Vegan White Bean Chili

A cozy Vegan White Bean Chili with potatoes, corn, and chiles. Creamy, hearty,
and gluten-free, this white bean veggie chili is perfect for cold winter nights.

Servings: 6 people

Author:

Prep Time
10 minutes

Cook Time
40 minutes

Total Time
50 minutes

Course:

Keywords:

chili fall winter vegan chili

Instructions

1 Dice the onion, celery, and carrot. Mince the jalapeño and garlic. For the
jalapeño, remove the seeds if you prefer the soup to be milder. Chop the potato
very small! Otherwise your cook time will be longer. You can leave the skin on
or peel it, whichever you prefer.
2 Heat olive oil in a large soup pot. Once warm, add the onions and cook for 5
minutes.
3 Add celery and carrots to the pot and cook for an additional 5 minutes.
4 Add the jalapeño and garlic and sauté for 3 minutes.
5 Add all of the spices, salt, and pepper to the pot, along with the green chiles.
Cook for 3 minutes.
6 Add the potatoes to the pot, with the broth, beans, and corn. Bring the pot to a
boil, then reduce the heat to maintain a bubble. Simmer until the potatoes are
fork tender, about 20 minutes.
7 Turn off the heat. Use an immersion blender to partially blend the soup, or
transfer a few ladles of soup to a high speed blender. This is optional—it
depends on whether you prefer your chili to be creamy or more brothy.
8 Stir in coconut milk and lime. Serve with desired toppings!

Vegan White Bean Chili

Course:

Keywords:

🧂 Ingredients

Instructions

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