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The BEST Vegan White Bean Chili (Crockpot!)

The BEST Vegan White Bean Chili (Crockpot!)

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The BEST Vegan White Bean Chili (Crockpot!) is a creamy and hearty dish that will warm your heart and satisfy your cravings. With its velvety texture from coconut milk and the robust flavors of cumin and ancho chile powder, this chili is sure to impress everyone at the table, regardless of their dietary preferences. Perfect for cozy family dinners, gatherings with friends, or meal prep for the week, this nutrient-packed recipe is as versatile as it is delicious. In just 45 minutes, you can whip up a comforting bowl of goodness that’s full of wholesome ingredients.

Ingredients

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  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 medium celery stalks, diced
  • 5 cloves garlic, minced
  • 1½ tablespoons ground cumin
  • 1½ teaspoons ancho chile powder
  • 1 teaspoon dried oregano
  • 1 cup vegetable broth
  • 1 cup beef broth or substitute another cup of broth
  • 1 cup full-fat coconut milk
  • 4 cans (15.5 oz each) cannellini beans, drained and rinsed
  • 1 can (4 oz) diced green chilies
  • 1 cup frozen corn, thawed
  • 2 tablespoons fresh lime juice
  • 2 tablespoons chopped fresh cilantro
  • Salt and pepper to taste
  • Sliced avocado
  • Extra fresh cilantro
  • Tortilla strips or chips

Instructions

  1. In a large pot, heat olive oil over medium heat. Add diced onion, carrots, and celery; sauté for 5 minutes until softened.
  2. Stir in minced garlic, ground cumin, ancho chile powder, and dried oregano; cook for an additional minute.
  3. Add vegetable broth, cannellini beans, coconut milk, and diced green chilies. Bring to a boil, then reduce heat to simmer for 20 minutes until thickened.
  4. Stir in thawed corn and fresh lime juice; remove from heat.
  5. Season with salt and pepper to taste before serving with toppings like sliced avocado and tortilla strips.

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