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    Home » Recipes » Soups

    Vegetarian White Bean Chili

    Published: Feb 9, 2022 by Lizzie Streit, MS, RDN · This post may contain affiliate links · 14 Comments

    346 shares
    Jump to Recipe Print
    white bean chili in serving bowls separated by text box with recipe name
    vegetarian white bean chili in a bowl surrounded by toppings and a napkin
    vegetarian white bean chili in a serving bowl under text box with recipe name

    Easy, creamy, and just the right amount of spicy, this vegetarian white bean chili is a meatless meal that’s ready in 30 minutes! It’s made with navy beans and pinto beans with plenty of room to substitute other options to customize your chili.

    vegetarian white bean chili in a bowl surrounded by toppings and a napkin

    This post may contain affiliate links. For more information, see my affiliate disclosure.

    It’s about time I posted a chili recipe to the blog, don’t ya think?! I’ve really been craving chili this winter…served with cornbread of course! That’s what inspired me to make this vegetarian white bean chili. Well, that and the upcoming Super Bowl.

    There’s a lot to love about this recipe. First, it’s really easy to make. You just need to chop some veggies, open cans, and measure out a few spices. Everything simmers in one pot, and you can enjoy it after just 15 minutes of simmering or choose to simmer it for longer to make it thicker.

    It’s also very flavorful and creamy. I was disappointed when we ran out of the leftovers! I think it’s definitely going to be part of our regular routine.

    If you love white chili like me but are looking for a meatless version that’s still flavorful and creamy, you have to try this recipe! Make it for a big game, a weeknight meal, or as part of meal prep.

    jalapeno, green chiles, onion, pinto and navy beans, sour cream, and spices on a counter

    How to Make Vegetarian White Bean Chili

    Like I said, this recipe is very easy. Here’s a preview of the steps, with the full recipe card and instructions at the bottom of the post!

    1. Prep the ingredients. Chop the veggies, gather the seasonings, and open the cans.
    2. Cook the veggies in olive oil and seasonings.
    3. Add the beans, chiles, and vegetable broth.
    4. Bring to a boil, then let simmer for 15 minutes.
    5. Add the sour cream (following my tips for getting it warm before adding to the chili).
    • onion, jalapeno, and seasonings cooking in a large pot with a wooden spoon
    • vegetarian white bean chili with a can of chiles added cooking in a pot

    Expert Tips and FAQ

    • Beans: I use a mix of canned pinto beans and navy beans for this chili. Consider using my Instant Pot Pinto Beans if you have some on hand! You can also substitute Cannellini or Great Northern beans if desired. Sure, pinto beans are technically pink/brown and not “white” beans, but I think they add delicious taste and texture in combination with the navy beans so that’s why I use them.
    • Adding sour cream to hot chili: If you add cold sour cream directly to the pot of chili, it will get slightly grainy. To get a smooth, creamy texture instead, place the sour cream in a small bowl and add a couple tablespoons of the chili broth. Stir well, continuing to add broth in small amounts, until the sour cream is warm. Then, add it to the pot.
    • Adjusting the spice level: I use a jalapeno, a 4-ounce can of mild green chiles, and some cayenne pepper to make this a fairly spicy vegetarian white bean chili. If you want less spice, skip the cayenne and/or another hot ingredient. For more spice, use a second jalapeno and more cayenne and/or opt for hot green chiles instead.
    • Serving ideas: Some great chili toppings include tomatoes, avocado, cilantro, lime juice, tortilla chips, jalapeno slices, more sour cream, and shredded cheese. This chili also tastes amazing with cornbread! I made someone else’s recipe for a jalapeno cornbread to serve with it. I highly recommend doing the same. I’m working on a cornbread recipe for the future but don’t have one on here yet. If you wanted to bulk up the chili and add some shredded chicken, feel free, but I find it very filling and tasty with just the beans.
    • Leftovers and reheating: Store leftovers in an airtight container in the fridge for 3 to 4 days. Reheat in a saucepan over medium heat, stirring frequently, until warmed through.
    creamy meatless white chili topped with chopped cilantro in a serving bowl

    Can you freeze vegetarian white chili?

