This healthy Vegan White Bean Chili is so hearty and filling, even the carnivores will be asking for more! This creamy chili is gluten-free and dairy-free, and it’s loaded with green chiles, potatoes, corn, white beans, and just the right amount of kick.
It always makes me laugh how at how from the beginning of fall, through the early days of spring, my top performing recipe isn’t a baked good recipe at all, but a chili recipe. My Best Chili, to be exact. It was first posted back in December of 2010, only a few months after I first started Bakerita.
I was a high school senior, and just experimenting with savory cooking in addition to baking. The chili recipe my high school self came up with has now become a reader favorite all over the world. I hear from folks who used that recipe to win chili cook-offs, and created chili-lovers out of previous chili haters. I think it’s the bacon 😉
Earlier this year, right after finishing a Whole30, I shared my Paleo Chili, which had helped get me and my dad through the 30 days. That one also quickly became a favorite on here – it’s hearty and filling, despite the lack of beans.
These days, as the weather has cooled down, I’ve been craving a hearty chili. However, lately I’ve been craving more plant-based foods with less of a focus on eating meat. I’ve found myself feeling a lot better and with that in mind, want to create a vegan chili that would still be hearty, flavorful, and wholly satisfying.
I settled on a white bean chili, flavored with cumin and green chiles and loaded with potatoes, corn, onion, and jalapeno. There’s even a jar of salsa verde for an extra punch of acidity and flavor. I use Trader Joe’s Salsa Verde, and find it works perfectly here to add an extra boost of flavor.
The white bean vegan chili comes together in about 45 minutes, and most of that is hands off time, just letting the chili simmer with the occasional stir to make sure nothing sticks to the bottom. In that time, the soup simmers and thickens, and the flavors meld deliciously. Once it’s done, you’ve got an ultra thick and hearty chili.
I assume you could also make it in the slow cooker, just saute the aromatics before transferring it all to the slow cooker with the rest of the ingredients to cook all day. I might try that one day soon – if so, I’ll add the directions below. Might try it in the Instant Pot, too!
The chili recipe uses tapioca flour to thicken, but if you’d like it even thicker, you could mash down some of the potatoes and beans. I found it to be plenty thick and hearty without that, though.
I served it up with some fresh cilantro, lime juice, and crumbled tortilla chips – a little herbaceousness, a little freshness, and a bit of crunch. It was perfection. My dad ate it on it’s own without any adornments, and still gave it a raving review.
I sent a container home with my boyfriend, and he ended up serving it for dinner to two of his hungry, carnivorous friends over some rice, and they LOVED it. He said they were still talking about how delicious it was the next day. I call that a major win.
The hearty beans, potatoes, and corn in this White Bean Vegan Chili will keep you satiated all day, while the green chiles and salsa verde make every bite a burst of tart, complex flavor. I hope you love it as much as I do! Enjoy.
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Vegan White Bean Chili
Ingredients
- 2 tablespoons olive oil
- 1 small white onion diced
- ½ jalapeño pepper seeded and minced (you can use the whole pepper for a spicier chili)
- 3 garlic cloves minced
- 1½ teaspoon cumin
- 2 tablespoons tapioca flour
- 1 lb. yukon gold potatoes chopped into ½” cubes
- 4 cups vegetable broth
- 2 (15 oz.) cans white beans, drained
- 1 cup corn kernels canned or frozen are fine
- 1 (12 oz.) jar salsa verde (I used Trader Joe’s)
- 1 (4 oz.) can green chiles
- ½ teaspoon kosher salt or to taste
- ¼ teaspoon ground black pepper
- ¼ teaspoon dried oregano
- Cilantro, tortilla chips + lime wedges to serve
Instructions
- In a dutch oven or large saucepan, heat the olive oil over medium heat. Add in the onion and jalapeño and sauté for 8-10 minutes, or until the onions are translucent. Add in the garlic and cumin and sauté for 1 minute. Add in the tapioca flour, potatoes, and vegetable broth, stirring as you pour the broth in.
Add in the white beans, corn, salsa verde, green chiles, salt, pepper and oregano. Let the soup come to a boil, and then turn it down and let simmer for 30 minutes, to let the potatoes cook. Stir frequently.
Once the potatoes are cooked through, serve with cilantro, tortilla chips, lime wedges, and/or avocado!
Store leftovers in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to a year.
Chris says
Hi there! This looks delicious, would I use the same recipe for a crockpot?
Rachel says
Hi Chris, yes you can make it in a crockpot, just make sure to saute the veggies first!
