This hearty vegan white bean chili is a quick and satisfying meal packed with flavor and nutrition.
Loaded with fiber-rich beans, nutrient-dense vegetables, and plant-based protein, it’s low in saturated fat yet full of comforting warmth.
Perfect for weeknight dinners or meal prep, this chili combines wholesome ingredients with bold spices for a filling, everyday-friendly dish.
Vegan White Bean Chili
Equipment
- 1 Large saucepan or wide frying pan
- 1 Blender or Food Processor
Ingredients
- 1 tbsp olive oil
- 3 tbsp red chilies de-seeded and chopped
- 2 cloves garlic minced
- 1 large onion diced
- 1 cup celery chopped
- 1 cup red bell pepper diced
- 1 large carrot peeled and chopped
- 1 tsp paprika
- 1 tsp garlic powder
- 3 ½ oz tinned jalapenos drained
- 2 ½ cups cannellini beans drained and rinsed
- 2 tbsp soy sauce
- 3 cups potatoes peeled and diced
- 3 cups vegetable broth
- ¼ cup nutritional yeast
- ½ tsp salt
- 2 tbsp cornstarch
- 3 cups spinach
Instructions
- Heat the Olive Oil and Sauté Aromatics: Begin by placing a large saucepan or wide frying pan over medium-high heat. Pour in 1 tablespoon of olive oil and allow it to warm for 1–2 minutes until it glistens. Add the chopped red chilies, minced garlic, and diced onion. Sauté gently for 5 minutes, stirring occasionally, until the onions become translucent, the garlic is fragrant, and the chilies release their spicy aroma. This step creates a flavorful base for your chili.
- Add the Vegetables and Spices: Once the aromatics are soft, add the chopped celery, diced red bell pepper, and chopped carrot to the pan. Sprinkle in 1 teaspoon paprika and 1 teaspoon garlic powder. Stir thoroughly to combine, allowing the spices to coat the vegetables evenly.Cook for an additional 4–5 minutes, stirring frequently, until the vegetables begin to soften and their natural sweetness develops. This builds the chili’s rich, layered flavor.
- Incorporate the Beans, Jalapenos, and Soy Sauce: Next, stir in the drained tinned jalapenos (3 ½ oz) and 2 ½ cups of cannellini beans. Pour in 2 tablespoons of soy sauce for a hint of umami depth. Mix everything carefully to ensure the beans and jalapenos are evenly distributed among the vegetables.
- Add Potatoes, Broth, and Nutritional Yeast: Add 3 cups of peeled and diced potatoes, 3 cups of vegetable broth, and ¼ cup nutritional yeast to the pan. Stir well to combine. Bring the mixture to a gentle simmer over medium heat.Cooking the potatoes in the broth allows them to absorb flavor while thickening the chili naturally.
- Simmer Until Potatoes are Tender: Maintain a steady simmer, stirring occasionally to prevent sticking, for approximately 15 minutes or until the potatoes are fork-tender.If the chili looks too thick at any point, add a splash more vegetable broth to maintain a creamy consistency. This ensures every spoonful is hearty and smooth.
- Blend Half the Chili for Creaminess: Carefully transfer half of the chili into a blender or food processor. Blend until completely smooth and creamy. This step adds a velvety texture without the need for dairy, making the chili rich and satisfying. Return the blended portion to the pan, stirring it into the remaining chili.
- Add Cornstarch and Seasoning: In a small bowl, mix 2 tablespoons of cornstarch with a few tablespoons of cold water to create a smooth slurry. Stir this into the chili along with ½ teaspoon of salt. Simmer the chili for an additional 5 minutes, stirring frequently, until it thickens slightly and the flavors meld together perfectly.
- Fold in Fresh Spinach: Finally, stir in 3 cups of fresh spinach, folding gently until wilted. The spinach adds vibrant color, extra nutrients, and a subtle earthy flavor. Allow the chili to rest for a minute or two so the flavors fully marry before serving.
