Creamy Vegan White Bean Chili

We love a classic (tomato-based) chili, but a CREAMY chili? It’s hard to say no to! Mix up your chili rotation with this creamy vegan white bean chili with spicy green chiles, sweet corn, and nutrient-packed spinach or kale. 

It’s a cozy, subtly spiced, nourishing meal that comes together in just 30 minutes. Let us show you how it’s done!

This EASY vegan white bean chili starts with a simple yet flavorful base of sautéed onion, garlic, cumin, cayenne, salt, and pepper.

Next, we add green chiles, white beans, and corn. The green chiles add lots of flavor, the white beans bulk it up with protein & fiber (20 g protein + 13 g 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 nutrition, but you’ll hardly know they’re in there, and they add a beautiful color contrast.

We think you’ll LOVE this white bean chili! It’s:

Super creamy
Comforting
Flavorful
Protein- & fiber-rich
Subtly spicy
Easy to make
& SO delicious!

With just 30 minutes required to make it, this chili is very weeknight-friendly. It also keeps well, making it perfect to meal prep and enjoy throughout the week.

More Creamy Vegan White Bean Recipes

• Vegan White Bean Pot Pie Soup
• Creamy Italian White Bean Skillet Meal (25 Minutes!)
• Cozy White Bean Mushroom Stew (Vegan)
• Creamy Vegan White Bean Queso

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Creamy Vegan White Bean Chili

Creamy, comforting vegan white bean chili with green chiles, corn, and leafy greens. A nourishing, 30-minute meal that’s easy to make and perfect for meal prep or weeknights!

Author Minimalist Baker

Print SAVE SAVED

5 from 4 votes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 (Servings)

Course Entrée, Soup

Cuisine Gluten-Free, Vegan

Freezer Friendly 1 month

Does it keep? 3-4 Days

Cook ModePrevent your screen from going dark

Ingredients

US Customary – Metric

• 2 cups water*
• 2/3 cup raw cashews*
• 2 Tbsp olive oil (or avocado oil)
• 1 cup diced white or yellow onion (1 medium onion yields ~1 cup or 130 g)
• 4 cloves garlic, minced
• 1 tsp ground cumin
• 3/4-1 tsp sea salt
• 1/4 tsp black pepper
• 1 pinch cayenne (plus more to taste)
• 2 (4-oz.) cans diced green chiles (we used hot // or sub 1/2 cup diced fresh roasted hatch chiles)
• 3 (15-oz.) cans white beans, drained and rinsed (we like cannellini // or sub ~4 ½ cups homemade)
• 1 cup frozen corn (or sub drained and rinsed canned corn)
• 2 cups baby spinach, baby kale, or chopped kale

FOR SERVING optional

• Perfect Vegan Cornbread (or gluten-free)
• Freshly chopped cilantro
• Thinly sliced green onion
• Hot sauce

Instructions

• CASHEW MILK: To a high-speed blender, add water and cashews. Blend on high until smooth and creamy (~1-2 minutes). Set aside.
• Heat a large pot over medium heat. Once hot, add olive oil, onions, and garlic. Cook until the onions are soft and translucent, about 5 minutes.
• Add the cumin, sea salt (starting with the lesser amount), black pepper, and cayenne. Cook for 1 more minute, until fragrant.
• Add the green chiles, drained and rinsed beans, and corn. Stir to combine.
• Stir in the cashew milk and bring the mixture to a light boil. Lower the heat to low and simmer for 10 minutes, until thickened, stirring occasionally. If the chili gets too thick, you can add water or dairy-free milk as needed.
• Once the 10 minutes is up, taste and adjust as needed, adding more salt for overall flavor or cayenne for heat. Once the chili is done cooking, remove it from the heat and add in your desired greens. Stir to wilt.
• Serve warm with cornbread, cilantro, green onions, and/or hot sauce (all optional).
• Leftover soup will keep in an airtight container in the refrigerator for up to 3-4 days or in the freezer for 1 month (or longer). Reheat in the microwave or on the stovetop until hot, adding water to thin as needed.

Notes

*Cashew-free option (we haven’t tested this, but think it would work well!): replace the 2/3 cup (92 g) cashews + 2 cups (480 ml) water with 1 cup (240 ml) canned full-fat coconut milk + 1 ½ cups (360 ml) water ~OR~ 1 (14 oz. / 400 ml) can light coconut milk + 1 cup (240 ml) water.
*If your blender is less powerful, you can soak your 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 lesser amounts where ranges are provided and without optional ingredients.

Nutrition (1 of 6 servings)

Serving: 1 serving Calories: 385 Carbohydrates: 59.1 g Protein: 20.2 g Fat: 12.2 g Saturated Fat: 2 g Polyunsaturated Fat: 1.9 g Monounsaturated Fat: 6.9 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 670 mg Potassium: 1186 mg Fiber: 13.6 g Sugar: 6.9 g Vitamin A: 167 IU Vitamin C: 6.9 mg Calcium: 123 mg Iron: 5.5 mg