
    • Nutrition Disclaimer
    • Copyright Statement

    • Sign Up Now for the latest FREE recipes

    • Contact
    • Work With Me
    • Publicity and Press

    Copyright © 2023 Veggie Inspired, LLC

    1883 shares