Vegan White Bean Chili

My mom made this vegan white bean chili for Amelia and me when we went to visit. After a long drive from Denver to Kansas City, it was nice to have a hot vegan meal waiting for us. And it was delicious, too! It was even better as leftovers!

Mom slow cooked this in her crockpot for 10 hours, but you could just as easily cook this on the stove for an hour if you’re in a hurry.

With 151 calories, 6g protein and 5g of fiber, you can’t go wrong with this delicious vegan white bean chili.

Check out our more traditional Vegan Chili for a “meatier” tomato based version.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.

White Bean Chili

Votes: 1 Rating: 5 You: Rate this recipe!

Print Recipe

This delicious vegan white bean chili is packed with flavor and nutrients. Each serving has 6g protein and 5g fiber with only 180 calories.

• CourseMain Dish
• CuisineAmerican, Cheap Vegan Recipes, Gluten Free, Oil Free, Soup, Soy Free, Vegan, Weight Loss
• MealDinner, Lunch

Servings	Prep Time
8 servings	30 minutes

Cook Time

10 hours

Servings Prep Time 8 servings 30 minutes

Cook Time 10 hours

White Bean Chili Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe This delicious vegan white bean chili is packed with flavor and nutrients. Each serving has 6g protein and 5g fiber with only 180 calories. CourseMain Dish CuisineAmerican, Cheap Vegan Recipes, Gluten Free, Oil Free, Soup, Soy Free, Vegan, Weight Loss MealDinner, Lunch Servings Prep Time 8 servings 30 minutes Cook Time 10 hours Servings Prep Time 8 servings 30 minutes Cook Time 10 hours

Ingredients

• 1 lb great northern beans dried
• 6 1/2 cups vegetable broth
• 1 cup yellow onion chopped (1 onion)
• 2 tbsp garlic cloves minced (4 cloves)
• 8 oz mild green chilies (2-4oz cans)
• 1 tbsp nutritional yeast
• 2 tsp cumin ground
• 1 1/2 tsp oregano dried
• 1/4 tsp cloves ground
• 1/2 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp black pepper

Servings: servings

Instructions

The Night Before

1. Drain, rinse and pick over the beans.
2. Place the beans in a large pot and cover with water by 2 to 3 inches.
3. Let soak overnight. The beans will swell.

The Next Morning

1. Drain the beans and place in a large slow cooker.
2. Heat the 1/2 cup vegetable broth in a large skillet over medium heat.
3. Sauté the onions covered until translucent. About 5 to 10 minutes. Stirring occasionally. Add more vegetable broth if needed.
4. Add the garlic, chilis, cumin, oregano, cloves and cayenne pepper. Sauté for 2 minutes.
5. Add 2 cups of vegetable broth and bring to a boil.
6. Remove from heat and pour the skillet contents over the beans in the slow cooker.
7. Add the remaining 4 cups of vegetable broth and nutritional yeast. Stir to mix well.
8. Cook on high for 10 to 12 hours or until the beans are soft.

   

Recipe Notes

Serving size is about 1 cup.

You can freeze the leftovers and warm them up on a cold day. Sliced carrots would also make a good addition.

Inspired by VeganInTheFreezer.com.