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.
Equipment You’ll Need
- Large soup pot or Dutch oven
- Blender or immersion blender
- Cutting board and knife
- Wooden spoon or spatula
Timing & Servings
| Step | Time |
|---|---|
| Prep time | 10 minutes |
| Cook time | 25–30 minutes |
| Total time | ~40 minutes |
| Servings | 4–6 bowls |
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)
- 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.
Variations & Add-Ins
| Want to… | Try this |
|---|---|
| Add protein | Stir in sautéed vegan sausage or tofu crumbles |
| Make it spicier | 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 sauce |
| Swap the beans | Try navy beans or chickpeas instead |
Nutrition Info (Per Serving, Approximate)
| Nutrient | Amount |
|---|---|
| Calories | ~320 kcal |
| Protein | 13g |
| Carbs | 38g |
| Fiber | 10g |
| Fat | 13g |
| Sugar | 3g |
| 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.
Creamy Vegan White Bean Chili
Ingredients
Equipment
Method
- 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.
- Stir in cumin, oregano, coriander, smoked paprika, salt, and pepper. Let toast for 30 seconds to bloom the flavor.
- Add drained beans, green chiles, and vegetable broth. Bring to a simmer and cook uncovered for 10 minutes to allow the flavors to meld.
- 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.
- 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 and adjust seasoning — add more lime juice, salt, or spice to balance. Serve hot, topped with your favorite garnishes.
Nutrition
Notes
- 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
