White Bean Vegan Chili
Loaded with vegetables, beans, and warm spices, this vegan white bean chili is perfect for a filling lunch or dinner. It’s vegan, oil-free, and filled with plant-based protein to help you stay full for hours.
This vegan white bean chili is a hearty, protein-packed meal that’s both flavorful and comforting. Made with white beans, fresh veggies, and warming spices, it’s the perfect plant-based dish for a satisfying and healthy dinner.
We have more hearty chili and soup recipes on this website like my crockpot vegan chili, this black bean corn chili, and our barley vegetable soup which is a meal all by itself.
Reasons you will love this recipe
- Hearty and Nutritious: Packed with protein-rich white beans and fresh vegetables, this vegan white bean chili provides a filling and nutritious meal.
- Flavorful and Comforting: Infused with a blend of spices and herbs, this chili offers a rich, comforting taste that’s perfect for cozy dinners.
- Easy to Prepare: Quick and simple to make, this chili is ideal for busy weeknights or meal prep, offering convenience without sacrificing flavor.
Ingredients you’ll need
- White beans- Cannellini, northern, or navy beans are ideal for vegan white bean chili because of their creamy texture and mild flavor, which blend well with the chili’s spices and other ingredients. These beans hold their shape during cooking, adding substance to the chili while also providing a good source of protein and fiber. If you’re a fan of white beans like the ones used in this recipe, check out this list of 16 Amazing Vegan White Bean Recipes.
- Sweet potatoes- They add natural sweetness and a rich, creamy texture when cooked. Their soft consistency complements the beans and other ingredients, creating a hearty and satisfying dish.
- Veggies- Onion, garlic, celery, and spinach make this chili hearty and healthy.
- Bulgur- Adds a hearty, chewy texture that resembles ground beef and complements the beans and vegetables. It also helps to thicken the chili, making it more filling and satisfying. Gluten-free grain substitutes such as brown rice or quinoa work well too. We have a great article on this website to answer all of your bulgur questions on how to cook it and recipes.
- Spices- Chili powder, smoked paprika, oregano, and cumin create a warm and robust flavor for this chili.
Tips & substitutions
- Bulgur Wheat– This gives this soup a ground beef texture, but this is an optional ingredient and can be left out completely.
- Gluten-Free- To make this gluten-free, omit the bulgur or add another grain such as brown rice, quinoa, or buckwheat groats.
- Veggie Broth- To reduce the amount of vegetable broth required, you could use 1.5 cups veggie broth + 1.5 cups water. If you haven’t already, try making your own Veggie Broth from vegetable scraps.
- Adding Greens- The addition of fresh spinach is optional but highly recommended. It adds lots of nutrients and makes for a more colorful soup as well. Kale can be substituted for spinach but will need more cooking time because it’s more fibrous.
How to make white bean chili
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
STEP #1: Peel and dice onions, garlic, and sweet potatoes, as well as celery to prep them for the soup.
STEP #2: Add the onions and garlic to a soup pot along with approximately 3 tablespoons of vegetable broth or water for sauteing.
Allow them to cook for around 3-5 minutes, adding more broth or water as needed for browning. If you are new to this, check out my YouTube video of How to Cook Without Oil.
STEP #3: Add the celery and sweet potatoes and cook for an additional 5 minutes to allow them to get slightly tender.
Next, add the cooked beans, uncooked bulgur, veggie broth, and all spices and seasonings. Don’t add the parsley or spinach just yet. Bring to a boil. Cover and reduce heat to low. Simmer for 30 minutes.
STEP #4: Remove from heat and toss in the fresh spinach and allow the leaves to wilt. This will only take a couple of minutes. If you place the lid back on the pan, it will be even faster.
Top with freshly chopped parsley or cilantro if desired. A piece of nice crusty bread and even avocado slices make great accompaniments.
Crockpot or Slow Cooker Instructions
- For the best flavor, I suggest sauteing the onions and garlic first. It adds so much to this soup, I believe it’s worth the extra effort.
- Place all of the soup ingredients into your slow cooker (except the spinach and parsley) and allow to cook on a medium setting for 4-5 hours. You could also set it on high for 3 hours, then add more time if needed.
- When it is done, add the fresh spinach leaves and close the lid until they wilt nicely which should only take a couple of minutes.
Instant Pot Instructions
- Set the Instant Pot to Saute and add the diced onion and approximately 1/4 cup veggie broth. Cook, stirring occasionally until the onion begins to brown in about 5 minutes.
- Add the rest of the vegetables (except spinach and parsley) and veggie broth and scrape up the brown parts from the bottom.
- Next, add all of the other ingredients, put the lid on your pot, turn the valve to Sealing, and select Manual. Set for 7 minutes of cooking time.
- Once it finishes cooking, let the pressure release naturally for 10 minutes. After that time, turn the valve to Vent to release the rest of the pressure before opening.
- Toss in the spinach leaves and allow a few minutes for them to wilt.
The recipe is adapted from the Physicians Committee for Responsible Medicine, Cancer Survivors Guide.
*Originally published September 2017.
Frequently Asked Questions
Cannellini, northern, or navy beans are ideal for vegan white bean chili because of their creamy texture and mild flavor, which blend well with the chili’s spices and other ingredients. If you’re a fan of white beans like the ones used in this recipe, check out this list of 16 Amazing Vegan White Bean Recipes.
