Vegetarian white bean chili! This simple, plant-based recipe is comforting, budget-friendly, and packed with flavor. Instructions for Instant Pot, Slow Cooker, and Stovetop included.
If you’re looking for a warm, comforting, plant-based meal bursting with flavor, this vegetarian white bean chili is sure to become a favorite. I’ve refined this recipe over the years to create a dish that’s hearty, creamy, and adaptable to your tastes. This version—with dry white beans—delivers an authentic, robust flavor that your taste buds and your grocery budget will love.
In this guide, I’ll walk you through every step, from soaking and cooking dry beans to creating a perfectly balanced bowl of creamy white chili. Whether you’re using the stovetop, a slow cooker, or an Instant Pot, this white bean chili recipe is versatile enough to fit your lifestyle.
Pssst… If you need a quick dinner solution, I’ll show you how to make this vegetarian white bean chili with canned beans too!
Why You’ll Love This Chili Recipe
You’ll appreciate this recipe because it is:
- Simple & Budget-Friendly: Dry beans and pantry staples keep costs low.
- Versatile: Ideal as a dinner or lunch (pack it in a thermos for school or work)
- Adaptable: Adjust the creaminess or spice level to suit your mood.
- Comfort Food: Perfect for chilly days when you need a warm, hearty meal.
- Plant-Based & Vegetarian: Load up on vegetables and follow your diet goals.
- Allergy-Friendly: Are you gluten-free? Dairy-free? Vegan? I’ll show you how to adapt this recipe.
Vegetarian White Bean Chili
Vegetarian white bean chili! This simple, plant-based recipe is comforting, budget-friendly, and packed with flavor. Instructions for Instant Pot, Slow Cooker, and Stovetop included.
Ingredients
- 4 cups vegetable broth
- 1/2 lb. (about 1 1/2 cups) great northern beans, dry
- 2 yellow onions
- 1-2 bell peppers, seeded and diced
- 5 cloves garlic
- 2 tbsp oil or butter
- 2 tsp cumin
- 1 tsp oregano
- 1 tsp chili powder
- 2-3 tsp salt, (to taste)
- 1/4 tsp black pepper (to taste)
- One 6-oz can green chilis
Optional:
- 1 jalapeño, seeded and diced (adjust based on your spice tolerance)
- 1-2 zucchini or summer squash, diced
- 1-2 cups riced cauliflower
- 2 cups corn, (fresh or frozen)
- 1-2 cups chopped spinach (fresh or frozen)
- 4 oz cream cheese, softened
- 1/2 cup sour cream or Greek yogurt
Toppings:
- Sour cream
- Cheddar or Monterey jack cheese, shredded
- Cilantro, chopped
- Green onion, chopped
- Avocado, sliced
- Guacamole
- Jalapeño, pickled or fresh
Instructions
Cook the Beans:
Cooking dry beans is very simple, and I'm giving you three different ways to try it!
- 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, 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 broth plus 4 cups of water. This generous liquid ensures the beans have plenty of room to expand and soak up the flavors.
- Add 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!
- Pressure Cooker: When time is short, my Instant Pot is a lifesaver. Cook on high pressure for 30 minutes.
- Slow Cooker: On relaxed days, I use my slow cooker. Cook on low for 6–8 hours or on high for 3–4 hours. This slow method lets the flavors meld for a richer taste.
- Stovetop: Sometimes, I simmer the beans on the stovetop, stirring occasionally and keeping an eye on the liquid. This gives me extra control over the final texture. You will need to cook them for a good 45 minutes - 2 hours, depending on whether you soaked them.
- Check for Doneness: The goal is to have tender beans that still hold their shape. Overcooked beans can be mushy, while undercooked ones disrupt the dish. No one likes a crunchy chili bean.
Cook the Chili:
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 whichever works best for your schedule and cooking style!
Stovetop Directions
- Sauté the aromatics: In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the diced onion (and any optional vegetables except corn), cooking for about 5 minutes until softened. Stir in the garlic and spices, cooking for another minute, until fragrant.
- Add the beans: Pour in the beans with their cooking liquid (adapt based on how thick or thin you like your chili) and green chilies, and bring the mixture to a simmer. Cook for 20 minutes.
- Add extras & serve: Stir in the corn, cream cheese, and sour cream (if using) until smooth. Let it cook for another 5 minutes, then serve with your favorite toppings!
Crockpot Method (Slow Cooker Option)
- Add everything except the dairy to your slow cooker.
- Cover and cook on LOW for 6-7 hours or HIGH for 4 hours.
- Stir in the cream cheese and sour cream (if using) until melted and smooth.
- Serve warm with toppings!
Instant Pot Method (Pressure Cooker Option)
- Use the sauté function to cook the onions (and any optional vegetables except corn and spinach) and garlic for a few minutes.
- Stir in the beans with their cooking liquid (adapt based on how thick or thin you like your chili), green chilies, (and spinach, if using), and seasonings.
- Seal the Instant Pot and cook on high pressure for 3 minutes.
- Use quick-release or natural-release, then stir in the cream cheese and sour cream (and corn, if using).
- Serve with toppings and enjoy!
Notes
To Use Canned Beans:
If you are short on time, use canned beans instead of dry. Simply use two 15-oz. cans of beans in place of the dry beans, and skip straight to the cooking instructions that you prefer. Easy peasy.
For Thick Chili:
For thick, creamy chili without cream cheese or sour cream, use any of these methods.
- Let It Simmer: 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.
