Craving something hearty, warm, and absolutely delicious? This Vegan White Bean Chili is here to tick all your boxes! It’s packed with protein, loaded with flavor, and perfect for meal prep. Whether you’re hustling at the gym or just looking for a healthy dinner, this recipe will warm your soul and fuel your body.
Let’s dive in and whip up this nutritious, plant-powered bowl of comfort!
Vegan White Bean Chili Recipe
Course: Healthy Recipes, Soups4
servings10
minutes25
minutes280
kcalPrep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Calories: ~280 calories per serving (based on 6 servings)
Essential Ingredients
White Beans: The star of the show! Creamy cannellini or great northern beans provide protein and a silky texture.
Veggies: Onions, garlic, green chilies, and bell peppers for that chili magic.
Spices: Cumin, smoked paprika, and oregano bring smoky, earthy warmth.
Broth: Vegetable broth keeps it light and vegan.
Coconut Milk: Adds a creamy twist without dairy.
- Ingredients List (Serves 4–6)
2 tablespoons olive oil (or avocado oil for extra richness)
1 large yellow onion, diced
4 garlic cloves, minced
1 bell pepper, diced (any color you love!)
1 can (4 oz) diced green chilies
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 teaspoon chili powder (optional, for extra heat)
3 cups vegetable broth
2 cans (15 oz each) white beans, rinsed and drained
1 can (14 oz) full-fat coconut milk
1 cup frozen corn
Juice of 1 lime
Salt and pepper to taste
Optional toppings: avocado slices, chopped cilantro, crushed tortilla chips
Step-by-Step Instructions
- Prep the Base
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion and sauté until softened, about 5 minutes.
Stir in the garlic, bell pepper, and green chilies. Cook for another 2–3 minutes. - Spice It Up
Sprinkle in the cumin, smoked paprika, oregano, and chili powder. Stir for 30 seconds to toast the spices and release their aroma. - Build the Flavor
Pour in the vegetable broth and stir to combine.
Add the white beans and bring to a gentle simmer. Let it cook for 10 minutes, allowing the flavors to meld together. - Add Creaminess
Stir in the coconut milk and frozen corn. Simmer for another 5–7 minutes until the chili thickens slightly.
Squeeze in the lime juice for a bright, zesty finish. - Season and Serve
Taste and adjust with salt and pepper as needed.
Ladle into bowls and top with avocado slices, fresh cilantro, and a handful of crushed tortilla chips for crunch!
The Finishing Touch
Presentation matters! Serve your chili in deep bowls with a swirl of coconut milk or a sprinkle of chili flakes for an Instagram-worthy shot. Place a wedge of lime on the side for extra flair. 🌟
Tips for Success
Consistency Control: Love a thicker chili? Mash some of the beans with a fork before adding the coconut milk.
Heat Level: Adjust chili powder and green chilies to suit your spice preference.
Batch Cooking: This chili tastes even better the next day! Double the recipe for meal prep.
Custom Add-Ins: Throw in some kale or spinach for extra greens, or use sweet potatoes for a heartier meal.
Why You’ll Love It
High in Plant-Based Protein: Perfect for post-workout recovery.
Easy to Make: Minimal prep, one-pot cleanup!
Rich and Creamy: All the indulgence, none of the dairy.
Ready to get cooking?
With this easy-peasy list of ingredients, you’re just a few steps away from the most satisfying vegan chili you’ve ever tasted. Got your pantry stocked? Perfect! Missing a couple of items? No worries – you can easily swap bell peppers for zucchini or skip the chili powder for a milder version.
Remember, this recipe is super flexible and forgiving – so don’t stress. Let’s make your kitchen smell amazing and get that pot bubbling! Are you excited yet? Let’s dive into the step-by-step!
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