Lauren says
Is there any reason a regular all purpose flour wouldn’t work well in this recipe?
Rachel says
No that should work just fine Lauren! Enjoy :)
Barbara says
i googled it and cornstarch was a substitute for tapioca flour! I was awesome! My husband dotted it with sour cream and lived it! I would like to know the calories.
Rachel says
So thrilled to hear you and your husband enjoyed it, Barbara. I’ll update the nutritional information in a little bit :)
Crystal says
Loving this Vegan soup that doesn’t taste “Vegan” at all!! New family favorite!
Rachel says
Yay, that makes me SO happy to hear, Crystal! So glad you’re all loving it.
Carla Christian says
I made this today in my Instant Pot. Just tossed everything in and set the time for 10 minutes of pressure. I did a natural release for an additional 10 minutes. I reduced the broth to 3 cups as I wanted a thicker consistency. It is amazing! Will definitely make again.
Rachel says
Thank you so much for sharing your Instant Pot instructions here – I’ve been meaning to try it out in the IP! So glad you’re enjoying it, Carla.
Lauren says
Making this for the second time this month. Delicious!
Rachel says
So glad you’re loving it! Thanks so much for your feedback Lauren.
Lonnie Cruz says
I made this soup this past weekend it was excellent and very filling. My husband is a part-time vegan, he loved it. I used 1 can of white beans and one cup of farro beans. I also added celery and carrots as I cooked the onion. I didn’t add any flour to thick, I used a submersion blender and pureed some of the soup. It did get nice and thick…. maybe the farro beans help thicken the soup. Delicious. Thanks very much!
Rachel says
I would imagine the farro would help thicken it a bit and I love the idea of pureeing some of it to help thicken too! So glad you and your husband enjoyed it, Lonnie. Thanks for your feedback :)
Grace says
Your recipe sounds delicious. Lately I have been having problems making bean soup because no matter what type of bean used, canned or dry, the beans come out tough. Last batch of navy bean soup I used very fresh dry beans . The beans themselves got tender but the skins separated out and remained tough and papery no matter how long and slow I cooked them. I’ve read up on this and have followed many suggestions with continued bad results.. Have used Dry, canned,, organic, non-organic, no salt, no acid till late in the cooking, stove top and crock pot. Still get tough beans. Very disappointing. Can you specify the type of white bean you use and the brand? Any other suggestions would be appreciated. I ended up having to totally purée my last soup batch of navy bean and ham to make it edible. Really frustrated.
Rachel says
Hi Grace, I’ve never had the issue you’re describing so not sure how much help I’ll be – every time I’ve made this I’ve used canned beans, and I’ve used Sprouts brand and Trader Joe’s brand, always organic. I’ve used all sorts of white beans too, always with good results. Have you tried using a different pot to cook them in or anything? It could be a bad reaction with metal or something. Hard to know when I don’t know the recipes used or anything.
Monica says
Which green chiles do i use? Do you mean whole or diced? In Vinegar? Thank you !!
Rachel says
I use a small can of chopped green chiles, usually from Trader Joe’s!
Terri says
Would your recipe work well using brown rice flour instead of tapioca and if so would the ratio stay the same? Your recipe sounds delicious, I plan to try it out tonight. Thank you!
Rachel says
Hi Terri, I’m not too familiar with brown rice flour, but I imagine it would work. Even better would be cornstarch or arrowroot powder, but I’ve also made this recipe just skipping the flour entirely and that worked as well!
K says
Just made it (it’s a snow day). Very good! A little “hot” spicy (oops put a whole jalapeno in)but I made some vegan sour cream and that helped! Thank you!
Rachel says
So thrilled you enjoyed it, K! Thanks so much for your feedback – sounds so good with the vegan sour cream!
Katie says
Hi! Do you use canilini beans or great northern? Excited to try your recipe this weekend since it still feels like Winter in Ohio!
Rachel says
Hi Katie, I’m pretty sure I used a can of each! You can use whichever you prefer :) hope you enjoy it! One of my faves.
Bethany Bolthosue says
Do you know by chance approximately how many cups of chopped potatoes you used? I don’t have a kitchen scale sadly! Also this looks delicious and I can’t wait to try it next week!
Rachel says
Hi Bethany, I used two medium sized potatoes. I didn’t measure them in cups though, so not sure how many cups it would be diced. Hope this helps!
Ashley says
Just made this yesterday! It’s delicious! We used our Instant Pot and it turned out perfectly! Highly recommend and will be making it again in the future.
Rachel says
So glad you loved it! Thanks for sharing your feedback, Ashley.