One Pot Vegan White Bean Chili
This vegan white bean chili is a healthy, hearty meal that is great for fall and winter. It’s so creamy you would never guess this is totally dairy free! This one-pot recipe is filled with soft potatoes, creamy white beans, a little kick from the green chiles, and delicious toppings!
This vegan white bean chili recipe is one of my favorite cozy meals for fall and winter. It’s great for a chilly weeknight one pot meal (that tastes even better the next day!).
This creamy chili has delicious flavors of green chiles, garlic and cumin, poblano pepper, and a dash of cream cheese for creaminess.
▶︎If you have some extra white beans, try out my Lemony White Bean Soup that is another comforting me!
🍛Ingredients
- Poblano pepper: These add a mild, smoky flavor and a slightly spicy kick to the dish, enhancing its overall taste and depth of flavor. FYI the seeds and the inner membranes are the spiciest part, so if you want less spice make sure to remove these.
- Mild green chiles: These come in a small can at the grocery store. They are green chili peppers that have been roasted, peeled, and canned. I like to get mild if I don’t want it to be too spicy. If you can’t find them, use salsa verde. (Salsa verde is made from primarily from tomatillos so it has a slightly different flavor but it is a great substitute in this recipe).
- Vegan cream cheese: This adds a creaminess to our dish. I love Follow Your Heart or Violife. As a substitution, you can use vegan sour cream or for a healthier version use unsweetened yogurt.
What type of White Bean is best for Vegan White Bean Chili?
There are lots of options for white beans and the difference between them can be confusing! Read below to help understand the difference between them and which one works best for this recipe.
- Great Northern Beans: Great Northern beans are medium-sized, oval-shaped white beans with a mild flavor and a creamy texture. They hold their shape well during cooking and are commonly used in soups, stews, and casseroles. *This is the type of bean I recommend for this chili! Most grocery stores have this type of bean.
- Cannellini Beans: Cannellini beans, also known as white kidney beans, are large, kidney-shaped white beans. They have a creamy texture and a slightly nutty flavor. Cannellini beans are popular in Italian cuisine, used in dishes like pasta e fagioli, minestrone soup, and bean salads.
- Navy Beans: Navy beans are small, oval-shaped white beans that cook relatively quickly. They have a mild flavor and a smooth, creamy texture when cooked. Navy beans are often used in classic dishes like Boston baked beans, soups, and stews.
📝Step-By-Step Instructions
Step 1: In a large pot (dutch oven or saucepan), heat olive oil over medium heat. Add diced onion, diced poblano pepper, and minced garlic and cook for 6-7 minutes or until onion is translucent.
Step 2: Add in potatoes and vegetable broth and turn to MEDIUM-HIGH heat and bring to boil.
Step 3: Add in the rest of your ingredients: white beans, green chiles, cream cheese, corn, cumin, and herbs de Provence. Give it a good stir to combine all ingredients. Once your soup is at a full boil turn down to low heat, cover, and simmer for 25-30 minutes until potatoes are fully cooked.
Step 4: Using an immersion blender, pulse chili mixture a few times to create a creamier texture (optional but recommended). Sprinkle with tortilla chips or any toppings your desire. Serve with lime wedges and enjoy!
Storage
Let your vegan white bean chili cool completely before storing in an airtight container in the fridge. I like to use glass containers (reduce risk of contamination from plastic). It will last in the fridge for up to 4 days.
This recipe is also great for meal prep and can be stored in separate containers. (Makes 5-6 servings).
If you want to store the chili for a longer period, freezing is the best option. Use a freezer-safe container and leave some space for expansion as the chili freezes and expands. Frozen white bean chili can be kept for around 4-6 months.
❓Recipe FAQ’s
Let the white bean chili cool completely at room temperature before transferring it to the freezer in an airtight glass container and freeze for up to 3 months.
If you choose mild green chiles, this recipe is not spicy. The green chiles deepen the flavor but do not give the dish much heat. If you want it to be spicer choose green chiles that have heat.
This is honestly delicious on it’s own with the toppings but you can pair it with a piece of toast or roll for dipping. This also pairs well with a side salad or roasted veggies like roasted broccoli and zucchini or carrots and asparagus.
Pro Tips
- Adjust the spice level to your preference. This vegan white bean chili is not spicy, but it can be if you want it to. To reduce the spice, make sure to remove the seeds from the poblano pepper and choose a mild green chile can. To increase the spice leave some of the poblano seeds in your chili and choose the hot green chiles.
- To make this even creamier, you can use an immersion blender at the end of cooking to cream some of the potatoes.
- This chili is all about the toppings!! I highly recommend some tortilla strips or crushed chips, avocado chunks, fresh lime juice, fresh cilantro, and even a dollop of sour cream. You can add melty vegan cheese on top too!
Try out these other cozy soups and stews:
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One Pot Vegan White Bean Chili
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Equipment
- Immersion blender (optional)
Ingredients
- 1 tbsp olive oil
- 1 poblano pepper, diced (remove seeds)
- 1 medium onion diced
- 3 cloves garlic, minced
- 3 cups chopped potatoes white or yellow
- 3 cups vegetable broth
- 2 cans white beans, drained and rinsed Great Northern Beans work best
- 1.5 cups sweet corn (canned or frozen)
- 4 oz green chiles mild (or spicy if you prefer)
- 3 tbsp vegan cream cheese
- 1 tsp cumin
- 1/2 tsp herbs de Provence
- salt and pepper to taste
Optional Toppings
- avocado
- shredded cheese
- sour cream
- tortilla chips
- cilantro
- lime
Instructions
- In a large pot (dutch oven or saucepan), heat olive oil over medium heat. Add diced onion, poblano pepper, and minced garlic and cook for 6-7 minutes or until onion is translucent.
- Add in potatoes and vegetable broth and start to bring to a boil.
- Add in your white beans, green chiles, cream cheese, corn, cumin, and herbs de Provence. Once your soup is at a full boil turn down to simmer and cover for 25-30 minutes. Stir occasionally. Check potatoes for doneness.
- Using an immersion blender pulse the chili a few times to create a creamier texture. (Optional but recommended).
- Serve into bowls and sprinkle with tortilla chips or any toppings your desire. Add salt and pepper to desired taste.
Notes
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- Adjust the spice level to your preference. This vegan white bean chili is not spicy, but it can be if you want it to. To reduce the spice, make sure to remove the seeds from the poblano pepper and choose a mild green chile can. To increase the spice leave some of the poblano seeds in your chili and choose the hot green chiles.
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- To make this even creamier, you can use an immersion blender at the end of cooking to cream some of the potatoes.
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- Green chiles: Try salsa verde. Salsa verde is made from primarily from tomatillos so it has a slightly different flavor but it is a great substitute in this recipe.
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- Vegan cream cheese: You can use vegan sour cream or for a healthier version use unsweetened yogurt.
- Herbs de provence: Use Italian herbs
This soup was super easy to make. This was my first batch of white chili loved the flavor. I will be making it again for a good no-meat recipe that the family enjoyed.
So happy you enjoyed it Meredith! It is so easy – all in one pot! Thanks for your review.