Its a winter wonderland outside on the East Coast with no signs of the snowy, cold weather easing up anytime soon. This means lots of skiing but it also means that soups and stews like this white bean chili have been cooking on my stovetop or in my Instant Pot all month long.
I love a tomato-based chili and have a great recipe for a veggie-packed version, but I felt that I wanted to change things up. White bean chili is a little different but just as comforting and delicious!
This white bean chili recipe is perfect for “chilly” winter nights (no pun intended!). Its an easy chili to throw together during the week and you can easily make extra chili for meal prep.
Vegan White Bean Chili Ingredients
This easy, healthy, white bean chili gets flavor from:
- Green chilis
- JalapeĂąo (de-seed if you want to make milder, keep some seeds if you want it spicier)
- Warming spices such as chili powder and cumin
- Vegetables such as a green pepper, corn and onion
- White beans, of course! You can use cannellini, great northern or navy beans
The chili comes together pretty quickly in about 40 minutes. The final result is a thick, healthy and hearty chili simply made from beans and vegetables.
For my carnivores out there, you can also add some chopped chicken breast at the end!
Vegan chili toppings
Don’t forget to add the toppings for extra flavor! Some of my favorites include:
- Diced avocado
- Thinly sliced jalapeno peppers
- Cilantro leaves
- Crushed tortilla chips (my favorite are Siete brand Grain-Free Tortilla Chips)
I love to serve this over chopped steamed baby spinach or kale for an extra punch of greens!
I really hope you give this easy, vegan white bean chili recipe a try. I know you’ll find it as cozy as I do!
PrintEasy White Bean Chili
Mix up your chili routine with the best ever white bean chili! Its’ healthy, hearty, vegan and has just a little spice to it. Perfect for a cozy night in!Â
Ingredients
- 1 large white onion, chopped (3 cups)
- 2 tablespoons olive oil
- 1 jalapeĂąo
- 1 4-oz can green chilisÂ
- 2 green peppers, diced
- 3–5 cloves of garlic
- 1/2 teaspoon oregano
- 1 teaspoon cumin
- 1 teaspoon sea salt
- 1 1/2 teaspoon chili powder
- 1 tablespoon flourÂ
- 3 cups no-salt white beans (white kidney or navy beans), rinsed well and drained
- 1 cup frozen white corn
- 4 cups low-sodium vegetable brothÂ
- Garnish: jalapeno slices, cilantro, green onion
Instructions
- In a dutch oven or large saucepan, heat the olive oil over medium heat. Add in the onion and green peppers and sautĂŠ for 8-10 minutes until onions are translucent but not brown.Â
- Add in chopped garlic and jalapeĂąo and sautĂŠ for 2 minutes.Â
- Add in oregano, cumin, sea salt, chili powder and flour. Stir for one minute.Â
- Add in vegetable broth, chilis and white beans.Â
- Bring chili to a boil and then turn to medium-low heat to simmer for at least 15 minutes, preferably 30.
- Turn off heat and add in frozen corn. Let sit for 5 minutes.
- Serve with jalapeĂąo slices, green onion, cilantro leaves and tortilla chips.Â
Notes
- You can add 1 to 1 1/2 cups chopped chicken breast at the same time that you add the corn if you don’t follow a plant-based diet.Â