Oh, baby! There is nothing like a warm bowl of homemade chili in the wintertime. Am I right? This White Bean Chili is a yummy twist to the classic dish that we’ve all grown up on in the colder weather. One of the best parts about chili is that it can easily be personalized to include your favorite ingredients. It’s also incredibly cheap to pull this easy meal together, yet still healthy. It also doesn’t need meat to impress people.

❤️ Why You’ll Love White Bean Chili

• Allergen-Friendly: This White Bean Chili is both dairy-free and vegan, making it the perfect recipe when you’re trying to serve a crowd with a variety of dietary restrictions.
• Comforting: A big bowl of chili is the best comfort food on a cold fall or winter day. This recipe will warm you up from the inside out.
• Healthy: This chili is made with wholesome, healthy ingredients so you can feel good about eating it. I love making this for a healthy meal prep on Sunday to have a healthy, nutritious meal for the week.

🍲 Ingredients

White Beans – White beans are so good for you. They’re packed with fiber and protein and a good source of micronutrients, including folate, magnesium, and vitamin B6, and with them being budget-friendly, they’re so easy to add to recipes

Nutritional Yeast – Nutritional yeast is one of my staples in my pantry. It’s high in B vitamins, it’s especially in vitamin B12, which is energy-boosting. Nutritional yeast can be a great substitute for vegans when trying to add a cheesy flavor to recipes

👩‍🍳 How to Make White Bean Chili

1. Into a large pot add the olive oil and heat on medium heat for 30 seconds before adding the onion.  Cook it down for 8-10 minutes, stirring often to avoid burning.
2. To the pot, add the garlic, oregano, paprika, cumin, salt and pepper, cayenne and red chili flakes. Stir till the onions are fully coated with spices and reduce heat to low.
3. To the pot, add the vegetable stock paste, nutritional yeast, coconut aminos, and beans. Stir till well combined, increase heat to high and add the water.  Bring the mixture to a boil and simmer for 10 minutes or until the beans are extremely buttery.  Once the beans are perfect, finish the soup by adding the corn and miso.  Cook for 5 minutes or until the temperature of the soup is baked to an even simmer.
4. Serve hot with all the gorgeous toppings listed above.

🪄 Tips and Tricks

• Meal Prep: Meal prep this White Bean Chili and freeze half of the batch to have easy meals to pull out during the week.
• Kid-Friendly: Get your kids involved in topping off the chili with their favorite toppings.
• Roasted Vegetables: Roasting vegetables like sweet potatoes, butternut squash, or poblano peppers before adding them to the chili intensifies their flavor.
• Add Greens: Stir in leafy greens like kale, spinach, or collard greens towards the end of cooking for added nutrients and texture.
• Blend Some Beans: Use an immersion blender or a regular blender to partially blend some of the beans. This creates a creamy texture without adding dairy.

🗒 Substitutions

Toppings: The best part of this recipe is adding your favorite toppings to it. Cut up some fresh jalapenos if you like a kick, tortilla chips, sour cream, vegan cheese, fresh red onions, fresh herbs, and/or some lime slices to squeeze over top.

Protein: If you aren’t vegan or vegetarian, you can add shredded chicken to this recipe, and it’s delicious.

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Beans: If you want to switch up the beans, I suggest any white beans.

🗒 Other Comforting Recipes

• Easy Vegan Ramen Recipe
• Chipotle Vegan Corn Chowder
• Creamy Spinach & Mushroom Gnocchi
• Vegetable Soup with Vegan Dumplings
• Bean & Lentil Chili 

👝 How to Store Leftovers

This chili will last up to 1 week in the fridge in a tightly sealed container. This White Bean Chili is also freezer-friendly. Let it cool, and add it to an airtight container in the freezer for up to 4 months.

🤔 Common Questions

White Bean Chili

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This White Bean Chili is incredibly creamy and delicious, but easy to make! Loaded with healthy ingredients that'll warm your soul.

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Course Soup

Cuisine Vegan

Servings 4

Ingredients

  

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• 1 tbsp olive oil
• 1 medium-sized white onion finely chopped
• 2 garlic cloves pressed
• 1 tbsp. oregano
• 1 tbsp. smoked paprika
• 1 tbsp. cumin
• 1/2 tsp sea salt
• 1/2 tsp pepper
• 1/8 tsp cayenne pepper
• dash of red chili flakes
• 1 tsp. vegetable stock paste
• 1 tbsp. nutritional yeast
• 1 tbsp. coconut aminos
• 1 400 ml can of white kidney beans
• 1 400 ml can of roma beans
• 6 cups boiling water
• 2 cups frozen or fresh corn
• 1 heaped tbsp. white miso

Toppings:

• 1 jalapeno finely chopped
• handful oof nacho chips
• 1 avocado cubed or sliced
• 1 cup vegan mozzarella cheese
• 1/2 vegan sour cream
• 1/2 cup fresh cilantro roughly chopped

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Instructions

 

• Into a large pot add the olive oil and heat on medium heat for 30 seconds before adding the onion.  Cook it down for 8-10 minutes, stirring often to avoid burning.
• To the pot, add the garlic, oregano, paprika, cumin, salt and pepper, cayenne and red chili flakes. Stir till the onions are fully coasted with spices and reduce heat to low.
• To the pot, add the vegetable stock paste, nutritional yeast, coconut aminos and beans. Stir till well combine, increase heat to high and add the water.  Bring the mixture to a boil and simmer for 10 minutes or until the beans are extremely buttery.  Once the beans are perfect, finish the soup by adding the corn and miso.  Cook for 5 minutes or until the temperature of the soup is bake to an even simmer.
• Serve hot with all the gorgeous toppings listed above.

Notes

Soup will last up to 1 week in the fridge in a tightly sealed container.

If you want to switch up the beans I suggest any white bean.

Feel free to play around with the toppings and vegetables in the soup.  I suggest peas as an alternative for the corn and using basil in place of cilantro!

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