Vegan White Bean Chili Recipe

Vegan White Bean Chili Recipe Recipe

By Earth of Maria

🔪Prep Time: 0 mins

👩‍🍳Cook Time: 35 mins


▢ 1 tbsp olive oil

▢ 3 tbsp red chilies, de-seeded and chopped

▢ 2 cloves garlic

▢ 1 large onion, diced

▢ 1 cup celery, chopped

▢ 1 cup red bell pepper, diced

▢ 1 large carrot, peeled and chopped

▢ 1 tsp paprika

▢ 1 tsp garlic powder

▢ 3 1/2 oz tinned jalapenos, drained

▢ 2 1/2 cups cannellini beans

▢ 2 tbsp soy sauce

▢ 3 cups potatoes, peeled and diced

▢ 3 cups vegetable broth

▢ 1/4 cup nutritional yeast

▢ 1/2 tsp salt

▢ 2 tbsp cornstarch

▢ 3 cups spinach


1Start by heating the olive oil in a large saucepan or wide frying pan over a medium-high heat, then add the chilli peppers, garlic, and onion. Cook for 5 minutes, until softened and fragrant.

2Add the celery, peppers, carrots, cumin, paprika and garlic powder. Continue cooking for a further 4-5 minutes, until the vegetables soften.

3Add the jalapeno peppers, cannellini beans, soy sauce, potatoes, vegetable broth and nutritional yeast. Bring to a simmer and cook, stirring frequently, for around 15 minutes, until the potatoes are fork tender. Add more vegetable broth if it starts to look too dry.

4Carefully pour 1/2 of the chili into a blender or food processor. Blend until smooth, then return back to the pan together with salt and cornstarch, and simmer for a further 5 minutes, stirring frequently.

5At the end, stir in the spinach and serve once the spinach wilts.

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