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–+ servings
A bowl of vegan and vegetarian white bean chili topped with cilantro and avocado chunks.
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5 from 2 votes

Creamy Vegan White Bean Chili

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.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Course
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 8 Cups
Calories: 200kcal
Author: Megan Calipari
Cost: $4

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

Notes

Be sure to use low sodium beans and vegetable stock. This recipe will be too salty if you don't. 
If you want your chili thicker, simply allow it to continue to simmer until it reaches your desired thickness.
To store: Scoop the chili into containers with tightly fitting lids and keep in the refrigerator for up to 4 days. Or freeze for up to a month.

Nutrition

Serving: 1Cup | Calories: 200kcal | Carbohydrates: 27g | Protein: 10g | Fat: 6g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 289mg | Potassium: 125mg | Fiber: 1g | Sugar: 2g | Vitamin A: 619IU | Vitamin C: 14mg | Calcium: 17mg | Iron: 1mg