Vegan White Bean Chili
This Vegan White Bean Chili is a quick and easy, flavorful and satisfying recipe perfect for any day of the week! It's gluten-free and ready in about 30 minutes!
Servings: 4 servings
Calories: 394kcal
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 onion diced
- 2 cloves garlic minced
- 1 jalapeño pepper seeded and diced
- 1 ½ teaspoons cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1 teaspoon dried thyme
- ¾ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 2 cans (15 oz each) cannellini beans or navy beans rinsed and drained (or 3 cups cooked)
- 1 can (4 oz) diced mild green chiles
- 2 cups low-sodium vegetable stock
- ½ cup vegan sour cream
- 1 ½ cups corn kernels fresh, canned, or frozen
- juice of ½ lime
Garnishes (optional):
- dollop of dairy-free sour cream
- chopped cilantro
- sliced jalapeño
Instructions
- Heat the oil in a soup pot over medium heat on the stove. Add the onion and sauté until soft and translucent, about 4 to 5 minutes.
- Add the garlic, diced jalapeño, cumin, chili powder, smoked paprika, oregano, thyme, salt, and pepper and stir well. Cook for 1 to 2 minutes until fragrant.
- Add the beans, green chiles, and broth, and stir to combine. Increase the heat to bring to a boil, then reduce the heat to medium-low and simmer for 15 to 20 minutes.
- Stir in the vegan sour cream.
- Using an immersion blender, purée a bit of the chili in the pot for a thicker consistency. Alternately, you can carefully transfer about 2 cups of the chili to a blender to purée and then transfer back into the pot.
- Add the corn and fresh squeezed lime juice and simmer another 2 to 3 minutes to heat through. Taste and adjust seasonings to your liking.
- Garnish with an extra dollop of vegan sour cream, chopped cilantro and jalapeño slices, if desired.
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 mild diced green chiles for a mild heat. Use hot diced green chiles for a spicy heat.
~ Purée part of the chili, about ¼ to ⅓, to create a thicker consistency. An immersion blender is my favorite tool for this as it can be used directly in the pot.
~ Taste and adjust seasonings to your liking.
~ Customize individual bowls of chili with your favorite toppings.
~ To make this recipe oil-free, use water or vegetable broth to sauté instead of oil.
*Nutrition facts calculated without garnishes.
*Nutrition facts calculated without garnishes.
Nutrition
Calories: 394kcal | Carbohydrates: 68g | Protein: 17g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1520mg | Potassium: 1471mg | Fiber: 24g | Sugar: 9g