White Bean Chili
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This White Bean Chili is a simple & healthy one-pot dinner! You get a cozy dinner in 30 minutes with very few dishes!
We are kicking off 2026 with something healthy, easy and comforting – White Bean Chili! This vegan chili has clean ingredients, lots of veggies and 19 grams of protein per serving! If you were hoping to start the year with something delicious (and easy) this is the recipe for you!
here’s what you need
ingredients
- oil
- yellow onion
- garlic
- bell peppers
- smoked paprika
- chili powder
- garlic powder
- onion powder
- pepper
- green chiles
- white beans
- non-dairy yogurt
- broth
- lime juice
- cilantro
- avocado, cilantro, green onion, tortilla chips – optional, for serving
equipment
You need a stock pot and a small blender (or food processor).
steps
step 1: prep
Heat the oil in a stock pot over medium heat. Add the onion, garlic, bell peppers & dry seasonings and cook down for 5 minutes, stirring frequently.
Meanwhile, add 1 cup of the drained beans and 1 can of green chiles to a small blender (or food processor) and blend until smooth. This is going to act as the thickener for the chili!
step 2: simmer
Add the blended beans/chiles, the remaining can of chiles, the remaining beans, yogurt and broth to the pot. Stir to combine and bring to a boil. Lower the heat and simmer for 10-15 minutes, or until it has thickened slightly.
You can also let this go all day – if you have the time! It will continue to thicken the longer it simmers.
step 3: finish & serve
To finish the chili off, add some lime juice and cilantro. Give it a taste and adjust the seasonings as needed – I didn’t add any salt to this because the broth had plenty, but depending on the broth you use, you may need some!
Ladle the soup into bowls and then grab all of your favorite toppings. I went with avocado, tortilla chips, cilantro and green onion. But you could also add hot sauce, vegan yogurt or vegan sour cream!
tips & tricks
You can sub the white beans for a different type of bean (pinto, chickpeas, etc.)
The blended beans and chiles acts as a thickener. You can skip this step, but your chili will be more runny.
You can sub vegan cream cheese for the vegan yogurt!
need more recipe inspo? check these out:
White Bean Chili
Ingredients
- 2 tablespoons oil I used avocado
- 1 yellow onion diced
- 4 cloves garlic minced
- 2 bell peppers diced
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon pepper
- 2 4-ounce cans green chiles separated
- 2 15-ounce cans white beans drained & rinsed
- 1 cup non-dairy yogurt unsweetened
- 2 cups broth I used vegan chicken broth
- 1 lime juiced
- 1/2 bunch cilantro chopped
- avocado, cilantro, green onion, tortilla chips optional, for serving
Equipment
- small blender or food processor
Instructions
- Heat the oil in a stock pot over medium heat. Add the onion, garlic, bell peppers & dry seasonings and cook down for 5 minutes, stirring frequently.
- Meanwhile, add 1 cup of the drained beans and 1 can of green chiles to a small blender (or food processor) and blend until smooth. Set aside.
- Add the blended beans/chiles, the remaining can of chiles, the remaining beans, yogurt and broth to the pot. Stir to combine and bring to a boil. Lower the heat and simmer for 10-15 minutes, or until it has thickened slightly.
- Add the lime juice and cilantro. Give the chili a taste and adjust the seasonings as needed.
- Ladle into bowls and add any of the optional toppings.
Video
Notes
- You can sub the white beans for a different type of bean (pinto, chickpeas, etc.)
- The blended beans and chiles acts as a thickener. You can skip this step, but your chili will be more runny.
- You can sub vegan cream cheese for the vegan yogurt!
- I didn’t need to add any salt because the broth had plenty, but you may need to add some.
Just made this for lunch. Delicious and savory on a -35 wind chill day! I subbed silken tofu for the yogurt & blended it with the chilies & beans. Very tasty!
Ahhhhh -35 sounds crazy! So glad you were able to warm up with this chili!
This was really yummy. I used vegan cream cheese instead of the yogurt so it was nice and creamy. Next time I will add a can of pinto beans too.