    Yes, you can freeze this recipe even with the sour cream mixed into it. Let it cool completely then transfer to airtight containers. For best results, enjoy within a few months. Thaw in the fridge overnight before reheating or just reheat from frozen in a saucepan with a lid. Stir frequently to prevent scorching.

    Are white bean chilis good for you?

    Vegetarian white bean chili is very nutritious! The navy and pinto beans are high in fiber and protein, making them very filling. Beans are also loaded with nutrients like folate, iron, and potassium.

    vegetarian white bean chili in a bowl surrounded by toppings and a napkin

    More Healthy Bean Recipes

    If you love this meatless white chili, you should check out these other recipes featuring beans and legumes:

    • Lentil Tortilla Soup
    • Vegetarian Taco Casserole with Quinoa
    • Roasted Chickpea Salad with Herb Yogurt Dressing
    • Mango Corn Salsa with Black Beans
    • Slow Cooker Black Beans with Scallions

    I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.

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    vegetarian white bean chili in a bowl surrounded by toppings and a napkin

    Vegetarian White Bean Chili

    Loaded with navy and pinto beans, this meatless white chili is easy, creamy, and just the right amount of spicy.
    5 from 23 votes
    Print Pin Rate
    Prep Time: 10 minutes mins
    Cook Time: 20 minutes mins
    Total Time: 30 minutes mins
    Servings: 5
    Calories: 501kcal
    Author: Lizzie Streit, MS, RDN

    Ingredients 

    • 2 tablespoons extra virgin olive oil
    • 1 white onion - diced
    • 1 jalapeno - seeded and finely chopped
    • 4 cloves garlic - minced
    • 2 teaspoons ground cumin
    • 1 teaspoon dried oregano
    • ¼ teaspoon salt - more to taste
    • ⅛ teaspoon cayenne pepper
    • 2 tablespoons cornstarch
    • 1 4-ounce can green chiles
    • 2 15-ounce cans pinto beans - drained and rinsed
    • 1 15-ounce can navy beans - drained and rinsed
    • 4 cups vegetable broth
    • ½ cup sour cream - more for serving
    • Toppings - cilantro, lime, avocado, tomatoes, shredded cheese, jalapeno, onions, or tortilla chips

    Instructions

    • Warm the olive oil in a soup pot or Dutch oven over medium heat.
    • Add the onion and jalapeno and cook for a few minutes until tender. Stir in the garlic, cumin, oregano, salt, and cayenne pepper and cook for one more minute until fragrant. Stir the veggies in the cornstarch until coated.
    • Add the green chiles, drained and rinsed pinto and navy beans, and vegetable broth to the pot. Increase heat to bring to a boil, then reduce heat to medium-low to maintain a rapid simmer. Let the chili simmer for 15 minutes until thickened. You can use 3 cups instead of 4 cups broth and/or simmer it for longer if you want it to be thicker.
    • A few minutes before the chili is finished, prepare the sour cream. Place it in a small bowl and add a couple tablespoons of the chili broth. Mix the broth into the sour cream, adding a few more spoonfuls of broth one at a time, until the sour cream is warm. Then, stir this mixture into the chili. This prevents you from adding cold sour cream to hot chili which can cause it to get grainy or lose its creaminess.
    • Serve the chili with toppings of choice: cilantro, lime juice, tortilla chips, avocado, cheese, more sour cream, onions, jalapeno, or tomatoes. It also goes great with cornbread!
    • Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post).

    Notes

    • Substitutions or additions: You can sub Great Northern or Cannellini beans or use my Instant Pot Pinto Beans in place of canned ones if desired. For less spice, omit the jalapeno or cayenne pepper and choose mild green chiles over hot ones. For more spice, add a second jalapeno, increase the cayenne, and/or choose hot green chiles. You can also add shredded chicken if desired.
    • Leftovers, freezing, and reheating: Store leftovers in an airtight container in the fridge for 3 to 4 days. Reheat in a saucepan until warmed through. To freeze the chili, let it cool completely then transfer to airtight containers. Store in the freezer and enjoy within a few months for best results. You can reheat the chili from frozen in a saucepan with a lid (stir it frequently to prevent scorching) or let it thaw overnight in the fridge.

