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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.
Course Main Course, Soup
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5
Calories 501kcal



  • 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).


  • 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.


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