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 mins
Cook Time25 minutes mins
Total Time40 minutes mins
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