Vegan White Bean Chili

close up of bowl of white bean chili with avocado and crusty bread

4.66 from 26 votes

This White Bean Chili satisfies the craving for chili but cuts out all of the unhealthy ingredients found in many other chili recipes. Loaded with chunks of sweet potatoes, tender white beans, celery, onions, and spices, this dish is sure to keep you full for hours.

Prep Time15

Cook Time40

Total Time55

Course: Dinner Recipes

Cuisine: American

Diet: Gluten Free, Low Calorie, Low Fat, Vegan, Vegetarian

Servings: servings

Calories: 203kcal

Author: Terri Edwards

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

US Customary - Metric

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

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.
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.

Crockpot 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.

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.

Nutrition