Cozy, creamy vegan white bean chili—one-pot, hearty, budget-friendly, and perfect for chilly days or meal prep.
Welcome to one of your new go-to vegan chili recipes that will warm you from the inside out on chilly days! I’m excited to share my Vegan White Bean Chili— a dish that is sure to find a special place in your meal rotation.
Whether you’re a longtime vegan, a devoted flexitarian, or simply in search of a comforting meal that’s both hearty and budget-friendly, this one-pot chili is designed to check all of your boxes. With its velvety texture (courtesy of an easy vegan hack), robust flavors, and endless customization options, this chili feels as friendly as chatting with a neighbor over a cup of tea.
Vegan White Bean Chili Recipe Highlights:
- One-Pot: Minimal cleanup with a single large pot or Dutch oven.
- Creamy & Hearty: Blended white beans create a rich, dairy-free creaminess.
- Instant Pot & Slow Cooker Instructions: Make this vegan dish fit your schedule.
- Flavor-Packed: Infused with green chiles, aromatic spices, and tender vegetables.
- Versatile: Easily adapted with your favorite beans, spices, veggies, and toppings.
- Budget-Friendly: Simple, wholesome ingredients deliver bold flavor.
- Meal Prep Ready: Perfect for leftovers or freezer meals.
- Gluten-Free & Vegan: Enjoy a nourishing dish that fits various dietary needs.
- Comfort Food: Perfect for those evenings when you need a hearty, warming meal.
Best Vegan White Bean Chili
Cozy, creamy vegan white bean chili—one-pot, hearty, budget-friendly, and perfect for chilly days or meal prep.
Ingredients
- 1 onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp oregano
- 1/2 - 1 tsp salt, to taste
- 1/4 tsp pepper, to taste
- 4 cups broth
- 1 (4 oz) can diced green chilies
- 3 (15 oz) cans cannellini beans or Great Northern beans, drained and rinsed*
- 2 cups corn, (fresh or frozen)
Optional:
- 1 jalapeño, seeded and diced (adjust based on your spice tolerance)
- 1/4 tsp cayenne pepper (for extra heat)
- 2 cups yukon gold potatoes, peeled and diced
- 1-2 zucchini or summer squash, diced
- 1-2 cups riced cauliflower
- 1-2 cups chopped spinach (fresh or frozen)
- 1-2 cups sweet potatoes or butternut squash, diced and roasted
- 1/2 - 1 cup pumpkin puree
- 1/2 cup cashew cream
Toppings:
- Cilantro, chopped
- Green onion, chopped
- Avocado, sliced
- Guacamole
- Jalapeño, pickled or fresh
- Lime wedges
- Tortilla chips, crushed
Instructions
- Sauté: In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and bell pepper, cooking for about 5 minutes until softened. Stir in the garlic and spices, cooking for another minute, until the spices are toasted and fragrant.
- Add the broth & beans: Pour in the broth, beans (reserve 1 cup of the beans - see below), green chilies, and any optional vegetables. Stir and bring the mixture to a simmer.
- For creamy vegan chili: Blend 1 cup of the beans with a little water or broth to make a thick, creamy base, then stir it into the chili. This step is optional, but so yummy!
- Simmer: Cover and let simmer for 20 minutes until the vegetables are all soft.
- Serve: Stir in cashew cream (if using), dish the chili into bowls, and serve with your favorite toppings!
- Add everything to your slow cooker, reserving 1 cup of beans.
- Blend 1 cup of the beans with a little water or broth to make a thick, creamy base, then stir it into the chili. This step is optional, but so yummy!
- Cover and cook on LOW for 6 hours or HIGH for 4 hours.
- Stir in cashew cream (if using) and serve with your favorite toppings!
- Use the sauté function to cook the onions and bell pepper for about 5 minutes until softened. Stir in the garlic and spices, cooking for another minute, until the spices are toasted and fragrant.
- Add the broth, beans (reserve 1 cup of the beans - see below), green chilies, and any optional vegetables.
