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!
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The moment there is a chill in the air, all I want to make and eat is big pots of soup and chili. Nothing hits quite like a bowl of Roasted Cauliflower Squash Soup, Black Bean Butternut Squash Soup, or Vegetarian Three Bean Chili when it is cold out!
And lately, I can't get enough of this Vegan White Bean Chili recipe. It's kind of like a white chicken chili, but it's completely vegetarian and vegan! It is full of poblano peppers and green chiles and finished with a dollop of non-dairy cream cheese to make it super creamy. So, let's make it!
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Why You Will Love This Creamy Vegan White Bean Chili Recipe
- This recipe makes a big batch, so it's the perfect plant-based meal prep recipe.
- It is easy to make and uses simple, easy-to-find ingredients.
- This Vegan White Bean Chili recipe is also completely gluten-free, so anyone can enjoy it.
- It is packed with flavor from onions, garlic, and spices like smoked paprika and cumin.
- You can top this chili with your favorite toppings like crushed tortilla chips, cilantro, shredded cheese, and hot sauce to make it your own.
Ingredient Notes
Poblano Pepper: Poblano peppers are a medium-spicy pepper. If you can't find one, you can use a small green bell pepper instead!
Jalapeño: I like my chili to be a little bit spicy. If you don't like spicy food, leave this out.
Spices: Cumin, smoked paprika, and oregano give this chili so much flavor.
Canned Diced Green Chiles: I call for a 7-ounce can of diced green chiles, but sometimes I can only find 4-ounce cans, so I use two. Either works great.
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 Miyoko's cream cheese. It is too sour for this recipe.
Toppings of Choice: Cilantro, salsa verde, crushed tortilla chips, shredded cheese, hot sauce, and avocado make delicious toppings for this Vegan White Bean Chili!
How to Make Creamy Vegan White Bean Chili
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. Then, add the garlic, cumin, oregano, and smoked paprika.
Cook, stirring frequently, until the spices bloom and the garlic is fragrant, about 3 minutes.
Step 3. Next, add the diced green chiles, vegetable stock, and Great Northern Beans and simmer for 30-40 minutes or until the Vegan White Bean chili has thickened to your liking.
I typically stop simmering at 30 minutes because I like a looser chili.
Step 4. Then, off the heat, stir the vegan cream cheese into the chili.
Serve with your favorite chili toppings and enjoy!
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 at the very end when you add the non-dairy cream cheese.
For this recipe, use two cans of navy beans and one can of cannellini beans if you can't find Great Northern Beans.
Do not use chickpeas!
Expert Recipe 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 it's the texture you prefer. I like my chili pretty saucy, so for me, I stop simmering at 30 minutes.
But if you like extra-thick chili, allow it to simmer for 40 or so minutes.
Looking For More Easy Vegan Recipes?
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📖 Recipe
Creamy Vegan White Bean Chili
Equipment
- 1 4 Quart Dutch Oven or Other 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, seeded and chopped into ½" pieces or green bell pepper
- 1 Medium Jalapeño, minced
- 3 Medium Cloves of Garlic, minced
- 2 ½ teaspoon Cumin
- 1 ½ teaspoon Dried Oregano
- 1 ½ teaspoon Smoked Paprika
- 3 15oz Cans Great Northern Beans, drained and rinsed be sure to get lower sodium beans
- 3 Cups Lower Sodium Vegetable Stock
- 1 7oz Can of Diced Green Chiles See note
- ½ Cup Non-Dairy Cream Cheese I like Kite Hill
- Salt and Black Pepper to Taste
- Toppings: Avocado, Salsa Verde, Cilantro, Crushed Tortilla Chips, Hot Sauce, etc. Optional
Instructions
- In a 4-6 quart Dutch oven over medium heat, combine olive oil and the chopped onion, poblano pepper, and minced jalapeño. Season with black pepper and cook, stirring occasionally, for 5-7 minutes or until the vegetables soften.2 Tbsp Olive Oil, 1 Medium Yellow Onion, small dice, 1 Medium Poblano Pepper, seeded and chopped into ½" pieces, 1 Medium Jalapeño, minced
- Then, add minced garlic, cumin, oregano, and smoked paprika. Cook, stirring frequently, for 2-3 minutes, or until the garlic is fragrant.3 Medium Cloves of Garlic, minced, 2 ½ tsp Cumin, 1 ½ tsp Dried Oregano, 1 ½ tsp Smoked Paprika
- Next, add drained and rinsed Great Northern beans, vegetable stock, and diced green chiles. Stir to combine.1 7oz Can of Diced Green Chiles, 3 Cups Lower Sodium Vegetable Stock, 3 15oz Cans Great Northern Beans, drained and rinsed
- Bring the mixture to a simmer, then reduce the heat to low and simmer uncovered, stirring occasionally, for 30-40 minutes or until the chili is your desired thickness. I usually stop at 30 minutes because I like a saucier chili.
- Once the chili is your desired thickness, remove it from the heat and add non-dairy cream cheese. Stir until the cream cheese completely melts into the chili.½ Cup Non-Dairy Cream Cheese
- Taste for seasoning and add additional salt and pepper if needed. Serve with your favorite toppings like avocado, cilantro, crushed tortilla chips, hot sauce, and salsa verde if desired.Salt and Black Pepper to Taste, Toppings: Avocado, Salsa Verde, Cilantro, Crushed Tortilla Chips, Hot Sauce, etc.
Lynn Walker says
I just made a second pot of this chili and I love it!