This vegan white bean chili is lip-smackingly delicious. It’s smoky with cumin and jalapeno and rosemary, creamy with potatoes and a smidge of cashew cream, and hearty and comforting as can be. White beans, like cannellini beans, great northern beans and navy beans, which you can use interchangeably in this recipe, are super versatile. Their neutral flavor makes them a great addition to so many delicious recipes, including vegan pasta e fagioli, garlicky white bean soup, and this vegan Tuscan white bean stew. Stir them into a pot of this delicious vegan white bean chili and serve it with a chunk of crusty French bread or Italian bread. It’s a dinner to love.
Why you will love this recipe
Comfort food. Chili recipes, like this vegan Irish chili and this Instant Pot chili, are wonderful as the weather cools down, and this white bean chili is a nice change. It’s just as hearty and soothing and full of amazing flavors. Easy recipe with pantry ingredients. This recipe is very easy to make any time of year, but particularly in winter when one tends to rely more on pantry staples. Besides the white beans, all you will need are a few dried herbs, onions, garlic and frozen corn. Perfect for meal prep. This white bean chili is great for meal prep. Store leftovers in the fridge or make a large batch and freeze some for another day! Soy-free, gluten-free, diary-free and can be nut-free. You can use pumpkin seeds instead of raw cashews in this recipe if nut-free.
Watch how to make vegan white bean chili
Substitutions and tips
Use part or a whole of a habanero pepper instead of jalapeno for a gorgeous flavor and a very spicy kick. Don’t do this if sensitive to heat! You can also use a small can of diced green chiles or pickled jalapenos, or a teaspoon or less of cayenne pepper. For a less spicy chili, deseed the jalapeno or use just half. Use vegetable broth or vegetable stock instead of water for adding even more complex flavor to the vegan white chili. Use leeks instead of onions for a wonderful, sophisticated flavor, and more greens in the recipe. If you want more vegetables in the white bean chili, you can add finely chopped carrots and celery along with the onions. Use one medium carrot and two stalks of celery. You can also add one sweet potato or one zucchini to the chili.
Serving suggestions
Top the chili with slices of avocado, crushed tortilla chips, wedges of lime and fresh, chopped cilantro. Make a little extra cashew cream or pumpkin seed cream and swirl it on the chili before serving. Serve with a dollop of vegan sour cream. Serve with vegan cornbread for a truly comforting meal.
Storage instructions
Refrigerate: Refrigerate for up to four days in an airtight container. Freeze: Freeze for up to four months in a freezer-safe container. Reheat: Thaw and reheat on stovetop or in microwave until heated through.
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