Discover the delicious simplicity of our Creamy Vegan White Bean Chili, a hearty and satisfying dish perfect for any occasion. This recipe proves that plant-based meals can be incredibly rich, flavorful, and incredibly easy to prepare, making it a go-to for busy weeknights or cozy weekends.
Key Ingredients for Creamy Vegan White Bean Chili
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (or more, to taste)
- 6 cups low-sodium vegetable broth
- 4 (15-ounce) cans cannellini beans, rinsed and drained
- 1 (15-ounce) can great northern beans, rinsed and drained
- 1 (4-ounce) can diced green chilies, undrained
- 1/2 cup full-fat canned coconut milk (from the top creamy part)
- 2 tablespoons nutritional yeast (for cheesy flavor)
- 2 tablespoons fresh lime juice
- Salt and freshly ground black pepper to taste
- Optional toppings: fresh cilantro, chopped red onion, vegan sour cream, sliced avocado, jalapeño slices
How to Make Creamy Vegan White Bean Chili
This Creamy Vegan White Bean Chili is a dream to make, requiring minimal effort for maximum flavor. It’s ready in just about 35 minutes, delivering pure comfort food bliss with its luxuriously smooth texture and deeply savory profile. The star of the show is the humble white bean, transformed into a decadent, creamy base that’s both healthy and incredibly satisfying without any dairy.
Step-by-Step Instructions
- Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion, diced carrots, and diced celery. Cook, stirring occasionally, for 7-10 minutes, or until the vegetables begin to soften and the onion is translucent. This step is crucial for building a flavorful foundation for your chili.
- Toast the Spices: Add the minced garlic to the pot and cook for an additional minute until fragrant. Stir in the ground cumin, smoked paprika, dried oregano, and cayenne pepper. Cook for another minute, stirring constantly, to toast the spices and release their vibrant aromas. Be careful not to burn the garlic or spices.
- Add the Beans and Broth: Pour in the rinsed and drained cannellini beans and great northern beans, along with the can of diced green chilies (including the liquid). Add the vegetable broth. Stir everything together to combine.
- Simmer and Thicken: Bring the chili to a boil, then reduce the heat to low, cover, and let it simmer for at least 15-20 minutes. This allows the flavors to meld and the chili to thicken slightly. For a creamier texture, you can mash some of the beans against the side of the pot with your spoon during this simmering time.
- Achieve Creaminess: Stir in the full-fat canned coconut milk and nutritional yeast. Continue to simmer for another 5 minutes, stirring occasionally, until the chili is heated through and has a wonderfully creamy consistency. The coconut milk adds a luxurious richness without overpowering the other flavors, and the nutritional yeast provides a subtle, cheesy undertone.
- Finish and Season: Stir in the fresh lime juice. Taste the chili and season generously with salt and freshly ground black pepper until it reaches your desired flavor profile. Adjust the cayenne pepper if you prefer a spicier chili.
- Serve: Ladle the Creamy Vegan White Bean Chili into bowls. Garnish with your favorite toppings such as fresh cilantro, chopped red onion, a dollop of vegan sour cream, sliced avocado, or jalapeño slices. Serve hot and enjoy!
Why You’ll Love This Creamy Vegan White Bean Chili
You’re going to fall head over heels for this Creamy Vegan White Bean Chili because it delivers an incredibly rich and satisfying experience without any dairy or meat. Its luscious, velvety texture, derived from perfectly cooked white beans and a touch of coconut milk, makes every spoonful a comforting delight. This recipe is also a fantastic budget-friendly option, utilizing pantry staples like canned beans and common vegetables, making delicious, healthy eating accessible for everyone.
Forget the complicated steps of traditional chili; this vegan version is remarkably straightforward and comes together in under an hour, proving that healthy, flavorful meals don’t need to be time-consuming or expensive. The subtle warmth from the spices, the brightness of the lime, and the delightful additions of toppings like avocado and fresh cilantro elevate this simple chili into something truly special, rivaling any store-bought or restaurant version. So ditch the takeout menu and whip up this delightful bowl of goodness – your taste buds (and your wallet) will thank you!
Storing and Reheating Tips
This Creamy Vegan White Bean Chili is fantastic for meal prep, as its flavors deepen and meld beautifully over time.
- Refrigeration: Allow the chili to cool completely before transferring it to an airtight container. It will stay fresh in the refrigerator for up to 4-5 days.
- Reheating:
- Stovetop: The best method for reheating is on the stovetop. Gently heat the chili in a pot over medium-low heat, stirring occasionally, until warmed through. You may need to add a splash of vegetable broth or water if it has become too thick.
- Microwave: For a quicker option, reheat individual servings in a microwave-safe bowl. Heat on medium power, stirring halfway through, until hot.
- Freezing: For longer storage, freeze the chili in individual portions in freezer-safe containers or bags. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating using one of the methods above.
Final Thoughts
Our Creamy Vegan White Bean Chili is the ultimate comfort food that’s both incredibly easy to make and wonderfully delicious. Give this recipe a try for a nourishing and heartwarming meal that proves plant-based eating is anything but boring.
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Creamy Vegan White Bean Chili
Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion, diced carrots, and diced celery. Cook, stirring occasionally, for 7-10 minutes, or until the vegetables begin to soften and the onion is translucent. This step is crucial for building a flavorful foundation for your chili.2 tablespoons olive oil, 1 large yellow onion, 2 carrots, 2 stalks celery
- Add the minced garlic to the pot and cook for an additional minute until fragrant. Stir in the ground cumin, smoked paprika, dried oregano, and cayenne pepper. Cook for another minute, stirring constantly, to toast the spices and release their vibrant aromas. Be careful not to burn the garlic or spices.4 cloves garlic, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1/4 teaspoon cayenne pepper
- Pour in the rinsed and drained cannellini beans and great northern beans, along with the can of diced green chilies (including the liquid). Add the vegetable broth. Stir everything together to combine.6 cups low-sodium vegetable broth, 4 (15-ounce) cans cannellini beans, 1 (15-ounce) can great northern beans, 1 (4-ounce) can diced green chilies
- Bring the chili to a boil, then reduce the heat to low, cover, and let it simmer for at least 15-20 minutes. This allows the flavors to meld and the chili to thicken slightly. For a creamier texture, you can mash some of the beans against the side of the pot with your spoon during this simmering time.
- Stir in the full-fat canned coconut milk and nutritional yeast. Continue to simmer for another 5 minutes, stirring occasionally, until the chili is heated through and has a wonderfully creamy consistency. The coconut milk adds a luxurious richness without overpowering the other flavors, and the nutritional yeast provides a subtle, cheesy undertone.1/2 cup full-fat canned coconut milk, 2 tablespoons nutritional yeast
- Stir in the fresh lime juice. Taste the chili and season generously with salt and freshly ground black pepper until it reaches your desired flavor profile. Adjust the cayenne pepper if you prefer a spicier chili.2 tablespoons fresh lime juice, salt
- Ladle the Creamy Vegan White Bean Chili into bowls. Garnish with your favorite toppings such as fresh cilantro, chopped red onion, a dollop of vegan sour cream, sliced avocado, or jalapeño slices. Serve hot and enjoy!fresh cilantro, chopped red onion, vegan sour cream, sliced avocado, jalapeño slices