Packed with hearty pinto, navy, and black beans, along with vibrant salsa verde, aromatic cumin, chili powder, and a kick of garlic and jalapeños, this Vegetarian White Bean Chili offers flavor and cozy with every bite. Frozen corn adds a bit of sweetness while masa harina flavors and thickens the chili.
You can adjust the spice level to taste whether you prefer spicy chili or a milder flavor. Make it with whole milk or use plant milk to make a vegan white bean chili. It’s a comforting dinner that comes together in about 50 minutes. This recipe is vegetarian or vegan and easily gluten free.
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Cozy White Bean Chili Highlights
Growing up in Texas, it seemed like everyone had their favorite chili recipe, and woah, was there a variety! Some swear beans do not belong in chili, while others argue beans are a must. Some say yes to corn, while others wouldn’t dare go there. White chili… what’s that? Let alone plant-based. Milk in my chili… blasphemy!
The beauty of chili lies in its adaptability to personal taste. Vegetarian white bean chili stands proudly next to its red counterpart, meat or plant-based. Brimming with richness, this creamy veggie white bean chili offers a satisfying texture with bold flavors.
This Recipe Is:
- made with canned beans (or use home-cooked)
- served hot with loads of toppings of choice
- vegetarian or vegan, easily gluten free
- freezer friendly
If you love homemade soup, stews, and chili recipes, you’ll enjoy this 3 bean veggie white bean chili recipe.
Ingredients You’ll Need
For the Chili:
- Yellow Onion – adds a sweet and savory flavor, offering depth and interest.
- Spices – ground cumin, chili powder, dried oregano with black pepper add depth, and interest with a hint of spice.
- Garlic – adds mellow earthy flavor and interest.
- Pickled Jalapeños – since jalapeños vary in their heat, and sensitivity to spice varies from person to person, add to preference. The recipe calls for two tablespoons of minced jalapeños, creating a mildish spice. Add up to another tablespoon for extra spice, or share chopped pickled or fresh jalapeños on the side for those who like extra spicy.
- Vegetable Stock – use a high-quality vegetable broth for the best flavor. I use low-sodium Better Than Bullion vegetable concentrate. It’s a concentrated broth that I use for most of my brothy cooking. I love it because it’s organic, economical, produces less waste and the glass jar is easily recyclable.
- Milk – adds a bit of creamy and white color to this white veggie chili. You can use whole dairy milk or to make vegan white bean chili, use plant milk. I use unsweetened Homemade Cashew Milk because I always have it on hand.
- Tomatillo Salsa Verde – I love homemade Roasted Tomatillo Salsa Verde in this recipe. It adds zesty flavor and a balanced acidity with poblano chilis, tomatillos and jalapeno. I’ve also used prepared tomatillo salsa verde in this chili, but found ingredients vary widely from brand to brand. If purchasing prepared, my go-to is Fontera Tomatillo Salsa because it has tomatillos in it, an ingredient lacking in other prepared salsa verdes. If you find a brand that has both tomatillos and poblano peppers, it’s a major victory! I’m still looking.
- Cooked Beans – canned beans are so convenient! I use a mix of pinto, black and navy beans, but feel free to mix it up using more of one or the other. Great Northern beans can easily be subbed for navy beans. I like Eden Organic or Field Day brands. You can use home-cooked beans if you like. Try my home-cooked Black Beans (stovetop, slow cooker or oven) or Crock Pot Pinto Beans.
- Frozen Corn – adds bulk and a bit of sweet flavor to balance the spicy flavors.
- Masa Harina – used to thicken this vegetarian white bean chili, it adds a mild corn flavor, and balances spicy flavors. It can sometimes be found in the bulk bins so you can buy exactly what you need, or you can buy it packaged. I like Bob’s Red Mill brand. Look for gluten free if needed. Read more about masa harina below.
- Fresh Lime Juice – adds a hit of acidity at the end of cooking. Share additional lime wedges on the table.
The Toppings:
- Sour Cream – optional but recommended, use it as a garnish for a super creamy and cooling finish. Go dairy full or to keep this chili vegan, dairy free.
- Toppings – the more the merrier! Green onions, add color, crunch and mild oniony flavor. Cilantro adds freshness and SO much flavor! Avocados, for creamy and cooling flavor (plus healthy fats!). Crushed tortilla chips or use my How to Make Tostadas recipe to make tortilla strips – slice the corn tortillas into 1/8-1/4 inch strips. Pickled or fresh jalapeños, minced to take the heat up if desired.
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How to Make Vegetarian White Bean Chili – Step by Step
Masa Harina – is There a Substitute?
I’ve shared several recipes on Vanilla And Bean that call for masa harina. I consider it a pantry staple. It has a long shelf life, is versatile, and can be used in a variety of recipes like in tortillas and tamales. It adds a mild, earthy, and nutty flavor to this recipe and aids in thickening.
