Vegan White Bean Chilli

Cosy and filling, this vegan white bean chilli is loaded with veggies and packed with flavour. It's also super easy to make, and it only takes 45 minutes to have a steaming bowl of chilli goodness in your hands.

This vegan white bean chilli is perfect for those days when you want a healthy, nutritious meal that doesn't take long to make but still has loads of flavour. It's a highly customizable recipe, and you can make it as fiery as you want, too.

The white bean chilli is naturally vegan and gluten-free, and it only takes 45 minutes to make from start to finish.

What's even better, the flavours improve with time, so this is an excellent meal prep idea. I love that you can make it as creamy or soupy as you want, so if you sometimes feel more like having a bowl of vegan white bean chilli soup, you can just use more stock and transform it into chilli soup.

What ingredients do you need for vegan white chilli?

Olive oil — You can substitute this with rapeseed or sunflower oil. If you want an oil-free option, simply use some vegetable stock instead of oil.

Potatoes — Any type of potato works here, but I typically use a starchy variety such as Maris Piper, for example. Floury potatoes are great here because they tend to fall apart and will make the chilli creamier.

Cannellini beans — canned beans are great here for convenience. You can also use white beans you cooked from scratch after soaking them in water overnight.

Green chillies— Chilli is traditionally made with jalapeños, but that's a bit difficult to find in the UK. Any kind of chilli works well here.

How do you make it?

• Heat the olive oil in a pot or Dutch oven and fry the onion for 2-3 minutes until it softens a bit.
• Add the green chilli and garlic and continue to cook for another minute.
• Stir in the ground cumin, chilli powder, oregano, and cayenne pepper and cook for a further minute.

• Next, add the potato and beans and cover everything with the vegetable stock. Give it a good stir, bring the chili to a boil and then lower the heat.
• Simmer for 25 minutes with a lid on.
• Remove from the heat. If you want the chilli to be creamier, smash some of the beans and potatoes with a potato masher or a fork.
• Stir in the lime juice and coriander and season to taste.

What do you serve with this vegan white bean chilli?

Serve the chilli with tortilla chips and topped with extra lemon wedges, fresh coriander, or avocado slices. Rice is another great choice, or you can simply serve it with a chunk of fresh crusty bread.

Recipe tips and tricks

• You can add extra ingredients to the chilli to make it even heartier. Frozen or canned corn and chickpeas are just two ideas.
• If you want to thicken the chilli, mix 2 tablespoons of cornstarch (cornflour) with 4 tablespoons of cold water and stir it in towards the end of cooking.
• Add some more chillies or even some dried chilli flakes if you like your chilli really spicy.

If you liked this vegan white bean chilli, have a look at some of my other easy vegan dinners:

Harissa Soup with White Beans and Kale

Butter Bean Soup with Lemon and Kale

Vegan Tofu Massaman Curry

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