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Creamy White Bean Chili (Vegan+GF)

Every long day needs to end with a cozy comfort food meal. This simple meal only needs one pot and a little prep.

Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 6 - 8 servings


  • 1 pound dried white (Cannellini or Great Northerbeans
  • 6 - 7 cups vegetable broth
  • 1 cup cherry tomatoes sliced in half
  • 5- 6 ears of corn on the cob sliced off
  • 1 large onion diced
  • 6 cloves garlic minced
  • 2 jalapeno peppers
  • 1 1/2 cups salsa verde
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • 1 teaspoon paprika
  • 1 teaspoon oregeno
  • 1 teaspoon thyme
  • 1/2 teaspoon white pepper
  • salt and pepper to taste
  • 1 cup unsweetened non-dairy yogurt

For Topping:

  • cilantro
  • shredded "cheese"
  • coconut cream
  • tortilla chips


  1. 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).
  2. Rinse beans again and pour into a large soup pot followed by broth. Bring to a boil then cover and reduce heat to medium for about an hour until beans start to get very soft.
  3. Add onions, garlic, tomatoes, corn, jalapenos, salsa verde, and seasonings and continue cooking until beans and veggies are fully cooked and tender.
  4. Reduce heat to low and add the yogurt and stir until fully incorporated. Season to taste with salt and pepper and serve warm, topped with desired toppings.