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Intentionally Eat

Hi, I'm Cindy Newland.

I've lost 125 pounds (naturally) and you can learn the method!
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Best Vegan White Chili

March 26, 2021 by Cindy 6 Comments

Best Vegan White Chili is a delicious twist on the traditional white chicken chili.  It's loaded with vegetables, beans and kicked with spice, all in a creamy broth of coconut milk, vegetable broth and salsa verde. This meatless White Bean Chili is sure to be a hit for a quick, healthy dinner.

 

image of best vegan white chili by intentionally eat with cindy newland in a white bowl with a gold spoon

 

 

Best Vegan White Chili is currently my favorite thing to eat! It's so creamy, spicy (as much as you want), delicious and really easy to throw together.  If you love chili, you will love trying this twist on the traditional tomato based chili recipe. No meat necessary to get an amazing flavor with a perfectly thick, luscious broth.  If you use my very popular vegetable bouillon powder recipe then you're going to love how it tastes in this chili!

 

image of best vegan white chili by intentionally eat with cindy newland in a white bowl with a gold spoon

 

 

You won't miss the chicken, I promise. Traditional white chili is made with chicken, but it's been replaced with garbanzo beans, aka, chickpeas. Chickpeas are a great source of fiber, are loaded with vitamins and minerals, and are high in protein. Because of their texture and protein, chickpeas make an excellent replacement for meat. Best of all when you replace meat with beans you are creating a dish that has NO CHOLESTEROL and is loaded with heart healthy FIBER. 

 

A few of my favorite dishes that boast chickpeas include Great Greek Pizza, Velvety Oil Free Hummus, Tangy Greek Chickpea Salad, and this Greek Power Bowl.

 

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What ingredients & equipment do I need?

For detailed measurements and instructions, see the printable recipe card.

Here's what you need to make the Best Vegan White Bean Chili recipe, and why:

 

image of the ingredients used to make the best vegan white chili by intentionally eat with cindy newland. There are cans of beans, olive oil, peppers, spices, a lime and salsa verde.

 

 

  • Olive oil - You can omit the oil and saute in a few tablespoons of water or broth if you would like to save calories or are on an oil-free diet.
  • Onion- You can use any type of onion you prefer. I typically use white onions in chili because they offer a slightly stronger flavor than yellow ones.
  • Poblano Pepper - I use poblanos because they offer a stronger flavor than bell peppers. They have just a slight amount of heat (just a little more than a bell and a lot less than a jalapeno), but the intensity of the flavor is incredible. I highly recommend trying one if you never have. However, in this recipe you can always use a bell pepper.
  • Jalapeno - You can skip the jalapeno if you want to avoid heat, but you can also remove the ribs and seeds. By removing them you cut down on the spiciness. If you want more heat, keep the ribs and seeds and feel free to add more jalapenos.
  • Garlic cloves - Everything is better with garlic.
  • Ground cumin and chili powder - This is what gives chili its unique flavor, so don't skip these spices.
  • Chickpeas - Aka, garbanzo beans, drain (save the liquid for another recipe like this Velvety Oil Free Hummus) and rinse.
  • Cannellini Beans - You can opt for pinto or great northern. Drain and rinse.
  • Cayenne powder - For spicy heat. Omit or reduce the amount to suit your tastes.
  • Salsa Verde - This is going to take your chili to the next level, so don't sub, skip or omit. You can use a 16 oz jar or make it fresh and use 2 cups. This Simple Salsa Verde recipe is so fresh, its going to make your chili stand out.
  • Coconut Milk - You want the canned, full fat coconut milk. This will give your chili its creaminess, but don't worry the salsa verde takes away any sweetness brought on by the coconut milk.
  • Vegetable Broth - I HIGHLY recommend using my Vegetable Bouillon Powder to make your broth. It will give your chili incredible flavor without all of the chemicals.
  • Arrowroot Powder - you can sub cornstarch. This is going to help thicken your chili.
  • Lime juice - the acidity brings out the bold flavors of the chili and cuts down on the sweetness of the coconut milk. You can opt for lemon juice or apple cider vinegar instead.
  • Salt & Pepper - be sure to taste before adding salt and pepper. You might like it just as it is.

No special equipment is necessary, just a large saucepan and a spoon. Here are my favorites -

 

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How to make the Best Vegan White Chili

You begin by sauteing the onion, pepper, and jalapeno in oil or in water for 5 minutes.

Next up, add in the garlic, cumin, chili powder and cayenne and saute another minute, stirring frequently.

Once the vegetables have softened, add the garbanzo beans, cannellini beans, salsa verde, coconut milk and vegetable broth.  Stir to combine, then bring to a boil over medium high heat.   Make an arrowroot slurry by mixing arrowroot powder and water and mixing thoroughly, removing any lumps. Stir it into the chili and allow it to thicken the broth. Reduce the heat to medium low and simmer for 10 minutes.

Stir in the lime juice and season to taste with salt, pepper and any additional cayenne you might want for spiciness.

 

Garnish with your favorite toppings like -

  • cilantro
  • pumpkin seeds
  • sriracha
  • non-dairy sour cream
  • sliced jalapenos
  • crushed tortilla chips

 

image of best vegan white chili by intentionally eat with cindy newland in a white bowl with a gold spoon

 

 

Tips for storing the Best Vegan White Bean Chili

You are going to love this chili even more the day after you make it. It just gets better with time. I like to make a big batch and enjoy it for a quick healthy lunch. It can be stored in the fridge for up to a week or you can freeze it for up to two months.

