Vegan White Bean Chili
A quick, hearty, and flavorful vegan chili loaded with white beans, potatoes, and vegetables. High in fiber and plant-based protein, low in saturated fat, and ready in just 35 minutes—perfect for weeknight dinners or meal prep.
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.
