We love a Classic (tomato-based) chiliBut a creamy chili? It’s hard to say no! Mix up your chili rotation with this creamy vegan white bean chili with spicy green peppers, sweet corn, and nutritious spinach or kale.
It’s a comforting, subtly spiced, nourishing meal that just comes together. 30 minutes. Let us show you how it’s done!
This easy vegan white bean chili starts with one. Simple but flavorful A base of fried onions, garlic, cumin, cayenne, salt and pepper.
Next, we add green peppers, white beans, and corn. Green chilies add a lot of flavor. White beans Supplement it with protein and fiber (20 g of protein + 13 g of fiber per serving!), and the corn adds a little sweetness.
Then we make it creamy. Homemade cashew milk (Only cashews mixed with water in one. Powerful blender)!
The last component can do Optional, but why not add something? Vegetables (spinach or kale)? Not only are they packed with nutrition, but you’ll hardly know they’re there, and they add a beautiful color contrast.
We think you’ll love this white bean chili! it is:
Super creamy
Satisfying
Flavorful
Rich in protein and fiber
Subtly spicy
Easy to make
And very tasty!
It only takes 30 minutes to make, it’s very chili. Saturday night friendly. This too Keeps wellMaking it perfect for meal prep and enjoying throughout the week.
More Creamy Vegan White Bean Recipes
Let us know if you try this recipe! Leave a comment, rate it, and don’t forget to tag the photo. @minimalistbaker on Instagram. Well done, friends!
Servings 6 (Services)
Prevent your screen from going dark.
- 2 Cup water*
- 2/3 Cup raw cashews*
- 2 Tablespoon Olive oil (or avocado oil)
- 1 Cup Chopped white or yellow onion (1 medium onion yields ~1 cup or 130 grams)
- 4 cloves Garlic, minced
- 1 spoon Ground cumin
- 3/4-1 spoon Sea salt
- 1/4 spoon Black pepper
- 1 pinch chili pepper (for more flavor)
- 2 (4-oz.) can Chopped green chillies (We used hot // or sub 1/2 cup freshly roasted hatch chiles)
- 3 (15-oz.) can White beans, dried and sprouted (We like cannellini // or sub ~ 4 ½ cups. domestic)
- 1 Cup Frozen corn (or sub-drained and rinsed canned corn)
- 2 Cup Baby spinach, baby kale, or shredded cabbage
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Cashew milk: one High speed blenderadd water and cashews. Blend on high until smooth and creamy (~1-2 minutes). Set aside.
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Heat a large pot over medium heat. When hot, add olive oil, onion and garlic. Cook until onion is soft and translucent, about 5 minutes.
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Add cumin, sea salt (start with a small amount), black pepper and cayenne pepper. Cook for 1 minute more, until fragrant.
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Add green chilies, crushed and rinsed beans and corn. Stir to combine.
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Stir in the cashew milk and bring the mixture to a gentle boil. Reduce heat and simmer for 10 minutes, stirring occasionally, until thickened. If the chili gets too thick, you can add water or dairy-free milk as needed.
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After the 10 minutes are up, add more salt to taste or cayenne pepper for heat, and taste to taste. Once the chili is cooked, remove it from the heat and add your desired vegetables. Stir to wilt.
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Serve hot with cornbread, cilantro, green onions, and/or hot sauce (all optional).
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Leftover soup will keep in an airtight container in the fridge for 3-4 days or in the freezer for up to 1 month (or longer). Reheat in microwave or on stove until warm, adding water to thin as needed.
*If your blender is less powerful, you can soak your cashews in hot water for 20 minutes before blending.
*Adapted from us Creamy White Bean Chicken Chili (1 jar!).
*Nutrition information is a rough estimate calculated from the lower amounts where ranges are provided and without optional ingredients.
Serving: 1 Serving Calories: 385 Carbohydrates: 59.1 Yes Protein: 20.2 Yes fat: 12.2 Yes Saturated Fat: 2 Yes Polyunsaturated Fat: 1.9 Yes Monounsaturated fats: 6.9 Yes Trans fats: 0 Yes Cholesterol: 0 mg Sodium: 670 mg Potassium: 1186 mg Fiber: 13.6 Yes Sugar: 6.9 Yes Vitamin A: 167 IU Vitamin C: 6.9 mg Calcium: 123 mg Iron: 5.5 mg