Vegan White Bean Chili | The Picky Eater

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This vegan white bean chili is hearty, creamy, and packed with plant-based proteins, tender potatoes, sweet corn, and homely spices. I also love that it is easy to make, ready in just 35 minutes, freezer-friendly, and free of dairy and gluten. Perfect for cold nights, but light enough to enjoy any time of the year.

White chili is traditionally made with white beans, green chilis, and flavorsome broth instead of tomatoes. If you enjoyed my chunky and hearty pinto bean soup, you will love this more muted, innocent-looking version. I make sure to keep all the cozy elements, but skip any meat or dairy. Instead, I rely on cannellini beans and potatoes for a naturally velvety texture. 

I first made this soup when I had a stockpile of cannellini beans in my pantry and inspiration from an unusual source. Usually, I make my vegan black bean chili for my family, but I was feeling inspired by a production of Swan Lake I had watched weeks before. This white bean chilli would be the white swan to the black bean version. I even had the soundtrack playing as I made it. Ha!

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🥘 Ingredients

My white bean chili uses simple ingredients that come together to create a bold flavor.

Olive oil: I use this to saute the aromatics, for a good foundation of flavor. 

Onion: A yellow onion adds natural sweetness and depth.

Jalapeno: I use finely diced jalapeno for a gentle heat. For a less spicy take, I remove the seeds.

Garlic: Garlic adds a warm richness that complements the spices as it cooks.

Spices: I use a mix of cumin, oregano, paprika, thyme, salt, and pepper to create a solid flavor that is not overpowering. 

Gold potatoes: I make sure my potatoes are diced into small cubes. This allows them to cook equally and become tender. 

Vegetable broth: For this, I prefer a low-sodium broth to help control the salt levels. 

Cannelini beans: These add to the creaminess and provide plant protein. 

Frozen corn: I use sweet corn to balance out the savory spices for a well-rounded flavor.

🔪 How To Make

I like building this chili in layers. That way, every spoonful is tasty and creamy.

Saute aromatics: I heat olive oil in a large pot over medium heat, then add the onion, jalapeno, and garlic. I cook until softened and fragrant.

Add spices and potatoes: Next, I stir in the cumin, oregano, paprika, thyme, and diced potatoes. I saute briefly to toast the spices and coat the potatoes.

Add broth and simmer: Then I pour in the vegetable broth, and bring the mixture to a gentle boil. I reduce the heat and simmer until the potatoes are fork-tender.

Add beans and corn: Next, I stir in my beans and corn, allowing everything to cook together and combine flavors.

Blend slightly: Using an immersion blender, I blend in short bursts to thicken the chili while keeping it chunky.

Season and serve: Finally, I adjust the seasoning with salt and pepper if needed, and serve hot.

📖 Variations

This chili is easy to customize and adjust to your preferences. And all you need are some pantry essentials to elevate this meal. 

Creamy coconut chili: For some added richness, I like to stir in 1/4 cup of coconut milk or cream. My kids tolerate the jalapeno a lot better after this addition. 

Add leafy greens: During the final simmer, I like to stir in a cup of finely chopped kale or baby spinach. This adds nutrients and a lovely color contrast. I always find the taste of the spinach is more suited and preferred in the warmer months, as it adds a summery quality. 

Instant pot method: I saute the aromatics, using the saute setting, then pressure cook everything before quick releasing. I have done this on those days when I have fallen behind and need dinner made ASAP. And my husband and kids can not tell the difference. Yay for mom hacks!

🍽 Serving Suggestions

Since this is a Mexican-inspired recipe, I love topping this chili with fresh cilantro and sliced avocado. And whereas I usually serve my soup with my gluten-free croutons, I have discovered that my baked corn tortilla chips are a much bigger hit with the family.

Even though this is a soup, I still love serving it in the summer. And sometimes, I have no choice but to. I was hosting a sit-down plated dinner for friends a few months ago, and it was one of those days where everything went wrong. My planned starter did not turn out the way I had hoped. Luckily, I had a batch of white bean chili in my freezer ready to save the day!

I served it with my vegan garlic bread and a swirl of avocado green goddess dressing. My guests had no idea that this was a replacement meal, and complimented me on how well everything worked together.

🧊 Storing And ♨️ Reheating

Refrigeration: I allow the chili to cool completely, then store it in an airtight container in the refrigerator for up to 4 days. 

Freezing: This chili freezes very well. I transfer it to freezer-safe containers and freeze for up to 3 months.

Reheating: I thaw overnight in the fridge if frozen, then reheat gently on the stove top over a medium heat, stirring occasionally until warmed through. Add a splash of broth if needed to loosen the texture. 

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