Vegan White Bean Chili Recipe

Introduction

If you’re a chili fan, you’ll have to try this twist on the classic: vegan white bean chili.

Instead of the traditional kidney beans and bell peppers, this version features hearty potatoes and creamy white beans, infused with a subtle smoky flavor.

The best part? It’s easy to make in one pot in less than 45 minutes with minimal prep, perfect for a healthy weeknight meal the whole family will enjoy, especially with all the best chili toppings.

With simple, wholesome, plant-based ingredients like white beans, potatoes, lime, and corn, combined with a blend of spices, this dish is comfort food at its finest.

This is also a great recipe for making in advance, so you can enjoy a hearty vegetarian meal even on busy days.

If you’re looking for a regular chili recipe, you can try my Easy Vegan Chili or Vegan 3 Bean Chili. For more chili variations, this Sweet Potato Black Bean Chili and Slow Cooker Red Lentil Chili are yummy too.

Ingredients

• Onion: White or yellow onion are suggested but you could use red onion if that’s what you have.
• Jalapeno: Remove the seeds otherwise the chili will be very spicy. If you’re sensitive to spice you can substitute 1/2 of a green pepper. 1 small poblano pepper or 1/2 a large poblano pepper also works as a substitute.
• Potato: Yukon gold potatoes or any other yellow potatoes are recommended.
• Vegetable Broth: You can use any vegetable broth or vegetable stock such as carton, homemade, boullion or cubes.
• White Kidney Beans: White kidney beans, or cannellini beans are suggested but any white beans such as great northern beans, navy beans or lima beans would also work.
• Corn: Frozen corn is a convenient option but you could also use fresh corn or drained and rinsed canned corn.

Please see the recipe card at the end of the post for the full ingredient list with measurements.

Variations & Additions

• Topping Ideas: Sour cream, avocado, vegan cheddar cheese, salsa or salsa verde, lime juice and zest, black pepper, jalapeños, green onion, crushed tortilla chips.
• Green Chili: For added flavor, you can add 1 4oz can of green chilies when you add the potatoes and broth.
• Cream Cheese: For extra creaminess, stir in 2-3 tbsp vegan cream cheese at the end.
• Butternut Squash: Substitute butternut squash for the potato for a variation on this recipe.
• Quinoa: Add 1/2 cup uncooked rinsed quinoa when you add the potato. You may need a little extra broth for this version, which can be stirred in as needed.
• Extra Veggies: Add up to 1 cup diced carrot, bell pepper and/or celery with the onion and garlic. To add greens, baby spinach or kale can be stirred in at the end.

Step-by-Step Instructions

Step 1. In a large pot over medium heat, saute the onion, garlic and jalapeno in the olive oil for about 5 minutes until softened and fragrant.

Step 2. Add all of the spices and sauté another few minutes, stirring frequently.

Step 3. Add the potatoes and vegetable broth and bring to simmer. Cook for about 10 minutes, uncovered, until the potatoes are starting

Step 4. Add the beans and simmer lightly for another 15 minutes until the potatoes are tender.

Step 5. Use a potato masher or immersion blender and mash or pulse 3-4 times to create texture and thicken the chili.

Step 6. Stir in the corn and fresh cilantro and remove from pot from the heat.