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. 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.
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 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
- freezer friendly
If you love homemade soup, stews, and chili recipes, you’ll enjoy this 3 bean veggie white bean chili recipe.
About the Key Ingredients
- 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.
- 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. 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.
- Masa Harina – used to thicken the 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 use Bob’s Red Mill brand. Look for gluten free if needed. Read more about masa harina below.
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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 chili. 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 Ground 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.
How about some cornbread with your chili? Try my Cheddar Jalapeño Cornbread or Gluten Free Cornbread.
Traci’s 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.
- 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.
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) Fresh or Frozen Sweet Corn
- 1/2 Fresh Lime, juiced (add more to taste as size of limes vary)
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.
Thank you Traci, this is easy and delicious! I didn’t have any masa harina so I crushed about a handful and a half of store bought freshly made tortilla chips in a baggie with a rolling pin and stirred that in as a thickener. This will be on repeat, thank you!
Hii Vicki! Thank you for your note, giving the chili a go and sharing your tortilla chip tip! Hooray for a repeat recipe and I’m so glad you enjoyed it!
Just curious: what type/brand of chili powder is pictured? Living in Texas I only ever see the dark red types…have not made it yet but looks delish
Hi Barbara! I use Frontier Co-Op. I linked to it on the recipe card (linked to amazon), but purchase it in bulk at our local natural foods co-op. I hope you enjoy the chili!
I made this. It was delicious. I added red lentils to mine to give it some added protein – the flavor was so good. Had it with corn chips and avocado. So good so good.
That sounds fantastic Jenn! thank you for your note and giving the chili a go!
Do you need to add the milk either plant base or dairy? Can you sub more vege stock or water?
Hi Veronica! The milk makes the chili richer and creates a “white” chili. I do recommend it. If you’d rather go without, you can, but the texture and flavor will be different. If you sub more veg stock, you’ll need to reduce the added salt.