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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.
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