Last Updated on December 17, 2024 by Christin Gillespie

This Vegan White Bean Chili is a healthy and creamy recipe to warm up to on a cold day. It’s made with protein-rich white beans, sautéed veggies, a homemade chili blend, and rich cashew cream. Enjoy with diced avocado and fresh cilantro, for a delicious 30 minute weeknight meal!

December has arrived and so has another healthy vegan chili recipe of mine. For your sake and mine.

This Vegan White Bean Chili recipe is the perfect alternative to the typical tomato-based chilies out there. While those are tasty, I have to admit I prefer white chilis better. 

Created with protein-rich beans, lots of vegetables, and the secret ingredient…cashew cream. If you’ve never incorporated cashew cream into your chili before, you’re in for a real creamy treat.

Cashew cream not only helps to thicken the chili, but it also provides a creaminess that is unmatched. But we don’t stop there. After incorporating the cashew cream, the option to blend half of the chili is available. Although this step is optional, it truly ups the ante. But don’t get too blender crazy, because you’ll end up with pureed chili. Just a few light pulses with your immersion blender and you’re good.

I could go on and on with how delicious this healthy vegan chili recipe is, but I’ll leave you to it to continue reading the post and to get cooking. I’ll meet you in the comments section, speak soon!

Why You’ll Love This Vegan White Bean Chili Recipe

• Quick & Easy: This healthy + creamy vegan chili recipe comes together in about 30 minutes & requires one-pot.
• A Delicious Twist on the Classic: Even though this recipe doesn’t include the typical chili ingredients, it will still have you feeling satisfied.
• Great for Meal Prep: This Vegan White Bean Chili stores well in the fridge, making it a perfect healthy recipe to meal prep for quick dinners throughout the week.

Ingredients

• Organic White Beans: The beans are the staple for this chili and they’re full of healthy fats + plant-based protein. I used organic cannellini beans, but you can certainly use any variety of organic white beans that you have on hand.
• Organic Onion: A staple for any chili! I used a medium yellow onion, but use what you have on hand!
• Organic Garlic: Make sure to use fresh garlic and not garlic powder. This ingredient is crucial to build flavor.
• Organic Green Bell Pepper: For a pop of color, while boosting the nutritional content of this chili recipe.
• Organic Celery: Adds the perfect crunch to the chili. If you can’t stand celery, I recommend still adding it, but when the blending option becomes available, transfer as many celery bits as you can to the high-speed blender.
• Organic Low-Sodium Vegetable Broth: Any broth truly works and even water, if you’re in a pinch!
• Organic Spices: Chili powder, ground cumin, dried oregano, sea salt, and black pepper, are the spices used to season this vegan chili. 
• Cashew Cream: The secret ingredient to make this chili extra thick and creamy. 
• Organic Avocado Oil: Avocado oil is my go-to cooking oil, because it’s neutral in flavor & it can be used to cook at high-heat temperatures. If you don’t have avocado oil, just add a splash of filtered water or vegetable broth while cooking the vegetables.
• Organic Avocado: For topping of course! Dice it, slice it, or mash it. I personally like to slice and chill the avocado in the fridge, because the chilled avocado will cool the hot chili down. 
• Organic Cilantro: Fresh cilantro adds brightness & that authentic chili flavor that you can’t beat!

How To Make

1. Sauté Onion & Garlic. In a large pot, heat the avocado oil on medium-high heat. Add the chopped onion and minced garlic and let cook for 3 minutes. Add the diced bell pepper and cook for another 3 minutes. 
2. Stir in the Spices. Add in the spices and cook for 1 minute, or until fragrant. If the pot is drying out, add a bit more water as needed.
3. Add Beans & Broth. Add the white beans and low-sodium vegetable broth. Bring to a light boil, string everything together. 
4. Cook. Reduce the heat to medium-low and let cook for 15 minutes uncovered, stirring every so often.
5. Cashew Cream. While chili is cooking, prepare the cashew cream. Add the pre-soaked cashews and spring water to a high-speed blender. Blend on high until smoothie. 
6. Combine. Once the chili has cooked, pour in the cashew cream and cook for an additional 2 – 3 minutes. 
7. Blend. For extra-thick chili, pulse with an immersion blender in the pot a couple times. You can also remove a few scoops of chili, and add it to a high-speed blender. Blend until smooth then pour back into the pot and mix together. 
8. Serve. Ladle into bowls. Top with chilled diced avocado and fresh cilantro, if desired. Enjoy!

Tips for Making this Vegan Chili Perfectly

• Organic Beans: I used organic cannellini beans for this Vegan White Bean Chili recipe, but another variety of white bean will work, such as great northern or navy beans. 
• Organic Vegetables: Use your favorite type of onion – red, yellow, or white & incorporate your preferred bell pepper – red, green, orange, and/or yellow.
• Blending Chili: Although this step is completely optional, I highly recommend it. Blending about a third of the chili takes this white bean chili to the next level. It creates the perfect amount of thickness and heartiness!  
• Soak Cashews: Be sure to soak your organic raw cashews in hot filtered water for about 10 minutes to soften. This ensures that the cashew cream is creamy and smooth.
• Organic Spices: Wanting to crank up the heat to your chili? Add some organic cayenne pepper or organic chipotle pepper. I would start with ¼ teaspoon & to use with caution, because it’s spicy! And if you’re feeling adventurous, swap the green bell pepper with fresh organic jalapenos.
• Organic Toppings: Don’t forget them! Top with your favorites. I love chilled diced avocado and fresh cilantro!

Storing & Reheating Vegan Chili

As mentioned above, this Vegan White Bean Chili is the perfect healthy recipe for leftovers & meal prep! Just be sure to let the chili cool completely before transferring to an air-tight glass container. 

Fridge Storage. Transfer chili to an air-tight glass container in the refrigerator for up to 5 days. 

Reheating. To reheat, simply transfer the chili to a large pot on the stovetop over medium heat, adding a little extra water or broth as needed until warm.

More Healthy Vegan Chili Recipes You’ll Love

• Vegan Butternut Squash & White Bean Chili
• Vegan Sweet Potato Black Bean Pumpkin Chili
• Classic Vegan Chili
• Sweet Potato & Black Bean Quinoa Chili
• Sweet Potato Black Bean Chili

Sharing Is Caring!

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

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