There’s something magical about a bowl of chili—it’s warm, hearty, and packed with flavors that wrap around your senses like a cozy blanket on a chilly day. If you’re craving a plant-based version that doesn’t skimp on bold tastes, vegan white bean chili is your answer. This recipe is rich, creamy, and bursting with fresh vegetables, beans, and spices. Whether you’re a seasoned vegan or just exploring meat-free meals, this chili will win you over, one spoonful at a time.
What Makes Vegan White Bean Chili So Special?
Unlike traditional chili, this vegan version focuses on the delicate flavors of white beans, sweet corn, and tangy miso, balanced with a kick of poblano and jalapeño peppers. It’s hearty yet light, creamy yet dairy-free, and perfect for feeding a crowd or meal-prepping for the week. Plus, it’s packed with plant-based protein, fiber, and essential nutrients, making it a wholesome choice for any meal.
Ingredients You’ll Need
To make the perfect vegan white bean chili, you’ll need the following ingredients:
| Category | Ingredients |
| Base Ingredients | 2 Tbsp. vegetable oil, 1 yellow onion (finely chopped), 1 yellow or orange bell pepper (chopped), 1 Japanese sweet potato (peeled, chopped), 2 poblano chiles (seeded, chopped), 2 jalapeños (seeded, finely chopped) |
| Seasonings | Kosher salt, freshly ground black pepper, 2 cloves garlic (chopped), 1 Tbsp. dried oregano, 1 Tbsp. ground cumin |
| Chili Base | 1 lb. yellow tomatoes (chopped), 1 (12-oz.) bottle Mexican lager |
| Beans and Cream | 2 (14-oz.) cans butter beans, 1 (14-oz.) can pinto beans, 3 Tbsp. white miso paste, 2 ½ cups fresh or frozen white corn, ¼ cup vegan cream cheese |
| Optional Toppings | Fresh cilantro leaves, sliced radishes, cubed avocado, vegan sour cream, hot sauce, lime wedges |
Step-by-Step Instructions to Make Vegan White Bean Chili
1. Sauté the Vegetables
Start by heating the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the chopped onion, bell pepper, sweet potato, poblano chiles, and jalapeños. Season with a generous pinch of salt and pepper. Cook partially covered, stirring occasionally, for about 12 minutes, or until the vegetables are softened.
2. Add Garlic and Spices
Stir in the garlic, oregano, and cumin. Let them cook for about 1 minute, releasing their aromatic flavors.
3. Build the Base with Tomatoes and Beer
Add the chopped yellow tomatoes and pour in the Mexican lager. Cook, stirring occasionally, for about 10 minutes, or until the tomatoes are very soft and the alcohol has cooked off.
4. Add Beans and Simmer
Pour in the butter beans, pinto beans, and their liquids along with ¾ cup water. Season the mixture with additional salt and pepper. Reduce the heat to medium and let the chili simmer for about 15 minutes, stirring occasionally until the liquid thickens slightly.
5. Incorporate Miso and Corn
In a small bowl, mix the miso paste with ½ cup water until smooth. Stir this into the pot. Using a wooden spoon, lightly mash some of the beans against the side of the pot to further thicken the chili. Add the corn and cook for another 4 minutes until tender.
6. Finish with Vegan Cream Cheese
Remove the pot from heat and stir in the vegan cream cheese. Mix until the cream cheese is fully incorporated and the chili becomes smooth and creamy. Adjust seasoning to taste.
7. Serve and Garnish
Ladle the chili into bowls and top with fresh cilantro, sliced radishes, cubed avocado, and a dollop of vegan sour cream. Add a squeeze of lime juice and a splash of hot sauce for extra zing.
Why You’ll Love This Recipe
- Packed with Flavor: The combination of poblano peppers, miso, and creamy vegan cream cheese creates a depth of flavor that’s irresistible.
- Wholesome and Nutritious: Loaded with plant-based protein, fiber, and essential vitamins, this chili is as nourishing as it is delicious.
- Perfect for All Occasions: Whether it’s a cozy weeknight dinner or a potluck crowd-pleaser, this dish fits the bill.
- Easy to Customize: Add more spice, swap out beans, or experiment with your favorite toppings—it’s endlessly adaptable!
Nutritional Information (Per Serving)
| Nutrient | Amount |
| Calories | ~320 kcal |
| Protein | 12g |
| Carbohydrates | 40g |
| Dietary Fiber | 8g |
| Fat | 10g |
| Sodium | 460mg |
Topping Ideas for Vegan White Bean Chili
Elevate your chili with these optional toppings:
- Fresh Herbs: Cilantro or parsley for a burst of freshness.
- Crunch: Sliced radishes or toasted tortilla strips.
- Creamy Additions: Vegan sour cream or cubed avocado.
- Spicy Enhancements: A drizzle of hot sauce or sliced fresh jalapeños.
