White Bean Vegan Chili
This white bean vegan chili is made with white beans, vegetables, and warm spices so every spoonful has a hearty texture and savory broth. The beans make it filling while the cumin and smoked paprika bring a gentle chili flavor.
We are big fans of a one pot meal that uses everyday ingredients and doesn't require much prep. Everything cooks in the same pot, which makes cleanup easy after dinner.
A handful of vegetables, canned beans, and about 30 minutes on the stove is all it takes. It's a nice option for busy weeknights, chilly evenings, or when you want a meatless dinner that still feels like a full meal.
Why You'll Love This Recipe
- Hearty bean texture. White beans give the chili a thick texture that makes it satisfying without needing meat.
- Simple ingredients. Most of the ingredients are vegetables, pantry spices, and canned beans.
- One pot cooking. Everything cooks together in a single pot which makes dinner easier and cleanup faster.
- Plant based and filling. The beans provide fiber and plant-based protein that help make this chili a filling meal.
Ingredients
- olive oil: Used to sauté the vegetables and build the base flavor of the chili.
- onion: Adds savory depth and helps create the foundation of the chili.
- garlic: Brings aroma and extra savory flavor to the pot.
- bell pepper: Adds mild sweetness and a little texture to the chili.
- zucchini: Helps add body and soft vegetable texture as it cooks.
- carrot: Adds a subtle sweetness and another layer of vegetables.
- white beans: The main ingredient that makes this chili hearty and filling while providing plant based protein.
- diced tomatoes: Adds body and a little acidity that balances the broth.
- vegetable broth: Forms the base of the chili and allows everything to simmer together.
- cumin: Adds warm chili flavor.
- chili powder: Provides classic chili seasoning.
- smoked paprika: Adds a mild smoky note to the broth.
- salt and pepper: Help balance and finish the flavor of the chili.
- fresh cilantro: Adds a fresh herbal finish when sprinkled on top before serving.
- lime wedges: A squeeze of lime brightens the chili and balances the savory broth.
How To Make Vegan White Bean Chili
Step 1: Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for about 3-4 minutes until it begins to soften.
Step 2: Add the garlic, bell pepper, zucchini, and carrot to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften.
Step 3: Stir in the white beans, diced tomatoes, vegetable broth, cumin, chili powder, smoked paprika, salt, and pepper.
Step 4: Bring the chili to a gentle boil, then reduce the heat and let it simmer uncovered for 20-25 minutes.
Step 5: Taste the chili and adjust the seasoning if needed.
Substitutions
- Cannellini beans can be used instead of other white beans.
- Garlic powder can replace fresh garlic if needed.
- Red or yellow bell pepper can be used instead of green bell pepper. You can also add some in with the green pepper for some extra flavor and color.
- For a spicier chili, add jalapeño or a pinch of cayenne.
Easy Diet-Friendly Swaps
- To make it high protein: Add lentils, chickpeas, tofu, or tempeh.
- To keep it gluten free: The recipe is naturally gluten free. Just check your broth and spices.
Serving Ideas
This chili works well as a simple dinner in a bowl. Enjoy it with cornbread, tortilla chips, or warm bread so everyone can scoop up the chili.
Storage
- Store leftover chili in an airtight container in the refrigerator for up to 4 days.
- Reheat it on the stove or in the microwave until warmed through.
- This chili also freezes well. Let it cool completely, then store in freezer containers for up to 3 months.
Storage Tip: 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 reheat.
FAQs
Can I make white bean vegan chili ahead of time?
Yes. Chili often tastes even better the next day because the flavors have time to blend together.
Can I freeze vegan white bean chili?
Yes. Let the chili cool completely before freezing. Store it in airtight containers for up to three months.
Can I add more vegetables to this chili?
Yes. Corn, celery, or diced potatoes can be added while the chili simmers.
What type of white beans work best for chili?
Cannellini beans, navy beans, or great northern beans all work well because they hold their shape while simmering.
More Soup & Chili Recipes
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
- ½ 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.
Notes
- You can use cannellini beans, navy beans, or great northern beans in this recipe.
- This recipe can easily be doubled if you want extra for leftovers.
- Leftovers can be stored in the refrigerator for up to four days or frozen for up to three months.
Nutrition
I am not a nutritionist or physician. Any nutrition calculation are only estimates using online calculators. Please verify using your own data.
