This vegan white bean chili is comfort in a bowl. Indulgently rich and creamy, it's a hearty dish packed with both protein and fiber. Serve it with vegan cornbread and a simple, green salad for the perfect dinner.
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You guys loved my TVP chili, so I thought I'd share a recipe that I love to make at home - vegan white bean chili. Coconut milk gives it a satisfying creaminess, creating a luscious texture that complements the hearty white beans perfectly. It's a bowl of warmth and flavor that never fails to hit the spot.
And, in case you're wondering - it doesn't taste like coconuts. In fact, coconut milk is a fantastic vegan base for chilis and pasta sauces.
💚Reasons You'll Love This Recipe
💚White bean chili is a refreshing departure from traditional chili with its lighter, creamier base. The delicate flavor of white beans allows the other ingredients to really shine.
💚 Beans are naturally high in protein, which makes this a great meal for anyone looking to up their protein content. If you want to know more about the protein content of legumes, see this article: Do Beans Have Protein?
💚 Vegan white bean chili makes a great family meal. Simply omit the jalapeno pepper if you're serving little ones. You can use this white bean chili on these vegan chili dogs.
💚I like to make big batches of this recipe, and freeze it in individual portions. This is a great meal prep recipe!
💚 White beans are delightfully creamy, with a softer bite than black or red beans. This white bean soup recipe, Mexican quesadillas, pasta sauces and even white refried beans are a few examples of recipes where white beans have the starring role.
🛒Ingredients
- Cannellini Beans: Cannellini beans are an excellent choice for this recipe due to their creamy texture and mild flavor, which pairs well with the coconut milk and spices. The texture will be different, but you could also experiment with Great Northern beans or navy beans.
- Coconut Milk: Coconut milk gives this vegan white bean chili a deliciously creamy texture. If you want to reduce the fat content, you could substitute low fat coconut milk.
- Onions, Carrots & Celery: The combination of onions, celery, and carrots is known as a "mirepoix." This classic trio serves as a flavor base in many culinary traditions, providing a well-balanced, aromatic foundation for lots of dishes. The mirepoix adds depth, sweetness, and savory notes to recipes, enhancing the overall flavor profile.
- Bell Pepper: Green peppers have a mild peppery taste that complements the creaminess of coconut milk and the earthiness of the white beans. However, if you prefer a different color of bell pepper, feel free to use red, yellow, or orange peppers as substitutes.
- Coconut Oil: Coconut oil has a high smoke point, making it suitable for sautéing and cooking at medium to high temperatures without breaking down and producing harmful compounds.
- Cumin, Paprika, Coriander & Turmeric: Cumin adds warmth, paprika imparts a smoky depth, coriander contributes citrusy notes, and turmeric brings a subtle earthiness and vibrant color.
- Jalapeno Pepper: Jalapeno peppers add a nice background spicy kick. Of course, if you prefer a less spicy chili, simply omit the jalapeno.
- Lime Juice: A squeeze of lime juice balances the sweetness of the coconut milk and adds a little zing to your chili.
- Corn Kernels: (not pictured) Canned corn really beefs this chili up and makes it a bit more substantial.
👨🍳How To Make Vegan White Bean Chili
- In a large pot, melt coconut oil over medium heat. Add finely chopped onion and cook until translucent.
- Stir in minced garlic and diced jalapeño, cooking for an additional minute until fragrant.
- Add diced carrots, celery and bell pepper to the pot Cook for 5 minutes, or until the vegetables begin to soften.
- Sprinkle ground cumin, ground coriander, smoked paprika, turmeric, salt, and pepper into the pot. Stir well to coat the vegetables and toast the spices for 2 minutes.
- Introduce the drained and rinsed white beans to the pot, followed by coconut milk and 2 cups of vegetable broth. Bring the mixture to a gentle simmer, allowing it to cook for 15-20 minutes to meld the flavors.
- Squeeze in lime juice and adjust salt and pepper according to your taste. If you want a thicker consistency, you have two options:
- a. Blending Method: Remove a portion of the chili, blend it until smooth, and then return it to the pot, and heat through. You can use a food processor or an immersion blender to do this.
- Cornstarch Method: Mix 2 tablespoons of cornstarch with 2 tablespoons of water to create a slurry. Stir the slurry into the chili and simmer for an additional 5-10 minutes until thickened.
- Serve the Vegan Coconut White Bean Chili hot, garnished with freshly chopped cilantro and sliced avocado.
💡Variations
There's plenty of ways you can customize vegan white bean chili. Here's a few creative ideas:
- Thai-inspired Coconut Curry Chili:
- Add Thai red curry paste for a burst of Thai flavors.
- Include veggies like bell peppers, bamboo shoots, and baby corn.
- Garnish with fresh basil and a squeeze of lime for an authentic touch.
- Mango Coconut White Bean Chili:
- Incorporate diced mango for a sweet, fruity taste.
- Consider adding a hint of curry powder for depth.
- Top with chopped cilantro and serve with a wedge of lime.
- Roasted Vegetable Chili:
- Roast the vegetables (carrots, bell peppers, etc.) before adding to the chili for a smoky flavor.
- Include roasted sweet potatoes for added sweetness and texture. Add some roasted jalapeños for a spicy kick!
- Garnish with roasted pumpkin seeds for crunch.
- Green Coconut White Bean Chili:
- Use green bell peppers, zucchini, and green beans for a vibrant green color.
