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A bowl of vegan white bean chili on the table with toppings added.
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5 from 1 vote

Vegan White Bean Chili

Get ready to cozy up to a bowl of this warm and comforting Vegan White Bean Chili! Hearty, healthy, and full of flavor, this vegan chili is an easy one-pot meal you’ll want to make on repeat!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dinner
Cuisine: Healthy, Vegan
Diet: Vegan, Vegetarian
Servings: 6 servings
Calories: 598kcal
Author: The Mindful Fork

Equipment

Ingredients

  • 2 tablespoons olive oil
  • 1 small onion diced
  • 1 celery stalk diced
  • 1 poblano chile pepper diced
  • 1 jalapeño seeded and finely diced
  • 4 garlic cloves chopped
  • 1 russet potato peeled and cubed
  • 1 ½ teaspoons cumin
  • 1 teaspoon oregano
  • 1 teaspoon coriander
  • 1 teaspoon chili powder
  • ½ teaspoon cilantro seasoning
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 1 15 ounce can navy beans
  • 1 15 ounce can great northern beans
  • 1 15 ounce can cannellini beans
  • 5 cups vegetable broth low salt
  • 1 cup frozen white corn
  • 3 tablespoons tapioca flour
  • 1 lime juiced

Chili Toppings

Instructions

  • In a dutch oven or large pot, heat 2 tablespoons olive oil over medium . Add the diced onions and celery and sauté for 5 minutes.
  • Add diced poblano peppers, jalapeno, chopped garlic and stir. Cook for 5 minutes.
  • Add cubed potatoes and dried seasonings. Stir to combine.
  • Open the three cans (containers) of beans. Pour them into a strainer to remove the liquid. The beans can be combined and set aside in a bowl.
  • Pour in vegetable broth. Add beans and frozen corn. Stir and heat until chili comes to a boil. Reduce heat to low and cook covered for 30 - 45 minutes or until potatoes are softened.
  • Stir in the lime juice and slowly add the tapioca flour. Continue cooking to thicken.
  • Ladle into bowls. Top with sour cream, cheddar cheese, avocado and scallions.

Notes

  • Check Your Seasonings: Be sure your seasonings aren’t expired to ensure the best flavor.
  • Adjust the Seasonings: Feel free to adjust the seasonings and spiciness level to suit your tastes. After cooking, you’ll also want to taste and adjust the salt and pepper to your liking.
  • Don’t Add the Tapioca Too Early: Tapioca flour doesn’t hold up well to high temperatures and can become gummy if overcooked, so be sure not to add it in too early.
  • Serving: White Bean Chili can be served as is or ladled over your favorite grain. I recommend brown rice, quinoa, or sorghum.

Nutrition

Calories: 598kcal | Carbohydrates: 87g | Protein: 21g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Sodium: 1715mg | Potassium: 1075mg | Fiber: 21g | Sugar: 9g | Vitamin A: 864IU | Vitamin C: 42mg | Calcium: 193mg | Iron: 7mg