Description
Warm up with a bowl of this Easy Vegan White Bean Chili—a comforting, hearty, and flavor-packed dish perfect for any season. Creamy beans, vibrant veggies, and a touch of spice come together in this wholesome recipe that’s simple to make and sure to impress. Serve it with your favorite toppings for the ultimate bowl of comfort!
Ingredients
Main Ingredients
- 2 tablespoons vegetable oil
- 1 yellow onion, finely chopped
- 1 yellow or orange bell pepper, chopped
- 1 Japanese sweet potato, peeled and chopped
- 2 poblano chiles, seeded and chopped
- 2 jalapeños, seeded and finely chopped
- 2 garlic cloves, chopped
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- 1 pound yellow tomatoes, chopped
- 12 oz bottle Mexican lager (optional, or substitute with vegetable broth)
- 2 (14 oz) cans butter beans, with liquid
- 1 (14 oz) can pinto beans, with liquid
- 3 tablespoons white miso paste
- 2 ½ cups white corn (fresh or frozen)
- ¼ cup vegan cream cheese
Toppings (Optional)
- Fresh cilantro leaves
- Sliced radishes
- Cubed avocado
- Vegan sour cream
- Lime wedges
- Hot sauce
Instructions
Sauté the Vegetables
- Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
- Add the onion, bell pepper, sweet potato, poblano chiles, and jalapeños. Season with salt and pepper.
- Cook partially covered, stirring occasionally, until softened, about 12 minutes.
2. Add Spices and Tomatoes
- Stir in garlic, dried oregano, and ground cumin. Cook for about 1 minute until fragrant.
- Add the chopped yellow tomatoes and Mexican lager (or vegetable broth).
- Cook for 10 minutes, stirring occasionally, until the tomatoes soften and the liquid reduces slightly.
3. Incorporate the Beans
- Add butter beans, pinto beans (with their liquid), and ¾ cup water. Season with salt and pepper.
- Reduce the heat to medium and cook for 15 minutes, stirring occasionally, until the mixture thickens slightly.
4. Add the Miso and Corn
- In a small bowl, mix the miso paste with ½ cup water to dissolve. 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.
5. Add Creaminess
- Remove the pot from heat and stir in the vegan cream cheese until fully incorporated and smooth.
- Taste and adjust seasoning with additional salt or pepper, if needed.
6. Serve and Garnish
- Divide the chili among bowls. Top with your choice of cilantro, radishes, avocado, vegan sour cream, lime wedges, or hot sauce.
- Serve warm and enjoy!
Notes
- Heat Level: Adjust jalapeños to your spice preference.
- Alcohol-Free Option: Replace Mexican lager with vegetable broth.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup/Chili
- Method: Stovetop
- Cuisine: Vegan