This Vegan White Chili is made with a mix of cannellini beans, corn and green chillies for a healthy and filling meal that is packed with 15 grams of protein per serving!

A white bowl with white vegan chili in it topped with tortilla strips and cilantro

What is White Chili?

White chili is similar to traditional red chili, but it’s made with white beans and green chilies instead of red beans and tomato.

It has a different taste than a traditional chili (mainly because there is no tomato) but is equally delicious.

What is vegan chili made of?

The main ingredient in vegan chili is beans! While you could add ingredients like tofu or Seitan to this recipe, I like to keep it simple with just white beans, corn and peppers.

How to make this recipe

Start by cooking the onions, garlic, celery and peppers together in a pot. Then add some flour (this helps thicken up the chili) seasoning and the beans and corn to the pot.

Next add some veggie stock and mix everything together. Let the mixture cook down while you prepare the cashew cream by blending cashews and water together. Then pour the cashew cream into the chili.

You can optionally pulse half the chili in a blender to break it down a bit and add it back to the pot and mix.

A white pot with a ladle scooping white chili

How to make this chili in a slow cooker

To make this vegan white chili in a slow cooker, start by browning the onion, garlic, celery and pepper in a pot for 3-4 minutes. Mix in the flour then transfers to the slow cooker along with all of the other ingredients.

Cook on low for 4 hours.

How to make this chili in an instant pot

To make this vegan white chili in an instant pot, turn the instant pot on sauté mode and sauté the onion, garlic, celery and pepper for 3-4 minutes. Then add the flour and spices and mix together.

Next add the rest of the ingredients, close the lid, make sure it’s set to sealing, and pressure cook on manual for 10 minutes. Let the pressure release naturally then turn to venting.

Tips for making this recipe perfectly

  • You can use any type of white bean you like in this recipe. The beans can be either from a can or dried. If using dried beans, you must cook them according to package directions before adding them to the chili.
  • Make sure to use raw unsalted cashews to make the cashew cream.
  • I like to blend 1/2 the chili just slightly in the blender and add it back to the pot. This gives a variety of different textures in the chili.
  • Taste and adjust seasoning as needed. Depending on the brand of veggie stock and green chillies you use, you may need to add more to less salt and seasoning.

More cozy bean recipes to try

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A white bowl with white vegan chili in it topped with tortilla strips and cilantro

Vegan White Chili

  • Author: Jessica Hoffman
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Main
  • Method: Cook
  • Cuisine: American
  • Diet: Vegan

Description

This Vegan White Chili is made with cannellini beans, corn, and cashew cream for a hearty and healthy chili!


Scale

Ingredients

  • 1 tbsp vegetable oil
  • 1 medium onion, chopped
  • 3 garlic cloves, finely chopped
  • 1 celery stalk, chopped
  • 1 green pepper, chopped
  • 1 jalapeno pepper, chopped
  • 2 tbsp flour of choice (I use cassava flour) 
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 1 tsp chili powder 
  • 2 cups cooked cannellini beans (canned works) 
  • 3/4 cup corn kernels 
  • 1  cups veggie stock 
  • 1 4oz can green chillies
  • 1/3 cup raw cashews 
  • 1 cup of hot water 
  • salt & pepper to taste
  • cilantro, tortilla chips to top  

Instructions

  1. Heat the olive oil in a large pot on medium-high heat, then add the onion and let cook for 2-3 minutes until slightly browned. 
  2. Add the garlic, celery, green pepper and jalapeno pepper and continue to cook for 3-4 minutes until the veggies are tender. 
  3. Add the flour, cumin, salt and chilli powder and mix to evenly coat the veggies, then add the beans, corn, veggie stock and chillies and mix all together. Reduce the heat to low and let cook for 15 minutes. 
  4. While the chili is cooking, prepare the cashew cream by blending the cashews and water in a high-speed blender for at least 60 seconds until no little bits of cashews remain. 
  5. Pour the cashew cream into the pot and mix together. If you like a thicker chili, bring back up to boil and let cook down for 2-3 minutes. 
  6. Optionally transfer 1/2 the chili to the blender and gently pulse a few times. Add the pulsed chili back to the pot and mix. 
  7. Serve with tortilla chips and cilantro. 

Notes

You can use any type of white bean you like in this recipe. The beans can be either from a can or dried. If using dried beans, you must cook them according to package directions before adding them to the chili.

Make sure to use raw unsalted cashews to make the cashew cream.

I like to blend 1/2 the chili just slightly in the blender and add it back to the pot. This gives a variety of different textures in the chili.

Taste and adjust seasoning as needed. Depending on the brand of veggie stock and green chillies you use, you may need to add more to less salt and seasoning.


Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 300
  • Sugar: 3g
  • Fat: 9.5g
  • Carbohydrates: 44g
  • Fiber: 14g
  • Protein: 15g

Keywords: vegan white chili, vegetarian white chili