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Creamy Vegan White Bean Chili

This hearty and delicious meal is perfect for a cold winter’s day or for a summertime chili cook-off.
Course Main Course
Prep Time 10 minutes
Cook Time 35 minutes
Servings 6 small
Author Tiffani Wells

Ingredients

  • drizzle olive oil
  • 8 oz (or about 1 3/4 cup) diced sweet onion
  • 4 oz (about one whole) diced green bell pepper
  • 1 large (1.5 oz w/ stem) jalepeño, minced with or without seeds depending on preferred spice level (I leave mine in)
  • 1 Tbsp minced garlic
  • 2 cups “chicken”-flavored vegetable broth *see notes for examples
  • 1 1/2 Tbsp white miso paste
  • 3 15 oz cans cannellini beans (or sub Great Northern beans or do a mix of both) drained and rinsed
  • 4 oz can diced green chilies DO NOT DRAIN
  • 1 large dried bay leaf
  • 1/2 cup chopped fresh cilantro leaves loose, not packed
  • 1 1/2 Tbsp chopped fresh oregano
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1 tsp nutritional yeast
  • 1 tsp sea salt or more to taste
  • 1/2 tsp ground black pepper
  • 3/4 cup unflavored/unsweetened non-dairy milk I use cashew
  • 1 tsp *kuzu
  • 3/4 cup organic frozen corn

Optional for topping…

  • sliced avocado
  • fresh lime
  • fresh cilantro leaves
  • red chili flakes

Instructions

  • Drizzle the bottom of a large saucepan with olive oil. Place the saucepan on the stove over medium heat. Once hot, add the onion, bell pepper, garlic, and jalapeño — stir. Cover the saucepan with a lid, turn down the heat slightly, and let the veggies sweat until the onions are translucent, about 3 to 5 minutes.
  • While the veggies sweat, whisk the miso paste into the vegetable broth.
  • When the veggies are done sweating, remove the lid and add the broth/miso mixture, beans, green chilies INCLUDING all their liquid, bay leaf, cilantro, oregano, cumin, coriander, nutritional yeast, salt, and pepper. Bring to a boil. Once boiling, immediately turn the heat down to maintain a simmer and cover with the lid. SImmer with the lid on for 25 minutes.
  • While the chili simmers, whisk the kuzu into the milk to create a slurry.
  • After 25 minutes, remove the lid from the chili, add the milk/kuzu slurry and the corn. Turn the heat up to bring the chili back to a simmer. Simmer without the lid for five more minutes, or until the chili slightly thickens. Taste, if needed, add more salt.
  • If desired, top each serving with avocado slices, additional cilantro, chili flakes for added heat, and/or a squeeze of lime.

Notes

*When making this chili, for the broth, I’ve always used Better Than Bullion, No Chicken Base. Other broth options would be Imagine No-Chicken Broth or Edward & Sons Not-Chick’n Bullion (please note for the Edward & Sons Bullion, each cube is enough bullion for two cups of water).
*Kuzu (AKA kudzu) is a root starch belonging to the pea family and is a Japanese superfood! If you’re unable to get your hands on this magical ingredient, you can substitute other starches, such as, cornstarch, tapioca, or arrowroot.