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.
Remember to #bakerita if you try the recipe!
Vegan White Bean Chili
- 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
- 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.