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Vegan white bean chili in a bowl.

Vegan White Bean Chili

Keri Bevan
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.
4.97 from 32 votes
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course dinner
Cuisine American
Servings 6 servings
Calories 444 kcal

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.

Nutrition

Calories: 444kcalCarbohydrates: 54gProtein: 18gFat: 20gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 392mgPotassium: 1283mgFiber: 12gSugar: 3gVitamin A: 3821IUVitamin C: 41mgCalcium: 192mgIron: 9mg
Keyword vegan white bean chili
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