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A brown coconut bowl filled with chili, garnished with cilantro, red onion, and jalapeño pepper slices.

Vegan White Bean Chili

Planted in the Kitchen
This easy vegan chili recipe is filled with delicious plant based ingredients and packed with amazing flavor.
5 from 8 votes
Prep Time 10 mins
Cook Time 40 mins
Cooling/blending 10 mins
Total Time 1 hr
Course Main Course
Cuisine Mexican
Servings 6
Calories 549 kcal

Equipment

  • Immersion blender
  • Large stock pot

Ingredients
  

  • 1 tablespoon olive oil
  • 1 sweet onion diced
  • 2 garlic cloves minced
  • 1 cup celery chopped
  • 3 cups vegetable broth
  • 4 cans white beans 15 oz cans (drained)
  • ¼ cup green chiles diced
  • 1 lime juiced
  • 1 cup frozen corn
  • 1 ½ teaspoon cumin
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon oregano
  • ½ tsp crushed red pepper
  • ¼ teaspoon cayenne pepper

Instructions
 

  • Combine the olive oil, onion, garlic, celery, and spices in a large stock pot and sauté over medium heat for about 5 minutes, stirring frequently.
  • Add the remaining ingredients to the pot and bring to a boil.
  • Once it has reached a boil, reduce to a simmer, cover, and continue to cook on low heat for about 30 more minutes.
  • Remove from heat and let cool. Use an immersion blender to blend about one third of the chili, leaving the remaining two thirds as whole ingredients. If you do not have an immersion blender, see notes below.
  • Reheat if necessary, top with your favorite toppings, and enjoy!

Notes

If you do not have an immersion blender, you can let the chili cool significantly and then transfer one third of the chili to a traditional blender, vent the lid slightly, and blend. Then return the blended chili to the pot with the remaining unblended chili, reheat, and enjoy!

Nutrition

Calories: 549kcal
Keyword plant based chili, vegan chili recipe, vegan chilli, vegan crockpot chili, vegan white bean chili, vegan white chili, vegetarian white chili, white chili
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