Yes, you can substitute other types of beans, such as kidney beans or chickpeas, if you prefer. Just keep in mind that the flavor and texture of the chili may change slightly.
To add more heat, you can include additional spices like cayenne pepper, red pepper flakes, or hot sauce. Adjust to taste and start with a small amount, adding more gradually.
If you prefer a thicker chili, you can mash some of the beans with a fork or immersion blender to create a creamier texture. Alternatively, you can stir in a slurry of cornstarch and water or add cooked bulgur for added thickness.
Store in an airtight container in the refrigerator for up to 5-7 days. It will also freeze well.
More Vegan Chili Recipes
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Vegan White Bean Chili
Ingredients
- 3 cups cooked white beans such as cannellini or navy beans
- 1 cup sweet potato diced
- 3/4 cup celery chopped
- 3/4 cup onion diced
- 2 cloves garlic minced
- 1/4 cup uncooked bulgur wheat optional
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 1/2 teaspoon cumin
- 1 teaspoon garlic powder
- 1 tsp Bragg's liquid aminos
- 1/2 teaspoon liquid smoke optional
- 1/4 teaspoon Tabasco sauce optional
- 3 cups veggie broth
- salt & pepper to taste
- 2 cups fresh spinach leaves
- fresh parsley optional topping
Instructions
- Peel and dice onions, garlic, and sweet potatoes, as well as celery to prep them for the soup.
- Add the onions and garlic to a soup pot along with approximately 3 tablespoons of vegetable broth or water for sauteing. Allow them to cook for around 3-5 minutes, adding more broth or water as needed for browning. If you are new to this, check out my Youtube video of How to Cook Without Oil.
- Add the celery and sweet potatoes and cook for an additional 5 minutes to allow them to get slightly tender.
- Next, add the cooked beans, uncooked bulgur, veggie broth, and all spices and seasonings. Don't add the parsley or spinach just yet. Bring to a boil. Cover and reduce heat to low. Simmer 30 minutes.
- Remove from heat and toss in the fresh spinach and allow the leaves to wilt. This will only take a couple of minutes. If you place the lid back on the pan, it will be even faster.
- Top with freshly chopped parsley or cilantro if desired. A piece of nice crusty bread and even avocado slices make great accompaniments.
Video
Notes
- Bulgur Wheat– This gives this soup a ground beef texture, but this is an optional ingredient and can be left out completely.
- Gluten-Free- To make this gluten-free, omit the bulgur or add another grain such as brown rice, quinoa, or buckwheat groats.
- Veggie Broth- To reduce the amount of vegetable broth required, you could use 1.5 cups veggie broth + 1.5 cups water.
- Adding Greens- The addition of fresh spinach is optional but highly recommended. It adds lots of nutrients and makes for a more colorful soup as well. Kale can be substituted for spinach but will need more cooking time because it’s more fibrous.
- Make it spicy- To add heat, you can include additional spices like cayenne pepper, red pepper flakes, or hot sauce. Adjust to taste and start with a small amount, adding more gradually.
- Thicken it- If you prefer a thicker chili, you can mash some of the beans with a fork or immersion blender to create a creamier texture. Alternatively, you can stir in a slurry of cornstarch and water or add cooked bulgur for added thickness.
- Storage- Store in an airtight container in the refrigerator for up to 5-7 days. It will also freeze well.
Nutrition
Disclaimer
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Hi Terri- love all your recipes! Just making the White Bean Chile in my crockpot for 4-5 hours. Do I do it on Hi or Low? Thanks so much❣️
Amy- Do you have a medium setting? That would be best. If you don’t, try the high setting for 3 hours and see how it does. Add more time if needed.
Best white bean chili, I’m snarfing it down right now. I think the liquid smoke adds a lot. Thank you thank you for this satisfying chili!
Just made this for lunch. Great on a cold day!!!
I am assuming you are cooking with canned beans? Is this correct? Thanks, Diane
Hi Diane- Both can and freshly cooked beans work great in this recipe. If using can beans, it will take 2 cans.
Terri, I plan to make all your chili recipes, starting with this one. In clicking through the ingredient links, I see the liquid smoke is not available and Amazon doesn’t know if it will return. Do you have a second choice recommendation for that? (I’ve never used liquid smoke.) I’ve also been wanting to make something with bulgur, and I currently use Bob’s Red Mill corn meal, so I’ll click through on your link for the bulgar purchase. But what liquid smoke brand would you recommend? BTW, I’ve attended Dr. Barnard’s weekly cooking/education classes offered here in D.C., and those cooking demonstrations meant a lot to me and the others attending. I assume you’re doing that sort of thing where you are, and that in-person experience is SO helpful to folks, in several ways. Thank you.
Hi Sunny- Thanks so much for letting me know that that liquid smoke on Amazon is out of stock. I’ll head over and change that link. This one seems to be available right now, and it’s the brand currently in my pantry. I love Dr. Barnard too! I do teach the Food for Life in classes, though the in-person classes have been postponed since March 2020 due to COVID. Hopefully, we will be able to get back to those before too long. I am so glad to hear that the classes in DC meant so much to you. Hope you enjoy the chili recipes and thank you so much for using my affiliate links for your purchases! https://amzn.to/2SefDbQ
Thank you for these easy to make meals. I’ll try them real soon.
You’re very welcome! So glad that you are finding them helpful.