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–+ servings
vegan white bean Chili in a bowl
Ella Cooks

Creamy Vegan White Bean Chili

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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.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Nutrition Notes

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)
  • 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

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.

    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

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