White Bean Chili ~
Creamy white beans with sweet corn, green chiles, and Southwest seasonings.
Serve with Vegan Cornbread on Game Day!
Vegan White Bean Chili Recipe
I like this white chili recipe because it’s pure comfort food on a rainy day, easy to make, and so versatile. For this recipe, I used four cans of beans, two each of cannellini beans and Great Northern beans but you can literally use whatever combination of white beans you happen to have in the pantry. Navy beans, butter beans, baby lima beans… you get the idea.
Vegan white chili is also a great recipe for Game Day because you can prep everything on the stove and then transfer it to a slow cooker. Set out some toppings (see ideas under the ingredient list below) and let your guests serve themselves.
Ingredients for White Bean Chili
You will need the following:
- 1 tablespoon olive oil
- 1/2 cup yellow onion diced
- 2 teaspoons garlic, minced
- 1 teaspoon ground cumin
- 3/4 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground black pepper
- 2 (15-ounce) cans cannellini beans, rinsed and drained
- 2 (15-ounce) Great Northern beans, rinsed and drained
- 1 (15-ounce) can whole kernel corn, drained
- 1 (8-ounce) can diced green chiles
- 2 cups vegan chicken-style broth, or vegetable broth
- 1/4 cup vegan cream cheese, softened
- 1/4 cup fresh cilantro, chopped
Optional Toppings
Try adding one or more of your favorite toppings just before serving:
- Jalapeno peppers, sliced fresh or pickled
- Vegan cheese – Mozzarella, cheddar, or pepper jack
- Lime wedges or squeeze of fresh lime juice
- Dollop of vegan sour cream
- Avocado slices or cubes
- Crushed tortilla chips
- Diced red onion
How to Make White Bean Chili
STEP ONE: Heat olive oil in a large pot over medium heat. Add the onions and cook for 2 minutes, stirring frequently until softened. Add the garlic, cumin, oregano, chili powder, and black pepper, then continue cooking for an additional 30 seconds.
STEP TWO: Add the cannellini beans, Great Northern beans, corn, and green chiles. Pour in the vegan chicken-style broth and give it a good stir to combine ingredients.
STEP THREE: Bring just to a boil, then reduce the heat to low. Cover and simmer for 30 minutes, stirring occasionally.
STEP FOUR: Stir in the cream cheese and continue cooking, uncovered for 15 minutes, until the chili is slightly thickened and creamy.
STEP FIVE: Adjust seasoning to taste, sprinkle with cilantro and toppings of choice. Serve hot.
Storage
- Leftover chili should be stored in an airtight container in the refrigerator. This chili keeps well for days; excellent for meal prep!
More Vegan Chili Recipes You’ll Love!
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White Bean Chili
Ingredients
- 1 tablespoon olive oil
- 1/2 cup yellow onion diced
- 2 teaspoons garlic minced
- 1 teaspoon ground cumin
- 3/4 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground black pepper
- 2 15-ounce cans cannellini beans, rinsed and drained
- 2 15-ounce Great Northern beans, rinsed and drained
- 1 15-ounce can whole kernel corn, drained
- 1 8-ounce can diced green chiles
- 2 cups vegan chicken-style broth or vegetable broth
- 1/4 cup vegan cream cheese softened
- 1/4 cup fresh cilantro chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add the onions and cook for 2 minutes, stirring frequently until softened. Add the garlic, cumin, oregano, chili powder, and black pepper, then continue cooking for an additional 30 seconds.
- Add the cannellini beans, Great Northern beans, corn, and green chiles. Pour in the vegan chicken-style broth and give it a good stir to combine ingredients.
- Bring just to a boil, then reduce the heat to low. Cover and simmer for 30 minutes, stirring occasionally.
- Stir in the cream cheese and continue cooking, uncovered for 15 minutes, until the chili is slightly thickened and creamy.
- Adjust seasoning to taste, sprinkle with cilantro and toppings of choice. Serve hot.
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