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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.
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.
FAQs
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
Recommended Equipment
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
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.
Elena says
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!
Jenn Sebestyen says
So glad you enjoyed it, Elena! Pickled jalapeños sound amazing!
Kayla says
What is the serving size?
Jenn Sebestyen says
I haven’t measured it. Probably about 1.5 to 2 cups.
Dianna L Norwood says
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.
Jenn S. says
That’s so wonderful to hear, Dianna! Thank you so much!
Sara says
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!
Jenn S. says
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!!
Sara says
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
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!
ebeccia1 says
Yum!! This looks seriously fantastic! Nothing like a great chili to cozy up to on cold winter days!!
Jenn S. says
That’s exactly how I feel!! It’s so homey and cozy! Thanks!!
Natalie says
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!
Jenn S. says
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!).
The Vegan 8 says
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!
Jenn S. says
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!
Lucie says
Wow, I love how flavorful this is! Smoked paprika is one of my favorites, delish <3
Jenn S. says
Thank you, Lucie! I add smoked paprika to nearly everything…I love it so much too!
Trinity Bourne says
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!
Jenn S. says
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!
Beth Hornback | Eat Within Your Means says
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.
Jenn S. says
Oh no, Beth, that doesn’t sound nice at all! This definitely sounds like a meal you need!
Strength and Sunshine says
Mmm creamy beany spicy goodness! And corn…corn is always good (I am missing fresh summer corn so bad right now though!)
Jenn S. says
Nothing better than fresh summer sweet corn, but I’m always stocked with frozen all year round just in case! Thanks, Rebecca!
Linda @ Veganosity says
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? 🙂
Jenn S. says
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!