Vegan White Bean Chili Recipe

Introduction

This Vegan White Bean Chili is a comforting and flavorful dish packed with a variety of beans, fresh vegetables, and warming spices. It’s perfect for cozy dinners and offers a delicious twist on traditional chili without any meat or dairy.

Ingredients

• 2 tbsp. vegetable oil
• 1 yellow onion, finely chopped
• 1 yellow or orange bell pepper, seeds and ribs removed, chopped
• 1 Japanese sweet potato, peeled, chopped
• 2 poblano chiles, seeded, chopped
• 2 jalapeños, seeded, finely chopped
• Kosher salt
• Freshly ground black pepper
• 2 cloves garlic, chopped
• 1 tbsp. dried oregano
• 1 tbsp. ground cumin
• 1 lb. yellow tomatoes (2 to 3 medium), chopped
• 1 (12-oz.) bottle Mexican lager
• 2 (14-oz.) cans butter beans
• 1 (14-oz.) can pinto beans
• 3 tbsp. white miso paste
• 2 1/2 cups fresh or frozen white corn
• 1/4 cup vegan cream cheese
• Fresh cilantro leaves, sliced radishes, cubed avocado, vegan sour cream, hot sauce, and lime wedges, for serving (optional)

Instructions

1. Step 1: In a large pot or Dutch oven over medium-high heat, heat the vegetable oil. Add the onion, bell pepper, sweet potato, poblano chiles, and jalapeños. Season with salt and pepper. Cook, partially covered and stirring occasionally, until the vegetables are softened, about 12 minutes.
2. Step 2: Add garlic, oregano, and cumin to the pot and cook, stirring, until fragrant, about 1 minute. Then add the chopped yellow tomatoes and Mexican lager. Cook, stirring occasionally, until the tomatoes are very soft and the alcohol has cooked off, about 10 minutes.
3. Step 3: Stir in the butter beans with their liquid, pinto beans with their liquid, and 3/4 cup water. Season with salt and pepper. Reduce heat to medium and cook, stirring occasionally, until the liquid has slightly thickened, about 15 minutes.
4. Step 4: In a small bowl, mix the white miso paste with 1/2 cup water until smooth. Add this mixture to the pot. Use a wooden spoon to crush some of the beans gently to help thicken the chili. Then stir in the corn and cook until tender, about 4 minutes.
5. Step 5: Remove the pot from heat and stir in the vegan cream cheese until the chili is smooth and creamy. Adjust seasoning with salt and pepper as needed.
6. Step 6: Serve the chili in bowls and top with fresh cilantro leaves, sliced radishes, cubed avocado, and vegan sour cream if desired. Offer hot sauce and lime wedges on the side for extra flavor.

Tips & Variations

• For a milder chili, reduce or omit the jalapeños. If you prefer more heat, keep the seeds or add extra chiles.
• You can substitute the Mexican lager with vegetable broth if you prefer to avoid alcohol.
• Use canned or fresh white corn depending on availability; frozen works just as well.
• Try adding other vegetables like zucchini or carrots for extra texture and nutrition.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat, stirring occasionally, or microwave until warmed through. This chili also freezes well for up to 3 months. Thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili spicier?

Yes, you can increase the heat by leaving the seeds in the jalapeños and poblanos, or adding extra chopped chiles like serranos or a pinch of cayenne pepper.

Is it necessary to use miso paste?

Miso paste adds a rich, savory depth and umami flavor to the chili, but if you don’t have any, you can substitute with a tablespoon of soy sauce or tamari. The flavor won’t be identical but still delicious.

