Vegan White Bean Chili

Vegan White Bean ChiliMy 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.

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White Bean Chili
Votes: 1
Rating: 5
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This delicious vegan white bean chili is packed with flavor and nutrients. Each serving has 6g protein and 5g fiber with only 180 calories.
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.
Servings Prep Time
8 servings 30 minutes
Cook Time
10 hours
Servings Prep Time
8 servings 30 minutes
Cook Time
10 hours
Ingredients
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.
    Vegan White Bean Chili
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.

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