Vegan White Bean Chili

4.67 from 12 votes

A twist on a traditional chili recipe, vegan white bean chili is a slightly spicy sweet chili with many vegetables. I served it with cornbread because chili and cornbread taste fabulous together!

Prep Time20

Cook Time35

Total Time55

Course: Soups

Cuisine: American

Diet: Diabetic, Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 126kcal

Author: Kathy Carmichael

Ingredients

2 cloves garlic minced
1 cup yellow onion diced small
1 Jalapeno pepper deveined, diced
1 red Serrano chili pepper deveined and diced
½ cup diced celery
½ diced carrots
½ cup zucchini diced
½ cup diced red bell peppers
30 ounces Great Northern Beans rinsed and drained
2 Tablespoons balsamic vinegar
2 Tablespoons Soy sauce or Tamari
2 Tablespoons apple cider vinegar
¾ cup organic vegetable broth
2 Tablespoons chopped fresh basil
2 Tablespoons fresh oregano chopped
1 Tablespoon chili powder
1 teaspoon allspice
1 teaspoon sea salt
8 cups fresh yellow, orange and red tomatoes, diced
4 cups organic vegetable broth

Instructions

Crockpot Directions

Saute garlic, onions, and celery in a small amount of vegetable broth in a saute pan until the onions are translucent.
Add jalapeno, carrots, zucchini, red pepper, and saute for approximately 5 minutes.
Pour contents into the base of the crockpot.
Add all remaining ingredients to the crockpot except for the balsamic vinegar.
Cook for 4-6 hours on high; or 6-8 hours on low
Stir in the balsamic vinegar at the end of cooking.
Stir and serve.

Stovetop Directions

In a large pot, Saute garlic, onions, and celery in a small amount of vegetable broth until the onions are translucent.
Add jalapeno, carrots, zucchini, red pepper, and saute for approximately 5 minutes.
Add the remaining ingredients except the balsamic vinegar.
Bring to a boil; stir.
Reduce to simmer.
Simmer covered for 35 minutes. The acid in the tomatoes must break down, so it needs to simmer.
Add the balsamic vinegar last, and stir to combine.

Instant Pot

Set an Instant Pot to saute and add the garlic, onions, and celery in a large pot in a small amount of vegetable broth until the onions are translucent.
Add jalapeno, carrots, zucchini, and red pepper, and saute for approximately 5 minutes.
Add the remaining ingredients except the balsamic vinegar.
Cover, seal, and set to cook on high pressure for 10 minutes.
Quick release to vent the remaining pressure immediately.
Add the balsamic vinegar and stir.
If the chili seems too thick, stir in additional vegetable broth to reach your desired consistency.
Taste and adjust seasonings.
Serve hot with desired toppings.

Serving Options

Shredded vegan cheese
Cilantro
Tortilla chips

Notes

Wear gloves before removing the vein and seeds when working with jalapenos and serrano peppers. If you like your chili very spicy, add a few sources.

For a short cut, skip the fresh tomatoes for canned tomatoes.

Another shortcut is buying a vegan chili powder packet instead of fresh spices.

Cooking chili in advance and allowing it to cool overnight in the refrigerator enhances reheated flavors.

Vegan white bean chili lasts 5 days in the refrigerator.

To reheat, I suggest using the stovetop. However, the microwave is a quick and easy option. But always use the reheat option to avoid overcooking the vegetables in the chili.

I often make a double batch and use Souper Cubes to freeze the white bean chili recipe. Then, thaw completely in the refrigerator overnight and reheat.

Nutrition