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Vegan white bean chili in bowl with cilantro and jalapeno pepper rings.
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5 from 23 votes

Vegan White Bean Chili Recipe

Make this mouthwatering vegan white bean chili loaded with healthy protein for a hearty, comforting dinner. The chili is creamy and thick, with smoky flavor from cumin, rosemary, oregano and spicy jalapeno peppers. Watch the accompanying video for step-by-step instructions.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Side
Cuisine: Southwestern, Tex-Mex
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6 servings
Calories: 268kcal



  • 1 cup dried cannellini beans (or great northern beans, cooked until tender. You can also use two 14-oz cans of white beans. Drain before using)
  • 2 tablespoons extra virgin olive oil
  • 1 large white onion (or yellow onion)
  • 6 cloves garlic (minced)
  • 2 teaspoon ground cumin
  • 1-2 jalapeno peppers (chopped. Remove the white seeds if you don't want much heat)
  • 1 teaspoon dried rosemary
  • 2 teaspoons dried oregano (substitute with ½ teaspoon dry)
  • 1 cup corn kernels (frozen or fresh)
  • 2 medium potatoes (finely diced)
  • 2 teaspoons adobo seasoning (optional)
  • 2 cups water or vegetable broth
  • Salt and ground black pepper to taste
  • 2 tablespoons cashews
  • ¼ cup cilantro (finely minced)


  • Blend the cashews or pumpkin seeds with ¼ cup water until very smooth. Set aside.
  • Add oil to a large saucepan or Dutch oven over medium heat. Add the garlic, saute for a few seconds, then add the onions. Add salt and ground black pepper and mix.
  • Add the rosemary, oregano, cumin and jalapeno peppers. Saute for a couple of minutes.
  • Add the corn kernels, mix them in, then add the potatoes. Mix thoroughly.
  • Add the beans and adobo seasoning, if using.
  • Add two cups water and give the chili a good stir. Bring the chili to a boil, cover and simmer 10 minutes or until potatoes are tender.
  • Use the back of the ladle to mash some of the potatoes and beans. This will help thicken the chili.
  • Stir in the cashew cream. I really like this because it makes the chili so creamy, but leave it out if you absolutely don't want to add it.
  • Garnish with fresh, chopped cilantro and serve hot. You can also squeeze on some lemon juice or lime juice for a bright flavor.



Serving suggestions
  • Top the chili with slices of avocado, crushed tortilla chips, wedges of lime and fresh, chopped cilantro.
  • Make a little extra cashew cream or pumpkin seed cream and swirl it on the chili before serving.
  • Serve with vegan cornbread for a truly comforting mea


Calories: 268kcal | Carbohydrates: 43g | Protein: 11g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Potassium: 1052mg | Fiber: 8g | Sugar: 4g | Vitamin A: 105IU | Vitamin C: 20mg | Calcium: 121mg | Iron: 5mg