- Mash: Use a potato masher to gently mash some of the beans in the pot, naturally thickening the chili.
- 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.
For Special Diets:
- Gluten-Free: This recipe is naturally gluten-free. However, you should check any pre-packaged foods (like store-bought broth or shredded cheese) for cross-contamination.
- Dairy-Free & Vegan: Omit the optional dairy ingredients, and consider using this easy cashew cream to make your chili extra creamy and flavorful.
Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 334Total Fat 21gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 11gCholesterol 35mgSodium 2259mgCarbohydrates 30gFiber 8gSugar 10gProtein 12g
Please note: The actual calories and nutrition of this dish will change depending on what ingredients you use. Additionally, the nutrition information in this card is generated automatically and is not always accurate.
Health Benefits of Homemade Chili
A bowl of this chili offers:
- High Fiber and Protein: Ideal for sustained energy and supporting muscle repair.
- Nutrient Density: Loaded with essential vitamins and minerals to support overall health.
- Heart-Healthy Fats: Particularly when plant-based cream alternatives are used, keeping unhealthy fats to a minimum.
Optional Nutritional Variations
For those mindful of dietary needs:
- Low-Sodium Option: Use a low-sodium vegetable broth and ensure your dry beans are thoroughly rinsed.
- Customizable Macronutrients: Adjust the amount of thickener or cream to manage calorie and fat content without losing the desired texture.
Serving Suggestions
Now that your white bean chili is ready, let’s talk about how to serve it in a way that’s both appealing and delicious.
Vegetarian Chili Toppings
Serve your meatless chili in a deep, inviting bowl that can handle a bunch of fun toppings. Top with:
- A sprinkle of fresh, chopped cilantro
- Sliced avocado for creaminess
- A wedge of lime for a burst of citrus
- A scoop of guacamole (try this simple recipe!)
- Shredded cheese (I like Monterey jack cheese)
- A dollop of sour cream for added tang and creaminess
- Or use Greek yogurt for a lighter, higher-protein creaminess
These garnishes not only enhance the flavor but also make your plant-based chili beautiful and appealing, making the dish look as inviting as it tastes.
What to Serve with Vegetarian White Bean Chili
- Classic Bowl: Enjoy the chili on its own for a hearty meal.
- With Cornbread: Pair with a slice of warm cornbread for a comforting combination.
- Over Rice or Quinoa: Serve atop steamed rice or quinoa for a creative twist.
- Creative Variations: For even more flavor, consider adding tomatillos for a chili verde version or stirring in some chopped spinach to create a healthier green variation.
- With Tortilla Chips: Gotta love this classic!
Tips, Variations, and Troubleshooting
Here are some tips and variations to help you master this recipe and customize it to your liking.
Cooking Tips
Warming the Cream:
Always mix a bit of hot chili liquid with your cream or dairy‑free alternative before adding it to the pot. This prevents curdling and keeps your chili smooth.
Achieving the Right Thickness:
If you prefer a thicker chili, mash some of the beans or gradually add a cornstarch slurry until you reach your desired consistency.
Developing Rich Flavor:
Sauté your aromatics until they are soft and slightly caramelized. This step creates a robust flavor base that makes your chili shine.
Don’t be afraid of the spices. Do you love cumin? Add a little extra. It’s your chili. Make it the way you love it.
Season as You Go:
Taste your chili during the simmering process and adjust the salt, spices, or acidity (a squeeze of lime juice or a splash of apple cider vinegar can do wonders) to balance the flavors perfectly.
Variations and Adaptations
This recipe is designed to be flexible:
Dietary Adjustments:
For a vegan white bean chili version, simply use my homemade cashew cream as a plant-based alternative for sour cream. This keeps the chili creamy without compromising on taste.
Customizing the Spice Level:
Add an extra jalapeño or a dash more cayenne if you like more heat, or tone it down by using milder spices. The green chilies add that signature white bean chili flavor, but you can omit them if you really can’t handle any heat.
Ingredient Additions:
Experiment by adding other vegetables like corn, diced potatoes, chopped zucchini or summer squash, or even spinach. For a seasonal twist in the fall, try stirring in a bit of pumpkin puree, or add extra depth by using your air fryer to roast sweet potato or butternut squash for a unique variation. These ingredients add natural sweetness and extra texture to your chili, making it even more satisfying as a comforting meal.
Storing and Freezing Leftovers
Leftovers are a bonus when your chili is this good! Here’s how to store them:
Refrigeration:
Let the chili cool to room temperature before placing it in an airtight container. It will keep in the fridge for 3–4 days—ideal for meal prep or a quick lunch!
Freezing:
Let your chili cool completely – preferrably overnight in the fridge. Freeze it in portion-sized containers or freezer bags, leaving some space for expansion. When you are ready to eat it, thaw overnight in the refrigerator and gently reheat on the stovetop, stirring occasionally to restore the creamy texture.
Reheating Tip:
If the chili becomes too thick after storage, add a splash of vegetable broth or water during reheating to reach the desired consistency.
More Popular Chili Recipes:
If you love this Vegetarian White Bean Chili, here are some popular recipes you might enjoy:
Healthy White Bean Chili
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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.
Vegetarian White Bean Chili
I can’t wait for you to try this recipe. It’s light, creamy, and all of the vegetable variations blend well with the flavors and seasonings. Whether you try it in the slow cooker, Instant Pot, or stovetop, I hope it becomes a staple in your kitchen too.
If you try this recipe, let me know in the comments! What vegetables and toppings did you use to make it work for your healthy, budget-friendly kitchen?