Every long day needs to end with a cozy comfort food meal. This creamy white bean taco chili only needs one pot and a little prep.
This post is all about Creamy White Bean Taco Chili
Is it just me, or is chili just one of the ultimate go-tos for comfort food? Personally, I can enjoy a classic, smoky, firehouse-style, tomato-based chili from time to time. Although, I prefer it on the mild side because I’m a spice wimp.
However, when it comes to my preference I think a creamy white bean chili with a more Mexican flair is my favorite. It also wins votes in my house because pretty much my whole family agrees with me.
I made this chili with dry great Northern beans that I soaked overnight but if you don’t have the time on your hands it’s totally alright to use canned beans. Use 4 – 5 cups of cooked beans which should be about 3 cans. I love how easy this soup comes together and it’s a one pot dish so that makes the clean up so much less hassle.
How to serve this white bean chili recipe?
I must recommend serving it with rice! That’s just my personal favorite. Other options include:
- Garlic bread
- Tortilla chips
- Dinner rolls
- Homemade tortillas
However, in my opinion nothing beats serving this over some fresh steamed rice. So good!
What toppings to put on vegan white bean chili?
As for toppings, there are plenty of options.
- Fresh cilantro
- Sliced jalapeno or serrano peppers
- Lime wedges
- Coconut cream or unflavored non-dairy yogurt
- Non-dairy “cheese”
- Vegan queso dip or Homemade vegan cheese sauce (RECIPE HERE)
- Avocado or guacamole
- Salsa verde or regular salsa
- Tortilla chip crumbles (a great way to use the end of a bag)
I made this for me and my boyfriend and it was a huge success. Er hem…..he’s kind of picky but he loved it. I cooked chicken to go in his because he’s not vegan. If you’d like to make this for a group that has mixed dietary preferences it’s a great choice. For those who enjoy dairy you can also serve it with “normal” cheese and sour cream. Super versatile and very filling for everyone you may cook for.
FAQs for how to make vegan white bean chili:
What’s the difference between white chili and regular chili?
Red chili is typically made using darker beans such as black, red, kidney, or pinto and is made with a tomato base. White chili is typically made with white beans such as cannellini, Great Northern, or navy beans and has a green chile base. Another prominent difference is in spices and, for non-vegetarian versions, meat. Red chili tends to include heavier amounts of chili powder, paprika, and cayenne, and occasionally cinnamon and cocoa powder. It also is usually made with ground beef. White chili includes heavier amounts of spices such as cumin and is usually made with chicken.
How do you thicken white bean chili?
This white bean chili is made with vegetable broth and can start out a bit soupy. To thicken white bean chili you can use cream cheese or corn starch. This recipes uses both vegan cream cheese and corn starch. Given the absorbent nature of beans you can also simmer chili on low heat for a few hours and it will get increasingly thick.
Vegan Creamy White Bean Taco Chili (GF)
- 3 15 ounce cans white beans (Cannellini or great Northern beans) or you can use about 2 1/2 cups dry great Northern beans
- 1 tablespoon olive oil
- 1 large onion, diced
- 1 medium red bell pepper, seeds removed and diced
- 1 tablespoon minced garlic (about 3 cloves)
- 2 jalapeno peppers, seeds removed and diced optional
- 1 32 ounces (4 cups) vegetable broth
- 2 tablespoons corn starch
- 2 4 ounce can green chiles
- 1 15 ounce can organic sweet corn you can also use 1 1/2 cups frozen sweet corn
- 1 1/2 cups salsa verde
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1/4 teaspoon white pepper
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon ground cinnamon
- sea salt and black pepper to taste
- 1 cup (8 ounces) non-dairy cream cheese I like SoDelicious brand
- coconut cream
- tortilla chips
- lime wedges
*If using dry beans (skip if using canned beans); Rinse beans well in a strainer and pour into a large bowl of warm water to soak for at least 3 hours or overnight (I soaked mine overnight). Rinse beans again and pour into a large soup pot followed by enough water to cover and then have a few inches. Bring to a boil then cover and reduce heat to medium for about an hour until beans start to get very soft. Drain and rinse when done.*
Combine onions, garlic, red peppers, jalapenos, and olive oil in a deep sauté pan or a shallow soup pot over medium heat. Cook, stirring often for about 5 minutes until onions are translucent. Pour in the vegetable broth, setting aside 1 cup. Whisk the cornstarch and remaining cup of vegetable broth in a small bowl until smooth then pour into pot.
Add beans, corn, green chiles, spices, and herbs. Bring to a boil then reduce heat to a simmer and cook, stirring every so often, for about 30 minutes until it begins to thicken.
After 30 minutes, reduce heat to low and add the vegan cream cheese and stir until fully incorporated. For a thicker chili continue to simmer for about 30 more minutes, or until it gets to your desired thickness.
Season to taste with salt and pepper and serve warm, topped with desired toppings, such as cilantro, lime juice, coconut cream, tortilla chips, and avocado.
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