Bold, rich and creamy vegan white bean chili is quick and easy to make as a deliciously satisfying dinner any night of the week. This no-fail one pot recipe is made entirely with wholesome plant-based ingredients for a warm and hearty meal that’s ready in only 30 minutes!
When it’s chilly weather, it’s chili weather!
There’s just nothing cozier than curling up with a big bowl of warm, hearty chili on a Fall or Winter night. Sometimes you need some spicy Easy Vegan Chili with Sriracha in your life to fight off the cold… and sometimes you need something creamy, tangy, and vibrant to fill you up and put pep in your step.
This easy vegan white bean chili recipe is made using one pot, plus an immersion or standing blender to get just the right thick and rich texture. Prep is a breeze, and from start to finish you only need about 30 minutes. So before you know it you’re saying buh-bye to that frosty feeling and hello to happy cozy tastiness!
- Olive oil
- Yellow onion
- Bell peppers
- Green chiles
- Chili powder
- Cayenne – optional
- Vegetable broth
- Oat milk
- Frozen corn
- Canned white beans
- Lime juice
How to Make the Best Vegan White Bean Chili
This one pot plant-based chili recipe is ready in only 30 minutes.
- First, add oil to a large pot and heat over medium heat.
- Add diced onions and green bell peppers, and sautee for about 8 minutes until soft.
- Now stir in the green chiles and seasonings.
- Add vegetable broth, stir, and bring to a boil. Then reduce the heat and simmer for 15 minutes.
- Stir in oat milk, and the rinsed and drained white beans. Use an immersion blender to blend the soup just a bit. Blending makes the soup thick and creamy, but you still want beans to be intact to keep the chili nice and chunky.
- Lastly, mix in the frozen corn and lime juice. Simmer for a couple of minutes until the corn is heated. Then taste and adjust the seasonings if needed.
To use a standing blender instead of an immersion blender: transfer two ladlefuls of the soup (try to get plenty of beans in there) into the blender, cover, and blend for just a couple of seconds. Be sure to check and see if your blender can handle high heat, otherwise you’ll need to let the soup cool for several minutes before blending.
There are all kinds’a yummy toppings that are great to load onto a warm bowl of vegan white bean chili!
My dreamy bowl of creamy chili seen here is topped with chopped cilantro, diced avocado, and crushed tortilla chips. Lime wedges, sliced green onions, and sliced jalapenos are other delicious goodies that are great to add.
I also highly suggest serving a bowl of tortilla chips or a plate of fresh vegan cornbread on the side!
How long does homemade white bean chili last?
This is a fantastic one pot recipe to make ahead and enjoy for daaays. The flavors continue to meld and taste even more bold as they snuggle together in the fridge!
Let leftovers cool and transfer to an airtight container, and keep in the fridge for up to 5 days.
Now, you can freeze vegan white bean chili – but you’ve got to do it right. Creamy bases, like oat milk, don’t hold up too well when frozen and reheated. So if you plan to freeze, only make the soup through step #4 and do not add the oat milk or beans.
After the soup base cools, transfer to a freezer-safe container and freeze for up to 3 months. When ready to eat, thaw the soup in the fridge overnight and then reheat on the stovetop. Once it comes to a gentle simmer, then stir in the oat milk and beans, and continue with the rest of the recipe steps.
If you tried this vegan white bean chili recipe, let me know in the comments below and share a photo using #mindfulavocado. I’d love to hear from you! Want to see more recipes? Let’s get social! CONNECT WITH ME on Facebook, Twitter, Instagram, or Pinterest to see what I’m currently cooking up!
If You Like This Scrumptious Soup Recipe, You’ll Love:
Vegan White Bean Chili
- 2 Tablespoons olive oil
- 1 yellow onion diced
- 1 green bell pepper diced
- 1 4-ounce can green chiles
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon oregano
- 1/4 teaspoon cayenne optional
- 1 teaspoon salt
- 4 cups vegetable broth
- 2 cups oat milk
- 2 cups frozen corn
- 2 14.5-ounce cans white beans rinsed and drained
- 1 Tablespoon lime juice
- fresh cilantro chopped
- avocado peeled, pitted, and diced
- tortilla chips crumbled
- Heat olive oil in a large pot over medium heat.
- Add onion and green bell pepper. Sautee until soft (about 8 minutes).
- Add green chilis and seasonings. Stir well.
- Add vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes.
- Mix in oat milk and white beans. Use an immersion blender and blend just a little bit. The soup should be creamy yet chunky. You can also transfer some of the soup to a blender and blend until smooth then pour it back into the soup pot.
- Mix in corn and lime juice. Cook until heated through. Taste and adjust seasonings if needed.
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