White Bean Chili {vegan}

Tagged in: Recipes
White Bean Chili {vegan}

This Vegan White Bean Chili is flavorful, spicy and oh so delicious. It’s the perfect recipe for a cozy fall dinner, a fun (and easy) game day meal, and the perfect family comfort food. It’s thick and hearty, and seriously soul-warming.

We think that homemade chili is the ultimate one pot meal. This version is all white - with white beans, corn and potatoes - and hints of green from flavorful poblano peppers, cilantro and lime. Double this recipe and you have a ready made Superbowl party!

And of course, the toppings make it extra special. We always go for cubed avocado, red pepper flakes, cilantro, fresh limes, green onions and jalapeno. To make it extra hearty - add grated cheese, sour cream, and shredded, roast chicken. Just put out the fixin’s and let the guests help themselves!



  • 2 tbsp olive oil

  • 1 medium onion diced

  • 3 poblano peppers, seeded and diced

  • 2 stalks celery, diced

  • 2 cloves garlic, minced

  • 1 tsp cumin

  • 1/2 teaspoon coriander

  • 1/4 teaspoon cayenne pepper, plus more to taste

  • 3/4 teaspoon dried oregano

  • 1 tsp salt + Freshly cracked black pepper, to taste

  • 1 15oz cans white beans, drained and rinsed well (we like cannelini)

  • 2 medium potato, peeled and diced small

  • 2 cups fresh corn (frozen works well here)

  • 4 cups vegetable broth

  • Fresh cilantro and lime wedges to finish

  • Optional toppings: Cubed avocado, red pepper flakes, chopped green onion, grated cheese, sour cream (The variations are endless!)


  1. Heat the oil in a large pot or dutch oven over medium heat. Add the onion, celery, and poblano peppers and cook, stirring occasionally until the veggies are softened - about 6-8 minutes. Add the garlic, cumin, coriander and 1/4 teaspoon of cayenne and cook, stirring until fragrant, about 30 seconds.

  2. Add the potatoes, broth and oregano and bring to a simmer for 10 minutes, until the potatoes are fork tender.

  3. Add the white beans, and continue to simmer lightly for 15-20 minutes.

  4. With a potato masher or immersion blender, pulse or mash potatoes and beans 3 or 4 times to create some texture. Fold in the corn, and turn off the heat. Season with the salt salt and pepper.

  5. To finish: Ladle into individual bowls and top each serving with a generous squeeze of fresh lime juice and a sprinkle of cilantro. Garnish with your favorite toppings!