Published: Jan 25, 2023 by Kathy Carmichael‘>Kathy Carmichael · This post may contain affiliate links.

A twist on a traditional chili recipe, vegan white bean chili is a slightly spicy sweet chili with various vegetables. This vegan white bean chili recipe is made with all fresh ingredients.

There is nothing more comforting than hot food to warm your insides when it gets cold outside. Although I get sick of the same old tomato sauce recipes, I love Chili. So instead, I’ve decided to make a vegan white bean chili recipe. Like a white chicken chili, vegan white bean chili skips the chicken and is filled with delicious vegetables. 

The Best White Beans for Chili 

Great Northern beans are my favorite. They have a nutty delicate taste with a firm outer casing. There are three different types of white beans; navy, cannellini, and baby lima beans.

Whichever bean you prefer, or have on hand, will work perfectly. Since I had several cans of Great Northern beans in my pantry, I used them for the vegan white bean chili. 

I like the mild nutty flavor that enhances the other vegetables and spices in the chili. I love lima beans because of their buttery flavor, so I use them in my butter bean mashed potatoes with easy ‘no-chicken’ gravy. 

Chili with Fresh Tomatoes 

Although red tomatoes are typically used in red-based chili, I decided to use a combination of red, yellow, and orange heirloom tomatoes for color and acidity reasons. Orange and yellow tomatoes are less acidic and juicier despite all being from the tomato family.

Instead, yellow and orange tomatoes offer a more sweet flavor when compared to red tomatoes. For this reason, I used a combination of all three to get a rich and sweet taste. 

Not only does a combination of different colored tomatoes lend to a better-tasting chili, but it also provides vivid colors in the bowl. I also add celery, carrots, zucchini, red bell peppers, and jalapenos for added nutrient density, as well as beautiful colors.

Vegan White Bean Chili Ingredients

Instead of using packaged chili seasoning, I chose various spices and a combination of balsamic vinegar and apple cider vinegar to complement the variety of vegetables and tomatoes. 

• Garlic: I prefer fresh garlic whenever possible. The flavor is much deeper and profound.
• Yellow Onion: Yellow onion is strong but mild, with an onion flavor that isn’t overpowering. They often have a bit of sweetness to them, they caramelize nicely, and they hold up well when cooked.
• Jalapeno Pepper: Removing the veins and seeds from jalapeno peppers removes the spiciest part of the jalapeno and leaves a slightly spicy taste.
• Serrano Chili Pepper: I characterize the flavor of fresh serranos as bright, vegetable, and very green, with a nice level of heat. Roasted serrano peppers are richer, slightly smoky, and earthy with good heat.
• Celery: Celery gives the chili a little crunch and a fresh earthy flavor.
• Carrots: Carrots provide a sweet and crunchy texture to the chili.
• Zucchini: I love zucchini in chili for a fresh and tasty ingredient.
• Red Bell Peppers: Red bell peppers add sweetness to the recipe.
• Great Northern Beans: Sturdy and meaty, Great Northern beans taste fabulous with the other ingredients. They absorb the other flavors in the pot.
• Balsamic Vinegar: Balsamic vinegar is the secret ingredient in my vegan white bean chili recipe. My preference for adding balsamic vinegar is at the end of a recipe, so the vinegar shines through with a balancing note of sweet and tangy flavor.
• Soy Sauce: The soy sauce is the umami flavor that brings out the flavors in the vegetables.
• Apple Cider Vinegar: Apple cider vinegar gives the chili a little tanginess.
• Organic Vegetable Broth: I buy organic vegetable broth in bulk at Costco because I use it so often.
• Basil: I suggest using fresh basil for the best flavor.
• Oregano: I used fresh oregano and chopped it finely to add to the chili.
• Chili Powder: Chili powder is a spice blend made with ground red chilis, often including cayenne, as well as spices such as cumin, Mexican oregano, paprika, garlic powder, onion powder, and salt.
• Allspice: Allspice’s flavor evokes a blend of nutmeg, cloves, and cinnamon. You can use it instead of any of those spices and then some.
• Sea Salt: A little sea salt goes a long way in enhancing he flavors in the white bean chili.
• Yellow, Orange, and Red Tomatoes: Choosing various colors of tomatoes gives the chili depth and intense flavor.

Vegan White Bean Chili Ingredient Substitutions

• One clove of garlic equals about ⅛th of a teaspoon of garlic powder.
• White onion is an excellent substitute for yellow onion in recipes.
• For a less spicy vegan white chili, leave out the jalapenos. Or use two serrano peppers instead of jalapenos.
• Likewise, if you don’t have serrano peppers, add more jalapenos.
• Fennel is often used as a substitute for celery for its crunchy texture, However, fennel has a licorice flavor, but the flavor decreases while cooking.
• Any root vegetable replaces carrots in recipes.
• Instead of zucchini, try summer squash as an alternative.
• Choose green or yellow bell pepper instead of red bell peppers.
• Try cannellini or lima beans instead of Great Northern beans.
• Mix 1 tablespoon of red wine vinegar with 2 teaspoons of maple syrup for a quick and easy substitute for balsamic vinegar.
• Use tamari or liquid aminos for a gluten-free option for soy sauce.
• A general rule of thumb for the dried-to-fresh herb ratio: Use one-third the amount of dried herb for the fresh herb called for in the recipe. For example, if you’re converting fresh sage to dried basil in a recipe that calls for 1 Tablespoon of fresh basil, use 1 teaspoon of basil instead.
• Skip the spices and use a vegan chili packaged mix instead. I like Simply Organic Chili Seasoning Mix.
• Canned diced tomatoes replace the fresh tomatoes in this vegan white chili recipe.

Cooking Options

There are different vegan white bean chili options to meet everyone’s needs. First and foremost, I love my crockpot because I can throw it all in the pot and walk away.

But, today, I opted to cook the vegan white bean chili on the stovetop, another on-demand cooking method I embrace.

Since I’m food prepping, the chili simmers while I prepare food for the rest of the week.

Furthermore, I made a fresh batch of vegan cornbread to serve as a side dish. 

Recipe FAQs

Tips

• 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.

For a unique and fresh chili recipe, try this vegan white bean chili recipe.

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