Vegan white bean chili is a total bowl of comfort food! Tender beans and corn in a creamy, fragrant broth make it cozy and delicious. Make it on the stovetop or in the Instant Pot!
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I love how creamy and comforting a piping hot bowl of white bean chili can be! The chili gets its protein from a mix of white beans and chicken-style seitan, but you can substitute other vegan chicken or just use a second can of white beans, if you don't want to use the seitan.
The broth is packed with flavor from spices like cumin, coriander, and oregano, and, of course, lots of garlic and onion, too!
Traditional white bean chili gets its creaminess from dairy ingredients, like sour cream or cream cheese. In this recipe, we are using cashew cream for a rich, creamy broth, no dairy needed.
You can make this super easy white chili in the Instant Pot or on the stovetop. I'm showing the stovetop method here, and Instant Pot white bean chili directions are in the recipe notes.
If you love chili, also check out my Instant Pot tofu chili and Instant Pot 3-bean chili recipes!
✓ Ingredients and substitutions
- olive oil - To sauté. You can broth fry, if you prefer.
- onion - For umami.
- garlic - For MORE umami.
- salt - For flavor and to help the onions release moisture as they cook
- vegan chicken broth - Adds liquid and flavor to the chili.
- diced green chilis - Canned diced green chilis give this dish such an amazing flavor!
- ground spices - Cumin, coriander, chili powder, oregano, black pepper, and cayenne season this chili.
- corn - Adds color, flavor, and texture.
- white beans - This is white bean chili, after all!
- chicken-style seitan - You can use other vegan chicken substitutes or use another can of white beans, if you prefer.
- cashews - For the cashew cream that makes this chili SO creamy! You can use 1 ½ cups of non-dairy sour cream or plain vegan yogurt instead, if you prefer.
- lime - Adds tang.
- toppings - Add your favorite chili toppings, like cilantro, green onion, vegan cheese shreds, avocado, chips, etc.
🔪 How to make vegan white chili
Heat the oil in pot over medium-high heat. Add the onion, garlic, and salt.
Cook until the onion turns translucent.
Pour in the broth, canned green chilis, all of the spices, corn, white beans, and seitan.
Bring to a boil, then reduce the heat, cover the pan, and simmer for 15 minutes to help the flavors meld.
Meanwhile, add the cashews and water to a blender or food processor.
Puree until smooth. Blend in a few rounds for the smoothest results, then set this aside.
Stir the cashew cream sauce into the chili when boiling is done.
Add a squeeze of lime juice, and stir in.
Serve with toppings of choice, like cilantro, green onions, and vegan Jack shreds.
💡 Helpful tips
- Adding salt when you sauté the onions helps them release their moisture, so they're less likely to stick and they cook more quickly.
- When making the cashew cream, blend the cashews and water, then let them sit for a few minutes and blend again. You can repeat these, as needed, until your cashew cream is velvety smooth.
🫙 Storage directions
Leftover vegan white chili will keep for three to five days in the fridge. You can also freeze it for up to 6 months in a freezer safe container. Thaw overnight in the fridge or for a few hours on the countertop, then warm the vegan white bean chili in the microwave or on the stovetop.
📖 Recipe
Vegan White Bean Chili
Ingredients
To Start the Chili
- 1 tablespoon olive oil
- 1 cup diced white onion
- 4 cloves garlic minced
- ½ teaspoon salt
- 2 cups vegan chicken broth
- 8 ounces canned diced green chilis or you can use a 7-ounce can, if you want. Close enough!
- 1 teaspoon cumin
- ½ teaspoon coriander
- ½ teaspoon chili powder
- ½ teaspoon oregano
- ½ teaspoon black pepper
- pinch of cayenne or more, to taste
- 1 ½ cups frozen corn fresh or canned is also fine
- 15 ounce can of white beans
- 8 ounces chicken style seitan
For the Cashew Cream
- 1 cup cashews soaked in hot water for 15 minutes
- 1 cup water
To Finish the Chili
- 1 fresh lime for juicing
- toppings of choice, like cilantro, green onion, vegan cheese shreds, avocado, etc
Instructions
Start the chili.
- Heat the oil in pot over medium-high heat. Add the onion, garlic, and salt and cook until the onion turns translucent. Then, pour in the broth, canned green chilis, all of the spices, corn, white beans, and seitan. Bring to a boil, then reduce the heat, cover the pan, and simmer for 15 minutes to help the flavors meld.
Meanwhile, make the cashew cream.
- Add the cashews and water to a blender or food processor, and puree until smooth. Blend in a few rounds for the smoothest results, then set this aside.
Finish the chili.
- Stir in the cashew cream sauce and the lime juice, and serve with toppings of choice, like cilantro, green onions, and vegan Jack shreds.
Got a question? Tried this recipe? Leave a reply!