This 30 minute Vegan White Bean Chili is on a mission to prove that white chili can be loaded with flavor and that vegan chili can be super hearty. It’s a quick meal for a busy weeknight or a simple meal prep recipe!
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 5 cloves garlic, thinly sliced
- 1.5 tablespoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 3 (15 oz.) cannellini beans, drained and rinsed
- 1 (15 oz.) can corn, drained
- 16 oz. salsa verde (green salsa)
- 1 (13.5 oz.) full fat coconut milk
- 2 cups vegetable broth
- juice of 1 lime (about 2 tablespoons)
- Kosher salt
- fresh cracked pepper
- Heat oil in a large pot over medium high heat.
- Add onion and green pepper along with a couple large pinches of salt and pepper. Cook, stirring frequently for 5 minutes.
- Add garlic, cumin, chili powder, and oregano and cook, stirring frequently for another minute.
- Add a splash of vegetable broth and deglaze the bottom of the pot, scraping all the yummy bits off the bottom.
- Add cannellini beans, corn, salsa verde, coconut milk, and vegetable broth along with a couple pinches of salt and pepper.
- Stir to combine, then bring to a simmer over medium high heat.
- Reduce heat to medium low and simmer for 10-15 minutes.
- Stir in fresh lime juice and season to taste with salt and pepper.
- Garnish with your favorite toppings - don't forget the homemade fried tortilla strips - and enjoy!
For a thicker texture, try mashing or blending a portion of the soup. I tend to prefer a creamy broth in my white bean chili recipe, but white beans blend really easily with a high speed blender or immersion blender so it's simple to make this soup thicker if you prefer.
Use whatever white beans you have on-hand! Great Northern beans are often used in white chili, and are sometimes confused with cannellini beans. Cannellini beans and Great Northern beans are not technically the same legume, but they are pretty interchangeable. Cannellini beans are generally larger than Great Northern, with a hearty, earthy flavor and texture that does a bit better in chili.
Store leftovers or make ahead! Chili is always a good option for meal prep, because it stores so well. And/or leftovers make a great lunch later in the week. Store in an air-tight container in the fridge for a week, or in the freezer for up to two months! Warm it on the stove with an extra pinch of salt when you’re ready to enjoy it again!
- Category: Main Dish
- Method: Stove Top
- Cuisine: American
Keywords: white bean chili recipe, vegetarian white bean chili, easy white bean chili