Photo of a saucepan with white stew with white beans, sweetcorn and green pepper
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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.
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 (1 tablespoon) coconut oil (or sub olive, rapeseed or vegetable oil)
  • 1 (1 ) onion , diced
  • 2 (2 ) garlic cloves , minced
  • 1 (1 ) green pepper , cored and diced
  • Handful (Handful) fresh coriander (cilantro) , roughly chopped
  • 1 teaspoon (1 teaspoon) ground cumin
  • 1 teaspoon (1 teaspoon) dried oregano
  • Pinch (Pinch) cayenne chilli pepper to taste
  • 300 ml (1 1/4 cup) unsweetened almond milk (or sub unsweetened cashew milk, or unsweetened oat milk or unsweetened soy milk for a nut-free version)
  • 1 (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 (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

Calories: 450kcal | Carbohydrates: 73g | Protein: 20g | Fat: 11g | Saturated Fat: 6g | Sodium: 566mg | Potassium: 1380mg | Fiber: 14g | Sugar: 10g | Vitamin A: 405IU | Vitamin C: 59.6mg | Calcium: 375mg | Iron: 7.8mg