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+ servings
Vegan white bean chili recipe

Get the Recipe: Vegan White Bean Chili Recipe

This vegan white bean chili with potatoes and lots of vegetables is the perfect comforting dinner that's ready in 35 minutes. It has a perfect amount of spice, with hearty, earthy flavors! You will love this family-friendly meals.


  • 1 tbsp olive oil
  • 3 tbsp red chilies, de-seeded and chopped
  • 2 cloves garlic
  • 1 large onion, diced
  • 1 cup celery, chopped
  • 1 cup red bell pepper, diced
  • 1 large carrot, peeled and chopped
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 3 1/2 oz tinned jalapenos, drained
  • 2 1/2 cups cannellini beans
  • 2 tbsp soy sauce
  • 3 cups potatoes, peeled and diced
  • 3 cups vegetable broth
  • 1/4 cup nutritional yeast
  • 1/2 tsp salt
  • 2 tbsp cornstarch
  • 3 cups spinach


  • Large saucepan or frying pan


  • Start by heating the olive oil in a large saucepan or wide frying pan over a medium-high heat, then add the chilli peppers, garlic, and onion. Cook for 5 minutes, until softened and fragrant.
  • Add the celery, peppers, carrots, cumin, paprika and garlic powder. Continue cooking for a further 4-5 minutes, until the vegetables soften.
  • Add the jalapeno peppers, cannellini beans, soy sauce, potatoes, vegetable broth and nutritional yeast. Bring to a simmer and cook, stirring frequently, for around 15 minutes, until the potatoes are fork tender. Add more vegetable broth if it starts to look too dry.
  • Carefully pour 1/2 of the chili into a blender or food processor. Blend until smooth, then return back to the pan together with salt and cornstarch, and simmer for a further 5 minutes, stirring frequently.
  • At the end, stir in the spinach and serve once the spinach wilts.



  • You can keep this chili in the fridge for 4-5 days in an airtight container. Reheat on the stove or in the microwave, adding a splash of vegetable broth or plant based milk when you do so as it will thicken up in the fridge.
  • To freeze, store it in labelled freezer bags for up to 2 months, allowing to thaw in the fridge overnight before reheating as instructed above.
Calories: 236kcal, Carbohydrates: 42g, Protein: 12g, Fat: 4g, Saturated Fat: 1g, Sodium: 1928mg, Potassium: 823mg, Fiber: 11g, Sugar: 8g, Vitamin A: 7552IU, Vitamin C: 82mg, Calcium: 136mg, Iron: 5mg