 

Success tips

For the best results check out these tips:

  • Use good quality olive oil. They are not all created equally and some definitely taste better than others.
  • Try a poblano instead of a bell pepper for a deeper, richer and slightly spicier (not much) chili.
  • Be sure to use full-fat coconut milk - not the type of coconut milk that you might drink, but this one is typically in a can. It will give you the creaminess you want in your white chili.
  • Add your own spin to it. If you want a different bean, go for it. If you want to add even more cayenne, do it. Enjoy!
  • Be sure to use salsa verde for its tangy acidity to offset the sweetness of the coconut milk. A typical tomato salsa won't have the same flavor. Try making this Simple Salsa Verde to make your chili outstanding!

 

image of best vegan white chili by intentionally eat with cindy newland in a white bowl with a gold spoon
Print Pin Yum

Best Vegan White Chili

Best Vegan White Chili is a delicious twist on the traditional white chicken chili.  It's loaded with vegetables, beans and kicked with spice, all in a creamy broth of coconut milk, vegetable broth and salsa verde. This meatless White Bean Chili is sure to be a hit for a quick, healthy dinner.
Course Main Course, Soup
Cuisine American
Keyword chickpea chili, easy white chili, garbanzo bean chili, meatless chili, plant based chili, vegan white chicken chili, white chili, white chili recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8
Calories 303kcal
Author Intentionally Eat with Cindy Newland

Ingredients

  • 1 Tbsp olive oil optional - water saute
  • 1 onion, chopped
  • 1 poblano pepper, diced can sub bell pepper
  • 1 jalapeno, ribs and seeds removed, diced leave seeds for more heat
  • 3 garlic cloves, minced
  • 2 Tbsp ground cumin
  • 1 Tbsp chili powder
  • ¼ tsp cayenne optional for heat
  • 2 15 oz cans garbanzo beans, drained and rinsed
  • 1 15 oz can cannellini beans, drained and rinsed
  • 16 oz salsa verde
  • 1 13.5 oz can full fat coconut milk
  • 2 cups vegetable broth
  • 1 Tbsp arrowroot powder can sub cornstarch
  • 1 Tbsp water
  • 2 Tbsp lime juice
  • salt and pepper to taste

Instructions

  • Heat oil in a large pot over medium high heat. Add onion, poblano and jalapeno. Saute, stirring frequently for 5 minutes.
  • Add garlic, cumin, chili powder, cayenne and cook for one minute, continuing to stir.
  • Add garbanzo beans, cannellini beans, salsa verde, coconut milk and vegetable broth. Stir to combine and bring to a simmer over medium high heat.
  • While the chili is rising to a simmer, mix arrowroot powder with 1 tablespoon water making sure there are no lumps.
  • Reduce heat to medium low and add arrowroot slurry. Stir to combine and simmer for 10 minutes.
  • Remove from heat. Stir in lime juice and add salt and pepper or adjust seasonings if you need to.
  • Garnish and enjoy!

Nutrition

Serving: 1g | Calories: 303kcal | Carbohydrates: 27g | Protein: 11g | Fat: 10g | Fiber: 12g

 

Hungry for more?

Love this vegan white bean chili recipe and want more?  Check out this fan favorite and click the link to Black Bean Soup -Quick and Easy or this Easy Roasted Cauliflower Chowder.

image of black bean soup quick and easy by intentionally eat in a green bowl with a copper spoon and red soup pot next to it

 

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Frequently Asked Questions

Are Cannellini beans the same as white chili beans?

"White beans" can be great northern, cannellini, or navy beans. You can sub whichever bean you prefer.

Which white beans are the healthiest?

Cannellini are the most popular and have a high fiber and protein content. You can read more about the benefits of white beans HERE.

What is a good meat substitute for white chili?

This recipe doesn't call for a meat substitute because I wanted to keep it super simple. However, you can add a vegan Italian sausage, seitan or Butler Soy Curls. If you decide to add faux meat you will want to add it along with the beans.

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Previous Post: « Vegan No Knead Herb Focaccia Bread

Reader Interactions

Comments

  1. AvatarRosey

    March 28, 2021 at 5:32 pm

    You're right it is important to have the best olive oil. People think that doesn't matter but it most certainly does.

    Reply
  2. AvatarTena Dupree

    March 28, 2021 at 6:54 pm

    I would not have thought about putting coconut milk in my chili but this all sounds creamy and delicious. I bet it reheats well too. Nom nom nom

    Reply
  3. AvatarMarysa

    March 29, 2021 at 6:24 am

    This looks delicious, and it is such a healthy dish too. I am a vegetarian and haven't tried making chili before. This sounds like a great recipe.

    Reply
  4. AvatarSamantha

    March 29, 2021 at 11:00 am

    This sounds so good! I'm always looking for more vegan recipes.

    Reply
  5. AvatarCinny

    March 29, 2021 at 8:35 pm

    I've never heard of white chili before. That looks so yummy.

    Reply
  6. AvatarLily

    April 02, 2021 at 12:00 am

    This looks delish. It’s still a little chilly where I am so this is perfect.

    Reply

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Getting Started - Cindy Newland
Hi there, I'm Cindy!

My goal is for you to enjoy eating plants, so you can have the healthiest life possible.

As someone that has been morbidly obese and had high blood pressure (all before the age of 30), my healthy meal plans have allowed me to lose 125 pounds, lower my blood pressure and live my healthiest life and I'd love to share them with you too! You can find out more about me, my recipes and what we do HERE.

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