clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
overhead view of bowl of vegan white bean chili topped with avocado and corn chips.

Vegan White Bean Chili

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 3 reviews

  • Author: Lexi
  • Total Time: 55 minutes
  • Yield: 6 servings 1x
  • Diet: Vegan


This flavorful vegan white bean chili is made with hearty beans, poblano peppers, potatoes and a rich, creamy broth. It makes for a super satisfying dinner, perfect for a weeknight or game day. Easy to make and great as leftovers the next day!


  • 2 tbsp olive oil
  • 1 cup green onion, finely diced (~2 bunches)
  • 1/3 cup minced poblano pepper (~1 medium-sized poblano)
  • 2 cloves garlic, minced
  • 1 1/2 cups celery, thinly sliced
  • 3 cups yellow potatoes, diced
  • 2 tsp dried oregano
  • 1 1/2-2 tsp fine grain kosher salt
  • 1 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 2 tbsp all purpose flour (gluten free if needed)
  • 2 cups vegetable broth
  • 1 cup unflavored oat milk (or other nondairy alternative)
  • 1 4 oz can mild green chiles
  • 2 14 oz cans white beans, drained and rinsed*
  • 2-3 tbsp finely chopped cilantro
  • 1 1/2-2 tbsp freshly squeezed lime juice
  • Toppings: vegan sour cream, vegan shredded cheese, avocado, corn chips, cilantro, etc.


  1. Heat oil in a large pot over medium heat.
  2. Add green onion, poblano and garlic and sauté for 6-7 minutes, stirring frequently. Add celery and cook for additional 5 minutes. 
  3. Add the potatoes, oregano, 1 1/2 tsp of salt, cumin and coriander and stir well. Continuing cooking for 5 minutes, then add in the flour and stir well to coat the vegetables. Add in vegetable broth, milk, green chilies and lime juice.
  4. Bring to a boil, stir well, then cover and reduce heat to a simmer. Let simmer for 20 minutes.
  5. After 20 minutes, stir well and add white beans and fresh cilantro. Cook for 10 more minutes. Chili is ready when the potatoes are fork tender. Taste and add up to an additional 1/2 tsp of salt if desired. 
  6. Serve plain or topped with vegan sour cream, vegan shredded cheese, avocado, corn chips, cilantro, etc. Enjoy!


*White beans: we typically use cannellini or Great Northern beans in this recipe.

Freezer instructions: Let the chili cool to room temperature, then transfer to a freezer safe container and freeze for up to 6 months. Defrost in the refrigerator overnight, then heat in a pot over medium-low until warmed through. (Note: you may need to add extra broth.)

This chili can also be made in a slow cooker. To do so, sauté the green onion, garlic, poblano pepper and celery until tender. Then, add flour and stir well. Add in remaining ingredients (except fresh cilantro) and cook on low for 3-4 hours. Add cilantro at the end.

Can't find poblano peppers? Sub with an equal amount of Anaheim chili peppers. Alternatively, halve the amount in the recipe and use jalapeño.

This recipe calls for a cup nondairy milk to make a creamy, thicker broth. We used full fat oat milk, which has a wonderful creamy consistency. You can also use cashew or almond milk, or a nondairy cream alternative. Be sure to look for an unflavored/unsweetened nondairy milk!

  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Southwestern


  • Serving Size:
  • Calories: 349
  • Sugar: 5.8 g
  • Sodium: 616.5 mg
  • Fat: 6.5 g
  • Carbohydrates: 59.1 g
  • Fiber: 16.1 g
  • Protein: 15.9 g