Easy One-Pot Vegan White Bean Chili

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This Vegan White Bean Chili is a hearty and satisfying bowl of comfort food. Whether you’re vegan or just looking to increase your vegetable intake this delicious and easy-to-make meal is packed with plants and nutrients.

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Nutritional Benefits

This dish offers a variety of health benefits thanks to its key ingredients – beans. Legumes like cannellini beans are an excellent source of fibre and protein, in addition to many vitamins – like B vitamins, as well as minerals like iron, zinc and magnesium (1). The variety of nutrients they contain means they play an important role in the prevention and management of several health conditions. Consumption of corn has also been linked to the reduced risk of chronic diseases and improved digestive health thanks to it’s unique profile of nutrients. Brimming with antioxidants, including carotenoids, along with additional fibre, vitamins and minerals it’s a great food to include in your diet (2). Lastly the spices not only enhance the flavor and aroma of this chili, but their nutrient profile also contributes antioxidant, anti-inflammatory and cholesterol-lowering properties (3).

Ingredients – What You’ll Need To Make This Chili​

This creamy chili is more than filling enough to be a main meal given the very fibrous beans it contains. It’s a great recipe for cold winter nights but is equally good for nights you want dinner on the table with little effort. All ingredients used are simple and easy to find at the grocery store.

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  • White beans – add creaminess and are the heart of the chili. A mix of cannellini beans and butter beans are used here. Great northern beans or navy beans would be other great options.
  • Fresh corn – contributes sweetness and extra texture.
  • Brown or yellow onion – add a touch of sweetness in addition to savory base notes.
  • Olive oil – adds richness and helps sauté the onion, garlic, and spices.
  • Vegetable stock – provides the liquid base for the recipe while also adding depth of flavor.
  • Green chilies – adding tangy, sharp, and pungent flavours. I’ve used mild chilies in this recipe, but these can be replaced with those of your choice if you want to dial up the spice.
  • Jalapeño peppers – lends more mild heat to the dish. For warmth without the high heat remove the seeds before chopping.
  • Fresh garlic – to add pungency. You can also use half a teaspoon of garlic powder if preferred.
  • Spice mix – The combination of ground cumin, chipotle chili powder, ground coriander, sea salt and black pepper add earthy, smoky, and warm flavors to this chili.
  • Coconut yoghurt – adds a little tang and helps to soften the spiciness of the peppers. Full-fat coconut milk would also work well.
  • Fresh lime juice – contributes brightness and acidity to cut through the creaminess of the beans and the earthiness of the spices.
  • Fresh cilantro/coriander – adds herbaceous notes.

Optional ingredients that are great additions to this dish include crushed tortilla chips, sliced green onion/shallot, vegan cheese (shredded) and avocado slices. Use these, in addition to some extra chopped cilantro/coriander to decorate the top of bowls once served.

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How To Make A Vegan White Bean Chili

The key to this simple, vegan white chili lies in layering the flavors. Sautéing the onion in plenty of oil followed by briefly adding the aromatics to a warm in the pan before everything else creates the perfect earthy flavor base. Remember, you can always adjust the amount of chili to suit your tastes so sample it as it cooks to see if you’d like to add more.

  1. Drain and rinse one can of cannellini beans, place in a bowl and mash with a fork or potato masher. Now drain and rinse the other two cans of beans and set these aside.
  2. Place a large pot over a medium heat then add the oil and heat through. 
  3. Add the diced onion and green chilies and cook for 5-10 minutes or until the onions have taken on a little colour and are becoming translucent. 
  4. Add in the garlic, herbs, and spices and pan-fry until aromatic (about one minute).
  5. Next add in the beans and corn and mix through to coat with the onion and spices, then add in the rest of the ingredients. Stir well to combine.
  6. Let the chili come to a boil, then turn the heat to low and allow it to simmer for 20-30 minutes or until the it has thickened.
  7. Use an immersion blender very briefly to chop through a little of the mix. This will further thicken it. Don’t blend for more than a couple of seconds or your chili will soon become a chowder.
  8. Stir in the coconut yoghurt and lime juice just before serving.

To add more nutrients and colour to this chili add a couple of handfuls of baby spinach as you stir in the yoghurt. Once it’s wilted serve with any of your toppings of choice (some options are outlined in the ingredient section above or in the recipe card below).

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Substitutions And Variations

The chipotle chili adds a smoky flavor to this dish, but it can be replaced with cayenne pepper, or regular chili powder if preferred.

If being dairy-free is not a concern for you the coconut yoghurt can be replaced with sour cream or heavy cream and the vegetable broth with chicken broth. This brings some slightly different flavours to the dish that are equally delicious.

Not a cilantro/coriander lover? Replace this with flat leaf/Italian parsley for your topping.

If you want this to be even more filling it can be served over a roasted, sweet potato. You can also add potato right into the dish! Replace one tin of beans with 1 pound/450g red potatoes. Peel the potatoes, chop into ½ inch cubes and add with the other ingredients. The potatoes should be fork tender, not mushy, when serving.

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Make this Vegan Chili in the Instant Pot for an even easier dinner option.

  1. Press sauté and change the timer to 5 minutes. Add the oil, onion and green chilies and cook until the onion is translucent.
  2. Hit the cancel button then stir through the crushed garlic and spice mix until aromatic (about one minute).
  3. Add the remaining ingredients to the pot, stir well to combine then secure the lid.
  4. Select manual mode and set the timer for 10 mins. 
  5. One done, hit cancel then leave the pressure to release naturally for 10 mins.
  6. Release remaining pressure, stir in lime juice and coconut yogurt then serve.