- Blend 1 cup of the beans with a little water or broth to make a thick, creamy base, then stir it into the chili (optional step, but worth it!).
- Seal the Instant Pot and cook on high pressure for 3 minutes.
- Quick-release or use the natural-release option.
- Stir in cashew cream (if using) and serve with your favorite toppings!
No matter how you decide to cook this chili, it’s going to be delicious. I’m giving you three different ways to make it, so pick whatever works best for your schedule and cooking style!
Stovetop Directions (Quick & Easy)
Crockpot Directions (Slow Cooker Option)
Instant Pot Directions (Pressure Cooker Option)
Notes
*Dry Beans
To use dry beans, cook them ahead of time using the instructions here, or learn how to make white bean chili using dry beans here.
Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 357Total Fat 13gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 9gCholesterol 4mgSodium 585mgCarbohydrates 51gFiber 12gSugar 9gProtein 16g
What to Serve With Vegan Chili:
Here are some tasty and simple vegan sides for your white bean chili!
- Classic Chili Bowl with Optional Veggies: Enjoy the chili with all of the optional vegetables for a hearty, plant-based meal.
- With Cornbread: Pair with a slice of warm vegan cornbread for a comforting combination.
- Over Rice or Quinoa: Serve over steamed rice or quinoa for a creative twist.
- Creative Variations: For even more flavor, consider adding tomatillos for a chili verde version.
- With Tortilla Chips: Gotta love this classic!
How to Store & Freeze Vegan Chili
This hearty chili is ideal for meal prepping and makes excellent leftovers. Here’s how to store it:
Refrigerator Storage:
Allow the chili to cool completely (preferably in the fridge overnight), then transfer it to an airtight container. It will keep in the refrigerator for up to 5 days. When reheating, warm it on the stovetop over low heat or in the microwave. Add a splash of broth if it thickens too much.
Freezing Instructions:
For longer storage, place the cooled chili in a freezer-safe container or heavy-duty freezer bag. Label it with the date and contents, and remember to leave some room at the top of the container for expansion. Vegan chili will last up to 6 months in the freezer, but for best results, use it within 3 months.
When you’re ready to serve the chili, thaw it overnight in the refrigerator. Then reheat it on the stovetop over low heat, adding a splash of broth if it’s too thick.
Meal Prep Tip:
Consider dividing the vegan chili into individual portions for quick and easy vegan lunches or dinners during a busy week.
Tips, Variations & Substitutions
Feel free to make this vegan white chili recipe your own with these helpful tips and creative ideas:
Make Vegan Chili with Dry Beans
Cooking with dry beans is simple, flavorful, and budget-friendly!
Prepare & Soak the Dry Beans:
- Rinse and Inspect: Place the dry beans in a colander and rinse them thoroughly under running water.
- Soak Overnight (Optional): Soaking the beans overnight can reduce cooking time and aid digestion. However, sometimes, if I’m using a pressure cooker or I’m short on time, I skip this step.
- Rinse & Combine with Liquids: Transfer the rinsed (or soaked) beans into your cooking pot and add 4 cups of vegetable broth plus 4 cups of water. This generous liquid ensures the beans have plenty of room to expand and soak up the flavors.
- Optional Aromatics: Then add 1 chopped yellow onion and 1-2 minced garlic cloves directly into the liquid. These aromatics infuse the broth immediately, deepening the flavor as the beans cook.
- Season: Add some salt for the beans to absorb while they cook. How much salt you add depends on whether your broth was homemade or store-bought. Store-bought tends to be higher in sodium than homemade. Use your best judgment. I believe in you!
Cook Dry Beans in the Slow Cooker:
After soaking and rinsing the beans, combine the beans, broth, salt, and optional aromatics in a slow cooker. Cook on low for 6–8 hours or on high for about 4 hours.