Vegan White Bean Chili Recipe

Pin Recipe

Print Recipe

★★★★★

4.7 from 105 reviews

This Vegan White Bean Chili is a hearty, flavorful plant-based stew packed with a variety of beans, fresh vegetables, and warming spices. Perfect for a cozy meal, it features a blend of sweet potatoes, poblano and jalapeño chiles, yellow tomatoes, and a splash of Mexican lager to develop rich depth without any meat. Creamy vegan cheese and optional fresh toppings like avocado, cilantro, and lime add layers of texture and bright flavors, making this a satisfying and nutritious dish for vegan and vegetarian diets.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican-inspired
• Diet: Vegan

Ingredients

Scale 1x2x3x

Base Ingredients

• 2 tbsp. vegetable oil
• 1 yellow onion, finely chopped
• 1 yellow or orange bell pepper, seeds and ribs removed, chopped
• 1 Japanese sweet potato, peeled, chopped
• 2 poblano chiles, seeded, chopped
• 2 jalapeños, seeded, finely chopped
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 2 cloves garlic, chopped
• 1 tbsp. dried oregano
• 1 tbsp. ground cumin

Liquids and Tomatoes

• 1 lb. yellow tomatoes (2 to 3 medium), chopped
• 1 (12-oz.) bottle Mexican lager

Beans and Corn

• 2 (14-oz.) cans butter beans, with liquid
• 1 (14-oz.) can pinto beans, with liquid
• 2 1/2 cups fresh or frozen white corn

Flavor Enhancers

• 3 tbsp. white miso paste
• 1/4 cup vegan cream cheese

Optional Garnishes

• Fresh cilantro leaves
• Sliced radishes
• Cubed avocado
• Vegan sour cream
• Hot sauce
• Lime wedges

Instructions

1. Sauté the Vegetables: In a large pot or Dutch oven over medium-high heat, heat the vegetable oil. Add the finely chopped onion, chopped bell pepper, chopped Japanese sweet potato, seeded and chopped poblano chiles, and seeded, finely chopped jalapeños. Season with kosher salt and freshly ground black pepper. Cook the mixture partially covered, stirring occasionally, until the vegetables soften, about 12 minutes.
2. Add Garlic and Spices: Stir in the chopped garlic, dried oregano, and ground cumin. Cook, stirring constantly, until fragrant, about 1 minute, which helps release the flavors of the spices and garlic.
3. Cook Tomatoes and Beer: Add the chopped yellow tomatoes and the bottle of Mexican lager to the pot. Cook, stirring occasionally, until the tomatoes break down and become very soft, and the alcohol from the beer has cooked off, about 10 minutes.
4. Add Beans and Simmer: Add the butter beans along with their liquid, the pinto beans with their liquid, and 3/4 cup of water to the pot. Season again with salt and pepper. Reduce heat to medium and cook, stirring occasionally, until the liquid thickens slightly, about 15 minutes.
5. Mix in Miso and Corn: In a small bowl, whisk together the white miso paste with 1/2 cup water until smooth. Add this mixture to the chili and gently crush some of the beans with a wooden spoon to thicken the chili further. Add the white corn and cook, stirring frequently, until the corn is tender, about 4 minutes.
6. Finish with Vegan Cream Cheese: Remove the pot from the heat. Stir in the vegan cream cheese until fully combined and smooth. Adjust the seasoning with salt and pepper if needed.
7. Serve and Garnish: Divide the chili among serving bowls and top with fresh cilantro leaves, sliced radishes, cubed avocado, and vegan sour cream as desired. Serve with hot sauce and lime wedges on the side for added flavor.

Notes

• To reduce the heat, remove seeds from the poblano and jalapeño peppers; leave some seeds if you prefer more spice.
• Mexican lager can be substituted with a light beer or vegetable broth for a non-alcoholic version.
• White miso paste adds umami and depth; if unavailable, use a mild miso or a splash of soy sauce.
• For added texture, consider topping with crunchy tortilla strips or toasted pumpkin seeds.
• This chili stores well and flavors intensify after a day; refrigerate leftover chili for up to 4 days or freeze for up to 3 months.

Keywords: vegan chili, white bean chili, plant-based recipes, meatless chili, Mexican inspired, healthy dinner, dairy-free chili