Description
Vegan White Bean Chili is a warm and hearty dish made with creamy white beans, vegetables, and a blend of savory spices. Simmered in a flavorful broth, this chili is perfect for a cozy dinner or meal prep. With the right amount of heat and a tangy lime finish, it’s a light yet satisfying alternative to traditional chili.
Ingredients
- 1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 bell pepper, chopped
2 medium carrots, peeled and diced
1 can (15 oz) diced green chilies (mild or hot, depending on preference)
3 cans (15 oz each) white beans (such as cannellini or great northern beans), drained and rinsed
4 cups vegetable broth
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon ground turmeric (optional, for warmth)
1/4 teaspoon smoked paprika (optional, for depth)
1/2 teaspoon ground coriander
Salt and pepper to taste
1/2 cup corn kernels (optional)
1 tablespoon fresh lime juice (or more to taste)
Fresh cilantro or parsley, chopped (for garnish)
Optional toppings: avocado, vegan sour cream, lime wedges, or tortilla chips
Instructions
Sauté the vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 4-5 minutes until softened. Stir in the minced garlic, bell pepper, and carrots, and cook for another 5 minutes until the vegetables are softened.
- Add the spices and chilies: Stir in the ground cumin, chili powder, turmeric (if using), smoked paprika (if using), ground coriander, salt, and pepper. Add the diced green chilies and cook for 1-2 minutes to allow the spices to bloom and become fragrant.
- Add the beans and broth: Add the white beans and vegetable broth to the pot, stirring to combine. Bring the chili to a boil, then reduce the heat to low. Let the chili simmer for 25-30 minutes, stirring occasionally, until the flavors meld together and the vegetables are tender.
- Add corn and lime juice: If using, stir in the corn and lime juice, and cook for an additional 5 minutes. Taste the chili and adjust the seasoning with more salt, pepper, or lime juice as desired.
- Serve: Ladle the chili into bowls and garnish with fresh cilantro or parsley. Optional toppings include avocado slices, vegan sour cream, extra lime wedges, or tortilla chips.
- Enjoy your hearty and flavorful Vegan White Bean Chili!
Notes
- This chili can be made in a slow cooker. Add all the ingredients and cook on low for 6-7 hours or on high for 3-4 hours. Stir in the lime juice and corn during the last 10 minutes of cooking.
- For a creamier version, stir in a splash of coconut milk or cashew cream before serving.
- Feel free to swap the white beans with pinto beans or chickpeas for a different texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Vegan, Gluten-Free, Soup
- Method: Simmering
- Cuisine: Vegan, American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 6g
- Sodium: 720mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