Tips For Success With This Recipe

​Give this enough time to simmer on the stove – it should be thick and hearty, not soupy.

Depending on your location, canned or jarred green chilies may be hard to find. I’ve used pickled jalapeño in this chili before with great results (the vinegar cooks off), but you can also use fresh. If doing this, I use two jalapeño’s and roast them over the flame on my gas stove until blackened. Then place in a bowl, cover with a tea towel and leave to rest for 10 mins. Once cooled slightly, remove the skin, chop the chili with or without the seeds and add to the recipe.

Make this as mild or spicy as you like. You can change the volume or type of chili used here depending on your preferences.

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Storing/Freezing

Store any leftovers in an airtight container in the fridge for up to one week. It will thicken more in the fridge so when reheating you may want to add more liquid to it. For longer storage, add leftovers to a freezer-safe container and store in the freezer for up to six months.

FAQ

Can I use canned or frozen corn instead of fresh?

Yes, both of these are also fine. If using canned, drain before adding to the pot. If using frozen, just add as per the fresh corn.

More Plant Based Recipes

If you try this recipe, I’d love to know. Leave a comment, rate it, and remember to tag @wholenaturalkitchen in your pics or reels on Instagram, Facebook, YouTube or TikTok!

A large bowl of Vegan White Bean Chilli sits on a table top surrounded by a variety of toppings to be added.Pin

Easy One-Pot Vegan White Bean Chili

Quick and easy Vegan White Bean Chili! Creamy cannellini beans, sweet corn, and a blend of spices make this a comforting and flavorful plant-based meal perfect for a cozy night in.
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Course: Main Course
Cuisine: American
Keyword: Easy, Soul Food
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 people
Calories: 428kcal

Equipment

  • 1 Large pot

Ingredients

  • 2 cans cannellini beans
  • 1 can butter beans
  • 1.5 cups corn kernels
  • 3 cups vegetable stock
  • 3 tbsp olive oil
  • 1 large yellow or brown onion
  • 4 oz can green chilies (see note 1)
  • 1 jalapeño
  • 4 cloves garlic, crushed
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • ½ tsp ground coriander
  • ¼ tsp chipotle chile powder
  • 1 tsp salt
  • ½ tsp pepper
  • ½ cup coconut yogurt
  • 2 tbsp lime juice
  • Chopped cilantro/coriander and jalapeño as well as avocado and tortilla chips to serve.

Instructions

  • Drain and rinse one can of cannellini beans, place in a bowl and mash with a fork or potato masher. Now drain and rinse the other two cans of beans and set these aside.
  • Place a large pot over a medium heat then add the oil and heat through. 
  • Add the onion and chopped green chillies and cook for 5-10 minutes or until the onions have taken on a little colour and are becoming translucent. 
  • Add in the garlic, herbs, and spices and pan-fry until aromatic (about one minute).
  • Next add in the beans and corn and mix through to coat with the onion and spices, then add in the rest of the ingredients. Stir well to combine.
  • Let the chili come to a boil, then turn the heat to low and allow it to simmer for 20-30 minutes or until the it has thickened.
  • Use an immersion blender very briefly to chop through a little of the mix. This will also thicken it. Don't blend for more than a couple of seconds or your chili will soon become a chowder.
  • Stir in the coconut yoghurt and lime juice just before serving. Top with chopped cilantro/coriander, extra sliced jalapeño, sliced avocado and crushed tortilla chips if desired.

Video

Notes

Note 1: Depending on your location, canned or jarred green chilies may be hard to find. I’ve used pickled jalapeño in this recipe before with great results (the vinegar cooks off), but you can also use fresh. If doing this, I use two jalapeños and roast them over the flame on my gas stove until blackened. Then, place in a bowl, cover with a tea towel and leave to rest for 10 mins. Once cooled slightly, remove the skin, chop the chili with or without the seeds and add to the recipe.
Make this chili in the Instant Pot for an even quicker and easier meal: Press sauté and change the timer to 5 minutes. Add the oil, onion and chili and cook until the onion is translucent. Hit the cancel button then stir through the crushed garlic and spice mix until aromatic (about one minute). Add the remaining ingredients to the pot, stir well to combine then secure the lid. Select manual mode and set the timer for 10 mins. Once done, hit cancel then leave the pressure to release naturally for 10 mins. Release remaining pressure, stir in lime juice and coconut yogurt then serve.

Nutrition

Serving: 1.5cups | Calories: 428kcal | Carbohydrates: 67g | Protein: 21g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 4mg | Sodium: 2063mg | Potassium: 562mg | Fiber: 18g | Sugar: 10g | Vitamin A: 562IU | Vitamin C: 11mg | Calcium: 218mg | Iron: 8mg

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Gabby Campbell

Gabby is a degree qualified Naturopath/Nutritionist (BHSc Nat) with a love of all whole foods. She started her Naturopathic career in clinical practice before making the move to recipe development and online education – a result of wanting to combat the misinformation that abounds on the internet about food and health. Whole Natural Kitchen aims to transform the way you think about healthy eating by helping you embrace an abundance of nutritious foods while leaving the health fads behind. MORE ABOUT GABBY

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