Vegan White Bean Chili
This creamy vegan white bean chili is a cozy bowl of comfort packed with bold flavor, rich spices, and hearty white beans. It’s the perfect plant-based dinner to whip up in just 30 minutes, making it a weeknight favorite when you want something both nourishing and satisfying. The velvety oat milk base adds creaminess without any dairy, while corn and green chiles bring sweetness and gentle heat. Topped with avocado, cilantro, and crunchy tortilla chips, this chili is a one-pot wonder you’ll want on repeat.
Quick Recipe Overview
| Prep Time | Cook Time | Total Time | Servings | Difficulty | Cuisine | Best Season |
|---|---|---|---|---|---|---|
| 15 mins | 15 mins | 30 mins | 6 | Easy | American | Fall & Winter |
Why You’ll Love This Recipe
- Quick and Easy: Ready in just 30 minutes, this one-pot vegan chili is a stress-free dinner that fits perfectly into busy weeknights.
- Creamy and Comforting: Oat milk and white beans blend together to create a luxuriously smooth base without any dairy.
- Nutrient-Packed: Filled with protein-rich beans, fiber-loaded corn, and vitamin-packed veggies, it’s as wholesome as it is delicious.
- Customizable: Whether you like it mild, spicy, or loaded with toppings, this chili adapts easily to your taste preferences.
- Freezer-Friendly: Make a big batch and freeze for quick meals that reheat beautifully.
Creamy Vegan White Bean Chili Recipe in 30 Minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
Bold, rich and creamy vegan white bean chili made in one pot. A satisfying 30 minute plant based dinner with white beans, green chiles, sweet corn and a velvety oat milk base.
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 1 (4-ounce) can green chiles
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon oregano
- 1/4 teaspoon cayenne (optional)
- 1 teaspoon salt
- 4 cups vegetable broth
- 2 cups oat milk
- 2 cups frozen corn
- 2 (14.5-ounce) cans white beans, rinsed and drained
- 1 tablespoon lime juice
- Toppings (optional): fresh cilantro, chopped; avocado, diced; tortilla chips, crumbled
Instructions
1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add onion and green bell pepper. Sautee until soft, about 8 minutes.
3. Add green chiles and all seasonings. Stir well and cook 1 to 2 minutes to bloom the spices.
4. Add vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes.
5. Stir in oat milk and white beans. Use an immersion blender to briefly blend until creamy yet chunky. Alternatively, blend a portion in a blender and return it to the pot.
6. Mix in corn and lime juice. Cook until heated through, 3 to 4 minutes. Taste and adjust seasonings.
7. Ladle into bowls and top with cilantro, avocado and crumbled tortilla chips.
Notes
Let leftovers cool and transfer to an airtight container. Refrigerate up to 5 days.
For freezing, make the soup through the simmer step before adding oat milk or beans. Cool, then freeze up to 3 months.
To serve from frozen, thaw overnight in the fridge, reheat to a gentle simmer, then add oat milk and beans and finish the recipe.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner; Main Course
- Method: Stovetop; One Pot; Blender
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 265
- Sugar: 11.3 g
- Sodium: 954 mg
- Fat: 7.5 g
- Saturated Fat: 1.1 g
- Unsaturated Fat: 6.4 g
- Trans Fat: 0 g
- Carbohydrates: 42.4 g
- Fiber: 7.3 g
- Protein: 13.1 g
- Cholesterol: 0 mg
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 1 (4-ounce) can green chiles
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon oregano
- ¼ teaspoon cayenne (optional)
- 1 teaspoon salt
- 4 cups vegetable broth
- 2 cups oat milk
- 2 cups frozen corn
- 2 (14.5-ounce) cans white beans, rinsed and drained
- 1 tablespoon lime juice
Optional Toppings:
- Fresh cilantro, chopped
- Avocado, diced
- Tortilla chips, crumbled
Ingredient Tips
| Ingredient | Tip |
|---|---|
| Olive oil | Use extra-virgin for the best flavor, or swap for avocado oil for a lighter taste. |
| Onion | Yellow onion adds sweetness, but white onion works if you prefer a sharper flavor. |
| Bell pepper | Green adds earthy depth, while red or orange peppers bring more sweetness. |
| Green chiles | Choose mild for less heat, or fire-roasted for smoky spice. |
| Chili powder | Adjust to taste go for extra if you love bold flavor. |
| Oat milk | Use unsweetened to avoid altering the flavor. Almond or cashew milk also works. |
| White beans | Cannellini beans are creamy, but great northern beans or navy beans are excellent too. |
| Corn | Frozen is quick and convenient, but fresh corn off the cob adds a sweet crunch. |
| Lime juice | Freshly squeezed brightens the whole dish and balances the creaminess. |
Step-by-Step Instructions
- Sauté the veggies: Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and green bell pepper, cooking until softened and fragrant, about 8 minutes.
