One Pot Vegan White Bean Chili

5 from 42 votes

This creamy and cozy vegan white bean chili is packed with flavor and plant-based protein for a hearty meal in fall and winter!

Prep Time5

Cook Time40

Total Time45

Course: Dinner, Lunch

Cuisine: American

Diet: Vegan

Servings: servings

Calories: 368kcal

Author: Allie Petersen

Equipment

Large pot
Immersion blender (optional)

Ingredients

1 tablespoon 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 tablespoon vegan cream cheese
1 teaspoon cumin
½ teaspoon 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

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.

Substitutions:

- 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.

- Vegan cream cheese: You can use vegan sour cream or for a healthier version use unsweetened yogurt.
- Herbs de provence: Use Italian herbs

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.

If you want to store the chili for a longer period, freezing is the best option. Ensure the container is freezer-safe and leave some space for expansion as the chili freezes and expands. Frozen white bean chili can be kept for around 4-6 months.

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