This Creamy Vegan White Bean Chili recipe is full of flavor and veggies like green chiles, making it the perfect vegetarian and gluten-free dinner. This recipe uses simple methods and ingredients to create a dish everyone will love!
I love to make chili, soups and stews in the colder months. I love a creamy bowl of Roasted Cauliflower Squash Soup or a bowl of spicy Black Bean Butternut Squash Soup. And lately, I can't get enough of this vegan chili recipe.
This chili is like a white chicken chili, but its completely and vegetarian and vegan! It is full of poblano peppers and green chiles and is finished with a dollop of cream cheese to make it super creamy.
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Why You'll Love This Recipe
You will love this Veggie White Bean Chili recipe for so many reasons! But here are my top 5:
- It makes a big batch, so its the perfect plant-based meal prep recipe.
- The chili is creamy and full of flavor.
- This recipe uses simple methods and ingredients.
- Its full of protein from white beans.
- And its the ultimate crowd pleaser.
Ingredient Notes
Poblano Pepper: Poblano peppers are a medium spicy pepper. If you can't find one, you can use a green bell pepper!
Jalapeño: For some spice. If you don't like spicy food, feel free to leave this out.
Spices: Cumin, smoked paprika and oregano for flavor.
Canned Diced Green Chiles: These add extra green chile flavor to this vegan chili.
Canned White Beans: I recommend great northern beans for this recipe. They are a little bigger than navy beans, so they will not break down completely.
Vegan Cream Cheese: I recommend Kite Hill or Tofutti. Use whatever your favorite is, but I do not recommend Miyokos cream cheese- it is too sour for this recipe.
Toppings of Choice: Cilantro, salsa verde and avocado make delicious toppings for this Vegan White Bean Chili!
Step-by-Step Instructions
Step 1. Add the olive oil, chopped onion, poblano and jalapeño to a large dutch oven and cook until the veggies have softened.
Step 2. Add the garlic, cumin, oregano and smoked paprika. Cook for about 3 minutes.
Step 3. This is what the mixture should look like before proceeding.
Step 5. Add the diced green chiles, vegetable stock and great northern beans and simmer for 35-45 minutes.
Step 5. This is what the vegan white chili should look like when it is finished simmering.
Step 6. Stir the vegan cream cheese into the veggie white chili and serve.
Recipe FAQs
To store, place the chili in an airtight container and store in the refrigerator for up to 4 days. Or freeze for up to a month.
Yes! If you like corn in your vegetarian white chili, add 1 cup of frozen corn when you add the non-dairy cream cheese.
Expert Tips
Be sure to use low sodium beans and vegetable stock. This recipe can get quite salty if you don't!
Simmer this Vegan White Bean Chili until its the texture you prefer. I like my chili pretty saucy, so for me, I stop simmering at 35 minutes.
But, if you like extra thick chili, allow it to simmer for 45 or so minutes.
Looking For More Easy Vegan Recipes?
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📖 Recipe
Creamy Vegan White Bean Chili
Equipment
- 1 3-4 Quart Dutch Oven or Large Pot
- 1 Cutting Board
- 1 Chefs Knife
- 1 Wooden Spoon
- Measuring Cups and Spoons
Ingredients
- 2 tablespoon Olive Oil
- 1 Medium Yellow Onion, small dice
- 1 Medium Poblano Pepper, small dice or green bell pepper
- 1 Medium Jalapeño, small dice
- 3 Medium Cloves of Garlic, Minced
- 2 teaspoon Cumin
- 1 ½ teaspoon Dried Oregano
- 1 teaspoon Smoked Paprika
- 3 15oz Cans Great Northern Beans, drained and rinsed be sure to get lower sodium beans
- 3 Cups Low Sodium Vegetable Stock
- 1 7oz Can Diced Green Chiles
- ½ Cup Non-Dairy Cream Cheese I like Kite Hill
- Salt and Black Pepper to Taste
- Toppings: Avocado, Salsa Verde, Cilantro Optional
Instructions
- In a 4-6 quart dutch oven over medium heat, combine olive oil, onion and poblano and jalapeno. Cook, stirring occasionally for 5-7 minutes or until the vegetables are softened.2 tablespoon Olive Oil, 1 Medium Yellow Onion, small dice, 1 Medium Poblano Pepper, small dice, 1 Medium Jalapeño, small dice
- Add minced garlic, cumin, oregano and smoked paprika and cook for 2-3 minutes more, or until the garlic is fragrant.3 Medium Cloves of Garlic, Minced, 2 teaspoon Cumin, 1 ½ teaspoon Dried Oregano, 1 teaspoon Smoked Paprika
- Add, the drained and rinsed great northern beans, vegetable stock, and the diced green chiles. Stir.1 7oz Can Diced Green Chiles, 3 Cups Low Sodium Vegetable Stock, 3 15oz Cans Great Northern Beans, drained and rinsed
- Bring the mixture to a simmer and reduce heat to low. Simmer uncovered, stirring occasionally, over low heat for 35-45 minutes or until the chili is your desired thickness.
- Once the chili is your desired thickness, remove from heat and stir the non-dairy cream cheese in.½ Cup Non-Dairy Cream Cheese
- Taste for seasoning and serve. Top with avocado, cilantro and salsa verde if desired.Salt and Black Pepper to Taste, Toppings: Avocado, Salsa Verde, Cilantro
Lynn Walker
I just made a second pot of this chili and I love it!