- Serve and Enjoy: Ladle the chili into bowls and enjoy immediately while warm.The dish is perfect on its own or served with your favorite bread, rice, or tortilla.Leftovers can be stored in an airtight container in the refrigerator for up to 4–5 days or frozen for up to 2 months. Reheat gently, adding a splash of vegetable broth or plant-based milk to restore creaminess.
Notes
- Adjust the spiciness by reducing or increasing red chilies and jalapenos according to your taste.
- For a smoother chili, blend a larger portion of the mixture before returning it to the pan.
- Nutritional yeast adds a cheesy, savory flavor without dairy; feel free to adjust the quantity for taste.
- Stir frequently while simmering to prevent the potatoes from sticking to the bottom of the pan.
- This chili freezes well—store in labeled freezer bags and thaw overnight in the fridge before reheating.
Chef’s Secrets for Perfect Chili
The key to a deeply flavorful vegan chili lies in layering flavors at each step.
Sautéing the aromatics first allows the garlic, onions, and chilies to release their natural oils and intensify the base flavor.
Incorporating spices while the vegetables are still slightly raw ensures they bloom, giving a robust depth to the chili.
Blending half of the chili creates a creamy, velvety texture without using any dairy, while leaving the other half chunky preserves a satisfying bite.
Using fresh, seasonal vegetables and a high-quality vegetable broth will elevate the flavor even further.
Lastly, don’t rush the simmering process—allowing the potatoes and beans to cook slowly ensures each ingredient absorbs the rich, spicy broth fully.
Serving Suggestions for Family Meals
This vegan white bean chili is versatile and pairs beautifully with a variety of accompaniments.
Serve it over steamed brown rice, quinoa, or whole-grain couscous for a hearty meal.
For a lighter option, spoon it over a baked sweet potato or zucchini noodles.
Garnish with fresh cilantro, a squeeze of lime, or a dollop of vegan yogurt for added freshness.
Crusty bread, garlic naan, or tortilla chips are excellent for dipping and soaking up the flavorful broth.
This chili is perfect for lunchboxes, casual dinners, or even potlucks, making it a flexible addition to any meal plan.
Storage Tips for Best Results
This chili stores exceptionally well, making it an ideal meal-prep option. Keep it in an airtight container in the refrigerator for up to 4–5 days.
When reheating, do so gently over medium heat on the stove or in the microwave, adding a splash of vegetable broth or plant-based milk to restore its creamy consistency.
For long-term storage, portion the chili into labeled freezer-safe bags and freeze for up to 2 months.
Always allow frozen chili to thaw in the refrigerator overnight before reheating to maintain texture and flavor.
Stir well before serving to redistribute ingredients evenly.
Frequently Asked Questions
1. Can I use other beans instead?
Absolutely! While cannellini beans are recommended for their creamy texture, you can substitute kidney beans, navy beans, or chickpeas.
Just make sure they are drained and rinsed if using canned beans, and adjust cooking times slightly if using dried beans that have been soaked.
2. How can I make this chili spicier or milder?
Adjust the heat by varying the amount of red chilies and jalapenos. Removing the seeds will reduce spiciness, while adding extra chili or a pinch of cayenne pepper will increase the heat. Taste as you go to get the perfect level of spice.
3. Can I make this recipe in advance?
Yes, this chili is excellent for meal prep. Prepare it a day ahead and store it in the fridge to allow the flavors to meld even more. It tastes even richer after sitting for several hours.
4. Is it possible to make it oil-free?
You can skip the olive oil and sauté the vegetables in a splash of vegetable broth instead. This method will slightly change the flavor but keeps the chili completely plant-based and lower in fat while still maintaining excellent taste.
5. Can I add more vegetables to the chili?
Definitely! This chili is flexible and can accommodate seasonal vegetables such as zucchini, corn, green beans, or butternut squash.
Chop them into bite-sized pieces and add them during the simmering step to ensure they cook through without becoming mushy.
