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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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