- Add seasonings: Stir in the green chiles, chili powder, cumin, paprika, oregano, cayenne (if using), and salt. Cook for 1–2 minutes until the spices bloom and release their aroma.
- Simmer the base: Pour in the vegetable broth and bring to a gentle boil. Reduce the heat to low and let it simmer for about 15 minutes to develop flavor.
- Add creaminess: Stir in oat milk and the white beans. Using an immersion blender, blend lightly until the soup is creamy but still has chunky texture. If you don’t have an immersion blender, transfer 2 cups to a blender, puree, and stir back in.
- Finish the chili: Mix in the frozen corn and lime juice. Cook for another 3–4 minutes until heated through. Taste and adjust seasonings as needed.
- Serve and enjoy: Ladle into bowls and top with cilantro, avocado, and tortilla chips for extra flavor and crunch.
Helpful Tips
- For extra creaminess, blend more beans into the soup base before adding corn.
- To thicken further, let the chili simmer uncovered for an additional 5 minutes.
- For spice lovers, add a diced jalapeño or extra cayenne at the seasoning step.
- Always taste and adjust salt before serving since broths can vary in sodium levels.
Expert Tips for the Best Results
- Layer flavors early: Cooking spices with onions and peppers helps deepen their flavor instead of just adding them at the end.
- Don’t over-blend: Keep some beans whole for texture-it makes the chili hearty and satisfying.
- Use fresh lime: Bottled lime juice lacks the brightness fresh lime brings, so squeeze it right before serving.
- Top generously: Avocado, cilantro, and tortilla chips add texture and freshness that balance the creaminess.
Recipe Variations
- Spicy Kick: Add diced jalapeños or a splash of hot sauce for those who love heat.
- Extra Protein: Stir in cooked quinoa or lentils for a protein boost without changing the creamy base.
- Smoky Twist: Use smoked paprika and fire-roasted chiles for a deep, smoky flavor.
- Tex-Mex Style: Add black beans, roasted corn, and a sprinkle of vegan cheddar for a Southwestern flair.
Make Ahead & Freezer Tips
This chili reheats wonderfully. Store cooled leftovers in the fridge for up to 5 days in an airtight container. If you plan to freeze, prepare only through step 4 (before adding oat milk and beans). Freeze the base up to 3 months. When ready to serve, thaw in the fridge overnight, reheat on the stovetop, and stir in the oat milk and beans before finishing the recipe.
Serving Suggestions
Serve this chili in wide bowls with a sprinkle of fresh cilantro and avocado for a beautiful presentation. Pair with warm crusty bread or cornbread for dipping. A colorful side salad adds freshness and balances the richness of the dish.
Pairing Ideas
This chili pairs beautifully with a crisp white wine like Sauvignon Blanc, or a light sparkling water with lime for a refreshing contrast. For sides, cornbread muffins or roasted sweet potatoes complement the chili’s creamy and spicy notes.
Storage and Reheating Tips
Refrigerate leftovers in a sealed container for up to 5 days. Reheat gently on the stovetop over medium heat, stirring occasionally until warmed through. For a quick option, microwave in 1–2 minute intervals, stirring between each until hot.
Frequently Asked Questions
Can I make this without oat milk? Yes, any unsweetened plant-based milk such as almond, soy, or cashew milk works well.
Can I use fresh beans instead of canned? Absolutely! Cook your beans ahead of time and use about 3 cups cooked beans in place of canned.
How do I make it thicker? Simmer uncovered for 5–10 minutes or blend more beans into the base.
Can I make this in a slow cooker? Yes sauté the veggies and spices first, then transfer everything to the slow cooker and cook on low for 4–5 hours.
Is this recipe gluten-free? Yes, it is naturally gluten-free as long as your vegetable broth is certified gluten-free.
What toppings go best with white bean chili? Avocado, cilantro, tortilla chips, vegan sour cream, and pickled jalapeños are all delicious options.
Can kids eat this chili? Definitely! Just omit the cayenne and choose mild chiles to keep it kid-friendly.
Nutrition Information
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 bowl | 265 | 13.1g | 42.4g | 7.5g | 7.3g | 11.3g |
Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Conclusion
This creamy vegan white bean chili is hearty, flavorful, and perfect for cozy nights when you want a comforting dinner without spending hours in the kitchen. It’s a wholesome one-pot meal that proves plant-based cooking can be both indulgent and nourishing. Try it once, and it’s sure to become a staple in your dinner rotation.
