We love classic (tomato-based) chili, but CREAMY chili? It’s hard to say no! Pair your chili rotation with this creamy vegan white bean chili with spicy green chiles, sweet corn, and nutrient-packed spinach or kale.
It is a cozy, subtly spiced and nutritious meal that is prepared in just 30 minutes. Let us show you how it’s done!
This EASY Vegan White Bean Chili starts with a simple but tasty base of sautéed onion, garlic, cumin, cayenne, salt and pepper.
Then we add the green chiles, white beans and corn. Green chiles provide a lot of flavor, white beans add it with protein and fiber (20 grams of protein + 13 grams of fiber per serving!), and the corn adds a little sweetness.
Then we make it CREAMY with homemade cashew milk (just cashews blended with water in a powerful blender)!
The final ingredient could be optional, but why not include some? greens (spinach or kale)? Not only are they packed with nutrients, but you’ll barely notice they’re there and they add a beautiful color contrast.
We think you’ll LOVE this white bean chili! Is:
Super creamy
Dildo
Tasty
Rich in protein and fiber
Subtly spicy
easy to do
And SO delicious!
With only 30 minutes to prepare, this chili is very weekday friendly. Also keeps wellmaking it perfect for meal prepping and enjoying throughout the week.
More Creamy Vegan White Bean Recipes
If you try this recipe, tell us! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Portions 6 (Portions)
Prevent your screen from going dark
- 2 mugs water*
- 23 cup raw cashews*
- 2 tablespoon olive oil (or avocado oil)
- 1 cup chopped white or yellow onion (1 medium onion makes ~1 cup or 130 g)
- 4 nail garlic, chopped
- 1 teaspoonful ground cumin
- 3/4-1 teaspoonful sea salt
- 1/4 teaspoonful black pepper
- 1 pinch paprika (and more to taste)
- 2 (4 ounce) cans diced green chilies (we use spicy // or less than 1/2 cup diced fresh roasted hatch chiles)
- 3 (15 ounce) cans white beans, drained and rinsed (we like cannellini // or sub ~4 ½ cups homemade)
- 1 cup frozen corn (or subdrained and rinsed canned corn)
- 2 mugs baby spinach, baby kale, or chopped kale
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CASHEWS MILK: In a high-speed blender, add water and cashews. Blend on high speed until smooth and creamy (~1-2 minutes). Set aside.
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Heat a large pot over medium heat. Once hot, add the olive oil, onion and garlic. Cook until the onions are soft and translucent, about 5 minutes.
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Add the cumin, sea salt (starting with the smallest amount), black pepper, and cayenne. Cook for 1 minute more, until fragrant.
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Add the green chiles, drained and rinsed beans, and corn. Stir to combine.
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Add the cashew milk and let the mixture come to a slight boil. Reduce heat to low and simmer for 10 minutes, until thickened, stirring occasionally. If the chili becomes too thick, you can add water or dairy-free milk as needed.
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After 10 minutes is up, taste and adjust as needed, adding more salt for overall flavor or cayenne for heat. Once the chili is ready, remove it from the heat and add any vegetables you like. Stir until softened.
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Serve hot with cornbread, cilantro, green onions, and/or hot sauce (all optional).
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Leftover soup will keep in an airtight container in the refrigerator for up to 3 or 4 days or in the freezer for 1 month (or longer). Reheat in the microwave or on the stove until hot, adding water to thin as needed.
*If your blender is less powerful, you can soak the cashews in hot water for 20 minutes before blending.
*Adapted from our Creamy White Bean Chicken Chili (1 Pot!).
*Nutrition information is a rough estimate calculated with smaller amounts when ranges are provided and no optional ingredients.
Service: 1 service Calories: 385 Carbohydrates: 59.1 gram Protein: 20.2 gram Fat: 12.2 gram Saturated fats: 2 gram Polyunsaturated fats: 1.9 gram Monounsaturated fats: 6.9 gram Trans fats: 0 gram Cholesterol: 0 mg Sodium: 670 mg Potassium: 1186 mg Fiber: 13.6 gram Sugar: 6.9 gram Vitamin A: 167 UI Vitamin C: 6.9 mg Calcium: 123 mg Iron: 5.5 mg
