White Bean Chili

This White Bean Chili is hearty, healthy, and the perfect recipe to warm you up on cold days. Vegan White Bean Chili is a nice alternative to traditional tomato-based chili recipes. This recipe is made with white beans and a rich broth seasoned with garlic, onions, and spices.

White Bean Chili Versus Regular Chili

White Bean Chili looks just a little different than regular chili. It’s lighter in color and also flavor. Because White Bean Chili still has many of the same spices of regular chili, the flavors are still very similar. However, the white version is less spicy and is not made using tomatoes or tomato sauce, which is a common ingredient in regular chili recipes.

Why I Love White Bean Chili

• This is a very simple recipe. Only a few basic ingredients, one single pot, and not enough mess to keep you from enjoying the rest of your evening.
• The flavors are warm but not too spicy. While I love spicy food, I’m aware that not everyone enjoys the burn. That’s why this chili is probably more geared to those with delicate taste buds. The flavors are still awesome and they shout “chili” just like any other recipe. But without the heat…
• It’s healthy! There’s not a singled darned unhealthy ingredient in this recipe. In fact, it’s loaded with nutrients. For example, beans are not just a great source of protein but are beneficial for gut health. Some studies have shown that both onions and garlic may be beneficial for lowering high blood pressure. Finally, olive oil is not only loaded with antioxidants but is also believed to help reduce inflammation. (1)(2)(3)(4)
• It’s vegan! No animals were harmed in the making of this awesome chili! Everyone wins!
• It’s inexpensive to make. Altogether my grocery bill was under $15. That’s not bad for 6 bowls of chili!

White Bean Chili Ingredients

• Garlic and onion – You can use either white or yellow onion.
• Chilis– I use both fresh jalapeno and a can of Ortega chilis. The can of Ortega chilis isn’t very spicy so I also add a fresh jalapeno to bump up the heat just a bit.
• Olive oil – I use only extra virgin olive oil.
• Spices – cumin, smoked paprika, coriander, and oregano.
• Vegetable broth and water – I use 2 cups of vegetable broth and 2 cups of water.
• White beans – I use cannellini beans but you can also use Great Norther beans as well.
• Lime juice – I use only about a tablespoon of lime juice. You may also want to buy an extra couple of limes to serve with the chili.
• Cilantro – I add some of the cilantro into the chili as a seasoning and I also garnish with it. Can’t have too much cilantro!

How To Make White Bean Chili

1. Add olive oil to a large Dutch oven and heat over medium; add garlic, onions, and jalapeno pepper. Sauté for about 5 minutes, stirring frequently.
2. Add smoked paprika, coriander, cumin, and oregano; sauté for an additional 3 minutes.
3. Add broth, water, Ortega chilis, and beans; bring to a boil and then reduce heat to simmer. Cook for 30 about 30 minutes to allow flavors to combine.
4. Using an immersion blender, blend the soup just slightly, leaving the majority of the beans whole.
5. Stir in lime juice, fresh cilantro, salt and pepper.

Serve White Been Chili With…

• A healthy salad like my Shirazi Salad, Kale Caesar Salad, or Southwest Quinoa Salad.
• Keep things spicy by serving it with some good homemade tortilla chips and salsa; try my Salsa Verde, Salsa Roja, or Chipotle Tomato Salsa.
• Serve with some good warm corn bread or French bread.

Storing Suggestions

Vegan White Bean Chili will keep in the refrigerator for up to a week if stored in an airtight container in the refrigerator. You can also freeze this chili for up to a month using freezer bags. To thaw the chili, place it in the refrigerator overnight.

I absolutely love this White Bean Chili and hope you do as well! Don’t forget to check out some of my other soup and stew recipes here at The Vegan Plate!

More Vegan Soup and Stew Recipes

• Cabbage Soup
• Sopa De Fideo
• Pozole Verde
• 4 Ingredient Potato Soup
• Shipwreck Stew
• Vegan Chili
• Vegan Tortilla Soup
• Moroccan Harira Soup

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Yield: 6 Servings

White Bean Chili

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This White Bean Chili is hearty, healthy, and the perfect recipe to warm you up on cold days. Vegan White Bean Chili is a nice alternative to traditional tomato-based chili recipes. This recipe is made with white beans and a rich broth seasoned with garlic, onions, and spices.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 1 Yellow onion, diced
• 3 Garlic cloves, minced
• 1 Jalapeno, seeded and diced
• 2 Tablespoons olive oil
• 1/2 Teaspoon cumin
• 1 Teaspoon smoked paprika
• 1 Teaspoon coriander
• 1/2 Teaspoon dried oregano
• 2 Cups vegetable broth
• 2 Cups water
• 2 (15.5 ounce) Cans cannellini beans, drained and rinsed
• 1 Tablespoon lime juice
• 1/2 Cup cilantro, chopped
• Salt and pepper to taste

Instructions

1. Add olive oil to a large Dutch oven and heat over medium; add garlic, onions, and jalapeno pepper. Sauté for about 5 minutes, stirring frequently.
2. Add smoked paprika, coriander, cumin, and oregano; sauté for an additional 3 minutes.
3. Add broth, water, Ortega chilis, and beans; bring to a boil and then reduce heat to simmer. Cook for 30 about 30 minutes to allow flavors to combine.
4. Using an immersion blender, blend the soup just slightly, leaving the majority of the beans whole.
5. Stir in lime juice, fresh cilantro, salt and pepper.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 125Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 424mgCarbohydrates: 16gFiber: 4gSugar: 2gProtein: 5g

The Vegan Plate attempts to provide accurate information. However, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. https://theveganplate.com/privacy-policy-2/