This 30-minute Vegan White Bean Chili proves that white chili can be flavorful and that vegan chili can be satisfying and hearty. It’s a quick weeknight dinner or an easy recipe for meal prep.
You Will Love This
- It’s full of flavor. If you’ve wondered whether white chili can compete with the classic red version, this recipe answers yes. A warm spice blend provides classic chili notes, cannellini beans add earthiness and body, salsa verde brings brightness and a little heat, and fresh lime lifts the whole pot. White chili doesn’t need to be bland.
- Hearty, meatless comfort. This vegan white bean chili delivers satisfying texture and plenty of protein from the beans, so it will keep hungry eaters full without any meat.
- Fast and simple. With minimal prep and one-pot cooking, this recipe is on the table in about 30 minutes and makes cleanup easy — perfect for busy weeknights or batch cooking.
Instructions
Heat oil in a large pot over medium-high heat. Add the diced onion and green bell pepper and cook, stirring occasionally, for about 5 minutes until they begin to soften. Add the garlic, cumin, chili powder, and oregano and cook for another minute, stirring so the spices become fragrant.
Pour in a splash of vegetable broth to deglaze the pot, scraping any browned bits from the bottom to capture that flavor.
Add the drained and rinsed cannellini beans, drained corn, salsa verde, coconut milk, and the remaining vegetable broth. Season with a couple pinches of salt and freshly cracked black pepper.
Stir to combine, bring to a gentle simmer, then reduce the heat to medium-low and let the chili simmer for 10–15 minutes to meld the flavors. Stir in fresh lime juice and adjust seasoning with salt and pepper to taste.
Serve topped with your favorite garnishes — tortilla strips add crunch — and enjoy.
Tips
- To thicken the chili: Puree a portion of the soup with an immersion blender or in a countertop blender and stir it back in. Blending some beans creates a naturally creamy, thicker broth without extra thickeners.
- Use any white bean you have: Cannellini and Great Northern beans are both excellent in white chili and generally interchangeable. Cannellini beans are slightly larger and creamier, which can be especially satisfying in this dish.
- Make ahead and store: This chili stores well. Keep leftovers in an airtight container in the refrigerator for up to a week or freeze for up to two months. Reheat on the stove with an extra pinch of salt before serving.
FAQ
Great Northern beans are one common white bean used in white chili. The term “white chili beans” is not a single specific variety — it can refer to any white bean marketed for chili. Some canned brands label Great Northern beans as “white chili beans,” which can cause confusion.
Traditional white chili often includes chicken, white beans, corn, and green chiles for a lighter alternative to classic red chili. This vegan version swaps coconut milk and salsa verde for richness and brightness while keeping beans and corn as the base.
To thicken, puree part of the chili with an immersion or countertop blender, then return it to the pot. Alternatively, whisk equal parts cornstarch and cold water into a slurry and stir into the simmering chili, cooking a few minutes until thickened. Start with about 2 tablespoons of cornstarch mixed with cold water and add more if needed.
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Vegan White Bean Chili
This quick 30-minute Vegan White Bean Chili is loaded with flavor, simple to make, and perfect for meal prep or busy weeknights.
- Author: Kylie
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Stove Top
- Cuisine: American
- Diet: Vegan
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 5 cloves garlic, thinly sliced
- 1.5 tablespoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 3 (15 oz.) cans cannellini beans, drained and rinsed
- 1 (15 oz.) can corn, drained
- 16 oz salsa verde (green salsa)
- 1 (13.5 oz.) can full-fat coconut milk
- 2 cups vegetable broth
- Juice of 1 lime (about 2 tablespoons)
- Kosher salt and fresh cracked pepper, to taste
Serve with:
- Tortilla strips
- Sour cream or a vegan alternative
- Crumbled cotija or a similar cheese (optional)
- Fresh chopped cilantro
- Sliced jalapeño
- Lime wedges
Instructions
- Heat oil in a large pot over medium-high heat.
- Add onion and green pepper with a pinch of salt and pepper; cook 5 minutes until softened.
- Stir in garlic, cumin, chili powder, and oregano and cook 1 minute.
- Add a splash of vegetable broth to deglaze the pot, scraping up browned bits.
- Add cannellini beans, corn, salsa verde, coconut milk, and vegetable broth; season with salt and pepper.
- Bring to a simmer over medium-high heat.
- Reduce heat to medium-low and simmer 10–15 minutes.
- Stir in lime juice and adjust seasoning.
- Garnish with desired toppings and serve.
Notes
For a thicker texture: Blend a portion of the chili with an immersion or countertop blender, then stir it back in for a creamier consistency.
Bean swap: Cannellini and Great Northern beans work well and can usually be used interchangeably. Cannellini tend to be slightly larger and creamier.
Storage: Refrigerate leftovers in an airtight container for up to a week or freeze for up to two months. Reheat on the stove with a pinch of salt.