This Vegan White Bean Chili is super flavourful, comforting and healthy. A subtly spiced, rich white sauce filled with creamy white beans, green peppers and nutty sweetcorn.
Why you'll love this Vegan White Bean Chili:
- it's seriously rich and creamy
- it's warming and comforting
- it's perfectly spiced
- it's packed with veggies
- it's versatile and easily customisable
- it's healthy and nutritious
- it's a good source of protein and fibre
- it's easy to make
- it comes together in one pot
- it takes only 30 minutes to make
- it's easy to make in big batches and leftovers taste amazing
- it freezes well
- it's naturally gluten-free
- it's nut-free optional.
How to make this Vegan White Bean Chili
Scroll down to see the full recipe (ingredients and instructions with measurements).
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Fry the onion, garlic, pepper and coriander (cilantro) for around 7 minutes
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Add the spices (cumin, oregano, cayenne)
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Add the almond milk, stock cube, sweetcorn, white beans
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Cook for around 10 minutes
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Thicken the sauce with cornflour (cornstarch) and it's done!
Tip: Be very careful with cornflour as it can easily turn clumpy and ruin your dish. Dissolve it first in a splash of water in a small bowl, until you get a small amount of white liquid (make sure it's not too thick). Make sure it has dissolved completely. Don't add the cornflour mixture until the sauce is hot and bubbling, and add it carefully a tiny bit at a time, stirring well to ensure it doesn't clump. Keep heating for a couple of minutes until thickened. If the texture of the sauce looks too thick after you've added the cornflour, add extra water, if it's looking too thin, add extra cornflour by dissolving it in water first etc.
Substitutions you can make to this Vegan White Bean Chili recipe
- You can swap out or add any vegetables you like - just adjust cooking time accordingly.
- You can use any type of white beans - cannellini beans, haricot beans or butter beans.
- You can use either tinned or frozen sweetcorn.
- You can substitute the unsweetened almond milk with unsweetened cashew milk, or use unsweetened soy milk or unsweetened oat milk for a nut-free version.
- You can substitute the cornflour (cornstarch) with all purpose gluten-free flour or rice flour, or plain flour if not gluten-free.
- You can serve it with cooked brown or white rice, quinoa or cornbread.
More vegan Mexican recipes:
- Stretchy Melty Cheese Nachos
- Mexican Tofu Scramble
- Vegan White Bean Queso
- Tofu Fajitas
- Tofu "Fish" Tacos
- Stretchy Melty Cheese Quesadillas
If you try out this recipe or anything else from my blog, I'd really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.
Vegan White Bean Chili (GF)
Ingredients
- 1 tablespoon coconut oil (or sub olive, rapeseed or vegetable oil)
- 1 onion , diced
- 2 garlic cloves , minced
- 1 green pepper , cored and diced
- Handful (Handful) fresh coriander (cilantro) , roughly chopped
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Pinch cayenne chilli pepper to taste
- 300 ml (1 ¼ cup) unsweetened almond milk (or sub unsweetened cashew milk, or unsweetened oat milk or unsweetened soy milk for a nut-free version)
- 1 vegetable stock cube (ensure gluten-free if necessary)
- 200 g (7 oz) tin of sweetcorn , drained and rinsed
- 400 g (14 oz) tin of white beans , drained and rinsed (cannellini, haricot or butter beans)
- Salt + pepper to taste
- 1 teaspoon cornflour (cornstarch) (or sub all purpose gluten-free flour or rice flour, or plain flour if not gluten-free)
To serve (optional):
- Cooked brown or white rice or quinoa
- Cornbread
- Lime juice
- Avocado
Instructions
- Heat up the oil in a pan and add the onion, garlic, pepper and coriander once hot
- Fry for around 7 minutes until softened
- Add the cumin, oregano and cayenne and fry for a minute until fragrant
- Add the almond milk, stock cube, sweetcorn, white beans and salt + pepper, along with some extra water if necessary
- Bring to the boil and simmer for around 10 minutes until everything is cooked through
- Dissolve the cornflour in a splash of water in a small bowl, until you get a white liquid (make sure it's not too thick)
- Making sure it has dissolved completely, carefully add it a tiny bit at a time, stirring well so that it doesn’t clump up
- Keep heating for a couple of minutes until thickened
- If the texture of the sauce looks too thick after you've added the cornflour, add extra water, if it's looking too thin, add extra cornflour by dissolving it in water first etc.
- Serve with desired ingredients
Notes
Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog - thank you.
Gertie
This recipe looks amazing!
I can’t wait to try it, and with the cool fall weather rolling in I think it will hit the spot! ?
Rhian Williams
Thank you so much!
Anna Sluder
This recipe is INCREDIBLE!! It is flavorful and rich but also has a lightness to it. It tastes like something I would order from a restaurant and then once I’ve tasted it I’m completely unwilling to order anything else off the menu in the future. I didn’t have green peppers so I diced two small jalapeños and sautéed them with the onions and garlic and it was amazing, not too spicy at all. Don’t skip out on any of the spices, it makes this dish SO SO flavorful, you’ll love it. I doubled this recipe to feed four people and the only thing I wish I would’ve done differently is I would’ve tripled or quadrupled the recipe only because we had no leftovers!! Probably because it tasted so divine!! I’m going to make another batch today it was so amazing. My non-gluten free and non-vegan family is begging for more. Just stop questioning if you should make this or a different recipe and just make it!!! You will have no regrets. Rhian’s recipes have never let me down!!!
Rhian Williams
Thank you so much for your very kind comment, so so happy to hear that!
Hiroshi
I really liked the recipe, but found the liquid way too little. Using 600g soy milk worked very well. I used frozen corn not thawed and put it in with the beans along with curry and garam masala powders and salt and pepper instead of onions, garlic, and chili peppers for allium-and nightshade-free. Solid recipe otherwise. Thank you for a great tomato-free chili. 🙂
Rhian Williams
Thank you so much for the feedback! I'm sorry to hear about the liquid - I'm glad to hear you still managed to enjoy it though! Thank you!
Hiroshi
I made this again and somehow the liquid worked out fine. I used curry and chili powder as well as some soy sauce and apple cider vinegar to balance the spices out. I also put some cooked polenta at the end and mixed it up too to bulk it out. This is a fun recipe to keep experimenting with. 🙂
Rhian Williams
Thank you so much, so happy to hear that! And thank you for sharing your substitutions, that's really helpful to know!