- Add a handful of fresh spinach or kale.
- Season with ground cumin, coriander, and fresh cilantro for a burst of green goodness. Stir in some homemade Aleppo pepper oil for a spicy kick.
- Mexican-Inspired Coconut Chili:
- Include ingredients like black beans, corn, and diced tomatoes with green chilies for a Mexican twist.
- Season with cumin, chili powder, and a touch of smoked paprika.
- Top with avocado slices, salsa, and a dollop of vegan sour cream.
🍽️Serving Suggestions
- Vegan white bean chili would be perfect with this dairy-free cornbread.
- Try a simple salad like Jerusalem salad or this Fall kale salad.
- Toss together diced avocados, black beans, cherry tomatoes, red onion, and cilantro. Dress with lime juice, olive oil, salt, and pepper.
- For the perfect dipping bread, try my popular Turkish bread. It's easy to make and is perfect for dipping into soups or stews.
- Serve topped with these super addictive Mexican Pickled Onions.
❄️Storage Instructions
Fridge Storage:
- Allow the chili to cool to room temperature before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.
Freezer Storage:
- If you plan to freeze a portion of the chili, it's best to do so before adding any thickeners like cornstarch.
- Allow the chili to cool completely. Transfer the chili to a freezer-safe airtight container or divide it into smaller portions for easy thawing. Leave some space at the top of the container to account for expansion as the chili freezes.
- The chili can be stored in the freezer for up to 2-3 months.
Thawing and Reheating:
- To thaw, move the chili from the freezer to the refrigerator and let it thaw overnight.
- Once thawed, reheat the chili on the stovetop over medium heat, stirring occasionally. You may need to add a bit of vegetable broth or water if it has thickened too much during freezing.
🙋Frequently Asked Questions
Cannellini beans and great northern beans are often considered the best canned white beans for chili. Cannellini beans have a creamy texture, while great northern beans are slightly firmer. Ultimately, the choice depends on your personal preference.
Making vegan white bean chili in a slow cooker is not only possible but also convenient. Simply sauté the onions, garlic, and other aromatics on the stovetop, then transfer everything, including the beans, spices, and coconut milk, to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, allowing the flavors to meld and the chili to reach the right consistency.
While both Great Northern beans and white chili beans are types of white beans, they're not the same, and there can be some differences in texture and size. Great Northern beans are medium-sized, oval-shaped beans with a mild flavor and a creamy texture when cooked. White chili beans, on the other hand, are often a mix of different types of white beans and may include varieties like navy beans, small white beans, or even cannellini beans. White chili beans are typically smaller and may vary in texture compared to the larger and creamier Great Northern beans.
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📖 Recipe
Vegan White Bean Chili
Ingredients
- 2 tablespoons coconut oil
- 1 large yellow onion finely chopped
- 4 cloves garlic minced
- 1 jalapeño finely diced (adjust for heat preference)
- 1 medium carrot diced
- 2 celery stalks diced
- 1 bell pepper any color, diced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- ¼ teaspoon turmeric
- Salt and pepper to taste
- 2 cans white beans cannellini or great northern, drained and rinsed
- 1 cup corn kernels
- 1 can 14 oz coconut milk
- 2 cups vegetable broth adjust for desired thickness
- Juice of 1 lime
- Fresh cilantro chopped, for garnish
- Sliced Avocado for garnish (optional)
- Cornstarch slurry: 2 tablespoons cornstarch mixed with 2 tablespoons water
Instructions
- In a large pot, melt coconut oil over medium heat. Add finely chopped onion and cook until translucent.
- Stir in minced garlic and diced jalapeño, cooking for an additional minute until fragrant.
- Add diced carrots, celery, and bell pepper to the pot. Cook for about 5 minutes until the vegetables begin to soften.
- Sprinkle ground cumin, ground coriander, smoked paprika, turmeric, salt, and pepper into the pot. Stir well to coat the vegetables and toast the spices for 2 minutes.
- Introduce the drained and rinsed white beans and corn to the pot, followed by coconut milk and 2 cups of vegetable broth. Bring the mixture to a gentle simmer, allowing it to cook for 15-20 minutes to meld the flavors.
- Squeeze in lime juice and adjust salt and pepper according to your taste. If you want a thicker consistency, you have two options:a. Blending Method: Remove a portion of the chili, blend it until smooth, and then return it to the pot, and heat through.b. Cornstarch Method: Mix 2 tablespoons of cornstarch with 2 tablespoons of water to create a slurry. Stir the slurry into the chili and simmer for an additional 5-10 minutes until thickened.
- Serve the Vegan Coconut White Bean Chili hot, garnished with freshly chopped cilantro and sliced avocado.
Notes
❄️Storage Instructions
Fridge Storage:
- Allow the chili to cool to room temperature before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.
Freezer Storage:
- If you plan to freeze a portion of the chili, it's best to do so before adding any thickeners like cornstarch.
- Allow the chili to cool completely. Transfer the chili to a freezer-safe airtight container or divide it into smaller portions for easy thawing. Leave some space at the top of the container to account for expansion as the chili freezes.
- The chili can be stored in the freezer for up to 2-3 months.
Thawing and Reheating:
- To thaw, move the chili from the freezer to the refrigerator and let it thaw overnight.
- Once thawed, reheat the chili on the stovetop over medium heat, stirring occasionally. You may need to add a bit of vegetable broth or water if it has thickened too much during freezing.
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