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Vegetarian White Bean Chili! This White Bean Chili recipe is Gluten-Free and easily Vegan! SO much flavor in this one, you won’t miss the meat! First published in 2015 and updated in 2021.
This vegetarian white bean chili. ❤️ We arrived home from our mini vacation on Saturday afternoon to 30 degree weather and a slight sprinkle of snow flurries. So we did what all good California kids now living in the Midwest do; turned on the fireplace, wrapped ourselves in blankets, and ate this chili as we plowed through the Queens Gambit. Or, as I like to call it, Netflix and Chili.
Though I have dozens of chili recipes on my site, this one is my favorite comfort option. A rich and hearty white bean chili topped with sour cream, shredded cheese, scallions and cilantro. It’s both vegetarian and easily vegan using dairy-free sour cream and cheese options. For a dairy-free white bean chili, I highly recommend Kite Hill‘s Sour Cream and the shredded cheddar from Violife. I’ve tried so many dairy-free brands over the years, and these two options are my top picks for this recipe.
This vegetarian white bean chili recipe is unbelievable. I snagged the recipe from a long-time family friend whose white chicken chili may have been my favorite soup of all time. I’ve made just a few tweaks to it, swapping in white beans for the chicken and pureeing some of the chili to add extra creaminess without any cream.
It’s all about the spice profile in this white chili dish, so don’t be tempted to skip a spice or two because I only call for 1/8 or 1/4 teaspoon. It matters! The combination of chili powder, cumin, cloves, and oregano give this chili an unexpected warmth and depth.
My family friends original recipe calls for fresh chopped tomatoes, though since I usually make this in the dead of winter, I’ve opted for canned tomatoes instead. I included both options in the directions and both ways have been tested and come out great.
The flavor of this chili is from the unique spice mix and canned green chilis. If you like extra heat, like I do, then I highly recommend adding in a little more cayenne pepper. Once the spices have bloomed with the canned white beans and tomatoes, your chili is almost ready to go.
Blend 2 cups of the chili in a blender (or use an immersion blender) then add back to the chili. This trick creates a thick, creamy chili without the need for any additional cream like many white chili recipes.
Toppings are a must. Sure, the white bean chili base is outstanding on its own but the layers of flavor and texture is what makes chili, chili.
After scooping out a generous portion into my bowl, I create a chili masterpiece with fresh diced tomatoes, shredded cheese, sour cream, and scallions. Chopped red onions, avocado, hot sauce are also highly recommended. There’s really no wrong when it comes to topping chili!
If you try this vegetarian white bean chili recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
Vegetarian White Bean Chili! This White Bean Chili recipe is Gluten-Free and easily Vegan! SO much flavor in this one, you won’t miss the meat!
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