    Nutrition

    Serving: 2cups | Calories: 501kcal | Carbohydrates: 78g | Protein: 23g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 12mg | Sodium: 431mg | Potassium: 1174mg | Fiber: 26g | Sugar: 5g | Vitamin A: 612IU | Vitamin C: 11mg | Calcium: 186mg | Iron: 6mg
    Did you make this recipe?Tag @vegworld_recipes and follow me today!

    Enjoy your chili! – Lizzie

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    346 shares

    Reader Interactions

    Comments

      5 from 23 votes (17 ratings without comment)

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    1. Deborah

      March 08, 2025 at 9:51 am

      Scrumptious. Thank you. But this line threw me: “Stir the veggies in the cornstarch until coated.” Are we to add the cornstarch to the pot that already contains onion, jalapeno, etc.? Are or there some other “veggies” in this recipe that I’m missing?

      Reply
      • Lizzie Streit, MS, RDN

        March 08, 2025 at 3:33 pm

        Glad you enjoyed it! Yep, just add it to the onions and jalapeno already in the pot.

        Reply
    2. Louise Ansell

      February 07, 2025 at 8:02 am

      5 stars
      This chili is delicious! I used one jalapeño, mild canned chilis and cayenne pepper for a slightly spicy taste. I think I’ll use two jalapeños next time.
      My only complaint was the recipe for 5 only produced 3 servings (for people of normal weight), so no leftovers!

      Reply
      • Lizzie Streit, MS, RDN

        February 08, 2025 at 2:53 pm

        Hi Louise, I’m so glad you enjoyed the recipe! Thanks for your feedback about the portion sizes.

        Reply
    3. Marcie Denton

      January 01, 2025 at 12:15 am

      5 stars
      The consistency of this turned out more like a bean soup than a chili, even after I tried purreeing (sp?) half of it to make it creamier. BUT… It is soooo tasty! I am glad I made a double batch and I have plenty for the freezer. This will be perfect for the cold weeks ahead! And I am sure I will make this again. Thanks so much for sharing this recipe!

      Reply
      • Lizzie Streit, MS, RDN

        January 02, 2025 at 11:15 am

        Hi Marcie, I’m so excited to hear you enjoyed the soup so much! Thanks for your comment.

        Reply
    4. Maleah

      November 27, 2024 at 7:30 am

      5 stars
      Made this yesterday for my sister, niece and brother-in-law who are vegetarian. They all loved it! Everyone asked for the recipe. 👍🏻

      Reply
      • Lizzie Streit, MS, RDN

        December 02, 2024 at 4:09 pm

        Hi Maleah, thank you so much for your 5-star review! I’m thrilled the chili was a hit with everyone.

        Reply
    5. Rebecca

      August 20, 2024 at 8:56 pm

      5 stars
      Everyone in my family LOVED this and had seconds right away….and asked me to make another batch asap! The only change I made was using about a tsp of dried crush jalapeno since i didn’t have a fresh one on hand, and I added about a cup of canned corn, just because we like corn in our chili, but I know it would be delicious even without it. I used canellini beans and Navy beans.

      Reply
      • Lizzie Streit, MS, RDN

        August 22, 2024 at 12:35 pm

        Hi Rebecca, yay! I’m so glad to hear this recipe was a hit! It sounds like you made some great additions and subs. Thanks for your comment!

        Reply
    6. Ashley

      May 14, 2024 at 9:53 am

      5 stars
      I really enjoyed this recipe! I did use a little more salt and omitted the jalapeno and cayenne pepper, but it came out perfect!

      Reply
      • Lizzie Streit, MS, RDN

        May 16, 2024 at 10:52 am

        Hi Ashley, that’s great to hear! Thanks so much for your review.

        Reply
    7. Jennifer Streit

      March 09, 2024 at 4:13 pm

      5 stars
      This is so flavorful, and yet so easy to pull together! I served with diced cherry tomatoes, diced avocado, shredded cheddar cheese, and tortilla chips. Delicious!

      Reply
      • Lizzie Streit, MS, RDN

        March 11, 2024 at 11:04 am

        Yay, I’m so glad you enjoyed it!! Sounds like you served it with delicious toppings!

        Reply

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