This white bean vegan chili is a hearty and flavorful plant-based chili that’s made with vegetables, white beans, and aromatic spices. It’s a comforting meal that’s satisfying and easy to make.
White Bean Vegan Chili Recipe
Loaded with healthy ingredients and flavor, this white bean vegan chili is a comforting meal the whole family will love.
With the weather starting to cool down a little, we are itching to have some chili. Traditional chili, white chicken chili, and white bean chili are our top 3.
Why you’ll love this Vegan White Bean Chili
- The chili is vegan! No need to worry about any meat, this is a plant-based chili that’s packed with protein.
- You can make this vegan white bean chili in just one pot.
- It’s the perfect cozy and comforting meal for the cooler weather. If you love chili, this vegan chili can be enjoyed all year long!
Ingredients
- Vegetables: Onion, garlic, bell peppers, zucchini, carrot, and diced tomatoes.
- Broth: Vegetable broth
- Beans: White beans, drained and rinsed.
- Seasonings: Cumin, chili powder, and smoked paprika.
- Olive Oil: For sautéing the onions and peppers.
- Garnish: Fresh chopped cilantro and lime wedges (optional).
How To Make Vegan White Bean Soup
In a large pot, heat the olive oil over medium heat. Add diced onion and garlic, sautéing until fragrant and translucent.
Add the bell pepper, zucchini, and carrot to the pot. Cook for 5-7 minutes until vegetables are slightly softened.
Stir in the white beans, diced tomatoes, vegetable broth, cumin, chili powder, smoked paprika, salt, and pepper. Bring the chili to a boil, then reduce the heat and let it simmer for 20-25 minutes.
Adjust seasoning to taste. Serve the vegan chili hot. You can garnish with chopped cilantro if you wish.
Serving Ideas
- Serve this chili with your favorite sides! Homemade cornbread is one of our favorites.
Storage
Store this vegan chili in the fridge in an airtight container for up to 4 days. To freeze: let the chili cool down completely and store it in an airtight container or freezer bags for 3-4 months.
One thing we like to do is to separate the chili into multiple Ziplock bags so that if someone wants a bowl, all they have to do is pull it out and heat it up.
Vegan White Bean Chili
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 carrot, diced
- 2 15oz cans of white beans, drained and rinsed
- 1 15oz diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish) optional
- Lime wedges (for serving) optional
Instructions
- Add the bell pepper, zucchini, and carrot to the pot. Cook for 5-7 minutes until vegetables are slightly softened.
- Stir in the white beans, diced tomatoes, vegetable broth, cumin, chili powder, smoked paprika, salt, and pepper. Bring the chili to a boil, then reduce the heat and let it simmer for 20-25 minutes.
- Adjust seasoning to taste. Serve the vegan chili hot. You can garnish with chopped cilantro if you wish.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. For best results, calculate these on your own.