Cook Dry Beans in the Instant Pot:
After soaking and rinsing the beans, combine beans, broth, salt, and optional aromatics in your Instant Pot. Cook on high pressure for 30 minutes. Use the quick-release option or allow it to naturally release for 10 minutes before opening.
How To Thicken Vegan Chili:
- Mash: Use a potato masher or fork to gently mash some of the beans in the pot, naturally thickening the chili.
- Blend: Use a blender to puree a cup of beans with some broth or water, then stir it into the chili.
- Let It Simmer: On the stovetop, bring the mixture to a gentle boil, then reduce the heat to a steady simmer. Let the chili cook for 15–20 minutes to allow the flavors to meld.
- Cornstarch or Tapioca: Mix a small amount of cornstarch or tapioca flour with water, then stir it into the chili. Cook for a few more minutes until thickened.
Chili Spice Tips:
- Toast the Spices: Don’t skip this step in the recipe! Toasting the spices for one minute (no more – you don’t want them to burn) in the oil with the onion and garlic and peppers helps deepen their flavors.
- Turn up the Heat: Add more diced jalapeño, a sprinkle of cayenne, or a dash of your favorite hot sauce to suit your heat preference.
- A Touch of Smoke: Add a pinch of smoked paprika for a subtle smoky flavor.
Seasonal & Creative Twists:
Roasted Sweet Potatoes:
For a delicious seasonal variation, consider adding roasted butternut squash or sweet potato cubes to your chili. Their natural sweetness pairs beautifully with the savory flavors, and you can roast them in the air fryer for an extra crispy texture.
Airfryer Veggies:
If you have an air fryer, use it to quickly roast your diced sweet potato, butternut squash cubes, or other diced veggies (see recipe for ideas!). This method caramelizes the edges and enhances their flavor, giving your chili an extra layer of texture.
Pumpkin Puree:
Stir in 1-2 cups of pumpkin puree for an easy Autumn-flavored chili.
Flavor Tips for the Best Vegan Chili
- Don’t Rush the Sauté: Allowing the onions and peppers to slowly soften and caramelize really builds a flavorful base.
- Toast the Spices: After sautéing the onion and pepper, add the garlic and spices. Stir them in and let them toast for a full minute before adding the rest of the ingredients. This really enhances the flavors.
- Layer Flavors: If you like, add a splash of the reserved bean liquid along with the vegetable broth.
- Taste as You Go: Throughout the simmering process, taste your chili and adjust the salt and spices as needed. Cooking good chili is all about finding the perfect balance.
More Chili Inspiration
Even if this Vegan White Bean Chili is your go-to comfort food, check out these other hearty chili recipes!
Classic Instant Pot Chili
My instant pot chili recipe over at Kitchen Stewardship is made with real food, and it is my favorite seasonal fall chili recipe to make and eat when the weather turns cold.
Healthy White Bean Chili
Your ultimate guide to white bean chili and all of its variations, packed with tender beans and rich flavors.
Easy White Bean Chicken Chili
Warm up with this easy White Bean Chicken Chili recipe—creamy, healthy, and packed with flavor. Perfect for weeknights, meal prep, or feeding a crowd. Instant Pot, slow cooker, and stovetop options!
Vegetarian White Bean Chili
This simple, plant-based vegetarian white bean chili is comforting, budget-friendly, and packed with flavor. Includes tips for adding vegetables and making it dairy-free.
White Bean Turkey Chili
This easy white bean turkey chili recipe is hearty, flavorful, budget-friendly, and quick! Instant pot and slow cooker instructions included.
Learn How to Cook Dry Beans
To use dry beans in your chili, cook them ahead of time using the instructions here, or learn how to make white bean chili using dry beans here.
Vegan White Bean Chili
This Vegan White Bean Chili is a cozy, one-pot meal that’s creamy, flavorful, and perfect for chilly days. Packed with wholesome, budget-friendly ingredients, it’s versatile, easy to make, and ideal for anyone craving a hearty, comforting dish.
If you try this recipe, let me know in the comments! What vegetables and toppings do you use in your vegan white bean chili?