I’ve not found a one-to-one substitute for this ingredient, although I’ve tested ground tortilla chips instead of masa harina in my tofu tacos recipe. While it worked to thicken the sauce, the distinct masa harina flavor was missing.
Substituting cornmeal or corn flour would produce different flavor results due in part to how masa harina is processed. For masa harina to be made, dried corn goes through an alkalizing process called nixtamalization (corn soaked in lime water), developed thousands of years ago in Mesoamerica. It is then ground and dehydrated. It’s this processing that gives masa harina its distinct flavor and texture.
More Recipes Featuring Masa Harina
If you purchase a bag of masa harina, you’ll have leftovers to enjoy! Here’s a few more recipes to try with this flavorful ingredient:
- Mexican-Inspired Tofu Tacos
- Homemade Enchilada Sauce
- Vegetarian Chili Tater Tot Hotdish
- Roasted Corn Zucchini Fritters
- Crock Pot Vegetarian Chili
How about some cornbread with your chili? Try my Cheddar Jalapeño Cornbread or Gluten Free Cornbread.
Pro Tips
- Keep it Low: once the masa harina and corn are added to the soup pot, keep the stove top heat on low to medium-low, stirring occasionally and adjusting the heat as needed to prevent sticking.
- Cooking Vessel: use a 4-quart Dutch oven or heavy-bottom soup pot to make this vegetarian white chili. I use a Dutch oven for its even heat distribution and easy clean-up!
- The Toppings: add as many as you like as each enhances the flavors and texture of the chili. Sour cream, avocado, cilantro and tortilla strips are non negotiable in our home.
- Make Ahead? Yes please! Cool completely, then cover with a lid. Store in the refrigerator for up to three days.
- Freezer Friendly: you can freeze the chili in individual serving containers for up to several weeks. Thaw in the fridge overnight.
Vegetarian White Bean Chili with 3 Beans
Ingredients
- 1 tablespoon Vegetable Oil like avocado or olive oil
- 1 1/2 cups (210 grams) Yellow Onion medium dice, about one large onion
- 2 tablespoons Minced Garlic
- 2 – 3 tablespoons Minced Pickled Jalapeños 2 T for a milder chili, 3 T for spicer + more for serving if desired
- 1 tablespoon + 2 teaspoons Cumin ground
- 2 teaspoons Chili Powder ground
- 1 teaspoon Dried Oregano
- 1/4 teaspoon Black Pepper ground
- 1 teaspoon Fine Sea Salt
- 2 1/2 cups (565 grams) Low Sodium Vegetable Broth
- 2 1/2 cups (580 grams) Milk plant or dairy, I use unsweetened homemade cashew milk
- 2 cups (485 grams) Roasted Tomatillo Salsa Verde prepared
- 3 (425 grams ea) Cans of Cooked Beans, Pinto, Black and Navy drained and rinsed (4 1/4 cups total / 800 grams drained)
- 1/4 cup + 1 tablespoon (40 grams) Masa Harina gluten free if needed
- 1/3 cup + 1 tablespoon (95 grams) Water
- 1 1/2 cups (200 grams) Frozen Sweet Corn
- 1/2 Fresh Lime Juice
Serve With:
- Sour Cream (dairy or plant), Diced Avocados, Green Onions, Crushed Corn Tortilla Chips or Tortilla Strips*, Fresh or Pickled Jalapenos, Cilantro, Lime Wedges.
Instructions
- In a 4-Quart Dutch oven or heavy soup pot, add the oil and heat on medium until it shimmers. Add the onions and saute' over medium heat for 5-8 minutes or until soft. Turn the heat to medium-low and stir in the garlic, jalapeño, cumin, chili powder, oregano, black pepper, and salt. Cook about 2 minutes, stirring occasionally, until the the spices are toasted and fragrant.
- Deglaze the pan with vegetable broth, milk, and stir in the salsa verde. Transfer the beans to the pot, stir, and bring to a low simmer. Cook, unlidded for 20 minutes, stirring occasionally. Adjusting heat as needed.
- Meanwhile, make the masa slurry by mixing the water and masa harina together. Scrape the slurry into the chili, stir, then add the corn. Stir again, then bring to a low simmer. You'll notice the chili start to thicken. Cook, unlidded for 8 – 10 minutes, stirring occasionally and adjusting heat as needed to prevent sticking. Taste for salt, and adjust as needed. If you'd like a little added brightness, squeeze in about 1/2 a lime juice. (I add lime juice when using homemade salsa verde, but some prepared salsa verdes are more acidic than others, so adjust to taste).
- Ladle into soup bowls, dollop with sour cream and serve with preferred toppings.
- To Store: transfer to a lidded container, cool completely, then store in the refrigerator for up to three days. To Freeze: you can freeze the chili in individual serving containers for up to several weeks. Thaw in the fridge overnight. Rewarm: stovetop on low heat for about 15 minutes, stirring occasionally to prevent sticking. It will loosen as it cooks.
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