Vegan White Bean Chili is so satisfying and delicious, even meat eaters will love it. Easy gluten-free recipe comes together in just 30 minutes. Perfect for a healthy weeknight dinner or game day fun.
When I’m in the mood for chili, THIS is the recipe I want. It has all the cozy flavors and textures of chili, and it definitely fills me up, but it also doesn’t weigh me down. I love a creamy, dreamy dish that’s also dairy-free. One that’s loaded with protein and fiber….all from plant sources. I’m all about good taste, without compromising my health agenda. You too? I thought so! That’s why I’m sharing my favorite vegan white bean chili recipe with you.
What’s in Vegan White Bean Chili?
- Onions, garlic, jalapenos, green chilies and spices for flavor.
- White Beans: Heart healthy fiber and protein for blood sugar regulation….and to thicken the chili.
- Kale: A tasty way to get your daily dose of greens in.
- Tomatoes: add color, vitamin C, antioxidants, and potassium.
- Celery: an alkalizing way to aid in digestion, reduce inflammation and add in texture.
- Corn: For color and fun, plus insoluble fiber to feed the good gut bacteria.
What I LOVE about this recipe:
- It’s so easy to make.
- I can make it on a whim. Seriously. I always have the wholesome ingredients on hand. Kale Is a staple in my fridge (and freezer too), because hubby makes this green smoothie EVERY day.
- Plenty of plant based protein and fiber to offset the carbs and keep my blood sugar stable.
- It’s so tasty. The crushed red pepper and the green chili gives just the punch I like.
- It comes together in about 30 minutes, making it a perfect weeknight dinner.
- One pot means little clean up….great for entertaining.
- EVERYONE loves it. No more making multiple meals for different tastes.
- It freezes well.
- It’s awesome for a packed lunch in a thermos.
- TOPPINGS: you know I love me some fun toppings!!
What fun toppings would you include to go with this tasty chili? I like an assortment of crunch, color, and taste. Radishes are a fun and colorful choice. Hot peppers and cilantro ALWAYS make the assortment too. Hubby likes sour cream and I like to keep this vegan so I take the cashew cream from this recipe and it’s perfect for this dish too. You can never go wrong with avocado slices or fresh lime wedges either.
What’s up with the water sauté?
Many of my recipes call for a water or broth sauté rather than using oil. Is a tablespoon or two of olive oil bad for you? That’s not the point. It’s more a matter of thinking about it from a different angle. Rather than labeling it good or bad, I just ask myself (about all of the food I consume), is THIS where I want to spend my calories? I like my calories (energy I ingest) to count for something. And, if an ingredient is not going to enhance this dish nutritionally (oil is really just empty calories), is it going to make a difference in the taste department?
I love the quest for an alternative ingredient. I will look for something that will give me the same desired results for the end product, but something that will either ADD to the dish in some way nutritionally, or at least not have a negative impact. Does that make sense? I made this dish with oil and without and honestly, there was NO taste difference. Therefore, no compromise in taste and a positive impact on the health of this dish. WIN-WIN!
The next time you get a hankering for chili, consider trying this easy recipe. It’s got everything you want in it and nothing your body doesn’t.
- 1 large onion, diced
- 3 ribs celery, large dice
- 2 jalapeno peppers, minced
- 4 cloves garlic, minced
- 1 4-oz can diced green chilis
- 3 15.5-oz cans white beans*
- 1 cup chopped greens
- 2 teaspoons cumin
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon coarse sea salt
- 1 14.5-oz can diced tomatoes
- 4 cups veggie broth
- 1 cup frozen corn
- Heat large soup pot over medium heat. Add onions and 1 Tablespoon water or veggie broth and sauté until onions begin to soften. If pan dries out, add more broth 1 Tablespoon at a time, as needed.
- Stir in celery and continue to cook for another couple minutes. Add garlic, jalapeños, chilis and spices. Stir constantly for 1 minute so garlic doesn't burn.
- Stir in tomatoes, beans and stock. When mixture comes to a boil, reduce heat to a simmer and cook for 15 minutes, until vegetables have softened.
- Use an immersion blender to partially puree chili. If you don't have an immersion blender, transfer in batches to a blender or food processor to partially puree. This is designed to thicken up the chili, but some chunks are still desired.
- Stir in kale and corn and simmer for 5 more minutes. I like to use the immersion blender again for just a few quick pulses, leaving some of the kale and corn whole.
- Chili will stay good in air tight container in the fridge for 5 days or frozen for 3 months.
Beans: I used great northern beans. Cannellini, navy or garbanzo beans will also work...the garbanzo beans won't mash as easily though.
Greens: I used curly kale. Lacinato (elephant) kale or collard greens would also work well. If you use spinach, add it at the end with the corn. It doesn't need time to soften up.
OPTIONAL TOPPINGS/GARNISH: chunks of avocado, vegan sour cream, , jalapeno or other spicy pepper slices, sliced radish, cilantro, thinly sliced scallions, lime wedges.
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Amount Per Serving Calories 245 Total Fat 2g Saturated Fat 0g Trans Fat 0g Unsaturated Fat 1g Cholesterol 1mg Sodium 392mg Carbohydrates 37g Net Carbohydrates 0g Fiber 13g Sugar 9g Sugar Alcohols 0g Protein 15g