Overhead shot on a table filled with topping for a white bean chili. There is a main large bowl with the chili and a small bowl with a single portion of the chili topped with sliced avocado, jalapeño, diced red onion and a lime wedge. Also on the table, there are a fews small bowls containing cilantro, lime wedges, tortilla chips and diced onion. On the table beside the bowl of chili, there is a pink hand towel.
Sides, Soups and Stews

Vegan White Bean Chili – Quick and Easy

This hearty vegan white bean chili is the perfect comforting meal as the weather cools down. Its thick texture and bold flavors will no doubt satisfy even the largest appetite! Make it within 30 minutes and customize your meal with a wide variety of yummy toppings to make it unique. This chili is gluten-free, dairy-free and so addictively creamy!

As I am writing this, we are slowly entering the dreaded winter. I can imagine all the enthusiastic skiiers and sledders already building excitement for the snow to come. But for me, a mom of 2 young kids living in Maine and still in the midst of the COVID pandemic, winter means cold, wet snow outfits, runny little pink noses and hmmm…cold.

I think my husband is already exhausted to hear me reminding him how cold I am and “why can’t this house ever get warm?”. I am sure that he thought marrying a girl from Quebec would save him from all the cold weather wife complaints. Well, does not look like it, sorry Chris.

I know, winter is supposed to be fun, especially for kids. I promise I will provide all of the efforts to make the most of my least favorite season, at least for our children. We will play in the snow and do all the fun snow things, of course. But let’s be honest, all I can think of, really, is cozy food.

Because winter means comfort food everyday! That’s the best part of cold snowy days, right? It’s time to stock up on creamy broccoli soups and big bowls of mac and cheese, everyone. There is just nothing better than warming yourself up from the inside!

Close up on a white bowl containing a vegan white bean chili topped with diced red onion, sliced jalapeño and avocado, fresh cilantro and a lime wedge. Also on the table beside the bowl, there are a few tortilla chips, fresh cilantro, lime wedges and diced red onion in a small bowl.

So to prepare myself for my upcoming increase in comfort food cravings, I have been working on this vegan chili made with white beans.

When we feel like a thick and filling chili, I usually make this quick vegetarian version from Ricardo (Ricardo is a very popular chef from Quebec). I have made this recipe over and over again. I was looking for something as comforting, but also a little different. So here came this white chili version.

I first ran into this type of chili when browsing this Vegan white bean “chicken” chili (in this case, jackfruit is used to mimic the chicken). I have yet to conquer the mysterious world of jackfruit, but thought the idea of a white version of a chili looked so appetizing! And I have to say that I might even prefer it to the regular one!

Close up on a stew topped with diced red onions, sliced jalapeño and avocado and a wedge of fresh lime. You can see a hand scooping some of the chili with a spoon.

What’s to love about this Vegan white chili

  • Quick recipe: It is amazing how this recipe can reach complex flavors even though it can be made under 30 minutes!

  • Convenient: To make this dish, you will need a few pantry ingredients (canned beans and spices) and produce we almost always have in the house, like carrots, onion and garlic. Just keep some corn in your freezer for your next white bean chili craving attack!

  • This meal is a whole food plant based wonderland! It combines so many veggies and beans to nourish you and make you feel great.

  • One-pot recipe: What’s better than a —everything goes in the same pot— recipe. This means less dishes to clean and easy peasy simple recipe.

  • It stores very well: The leftovers keep well in the fridge, so make more to have a few lunches ready to go.

  • Garnish with all the toppings!: I love how this meal is a great base to load up on more goodies. It also makes for a perfect meal to feed many people: simply display a few bowls filled with garnishes for everyone to customize their meal as they wish.
Displayed is a vegan white bean chili in a white bowl and topped with diced red onion, sliced jalapeño and avocado and fresh cilantro. On the side there is a pink hand towel and a few tortilla chips.

How to make this Vegan white bean chili

The first step is to cook the veggies in a large pot. Just roast the onion, carrot and celery until slightly browned before adding the spices and garlic.

The second step is to add the flour and combine to the veggies. Simply stir constantly in the pot to start cooking the flour before adding the broth. Then, give it a good whisk until there are no clumps, for about 30 seconds.

