Creamy Vegan White Bean Chili
This hearty, plant-based chili swaps traditional cream for blended white beans and coconut milk, giving it a luxurious, velvety texture. Packed with protein-rich beans, sweet corn, and fragrant spices, it’s the perfect comfort food for chilly evenings.
Time
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Serves: 4–5
Ingredients
Base:
1 tbsp olive oil
1 medium yellow onion, diced
3 garlic cloves, minced
1 jalapeno, seeded & finely chopped
1 red bell pepper, diced
Spices:
1 ½ tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
½ tsp dried oregano
¼ tsp chili powder
Salt & black pepper, to taste
Main:
3 cans (15 oz each) white beans (cannellini or great northern), drained & rinsed
1 cup vegetable broth
1 cup frozen corn
1 cup full-fat coconut milk
Juice of 1 lime
Garnishes:
Fresh cilantro
Diced avocado
Sliced jalapenos
Tortilla chips or warm bread
Instructions
Step 1: Saute Veggies
Heat olive oil in a large pot over medium heat.
Add onion, garlic, jalapeno, and bell pepper.
Cook for 5 minutes until softened and fragrant.
Step 2: Add Spices
Stir in cumin, coriander, smoked paprika, oregano, and chili powder.
Cook for 1 minute to toast the spices.
Step 3: Build the Creamy Base
Add 2 cans of white beans and the vegetable broth.
Using an immersion blender (or regular blender in batches), blend until smooth and creamy.
Step 4: Add Remaining Ingredients
Stir in the last can of beans, corn, and coconut milk.
Simmer for 10–15 minutes over low heat, stirring occasionally.
Season with lime juice, salt, and pepper to taste.
Step 5: Serve
Ladle into bowls, top with fresh cilantro, avocado, and tortilla chips if desired.
Notes & Tips
Extra richness: Add 2 tbsp nutritional yeast for a cheesy flavor.
Protein boost: Stir in cooked quinoa or brown rice.
Make it Mediterranean-friendly: Use olive oil, fresh herbs like parsley, and swap lime with lemon juice for a subtle twist.
Frequently Asked Questions
Q: Can I make this in a slow cooker?
A: Yes — saute veggies and spices first, then add everything to the slow cooker on LOW for 4–5 hours or HIGH for 2–3 hours.
Q: Can I freeze it?
A: Absolutely. Store in freezer-safe containers for up to 3 months.
Nutritional Information
Calories: ~360 kcal
Protein: 15g
Carbs: 48g
Fat: 12g
Fiber: 12g
Sodium: ~500mg