Vegan White Chili
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!
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.
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
If you tried this Vegan White Chili or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!Print
Vegan White Chili
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main
- Method: Cook
- Cuisine: American
- Diet: Vegan
This Vegan White Chili is made with cannellini beans, corn, and cashew cream for a hearty and healthy chili!
- 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
- 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.
- Add the garlic, celery, green pepper and jalapeno pepper and continue to cook for 3-4 minutes until the veggies are tender.
- 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.
- 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.
- 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.
- 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.
- Serve with tortilla chips and cilantro.
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.
- 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
This was so good! Is it really only 1 cup of vegetable stock though? I upped that a bit. Thanks!
Happy you enjoyed Kate! Yes I use 1 cup, but if you prefer a runner consistency you can definitely add more if you prefer 🙂
Easy and tasty. It has become one of our regular weeknight meals and my husband loves it.
So glad you both liked it!
This is so good!! Easy to make and uses “normal” ingredients. My husband says this is the best plant-based meal I’ve made yet. Even our roommate loved it and he won’t eat “vegan food”.
Thanks Traci! Glad you enjoyed 🙂
Maybe a silly question but can you use almond milk in place of the cashews and hot water? Thanks! Can’t wait to try!
Hi Lauren! You technically can however you will definitely end up with a different consistency and a different flavour. Store-bought almond milk is basically made of mostly water and fillers, so it won’t create a thick and creamy sauce like making your own homemade cashew cream.
I made this for one of my weekly meal prep and it was delicious!I added 1 zucchini, a bell pepper and mushrooms, and didn’t blend any of it because it was perfect without it. Will absolutely make again.
Glad you enjoyed it Holly! 🙂
This Vegan White Chili recipe was absolutely delicious! I cut the recipe in half and it turned out perfectly. I only made a couple of adjustments; I used almond flour and didn’t add any salt. I also slightly blended half of the chili for a different texture. Thank you for the healthy and hearty chili recipe!
Thanks Christin! Happy you enjoyed the recipe!
This was delicious, and so simple to make. Due to limited access to some foods because of the pandemic, I could not get the green chilis, but I did use poblano peppers instead and sauteed them with the rest of the vegetables. I simmered it for quite some time, and it was nice and thick and creamy without blending any of it. Thanks for a great recipe!
So happy you liked it Vivian!