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