Why You’ll Love This Recipe
- Nutrient-Rich: Packed with fiber, protein, and essential vitamins from a variety of vegetables and beans.
- Diet-Friendly: Naturally vegan, gluten-free, nut-free, soy-free, and low in fat, catering to diverse dietary needs.
- Meal Prep Friendly: Easy to prepare in advance, making it a convenient option for busy schedules.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Butter beans (large lima beans) or cannellini beans
- Yukon gold potatoes
- Onion
- Garlic
- Oyster mushrooms
- Corn kernels
- Celery
- Fresh pasilla or poblano pepper
- Dried oregano
- Ground cumin
- Ground coriander
- Coconut aminos
- Jalapeño (optional, for heat)
- Fresh cilantro
- Lime
- Avocado
Directions
- Prepare the Beans: If using canned beans, drain and rinse them; set aside. For dried beans, cook until tender.
- Shred the Mushrooms: Use a fork to shred the oyster mushrooms into bite-sized pieces.
- Sauté the Vegetables: In a large pot over medium heat, add chopped onion and dry sauté for 3 to 4 minutes until translucent.
- Add Mushrooms and Spices: Stir in shredded oyster mushrooms and cook for another 3 to 4 minutes. Add chopped pasilla or poblano pepper, minced garlic, chopped celery, dried oregano, ground cumin, ground coriander, and coconut aminos. Stir well and cook for an additional 3 to 4 minutes.
- Incorporate Remaining Ingredients: Add corn kernels, diced Yukon gold potatoes, cooked beans, and low-sodium vegetable broth to the pot. Stir to combine.
- Simmer: Partially cover the pot and let the chili simmer for 10 to 12 minutes, or until the potatoes are tender.
- Thicken the Chili (Optional): For a creamier consistency, blend 1 cup of the cooked beans with 1 cup of vegetable broth until smooth, then stir this mixture back into the pot.
- Rest and Serve: Turn off the heat, cover the pot fully, and let it sit for at least 5 minutes. Serve hot, garnished with fresh cilantro, a squeeze of lime juice, and sliced avocado.
Servings and Timing
- Servings: This recipe yields 4 generous servings.
- Preparation Time: Approximately 15 minutes.
- Cooking Time: Around 30 minutes.
- Total Time: About 45 minutes.
Variations
- Protein Boost: Incorporate cooked quinoa or chickpeas for added protein and texture.
- Spice Level: Adjust the heat by adding more or less jalapeño, or include a dash of cayenne pepper for extra kick.
- Creamy Texture: Stir in a splash of coconut milk towards the end of cooking for a richer, creamier chili.
Storage/Reheating
- Storage: Allow the chili to cool completely before transferring it to an airtight container. Refrigerate for up to 4 days.
- Freezing: This chili freezes well. Place cooled chili in a freezer-safe container and freeze for up to 4 months.
- Reheating: Reheat on the stovetop over medium heat until warmed through, adding a splash of vegetable broth or water if needed to adjust consistency.
FAQs
What beans are best for this chili?
Butter beans or cannellini beans are ideal due to their creamy texture, but great northern beans work well too.
Can I use other mushrooms?
Yes, shiitake or cremini mushrooms can be used if oyster mushrooms are unavailable.
Is there a substitute for coconut aminos?
Low-sodium soy sauce or tamari can be used as alternatives.
How can I make this chili spicier?
Add extra jalapeño, a pinch of cayenne pepper, or some crushed red pepper flakes.
Can I prepare this in a slow cooker?
Yes, combine all ingredients in a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
What toppings go well with this chili?
Fresh cilantro, lime wedges, avocado slices, cashew cream, or tortilla chips are great options.
Can I add greens to this chili?
Absolutely, stirring in some chopped kale or spinach towards the end of cooking adds nutrition and color.
How do I thicken the chili if it’s too thin?
Blend a portion of the chili and stir it back in, or let it simmer uncovered to reduce the liquid.
Is this recipe suitable for meal prep?
Yes, it stores well in the refrigerator or freezer, making it excellent for meal planning.
What side dishes pair well with this chili?
Serve with cornbread, a side salad, or rice for a complete meal.
Conclusion
This Vegan White Bean Chili is a comforting and nutritious dish that’s easy to prepare and perfect for meal prep. Packed with wholesome ingredients and bold flavors, it’s a great option for a cozy dinner or a healthy lunch. Whether you enjoy it on its own or with your favorite toppings, this chili is sure to be a satisfying addition to your meal rotation.
Vegan White Bean Chili
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup & Chili
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
This Vegan White Bean Chili is a creamy, hearty, and nutritious dish packed with butter beans, tender vegetables, and aromatic spices. Naturally gluten-free, soy-free, and nut-free, this chili is perfect for meal prep and makes a comforting meal for any occasion.
Ingredients
- Beans: Butter beans (large lima beans) or cannellini beans
- Vegetables:
- Yukon gold potatoes (diced)
- Onion (chopped)
- Garlic (minced)
- Oyster mushrooms (shredded)
- Corn kernels
- Celery (chopped)
- Fresh pasilla or poblano pepper (chopped)
- Jalapeño (optional, for heat)
- Seasonings:
- Dried oregano
- Ground cumin
- Ground coriander
- Coconut aminos
- Garnishes:
- Fresh cilantro
- Lime wedges
- Avocado slices
Instructions
1️⃣ Prepare the Beans – If using canned beans, drain and rinse. If using dried beans, cook until tender.
2️⃣ Shred the Mushrooms – Use a fork to shred oyster mushrooms into bite-sized pieces.
3️⃣ Sauté the Vegetables – In a large pot over medium heat, dry sauté the onion for 3-4 minutes until translucent.
4️⃣ Add Mushrooms & Spices – Stir in shredded mushrooms, poblano pepper, garlic, celery, oregano, cumin, coriander, and coconut aminos. Cook for 3-4 minutes.
5️⃣ Incorporate Remaining Ingredients – Add corn, potatoes, beans, and vegetable broth. Stir well.
6️⃣ Simmer – Partially cover and simmer for 10-12 minutes until potatoes are tender.
7️⃣ Thicken the Chili (Optional) – Blend 1 cup of the cooked beans with 1 cup of broth and stir back in for a creamier texture.
8️⃣ Rest & Serve – Turn off the heat, cover, and let sit for 5 minutes. Garnish with cilantro, lime juice, and avocado.
Notes
✅ Protein Boost – Add cooked quinoa or chickpeas for extra protein.
✅ Spicy Kick – Increase jalapeño or add cayenne pepper.
✅ Creamy Texture – Stir in coconut milk for extra richness.
✅ Greens – Add kale or spinach for more nutrients.
