Name: Vegan White Bean Chili: A Comforting and Flavorful Plant-Based Delight
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Plant-Based
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

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

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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