The third step is to add everything else, meaning the beans, non dairy milk, canned chiles and frozen corn. Whisk well until well combined. Leave the pot uncovered and keep cooking at low-medium heat until it reaches your ideal consistency. Add the lime juice, fresh cilantro and adjust the seasoning to your taste. Everything should be ready after cooking for 20-25 minutes.

Serve the chili while still warm and generously top with tasty garnishes to add a personalized touch.

Psssst….. This meal is AMAZING when eaten with tortilla chips. Scoop your chili using them or crumbled a few on top for incredible added texture. There are plenty of healthier tortilla chips, but I love the Siete company.

Close up on a stew topped with diced red onions, sliced jalapeño, sliced avocado and cilantro. There is an hand squeezing a lime on top of the chili.

Favorite toppings for this meal

  • Avocado
  • Fresh cilantro
  • Red onion or green onion
  • Sliced jalapeno
  • Hot sauce
  • Cashew sour cream or Vegan white Queso
  • Crumbled tortilla chips
  • Lime wedges for a good squeeze of fresh lime juice


  • How do I to store this chili: You can keep it in a air-tight container in the fridge for up to 5 days. The chili will thicken as it cools down, so if needed, add a splash of non dairy milk when reheating in the microwave.

  • How can I make this chili even thicker? Don’t forget that it will thicken as it cools down. If you are looking for a thicker mixture still, then you can add an extra can of white bean that you previously mashed with a fork on a plate. Simply add it with the other beans as you cook the chili.

  • Is this Vegan white chili tasting good even without the classic addition of sour cream and shredded cheese? Yes, of course! You will love the complex taste forming when cooking all the veggies with cumin, garlic and the tangy canned green chili. Adding non dairy milk also helps create that delectable creaminess. If you are worried to miss on the creamy topping though, then don’t forget to get add a good dollop of vegan sour cream!

  • I would love to load this chili with even more wholesome ingredients, what can I add? I’m so glad you asked! Add a few handfuls of roughly chopped kale or spinach, diced green peppers or even white potatoes! If using potatoes, you will need to add extra liquid to help them cook and keep the final consistency pleasant.

I hope you will love this Vegan white bean chili as much as we do! If you try it, please leave a comment below and rate the recipe to let us know how it was.

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Vegan White Bean Chili – Quick and Easy

This hearty and filling vegan white bean chili is easy to make and so flavorful. Combine wholesome vegetables with spices and creamy white beans to get a thick and satisfying concoction. Have fun topping your bowl with the garnishes of your choice!
Course: Main Course
Cuisine: American, Mexican inspired
Keyword: chili, gluten-free option, healthy, Low in fat, oil-free, Vegan
Servings: 3 servings
Author: plantbasedjess


  • 1 cup red onion diced
  • 1 cup carrot diced
  • 2 celery stalks diced
  • 1 tsp cumin powder
  • 2 tsp dried oregano
  • 2 large cloves of garlic
  • 3 tbsp flour choose gluten free if needed
  • 2 cups vegetable broth
  • 2 cup almond milk unsweetened and unflavored
  • 2 x 15 oz canned white beans (cannelini or navy)
  • 1 cup frozen corn
  • 4 oz canned diced green chiles mild or hot
  • 1/2 lime juiced
  • 1/2 cup fresh cilantro roughly chopped, more for serving
  • salt and black pepper to taste


  • In a large pot, start by cooking the onion, carrot and celery on medium heat for 5-7 minutes. Add a small amount of oil or water so the veggies don't burn. Add a pinch of salt and black pepper.
  • When the veggies are softened, add the cumin, oregano and garlic. Stir and cook for about one more minute.
  • Then, add the flour and stir constantly for about 30-60 seconds while scrapping the bottom of the pot. Add the veggie broth and mix very well using a whisk until there are no clumps anymore (whisk for 30-60 seconds).
  • Add the almond milk, beans, frozen corn and canned chiles. Bring to a gentle simmer, then reduce the heat to medium-low. You don't want to cover the pot so the excess liquid can evaporate. Remove the pot from the heat when the chili reached the thickness you want, about 20-25 minutes.
  • When done, add the lime juice, cilantro and adjust the seasoning. Serve warm and top with more fresh cilantro, diced avocado, tortilla chips and sliced jalapeno. Enjoy!

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