Creamy Vegan White Bean Chili
A comforting, creamy, and hearty chili made with white beans and rich coconut milk, perfect for any occasion and entirely plant-based.
Ingredients
Main Ingredients
- 2 cans white beans (15 oz each) Creamy and hearty, drained and rinsed.
- 1 can diced tomatoes (14.5 oz) Juicy and tangy, adds refreshment.
- 1 cup vegetable broth A flavorful base.
- 1 medium onion, chopped Sweet and aromatic.
- 3 cloves garlic, minced Enhances the flavor.
- 1 cup corn Fresh, frozen, or canned.
- 1 cup coconut milk Rich and creamy.
- 2 tablespoons olive oil For sautéing.
- 2 teaspoons chili powder Adds mild heat.
- 1 teaspoon cumin powder Essential spice.
- 1 teaspoon smoked paprika Adds smokiness.
- ½ teaspoon salt To taste.
- ¼ teaspoon black pepper Adds a subtle kick.
- Fresh cilantro or parsley, for garnish Brightens flavor and presentation.
Instructions
Cooking Instructions
- Sauté the aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
- Add vegetables: Toss in the chopped red bell pepper and corn. Sauté together for 3-4 minutes.
- Spice it up: Sprinkle in the chili powder, cumin, smoked paprika, salt, and black pepper. Mix well to coat the vegetables.
- Combine base ingredients: Pour in the diced tomatoes and vegetable broth. Stir to combine.
- Incorporate beans and coconut milk: Add the white beans and coconut milk, stirring gently.
- Let it simmer: Bring the chili to a gentle simmer, cooking for about 20 minutes, stirring occasionally.
- Taste and adjust: After 20 minutes, taste the chili and adjust spices as needed.
- Finish and serve: Remove from heat, allow to cool slightly, and garnish with cilantro or parsley.
Notes
For a smokier flavor, consider adding liquid smoke or chipotle pepper. Blending part of the chili creates a creamier consistency. Leftovers taste even better the next day, making it perfect for meal prep.