Creamy Vegan White Bean Chili

vegan white bean Chili in a bowl

Rich, cozy, and dairy-free, this one-pot white bean chili gets its velvety texture from blended beans and a swirl of coconut milk, with green chiles, warm spices, and a squeeze of lime to finish.

Why You’ll Love This Plant-Based Chili

This isn’t your average tomato and beef chili. This creamy white bean version brings a lighter, fresher flavor profile while still being deeply comforting and protein-packed, thanks to beans and optional plant-based toppings. It’s a crowd pleaser for vegans and omnivores alike.

✅ Why it stands out:

  • Creamy and rich, with no dairy
  • Naturally gluten-free
  • Ready in under 40 minutes
  • Great for meal prep and freezing
  • Customizable spice levels
  • High protein and fiber

The key? Blending some of the beans and broth to create a thick, velvety base without any cream, cheese, or flour.

vegan white bean chili 9

Equipment You’ll Need

  • Large soup pot or Dutch oven
  • Blender or immersion blender
  • Cutting board and knife
  • Wooden spoon or spatula

Timing & Servings

StepTime
Prep time10 minutes
Cook time25–30 minutes
Total time~40 minutes
Servings4–6 bowls

Ingredients

Base:

  • 1 tbsp olive oil (or avocado oil)
  • yellow onion, chopped
  • 3 cloves garlic, minced
  • jalapeño, seeded and minced (optional for heat)
  • 1½ tsp ground cumin
  • 1 tsp dried oregano
  • ½ tsp ground coriander
  • ¼ tsp smoked paprika
  • Salt and black pepper to taste

Body:

  • 2 cans (15 oz each) cannellini or great northern beans, drained and rinsed
  • 1 can (4 oz) diced green chiles, mild or hot
  • 3 cups vegetable broth
  • ½ cup full-fat coconut milk or unsweetened oat milk
  • 1 tbsp lime juice, plus more for serving

Optional Add-ins:

  • 1 cup frozen corn or fresh corn off the cob
  • 1–2 handfuls baby spinach or kale
  • ½ tsp chipotle powder (for smoky heat)

Garnishes (optional but highly recommended)

  • Avocado slices
  • Fresh cilantro, chopped
  • Vegan sour cream or plain yogurt
  • Tortilla chips or crushed crackers
  • Pickled red onions or jalapeños
  • Extra lime wedges

Instructions

1. Sauté aromatics

In a large pot, heat oil over medium heat. Add onion and sauté for 3–4 minutes until softened. Add garlic and jalapeño, and cook for 1 minute more.

2. Add spices

Stir in cumin, oregano, coriander, smoked paprika, salt, and pepper. Let toast for 30 seconds to bloom the flavor.

3. Build the base

Add drained beans, green chiles, and vegetable broth. Bring to a simmer and cook uncovered for 10 minutes to allow the flavors to meld.

4. Blend to thicken

Transfer 1–2 cups of the chili to a blender and puree until smooth, then stir it back into the pot. (Or use an immersion blender to partially blend the chili directly in the pot.)

🌀 This is the magic moment that makes the chili rich and creamy without adding cream.

5. Finish with creaminess

Stir in coconut milk and lime juice. Simmer for another 5–10 minutes. Add corn or greens at this stage if using, and cook until heated through and tender.

Taste & Serve

Taste and adjust seasoning — add more lime juice, salt, or spice to balance. Serve hot, topped with your favorite garnishes.

vegan white bean chili 8

Variations & Add-Ins

Want to…Try this
Add proteinStir in sautéed vegan sausage or tofu crumbles
Make it spicierAdd chipotle powder, cayenne, or more jalapeño
Bulk it upAdd diced potatoes or cauliflower
Add umamiStir in 1 tsp white miso or a splash of soy sauce
Swap the beansTry navy beans or chickpeas instead

Nutrition Info (Per Serving, Approximate)

NutrientAmount
Calories~320 kcal
Protein13g
Carbs38g
Fiber10g
Fat13g
Sugar3g
Sodium~550mg

Will vary slightly depending on add-ins and broth used.

Final Thoughts

This Creamy Vegan White Bean Chili is a plant-based miracle: rich and hearty with zero dairy, zero meat, and maximum comfort. It’s the kind of dish you make once and then crave weekly, nourishing, warming, and ready for all your cozy nights in, meal prep days, or easy hosting moments.

vegan white bean Chili in a bowl
Ella Cooks

Creamy Vegan White Bean Chili

Be the first to rate this recipe!
Rich, cozy, and dairy-free, this one-pot white bean chili gets its velvety texture from blended beans and a swirl of coconut milk, with green chiles, warm spices, and a squeeze of lime to finish.
Prep Time 10 minutes
Cook Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Calories: 320

Ingredients
  

Ingredients
Base:
  • 1 tbsp olive oil or avocado oil
  • 1 yellow onion chopped
  • 3 cloves garlic minced
  • 1 jalapeño seeded and minced (optional for heat)
  • tsp ground cumin
  • 1 tsp dried oregano
  • ½ tsp ground coriander
  • ¼ tsp smoked paprika
  • Salt and black pepper to taste
Body:
  • 2 cans 15 oz each cannellini or great northern beans, drained and rinsed
  • 1 can 4 oz diced green chiles, mild or hot
  • 3 cups vegetable broth
  • ½ cup full-fat coconut milk or unsweetened oat milk
  • 1 tbsp lime juice plus more for serving
Optional Add-ins:
  • 1 cup frozen corn or fresh corn off the cob
  • 1-2 handfuls baby spinach or kale
  • ½ tsp chipotle powder for smoky heat
  • Garnishes optional but highly recommended
  • Avocado slices
  • Fresh cilantro chopped
  • Vegan sour cream or plain yogurt
  • Tortilla chips or crushed crackers
  • Pickled red onions or jalapeños
  • Extra lime wedges

Equipment

  • Large soup pot or Dutch oven
  • Blender or immersion blender
  • Cutting board and knife
  • Wooden spoon or spatula

Method
 

Instructions
    Sauté aromatics
    1. In a large pot, heat oil over medium heat. Add onion and sauté for 3–4 minutes until softened. Add garlic and jalapeño, and cook for 1 minute more.
    Add spices
    1. Stir in cumin, oregano, coriander, smoked paprika, salt, and pepper. Let toast for 30 seconds to bloom the flavor.
    Build the base
    1. Add drained beans, green chiles, and vegetable broth. Bring to a simmer and cook uncovered for 10 minutes to allow the flavors to meld.
    Blend to thicken
    1. Transfer 1–2 cups of the chili to a blender and puree until smooth, then stir it back into the pot. (Or use an immersion blender to partially blend the chili directly in the pot.)
    2. 🌀 This is the magic moment that makes the chili rich and creamy without adding cream.
    Finish with creaminess
    1. Stir in coconut milk and lime juice. Simmer for another 5–10 minutes. Add corn or greens at this stage if using, and cook until heated through and tender.
    Taste & Serve
    1. Taste and adjust seasoning — add more lime juice, salt, or spice to balance. Serve hot, topped with your favorite garnishes.
      vegan white bean chili 8

    Nutrition

    Calories: 320kcalCarbohydrates: 38gProtein: 13gFat: 13gFiber: 10gSugar: 3g

    Notes

    Variations & Add-Ins
    • Add protein Stir in sautéed vegan sausage or tofu crumbles
    • Spice it up Add chipotle powder, cayenne, or more jalapeño
    • Bulk it up Add diced potatoes or cauliflower
    • Add umami Stir in 1 tsp white miso or a splash of soy sa

    Tried this recipe?

    Let us know how it was!

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