- Citrus Kick: A squeeze of lime juice to brighten the flavors.
Tips for Making the Best Vegan White Bean Chili
- Choose Fresh Ingredients: Fresh vegetables and high-quality spices make all the difference in flavor.
- Control the Heat: Adjust the number of jalapeños and poblano peppers to suit your spice tolerance.
- Cook Slowly: Allow the chili to simmer so the flavors have time to meld together beautifully.
- Mash the Beans: Crushing a portion of the beans helps thicken the chili naturally.
- Customize the Recipe: Swap butter beans for cannellini beans or add diced zucchini for extra veggies.
FAQs About Vegan White Bean Chili
1. Can I make this chili ahead of time?
Yes, this chili tastes even better the next day as the flavors deepen. Store it in an airtight container in the refrigerator for up to 5 days.
2. Is this chili freezer-friendly?
Absolutely! Let the chili cool completely, then freeze it in individual portions for up to 3 months. Thaw in the refrigerator overnight before reheating.
3. Can I make this chili gluten-free?
Yes! Simply substitute the Mexican lager with gluten-free beer or vegetable broth.
4. What can I use instead of vegan cream cheese?
Coconut cream or a cashew cream substitute works well to add creaminess without dairy.
5. How spicy is this chili?
The spice level is moderate, thanks to the jalapeños and poblano peppers. You can adjust the heat by adding or reducing these ingredients.
6. Can I use canned corn instead of fresh or frozen?
Yes, canned corn works well. Just be sure to drain and rinse it before adding it to the chili.
Conclusion: Make Vegan White Bean Chili Tonight
Vegan white bean chili is a satisfying, flavorful dish that proves plant-based meals can be just as comforting and indulgent as their meat-filled counterparts. Packed with hearty beans, sweet corn, and a touch of creamy goodness, this chili will quickly become a favorite in your home. Ready to give it a try? Gather your ingredients, follow the steps, and enjoy the warm, nourishing goodness in every bite.
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Vegan White Bean Chili: A Comforting and Flavorful Plant-Based Delight
- Total Time: 50 minutes
- Yield: 6 servings
Description
Warm, hearty, and irresistibly flavorful, vegan white bean chili is a comforting plant-based dish perfect for any occasion. With creamy white beans, fresh vegetables, and a subtle kick of spice, this recipe delivers a nourishing, satisfying meal that’s easy to make and packed with bold, wholesome flavors.
Ingredients
- 2 tablespoons vegetable oil
- 1 yellow onion, finely chopped
- 1 yellow or orange bell pepper, chopped
- 1 Japanese sweet potato, peeled and chopped
- 2 poblano chiles, seeded and chopped
- 2 jalapeños, seeded and finely chopped
- 2 cloves garlic, chopped
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- 1 pound yellow tomatoes, chopped
- 1 (12-ounce) bottle Mexican lager (or vegetable broth for gluten-free)
- 2 (14-ounce) cans butter beans, including liquid
- 1 (14-ounce) can pinto beans, including liquid
- 3 tablespoons white miso paste
- 2 ½ cups fresh or frozen white corn
- ¼ cup vegan cream cheese
- Kosher salt and freshly ground black pepper
Optional Toppings:
Fresh cilantro, sliced radishes, cubed avocado, vegan sour cream, hot sauce, lime wedges
Instructions
-
Sauté the Vegetables
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add onion, bell pepper, sweet potato, poblano chiles, and jalapeños. Season with salt and pepper. Partially cover and cook, stirring occasionally, until softened (about 12 minutes). -
Add Garlic and Spices
Stir in the garlic, oregano, and cumin. Cook for 1 minute, allowing the spices to release their aromas. -
Build the Base
Add chopped yellow tomatoes and pour in the Mexican lager (or vegetable broth). Simmer for about 10 minutes, stirring occasionally, until the tomatoes soften and the alcohol evaporates. -
Incorporate Beans
Add butter beans, pinto beans, and their liquids, along with ¾ cup water. Season with salt and pepper. Reduce heat to medium and let simmer for 15 minutes, stirring occasionally. -
Thicken with Miso and Corn
Dissolve miso paste in ½ cup water and stir into the chili. Lightly mash some beans against the side of the pot to thicken the chili. Add the corn and cook for 4 minutes until tender. -
Finish with Creaminess
Remove the pot from heat and stir in vegan cream cheese until fully incorporated, creating a creamy texture. Adjust seasoning as needed. -
Serve and Garnish
Ladle chili into bowls and garnish with cilantro, radishes, avocado, vegan sour cream, lime juice, and hot sauce for added flavor.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze for up to 3 months in portioned containers. Thaw in the refrigerator before reheating.
- Customization: Swap butter beans for cannellini beans or pinto beans with black beans. Adjust spice by adding or reducing jalapeños.
- Gluten-Free Option: Use vegetable broth instead of beer.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Plant-Based
