This Vegan White Chili is perfect for the chili lover in your life. Creamy and full of flavor without any dairy, this vegan chili is packed with plant-based protein. It is one of my favorite dishes for warming up during the cold winter months. Make it in the crockpot or on the stove, this chili is a one-pot meal the whole family will love.
Top this vegan white chili with tortilla chips or Air Fried Black Beans for an extra crunch.
For a more traditional (but still vegan) red chili, try this Sweet Potato Quinoa Chili.
For more hearty soups, try this Vegan Baked Potato Soup or Vegan Italian Wedding Soup.
Why You’ll Love This Recipe
- Amazing flavor – The variety of beans, veggie, and spices in this chili give it the best flavor. You can also easily adapt this recipe to use whatever veggies you have in your fridge or to change up the flavors to your faves!
- Simple ingredient list – This chili is made with simple ingredients that can easily be found in grocery stores. No special trips necessary!
- One-pot meal – This is a great recipe for when you don’t have a ton of time to spend in the kitchen. Throw everything into a crockpot or large pot on the stove and let it cook down. That’s it!
Ingredients
- Beans – I used cannellini beans and pinto beans for this recipe, but you can use any variety of white beans that you like. Great northern beans are another easy-to-find option.
- Yellow onion – Swap for white or red if desired.
- Bell pepper – I chose yellow bell peppers for this recipe, but you can use any color that you like.
- Quinoa – This serves as the primary protein or “chicken” in this veganized version of chicken chili. You can swap for soy curls or any variety of vegan chicken that you like.
- Vegetable broth – Vegetable broth or stock will work fine here. Swap for chicken stock if you aren’t vegan.
- Green Chiles – I use canned diced green chiles for this recipe to make it easy, but you can use fresh jalapenos as well.
- Spices – I used cumin, garlic powder, oregano, salt & pepper. For a spicier chili, add cayenne pepper or chili powder.
- Salt & Pepper
- Optional add-ins: Vegan cream cheese or shredded vegan cheese for a creamier chili.
- Optional toppings: Tortilla chips, vegan sour cream, fresh cilantro, pickled or fresh jalapeno pepper.
Helpful Equipment
In addition to measuring cups and spoons, the following equipment is helpful for this recipe:
- Large pot or slow cooker
- Cutting board
- Chef’s knife
How to Make Vegan White Chili
This is a detailed step-by-step guide on how to make this recipe including photographs. For the quick version, skip ahead to the recipe card below!
Crockpot Directions
Start by peeling and dicing the onion and dicing the bell pepper. Add them to the crockpot. Add the two cans of beans, rinsed and drained, along with the dry quinoa, canned green chiles, spices, and veggie broth.
Cook on high heat for 4-5 hours.
Stovetop Directions
Sauté the diced veggies and spices in a little bit of olive oil over medium heat in a large pot. Once softened, add the remaining ingredients and bring to a boil. Reduce to a simmer then let simmer for 30-40 minutes or until all veggies are soft and quinoa is fully cooked.
That’s it! Serve and enjoy!
Variations
Add a jar of salsa verde to make this a green chili.
If you can’t find white beans, you can use any type of bean you like. Navy beans, butter beans, black beans, or red beans will all work and only change the flavor slightly.
For a creamier chili, add coconut milk or vegan cream cheese.
Add more veggies like fresh corn, carrots, or celery to use up what you have in your fridge!
Add your favorite vegan chicken or plant-based protein to bulk this recipe up.
How to Store
- Fridge – Store leftovers in an airtight container for 5-7 days.
- Freezer – Freeze leftovers for up to 3 months.
More Tips
- Not Vegan? Use chicken broth instead of vegetable broth. Add sour cream, cream cheese, or cheddar cheese to the recipe or as garnishes.
- Gluten-Free? This recipe is already gluten-free! Make sure to double check ingredients for all items purchased to be sure.
- Oil-Free? If you are making this chili in the crock pot, you do not need to add oil. If you are making it on the stove, use water instead of oil to prevent the veggies from sticking when sauteing.
FAQ
Yes! You can add crumbled tofu either raw or pan fried for a bit of a crisp. Add at the very end of cooking so it does not absorb too much liquid.
Yep! No need for the extra liquid in the can with the beans. It won’t hurt, but the chili will end up thinner and more soup-y.
White chili typically excludes tomatoes, uses darker beans, and tends to be “creamier”. It really comes down to color
Vegan White Chili
Equipment
- Slow cooker or large pot
Ingredients
- 1 can cannellini beans
- 1 can pinto beans
- ½ cup quinoa
- 1 yellow onion
- 1 yellow bell pepper
- 4 oz canned green chiles
- 1 tsp oregano
- 2 tsp garlic powder
- 2 tsp cumin
- 1 tsp salt
- ½ tsp black pepper
- 4 cups vegetable broth
Instructions
Crockpot Directions
- Start by peeling and dicing the onion and dicing the bell pepper. Add them to the crockpot. Add the two cans of beans, rinsed and drained, along with the dry quinoa, canned green chiles, spices, and veggie broth.
- Cook on high heat for 4-5 hours.
Stovetop Directions
- Saute the diced veggies and spices in a little bit of olive oil over medium heat in a large pot. Once softened, add the remaining ingredients and bring to a boil.
- Reduce to a simmer then let simmer for 30-40 minutes or until all veggies are soft and quinoa is fully cooked.
- That’s it! Serve and enjoy!
Notes
- Not Vegan? Use chicken broth instead of vegetable broth. Add sour cream, cream cheese, or cheddar cheese to the recipe or as garnishes.
- Gluten-Free? This recipe is already gluten-free! Make sure to double check ingredients for all items purchased to be sure.
- Oil-Free? If you are making this chili in the crock pot, you do not need to add oil. If you are making it on the stove, use water instead of oil to prevent the veggies from sticking when sauteing.
Nutrition
Please note, while all ingredients used in this recipe have been verified to be vegan and free of applicable allergens at the time of recipe creation, different brands may differ in their ingredients or processing procedures and may change their ingredients at any time. For some recipes, I do include ingredients that are processed in a facility that processes other allergens. Please make sure to check the ingredients and processing procedures for your specific purchases to ensure they meet your dietary needs.
Last Updated on February 14, 2025
This is my new favorite go-to chili recipe! Such an easy way to warm up on these cold winter days.
I prepared this recipe yesterday and it was very flavorful and filling! Also, ‘have leftovers for later this week. Thanks, Maria!
Thank you! So glad you liked it!
Our whole family loved this! It went together in no time and most of the ingredients are things we keep on hand.
I am so happy to hear that you loved it!! Thank you for sharing, Chelsea!!