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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 experimenting with savory cooking in addition to my usual 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-day challenge. That one also quickly became a favorite on Bakerita – 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 vegan chili, with flavor punches from cumin and green chiles. The chili is 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 beautifully 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 to let 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.
Could you make it in the slow cooker or pressure cooker?
I haven’t tried it, but 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 for 8 hours over low heat, or about 4 hours over high heat.
Reader Carla made this in the Instant Pot, and she says to that make it in the Instant Pot she “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.” Personally, I haven’t tried this, but I’d follow these Instant Pot instructions if that’s how you like to make this vegan chili.
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.
My favorite soup toppings:
- Fresh herbs, like cilantro
- Lime juice
- Crumbled tortilla chips
- Vegan sour cream
- Avocado
I like to use a few of the toppings to add some herbaceousness and crunch. It was perfection. My dad ate it on its own without any adornments though 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. 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 tag me on Instagram @bakeritablog if you decide to make it!
Want more healthy soup recipes?
- The Best Vegan Chili
- Kale & White Bean Soup
- Vegan Roasted Tomato Chickpea Soup
- Miso Vegetable Noodle Soup
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, avocado + 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.2 tablespoons olive oil, 1 small white onion, ½ jalapeño pepper, 3 garlic cloves, 1½ teaspoon cumin, 2 tablespoons tapioca flour, 1 lb. Yukon gold potatoes, 4 cups vegetable broth
- 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.2 15 oz. cans white beans, 1 cup corn kernels, 1 12 oz. jar salsa verde, 1 4 oz. can green chiles, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper, ¼ teaspoon dried oregano
- Once the potatoes are cooked through, serve with cilantro, tortilla chips, lime wedges, and/or avocado!Cilantro
- Store leftovers in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to a year.
Very good – I skipped the flour and pureed some of the soup to thicken. Can’t wait til tomorrow because I like all soups even better the second day!!!
Sounds great – so glad you’re loving it, Kar!
Thank you for this recipe. I used the dry sautéing method (without oil), oat flour, and for the beans, I used a mixture of cooked from dry canellini beans and navy beans. It was delicious topped with the suggested garnishes plus some cashew sour cream. The only change I would make is to reduce the broth a bit because my home cooked beans were softer than canned and it turned out a bit more soupy than I prefer for a chili. I’m sure it will thicken a bit overnight and tomorrow’s lunch should be great!
Sounds amazing, so glad you’re enjoying it Debra. Thanks for the feedback!
Thank you for this awesome chili recipe! My husband and I have tried several vegan chili recipes and this is by far our favorite! We make it once a week!
So glad you love it, Delaney! Thanks so much for the feedback :)
I came to your site to look up your regular (outstanding!) vegan chili and saw this pop up as one of the search results. Looked it over and decided this was going to be dinner, and I am not sad! It is DELICIOUS, and something I am looking forward to having as leftovers for lunches this week. So, so good — thank you! With lime, tortilla chips, and avocado this will be on repeat!
So glad you’re loving it, Alicia!! Thanks so much for the feedback :) those toppings sound amazing!!
This recipe is incredible. My family has requested that it become a weekly winter staple! After reading other reviews I used cornstarch instead of tapioca flour, and reduced the broth to 3 cups for a thicker consistency. Thank you!
So glad you’re loving it, Lindsay! Thanks for sharing!
This was fabulous! I took it to a potluck, having made it the day before so flavors had time to marry, and everyone thought it was exceptional. Be sure to add a squeeze from a lime wedge to take your bowl to a new level.
I cooked my own beans a couple of days prior, letting them soak overnight and seasoning with a bay leaf and oregano during cooking (Instant Pot). I made it in the Instant Pot as per someone else’s direction in a comment below. I’ll be making this again soon and be sure to keep extra in the freezer for quick meals.
So glad you enjoyed it, Cyd! Thanks so much for the kind review and feedback :)
This recipe is easy and delicious! It’s such a great iteration on traditional chili. I added in a few shakes of hot sauce and topped with vegan sour cream and vegan queso. If your watching your salt, omit it and the recipe is still fantastic! I’ll definitely be adding this to my weekly lineup of home cooked meals.
Sounds so good, so glad you’re enjoying it, Bree!
Hello Rachel! Made your White Bean Vegan Chili this afternoon. Didn’t have all the ingredients, so substituted (1) TBS C/Starch for Tapioca flower and didn’t have salsa Verde , so i used 8 oz. of my homemade salsa, used 1.5 TSP garlic powder in place of sauteed garlic (we really need to go to the grocery store…). I also used a potato masher to beat up the potatoes a bit at about 15 minutes into simmer (as I I like a thicker soup / chili). All else was as per recipe. Turned out great! Am saving this recipe for future use! Thank You!
Thanks for sharing your changes and review, Lee! So glad you’re loving it.
Hi I really want to make this but I can’t find Salsa Verde or Tomatillos (to make my own) anywhere in Tasmania. Can you suggest a substitute or can I just leave it out?
Many thanks, Trish
Hi Trish, you can leave it out or use red salsa – either will create a different flavor. If you opt to leave it out, you can add in some roasted jalapenos and extra spices to make up for it.
Your recipe looks great and I am going to try it. But we really shouldn’t be cooking with canned foods anymore. The cans are lined with plastic which leaches into the food. Cans are the largest source of endocrine disrupters in people’s diet. It is easy and far safer to cook dried beans. Soak overnight and pressure cook 5-7 minutes the next day. You can keep them in the freeze too available.
Hi Karina, I love making my own beans too! It’s easier to provide the option for canned for those in a rush. There are also great brands like Jovial who make “canned” beans in glass jars. Hope you love the recipe!