Vegan White Bean Chili

5 from 4 votes

Rich, creamy and bursting with flavor! This vegan white bean chili is made with hearty beans, Tex-Mex spices, and lime. Beer is optional! It's a delicious, easy and comforting meal that you'll want to make again and again.

Prep Time15

Cook Time30

Total Time45

Course: Entree, Main, Soup

Cuisine: American

Servings:

Calories: 400kcal

Author: Alissa Saenz

Ingredients

2 tablespoons olive oil
1 medium onion, diced
2 medium carrots, diced
2 medium celery stalks, diced
5 garlic cloves, minced
1 ½ tablespoons ground cumin
1 ½ teaspoons ancho chile powder
1 teaspoon dried oregano
1 cup vegetable broth
1 cup beer, ale or a similar variety (Note 1)
1 cup full-fat coconut milk
4 (15.5 ounce/439 gram) cans cannellini beans, drained and rinsed (Note 2)
1 (4 ounce/113 gram) can diced green chilies
1 cup frozen corn, thawed
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro
Salt and pepper, to taste
Toppings of choice, such as sliced avocado, fresh cilantro and tortilla strips or chips

US Customary - Metric

Instructions

Coat the bottom of large pot with the oil and place it over medium heat.
Once the oil is hot, add the onion, carrots, and celery. Sweat the vegetables for about 5 minuets, stirring often, until they start to soften.
Stir in the garlic, cumin, ancho chile powder, and oregano. Cook the mixture for about 1 minute, stirring constantly, until the garlic and spices become very fragrant.
Stir in the broth, beer, coconut milk, beans and green chilies. Raise the heat and bring the liquid to a boil, then lower the heat and let the mixture simmer for about 20 minutes, until thickened slightly and the vegetables are tender (Note 3). Add hot water to the pot if the chili becomes too thick at any point.
Stir in the corn, lime juice and cilantro, then remove the pot from heat.
Season the chili with salt and pepper to taste.
Ladle into bowls and serve.

Notes

Substitute another cup of broth if you prefer to cook without beer.
Feel free to substitute with another variety of white beans (or combination of varieties), such as navy beans, great Northern beans, or butter beans.
You can simmer the chili for up to an hour if you'd like to mellow the flavors and further soften the beans. You'll probably need to add water, as it will continue to reduce as it cooks.

Nutrition