Creamy Vegan White Bean Chili
This Creamy Vegan White Bean Chili recipe is full of spices like smoked paprika and cumin and veggies like green chiles and poblano peppers, making it the perfect vegetarian and gluten-free dinner.
Servings: 8 Cups
Calories: 274kcal
Cost: $4
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.
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.
Sometimes I can only find canned green chiles in 4-ounce cans, so I use two, and that works, too. You can also use fire-roasted diced green chiles if that is what you can find!
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: 274kcal | Carbohydrates: 39g | Protein: 13g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 417mg | Potassium: 648mg | Fiber: 10g | Sugar: 3g | Vitamin A: 489IU | Vitamin C: 24mg | Calcium: 108mg | Iron: 3mg