Vegan White Bean Chili - Quick and Easy

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.

5 from 2 votes

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!

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: American, Mexican inspired

Keyword: chili, gluten-free option, healthy, Low in fat, oil-free, Vegan

Servings: servings

Calories: 496kcal

Author: Jessica Laroche

Ingredients

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
½ lime juiced
½ cup fresh cilantro roughly chopped, more for serving
salt and black pepper to taste

Instructions

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!

Nutrition