When the weather turns chilly and you crave something warm, hearty, and comforting, there’s nothing quite like a bowl of chili. This Easy Vegan White Bean Chili not only satisfies your hunger but also nourishes your soul. It’s packed with vibrant vegetables, creamy beans, and a touch of spice, making it the perfect go-to meal for any time of the year.

Why You’ll Love This Recipe

Imagine a spoonful of rich, creamy chili with a slight kick of heat and a burst of fresh flavors. This recipe is:

• Vegan-friendly: Perfect for plant-based diets.
• Simple: Made with accessible ingredients.
• Customizable: Adjust spices and toppings to your preference.
• Comforting: Like a warm hug in a bowl.

Whether you’re cooking for yourself, your family, or a group of friends, this chili is guaranteed to be a hit.

Ingredients at a Glance

Here’s everything you’ll need to make this delicious dish:

Ingredient	Amount	Notes
Vegetable oil	2 Tbsp.	For sautéing vegetables
Yellow onion	1, finely chopped	Adds sweetness
Bell pepper (yellow/orange)	1, chopped	Brightens the dish
Japanese sweet potato	1, peeled, chopped	Adds a touch of sweetness
Poblano chiles	2, seeded, chopped	Mildly spicy flavor
Jalapeños	2, seeded, finely chopped	For extra heat
Garlic	2 cloves, chopped	Boosts flavor
Dried oregano	1 Tbsp.	Earthy, herbaceous taste
Ground cumin	1 Tbsp.	Warm, nutty flavor
Yellow tomatoes	1 lb., chopped	Slightly tangy base
Mexican lager	12 oz. bottle	Adds depth (optional)
Butter beans	2 (14 oz.) cans	Creamy texture
Pinto beans	1 (14 oz.) can	Nutty and hearty
White miso paste	3 Tbsp.	Umami richness
White corn	2 1/2 cups	Fresh or frozen
Vegan cream cheese	1/4 cup	Adds creaminess
Toppings (optional)	Various	See below for ideas

Step-by-Step Directions

Step 1: Sauté the Vegetables

In a large pot or Dutch oven over medium-high heat, heat the vegetable oil. Add the chopped onion, bell pepper, sweet potato, poblano chiles, and jalapeños. Season with salt and pepper. Cook, partially covered, stirring occasionally, until softened (about 12 minutes).

Step 2: Add Aromatics and Spices

Stir in the garlic, dried oregano, and ground cumin. Cook for about 1 minute until fragrant. Then, add the chopped yellow tomatoes and Mexican lager. Cook, stirring occasionally, for about 10 minutes, allowing the tomatoes to soften and the alcohol to cook off.

Step 3: Incorporate the Beans

Add the butter beans (with their liquid), pinto beans (with their liquid), and 3/4 cup water. Season with salt and pepper. Reduce the heat to medium and cook, stirring occasionally, for about 15 minutes until the liquid thickens slightly.

Step 4: Mix the Miso and Thicken

In a small bowl, combine the miso paste with 1/2 cup water. Add this mixture to the pot. Use a wooden spoon to crush some of the beans to naturally thicken the chili. Stir in the corn and cook for about 4 minutes until tender.

Step 5: Add Creaminess

Remove the pot from heat and stir in the vegan cream cheese until smooth and fully combined. Taste and adjust the seasoning with salt and pepper if needed.

Step 6: Serve and Garnish

Divide the chili among bowls. Top with your choice of:

• Fresh cilantro leaves
• Sliced radishes
• Cubed avocado
• Vegan sour cream
• Hot sauce
• Lime wedges

Serve immediately and enjoy!

Tips for Success

• Choose Fresh Ingredients: Fresh vegetables make a noticeable difference in flavor.
• Control the Heat: Add more or fewer jalapeños based on your spice tolerance.
• Use Quality Miso: The miso paste adds depth, so pick a high-quality brand.
• Make It Ahead: This chili tastes even better the next day as the flavors meld together.

Nutritional Information

Nutrient	Per Serving (Approx.)
Calories	280
Protein	10g
Carbohydrates	35g
Fiber	9g
Fat	10g
Sodium	620mg

Note: Nutritional values vary based on specific ingredients and portion sizes.

FAQs

1. Can I freeze this chili?

Yes! Let the chili cool completely before transferring it to an airtight container. Freeze for up to 3 months. Reheat on the stove over medium heat, adding a splash of water or broth if needed.

2. Can I make this chili gluten-free?

Absolutely! Swap the Mexican lager for a gluten-free beer or vegetable broth.

3. What can I use instead of white miso paste?

If you don’t have miso paste, try adding a splash of soy sauce or tamari for a similar umami flavor.

4. Can I use different beans?

Definitely! Great Northern beans, navy beans, or chickpeas work well in this recipe.

5. How can I make this chili spicier?

Add extra jalapeños, a pinch of cayenne pepper, or a dash of your favorite hot sauce.

6. What’s the best way to thicken chili?

Crushing some of the beans and letting the chili simmer longer will naturally thicken it. Adding the vegan cream cheese also helps.

The Perfect Pairings

This chili is delightful on its own, but here are a few pairing ideas:

• Cornbread: Soft, warm cornbread complements the chili perfectly.
• Tortilla Chips: Add crunch and scoopability.
• Side Salad: A crisp green salad balances the richness of the chili.

Final Thoughts

This Easy Vegan White Bean Chili is more than just a meal; it’s an experience. Every spoonful delivers warmth, flavor, and comfort. Whether you’re serving it for a cozy night in or a casual gathering, this dish is sure to impress.

So, what are you waiting for? Grab your ingredients, get cooking, and treat yourself to a bowl of this irresistible chili. Your comfort in a bowl awaits!

Print