Vegetarian White Bean Chili is the perfect winter meal. Serve this white bean chili for friends and family with lots of toppings!
make A healthy vegan Crowd Pleasing Chili
I haven’t met too many people that don’t love chili, but sometimes it’s hard to please everyone with what type to serve! There are so many different kinds, but this vegetarian white bean chili recipe really hits the spot.
The combination of corn and white beans with the usual chili veggies of onions, jalapeños, and bell peppers makes it super flavorful. You won’t even miss the meat!
This vegan white bean chili is also great leftover. It freezes and thaws well also, so it’s great for planning meals ahead!
- Measuring spoons and measuring cups
- Liquid measuring cup
- Large pot
- Kitchen knife and cutting board
- Potato masher
- Wooden mixing spoon
- Container for leftovers
Chili toppings are somewhat limitless. I usually like to add a bit of crunch, some herbs, and something creamy to my chili.
This white bean chili pairs particularly well with tortilla chips, shredded cheese, cilantro, sour cream or Greek yogurt, green onions, and fresh jalapeño slices.
It would also be great with some cornbread or diced onions. I love to serve it with this cast iron green chili cornbread!
If you don’t have any tortilla chips on hand you could use corn dippers like Fritos. You can also never go wrong with a lime wedge!
Can i make this in the instant Pot?
Yes! Turn the Instant Pot on to sauté and heat oil. Sauté the onions and peppers and then season the veggies. Mix in the beans, corn and vegetable broth.
Close the Instant Pot and set the vent to sealing. Cook on manual high pressure for 8 minutes. Manually release the pressure and serve warm with your toppings of choice!
Vegetarian White Bean Chili Ingredients
- White onion
- Bell pepper
- Cumin powder
- Garlic powder
- Smoked paprika
- Cayenne pepper powder
- White beans
- Salsa verde
- Frozen white sweet corn
- Vegetable broth
You can technically use any kind of beans you’d like for this recipe. I use the classic white navy beans, but you could use great northern beans, cannellini beans, or even red kidney beans if you’d prefer.
If you don’t like spicy you can omit the jalapeño and cayenne powder. The salsa verde can also be traded for a red salsa, but keep in mind this will look and taste quite different if you do! You can also use chili powder in place of cayenne and green chiles in place of the jalapeño.
I like to use frozen sweet corn, but you can use any type of corn you like. If you don’t like corn you can replace it with extra veggies or another bean!
This is a vegan soup, but you can of course add some chicken to make it a white chicken chili. Add the chicken breast in with the veggies, beans and broth and allow it to simmer. Once its cooked through, shred the chicken and stir it back into the soup.
How to make This Vegetarian White Bean Chili
Step 1: prepare Ingredients
To begin, dice the onion and bell pepper. Then, deseed the jalapeño and dice it as well. Drain and rinse the white beans.
Then, heat oil in a large pot over medium low heat. Add the onions and peppers to the pot.
Step 2: Sauté and mix
Sauté the veggies until soft and fragrant, about 5 minutes. Stir in the cumin, salt, garlic powder, smoked paprika, and cayenne.
Next, pour the beans into the pot. Lightly mash the beans down with a potato masher. You just want them slightly squished, not mashed into a paste.
Step 3: Add remaining and simmer
Pour the frozen corn, salsa verde, and vegetable broth into the pot and give it a good stir. Increase the heat to medium-high until it comes to a boil.
Reduce the heat to low and simmer uncovered for 30 minutes.
Step 4: Serve with your favorite toppings
Season your chili with salt and pepper and serve it up with any of your favorite chili toppings! See above for some of my favorites with this chili.
Storage, freezing and Reheating
Allow the chili to cool and store in an airtight container in the fridge for up to 4 days. Store in the freezer for up to 3 months.
I like to store individual portions in souper cubes. Allow the vegan white bean chili to defrost on your counter or in the fridge. Then, reheat on the stovetop until warmed through.
Check out these other delicious chili recipes
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
- 1 white onion
- 1 green bell pepper
- 1/2 a jalapeno
- 2 tbsp oil
- 2 tsp cumin powder
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper powder
- 2 cans white beans
- 16oz frozen white sweet corn
- 16oz jar salsa verde
- 4 cups vegetable broth
- Dice onion and bell pepper and deseed and mince jalapeño. Drain and rinse white beans. Heat oil in a large pot over medium low heat and add onions and peppers to the pot.
- Saute until soft and fragrant – about 5 minutes. Mix in cumin, salt, garlic powder, smoked paprika, and cayenne. Pour beans into the pot. Mash beans down with potato masher – you just want them slightly squished, not mashed into a paste.
- Pour corn, salsa verde, and vegetable broth into the pot and give it a good stir. Increase the heat to medium-high and bring to a boil. Reduce to a simmer and simmer uncovered for 30 minutes.
- Cool slightly and serve with your favorite toppings!