Description
This hearty Vegan White Bean Chili is a flavorful, comforting dish perfect for a cozy meal. Packed with white beans, chickpeas, potatoes, and a blend of chili spices, it offers a satisfying plant-based option that’s easy to prepare in under an hour. Topped with fresh cilantro, avocado, vegan sour cream, and tortilla chips, this chili is both nutritious and delicious.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 teaspoon ancho chili powder (can substitute chili powder)
- 1 tablespoon ground cumin
- 1 1/2 teaspoons ground coriander
- 1/8 teaspoon cayenne pepper
- 3/4 teaspoon kosher salt (to taste)
- ½ teaspoon ground black pepper
- 2 (15-ounce) cans Great Northern Beans (or other white beans), drained and rinsed, divided
- 1 (15-ounce) can chickpeas, drained and rinsed
- 6 small yellow potatoes, chopped
- 1 (4-ounce) can green chilis
- 1 (8.75-ounce) can corn, drained and rinsed (about 1 cup cooked corn)
- 3 cups low-sodium vegetable broth
- 2 limes, juiced
- ½ cup chopped cilantro
Toppings (Optional)
- Vegan sour cream
- Vegan cheese
- Avocado
- Tortilla chips
- Green onions
- Fresh cilantro
Instructions
- Sauté vegetables: Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the olive oil, diced onion, minced garlic, ancho chili powder, ground cumin, ground coriander, cayenne pepper, kosher salt, and black pepper. Sauté the mixture until the onions are soft and fragrant, about 5 minutes.
- Mash beans: While the vegetables sauté, take one can of the white beans and mash them lightly with a fork or potato masher. Set aside for later use.
- Simmer chili: Add the remaining whole white beans, chickpeas, chopped potatoes, green chilis, drained corn, and vegetable broth to the pot. Bring the mixture to a simmer and let it cook uncovered for 20 minutes.
- Check potatoes: After simmering for 20 minutes, taste the chili and adjust salt as desired. Check that the potatoes are tender by piercing them with a fork.
- Finish and serve: Stir in the mashed white beans, lime juice, and chopped cilantro. Simmer for an additional 5 minutes to meld flavors and thicken the chili. Optionally, use a masher to mash some of the whole beans and potatoes in the pot to thicken the chili further. Serve hot with your favorite toppings such as vegan sour cream, vegan cheese, avocado slices, tortilla chips, green onions, and fresh cilantro.
Notes
- You can substitute ancho chili powder with regular chili powder if needed.
- If you prefer a thicker chili, mash more beans or potatoes before serving.
- This recipe is easily adjustable for spice level by increasing or decreasing cayenne pepper.
- Leftovers keep well in the refrigerator for up to 4 days and also freeze nicely.
- Feel free to add other vegetables like bell peppers or carrots for extra nutrition and flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
