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    Recipes » Recipes » Lunch & Dinner

    Vegan White Bean Chili (GF)

    Last updated - July 15, 2021; Published - August 20, 2018 By Rhian Williams 4 Comments

    Jump to Recipe Print Recipe
    Photo of a saucepan with white stew with white beans, sweetcorn and green pepper

    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.

    Photo of a saucepan with white stew with white beans, sweetcorn and green pepper

    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).

    Photo of a blue plate topped with chopped green pepper, white beans, sweetcorn, chopped coriander, diced onion and minced garlic

    1. Fry the onion, garlic, pepper and coriander (cilantro) for around 7 minutes
    2. Add the spices (cumin, oregano, cayenne)
    3. Add the almond milk, stock cube, sweetcorn, white beans
    4. Cook for around 10 minutes 
    5. 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.

    Photo of a saucepan with white stew with white beans, sweetcorn and green pepper

    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.

    Photo of a dark grey bowl containing white stew with white beans, sweetcorn and green pepper with a spoon lifting up a mouthful of the stew

    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.

    Photo of a saucepan with white stew with white beans, sweetcorn and green pepper

    Vegan White Bean Chili (GF)

    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.
    4 from 6 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Mexican
    Keyword: vegan white chili, vegetarian chili, white bean chili
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 2
    Calories: 450kcal
    Author: Rhian Williams

    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

    Be very careful with cornflour as it can easily turn clumpy and ruin your dish. Dissolve it first in a tiny 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. 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.
    This dish keeps covered in the fridge for up to a few days, and freezes well too. Reheat in the microwave or in a pot on the hob (stove) until piping hot.
    Nutrition Facts
    Vegan White Bean Chili (GF)
    Amount Per Serving
    Calories 450 Calories from Fat 99
    % Daily Value*
    Fat 11g17%
    Saturated Fat 6g30%
    Sodium 566mg24%
    Potassium 1380mg39%
    Carbohydrates 73g24%
    Fiber 14g56%
    Sugar 10g11%
    Protein 20g40%
    Vitamin A 405IU8%
    Vitamin C 59.6mg72%
    Calcium 375mg38%
    Iron 7.8mg43%
    * Percent Daily Values are based on a 2000 calorie diet.
    Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

    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.

    More Lunch & Dinner Recipes

    • Gluten-Free Dinner Rolls (Vegan + No Yeast)
    • Tofu Burger (Vegan + Gluten-Free)
    • Vegan Sausage Rolls (Gluten-Free)
    • Gluten-Free Vegan Irish Soda Bread
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      Recipe Rating




    1. Gertie

      October 26, 2019 at 4:03 am

      5 stars
      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! ?

      Reply
      • Rhian Williams

        October 27, 2019 at 12:14 am

        Thank you so much!

    2. Anna Sluder

      February 28, 2022 at 11:35 am

      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!!!

      Reply
      • Rhian Williams

        February 28, 2022 at 1:00 pm

        Thank you so much for your very kind comment, so so happy to hear that!

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    Hi, I'm Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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