Vegan White Bean Chili Recipe

I can’t get enough of this bold, creamy vegan white bean chili, packed with hearty plant-based goodness and ready in just 30 minutes. One pot, rich flavor, and a dinner that never feels like a compromise.

I’m obsessed with this vegan white bean chili because it hits that rich, creamy, bold spot without feeling heavy or fussy. The white beans make it hearty in the best way, while green bell pepper keeps every bite fresh and a little punchy.

And honestly, I love a dinner that tastes like I fussed over it when I absolutely did not. It’s thick, savory, and loaded with flavor, the kind of bowl I keep going back to for “just one more” spoonful.

But the real win? It feels satisfying enough for a weeknight, yet big-flavor enough to crave on repeat.

Ingredients

• Olive oil starts everything off with a little richness, nothing heavy.
• Yellow onion brings sweet, cozy flavor that makes the chili taste homemade.
• Garlic adds that savory kick you’d miss if it wasn’t there.
• Jalapeño gives gentle heat, but it won’t scare anybody off.
• Green bell pepper adds color, crunch, and a fresh veggie bite.
• Cumin, coriander, and chili powder make it warm, earthy, and chili-like.
• Oregano and smoked paprika add depth, basically making it taste slow-simmered.
• White beans bring protein, creaminess, and that hearty “I’m full” feeling.
• Vegetable broth keeps it cozy, light, and totally plant-based.
• Almond milk makes the chili creamy without turning it heavy.
• Lime juice wakes everything up.

  Don’t skip it.

• Cilantro adds freshness, unless you’re on team “it tastes like soap.

  ”

• Avocado on top is creamy, cool, and honestly always a win.
• Plus, crunchy toppings make each bowl way more fun to eat.

Ingredient Quantities

• 1 tablespoon olive oil
• 1 medium yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 jalapeño, seeded and minced
• 1 green bell pepper, diced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground black pepper
• 1 to 1 1/2 teaspoons kosher salt, to taste
• 3 cups low sodium vegetable broth
• 2 (15 ounce) cans cannellini or great northern beans, drained and rinsed
• 1 (15 ounce) can navy beans or additional white beans, drained and rinsed
• 3/4 cup unsweetened unsulphured almond milk or other unsweetened plant milk
• 1 tablespoon fresh lime juice
• 1/4 cup fresh cilantro, chopped
• 1 ripe avocado, diced for topping
• Optional toppings: chopped red onion, sliced jalapeño, fresh lime wedges, tortilla chips

How to Make this

1. Heat 1 tablespoon olive oil in a large pot over medium heat until shimmering.

2. Add 1 medium finely chopped yellow onion and cook 4 to 5 minutes until translucent.

3. Stir in 3 minced garlic cloves, 1 seeded and minced jalapeño, and 1 diced green bell pepper; cook 2 to 3 minutes until fragrant.

4. Add 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon chili powder, 1 teaspoon dried oregano, 1/2 teaspoon smoked paprika, 1/2 teaspoon ground black pepper, and 1 to 1 1/2 teaspoons kosher salt; cook, stirring, about 1 minute to bloom the spices.

5. Pour in 3 cups low sodium vegetable broth and bring to a gentle simmer.

6. Add two 15 ounce cans cannellini or great northern beans and one 15 ounce can navy beans, all drained and rinsed; simmer 8 to 10 minutes to let flavors meld.

7. Remove about 2 cups of the bean mixture to a blender or use an immersion blender to partially purée in the pot until the chili is thick and creamy but still has some whole beans for texture.

8. Stir in 3/4 cup unsweetened unsulphured almond milk and 1 tablespoon fresh lime juice; warm through and adjust seasoning with additional salt and pepper if needed.

9. Fold in 1/4 cup chopped fresh cilantro, ladle into bowls, and top with diced ripe avocado and any optional toppings such as chopped red onion, sliced jalapeño, fresh lime wedges, or tortilla chips.

Equipment Needed

1. Large heavy pot or Dutch oven
2. Chef knife
3. Cutting board
4. Wooden spoon or heatproof spatula
5. Measuring spoons and 1 cup measuring cup
6. Can opener and fine-mesh strainer or colander
7. Immersion blender or countertop blender
8. Ladle and serving bowls
9. Citrus juicer or small reamer
10. Rubber spatula for scraping

FAQ

Vegan White Bean Chili Recipe Substitutions and Variations

• 1 tablespoon olive oil: substitute avocado oil, light-tasting grapeseed oil, or neutral canola oil
• 1 jalapeño, seeded and minced: substitute serrano for more heat, poblano for milder flavor, or 1/4 to 1/2 teaspoon crushed red pepper flakes
• 1 green bell pepper, diced: substitute red or orange bell pepper for sweetness, or roasted poblano for a smokier taste
• 3/4 cup unsweetened almond milk: substitute unsweetened soy milk, unsweetened oat milk, or unsweetened cashew milk

Pro Tips

1. Bloom the spices in a dry skillet for 30 to 60 seconds before adding them to the pot to deepen their flavor. Toasting releases more aroma and makes the chili taste more complex.

2. Sweat the onion gently over medium to medium-low heat until very soft and slightly golden. That slow cooking builds a sweeter base without browning the garlic later, which can turn bitter.

3. For a creamier mouthfeel without losing bean texture, remove about 2 cups to blend, then pulse rather than fully purée. If you want thicker chili, reserve more beans to mash by hand and pour back in; for thinner, add a splash more broth or plant milk.

4. Brightness is key at the end. Taste for salt and acidity before serving and add lime juice in small increments. Fresh cilantro folded in at the finish keeps its flavor vivid, and diced avocado right before serving prevents it from darkening.

5. This chili stores and reheats very well. Cool completely, refrigerate up to 4 days or freeze in portions up to 3 months. When reheating frozen portions, thaw overnight and reheat gently, adding a little broth if it has thickened too much.