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Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
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 Queen’s Gambit. Or, as I like to call it, Netflix and Chili.
Honestly, although 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. Vegetarian and easily vegan using dairy-free sour cream and cheese options.
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. Honestly, it’s the combination of chili powder, cumin, cloves, and oregano that gives this chili an unexpected warmth and depth.
So, for this healthy recipe, you’ll need the following:
My 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.
To start, heat the oil in a large pot over medium heat. Add the tomatoes and onion and cook until very tender, about 5 minutes.
Next, stir in the green chiles, garlic, and dried spices. Reduce heat to a simmer and cook another 10 minutes. Add in the broth, beans, bring to a boil then simmer until thickened, another 15 minutes.
Lastly, 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 other white vegetarian white chili recipes.
If you don’t have a blender, then you can use a potato masher to mash some of the beans to create a creamy, silky soup.
To finish, top your chili with your preferred toppings of choice.
The fact is, toppings are a must. Sure, the white bean chili base is outstanding on its own but the layers of flavor and texture are what makes chili, chili.
So, after scooping out a generous portion into my bowl, I create a chili masterpiece with fresh diced tomatoes, fresh lime juice, shredded cheese, sour cream, and scallions. Chopped red onions, avocado, hot sauce are also highly recommended. For added texture, crushed tortilla chips are fantastic in this chili as well. There’s really no wrong when it comes to topping chili!
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.
Yes, you can freeze this chili. Once cooled and placed in freezer-safe containers, it will last in the freezer for 3-4 months.
And, to make weeknight dinners even easier, I recommend making a double batch of this recipe to enjoy one batch that evening and freeze the remainder for easy dinner in a few months. For more freezer recipes, I recommend these freezer recipes.
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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