Warm up with all kinds of plant goodness in this Vegan White Bean Chili. This simple and tasty chili recipe is made with a variety of nutritious veggies, spices, and protein- and fibre-rich white beans (both whole and blended!) to create a creamy, filling, and comforting white chili recipe.

bowl of white bean chili topped with jalapeno slices, cilantro, and sour cream with a spoon in it

When recently asked what my favourite one-pot meal is, my answer was “definitely chili”.

Whether it’s my recipe for The Best Veggie-Packed Vegetarian Chili, or this Healthy Beef Chili with Beans AND Vegetables (for plant- and animal-eaters), or even this latest recipe for Vegan White Bean Chili.

Chili is such a fantastic healthy dinner recipe (or you can prep it for lunches!) because it tends to be filling, nourishing, and packed with protein and fibre. This white chili recipe is no exception!

What is White Chili?

It’s pretty straightforward, but in case you were wondering…white chili is similar to regular chili, but white!

Traditionally, chili is a tomato- and ground beef-based dish (which makes it red). But white chili doesn’t contain tomatoes or beef, and it is typically white and green in colour. This is because the main ingredients are usually white beans, chicken or pork (if it’s not vegan like this recipe is), and green chillies.

The main ingredients in this vegan white chili recipe are canned white kidney beans, green chillies, green pepper, carrots, and corn. We pair these with vegetable broth, spices like cumin and coriander, and lime.

In this Vegan White Bean Chili, I use two cans of white kidney beans. One is left whole and the other is blended into a rough puree to create a thicker, creamier mixture instead of a broth-y bean soup.

ingredients for vegan white bean chili

Why This Dietitian Loves White Beans:

In my Registered Dietitian opinion, beans are one of the most nutritious foods you add to your diet. I love using white kidney beans in my recipes. From a Quick 5-Minute White Bean Dip to Creamy Tomato Basil Soup with white beans blended in, and Tuscan White Bean and Kale Soup, there are lots of ways to add them to your menu.

Why do I love them?

  • They’re a fantastic source of dietary fibre. If I haven’t driven it home enough, fibre is so important for a variety of different health reasons. It can help to stabilize blood sugar levels, keep you full, lower cholesterol levels, and promote healthy digestion. 1 cup of white kidney beans offers a whopping 11 grams of fibre!
  • They’re rich in plant-based protein. You get 17 grams of protein per cup of white beans, and that’s all from plants! That makes this Vegan White Bean Chili a great high-protein meal.
  • They’re a good source of essential nutrients. White beans are a good source of minerals like iron, calcium, magnesium, phosphorus, folate, and zinc. These are all nutrients that we must get from food, and many people don’t eat enough of them! White beans are a great way to boost your intake.
  • They’re convenient! Not to mention affordable. Buy a can of white beans (or two in the case of this recipe), drain and rinse them, and you’re good to go!
bowl of white bean chili topped with jalapeno slices, cilantro, and sour cream

The Process: Making Vegan White Bean Chili

If you’re not familiar with the chili-making process, it’s definitely not hard. In fact, this vegan white chili is quite a simple recipe to make!

Recipe Tips and Tricks:

  • Chili recipes are quite flexible. You can add or substitute vegetables that you prefer/have on hand easily!
  • Pureeing one can of white beans before adding to the mixture helps to add a thickness and creamier texture to the vegan white bean chili. If you don’t want to use a food processor, you can add the beans straight to the pot and use an immersion blender to puree about 1/3 the mixture instead.
  • If you like your chili on the spicy side, go ahead and add in some diced jalapeno peppers when sautéing the veggies. You can also add red pepper flakes and/or cayenne pepper to your liking.
  • I highly recommend serving this white chili recipe with some fresh cilantro leaves, maybe a dollop of vegan sour cream (if vegan), and some tortilla or corn chips.
bowl of white bean chili topped with jalapeno slices, cilantro, and sour cream

Storing Leftovers:

This recipe makes approximately 6-8 servings. If you have leftovers, they will keep in the fridge up to 4 days. Alternatively, you can freeze the chili in a freezer bag or freezer-safe container up to 3 months.

Connect with Hannah Magee, RD!

I hope you love this recipe as much as I do. If you try it, let me know what you think by leaving a rating and a review in the comments below.

Oh, and be sure to take a photo and tag me at @hannahmagee_rd so I can re-share on my stories!

Don’t forget to follow me on InstagramTikTok, and Pinterest so you never miss a new recipe or blog post.

bowl of white bean chili topped with jalapeno slices, cilantro, and sour cream with a spoon in it
bowl of white bean chili topped with jalapeno slices, cilantro, and sour cream with a spoon in it

Creamy Stovetop Vegan White Bean Chili

Warm up with all kinds of plant goodness in this Vegan White Bean Chili. This simple and tasty chili recipe is made with a variety of nutritious veggies, spices, and protein- and fibre-rich white beans (both whole and blended!) to create a creamy, filling, and comforting white chili recipe.
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Ingredients

  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, peeled, washed, and chopped
  • 1 large green bell pepper, finely chopped
  • 2 tsp cumin
  • 2 tsp dried oregano
  • 1 tsp ground coriander
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 generous pinch red pepper flakes, optional
  • 1 4 oz. can diced green chillies
  • 2 19 oz. cans white kidney beans, drained and rinsed, divided *see notes
  • 1 12 oz. can corn, drained and rinsed
  • 2 cups vegetable broth
  • 1-2 tbsp lime juice
  • cilantro leaves, corn chips, sour cream, for topping (optional)

Instructions 

  • Warm olive oil in a large pot over medium heat. Add onion, garlic, carrots, and green bell pepper and cook for 3-4 minutes until they begin to soften. Season with cumin, dried oregano, ground coriander, salt, pepper, and red pepper flakes (optional) and cook for another 2-3 minutes until fragrant.
    chopped onions, carrots, and green pepper in a pot
  • Add in the diced green chillies, one can of the white kidney beans, corn, and vegetable broth.
    beans, vegetables, and broth in a pot
  • In a blender or a food processor, process the second can of white kidney beans until they are roughly pureed (some texture is just fine).
    white beans pureed in a food processor
  • Stir the pureed bean mixture into the pot until well-combined.
    mixture of vegetables, broth, spices, whole white beans, and pureed white beans in a pot
  • Bring the mixture to a boil, then reduce heat to a simmer, and let cook for another 25-30 minutes.
    cooked vegan white bean chili in a pot
  • Taste the chili, adjust salt/spices as needed, and then stir in a 1-2 tbsp of lime juice. Serve with cilantro leaves, corn chips, and/or a dollop of sour cream (optional).
    bowl of white bean chili topped with jalapeno slices, cilantro, and sour cream

Notes

Storing Leftovers:
This recipe makes approximately 6-8 servings, depending on the size. If you have leftovers, they will keep in the fridge up to 4 days. Alternatively, you can freeze the chili in a freezer bag or freezer-safe container up to 3 months.
*Alternative to Pureeing Beans in Food Processor:
If you prefer, you can use an immersion blender to puree approx. 1/3 of the chili mixture instead of pureeing one can of the beans.
Did you make this recipe?Be sure to take a photo and tag me at @hannahmagee_rd so I can see!