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    Home » All Recipes

    Published: Mar 14, 2021 · Modified: Sep 25, 2023 by Courtney Hunter · This post may contain affiliate links · Leave a Comment

    Creamy Easy Vegan White Bean Chili

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    Creamy, Easy Vegan White Bean Chili is the perfect soup for a chilly day. It comes together quickly and can be made in the Instant pot or stovetop.

    Creamy Easy Vegan White Bean Chili

    This creamy vegan white bean chili with potatoes is the perfect vegan soup on a chilly day.

    I love that this recipe can be made in an Instapot or on the stove.

    I am a big fan of the Instant Pot.

    Something about that dropping and forgetting is so enticing. I am always trying to work on recipes to make them work.

    But I also understand not everyone has or wants one.

    So, either way, I have you covered.

    I am sure you could make this in the slow cooker, but I never seem to use mine anymore.

    It’s tucked away in my laundry room, never seeing the light of day.

    What’s your favorite thing to cook with a stove, Instant pot, or slow cooker?

    Instant pots scare many people, and I’ll be honest, I was also afraid at first.

    But once I got the hang of it, I loved it.

    Anyways, back to the creamy vegan white bean chili at hand.

    To make this vegan soup creamy, I used plain unsweetened yogurt, which I doctored up to taste more like sour cream.

    Creamy Vegan White Bean Chili

    You could definitely use vegan sour cream, but you know I like to omit higher fat things where I can.

    You could also use cashew cream if you wanted to achieve that creamy broth without yogurt.

    This kind of soup typically has chicken in it, but obviously, that’s a no-go.

    So I added potatoes to add some heartiness.

    We like to eat chili over rice. This adds more substance to it, but you could eat it as a traditional chili with all the fixings you want.

    I used creamy white beans in this easy recipe, but you could choose whatever beans have the best flavor for you. 

    This is a pretty versatile recipe.

    Pre-cooked Creamy Vegan White Bean Chili
    Pre-cooked

    What do you need for this Creamy Vegan White Bean Chili?

    Check out the recipe card at the bottom of this post for the full recipe.

    • onion
    • canned diced green chiles
    • fresh garlic
    • potatoes
    • salt
    • ground cumin
    • dried oregano
    • black pepper
    • cayenne pepper
    • vegetable broth
    • Great northern beans or cannellini beans or navy beans, whichever taste you prefer.
    • plain, unsweetened vegan yogurt with 1 teaspoon lemon juice + 1 teaspoon apple cider vinegar and stir. **
    • plant milk with ½ TB cornstarch mixed in
    • Optional; olive oil 
    • Toppings optional; fresh cilantro, fresh lime juice, avocado slices, sweet corn, red onion, vegan cornbread, tortilla chips, green onion, salsa verde, fresh jalapenos, whatever your favorite toppings are.

    How do you make this vegan chili?

    Instant pot Instructions (pressure cooker);

    Add your chopped onion, green chilis, garlic, and water to the Instant Pot.

    Hit the saute mode and cook, occasionally stirring, until the onions are soft; add more water as needed so it doesn’t stick and burn.

    cooked vegan chili
    cooked add the yogurt

    Add your spices and stir until combined, then add the potatoes, beans, and vegetable broth.

    Cook on manual for 5 minutes, then do a quick release as soon as it’s done.

    Remove the lid, add the vegan yogurt mix and the vegan milk mix, stir it in, and let it sit until it cools.

    Stovetop Instructions;

    Take a medium to large pot, add your chopped onion, green chilis, garlic, and water and cook on medium heat.

    Cook this on high heat, occasionally stirring until the onions are soft; add more water as needed, so it doesn’t stick and burn.

    You can also saute these in olive oil or any oil if you would prefer.

    creamy vegan chili

    Add your spices and stir until combined, then add the potatoes, beans, and vegetable broth.

    Cook this uncovered until the potatoes are soft.

    Add the vegan yogurt mix and the vegan milk mix, stir it in, and let it sit until it cools.

    Optional; Add cilantro, tortilla chips, rice for serving, vegan cheese, or whatever you like in your chilis.

    How do you serve this creamy chili?

    Serve this soup warm with whatever your favorite chili toppings are. 

    Optional; Add cilantro, tortilla chips, rice for serving, vegan cheese, or whatever you like in your chilis.

    How do you store these tasty chili leftovers?

    Let it come to room temperature, then store leftovers in an airtight container in the fridge for up to 5 days.

    This recipe works great as a meal prep recipe.

    Can you freeze chili?

    Let it cool to room temperature, then place it in a freezer-safe container and freeze for up to six months.

    Let defrost in the fridge and then reheat on the stove or microwave until heated through.

    Want some more easy, vegan hearty meal recipes?

    • Vegan Sweet Potato Quinoa Chili
    • Vegan Baked Potato Soup
    • Creamy Vegan Wild Rice Soup

    Vegan Creamy White Bean Potato Chili

    This easy vegan creamy white bean potato chili is perfect for a chilly evening and tastes great served over rice for something different.
    5 from 2 votes
    Print Pin Rate
    Course: All Recipes
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 4 servings
    Calories: 195kcal
    Author: Courtney Hunter

    Ingredients

    • 1 onion chopped
    • 2 4oz canned diced green chilis
    • 2 cloves garlic minced
    • 2-3 potatoes peeled and chopped into bite-size pieces
    • 1 teaspoon salt
    • 1 teaspoon ground cumin
    • 1 teaspoon dried oregano
    • ½ teaspoon pepper
    • ⅛ teaspoon cayenne pepper *more if you want it spicey
    • 2 cups vegetable broth or water and bullion
    • 2 cans great northern beans rinsed and drained
    • 1 cup plain unsweetened vegan yogurt with 1 teaspoon lemon juice + 1 teaspoon apple cider vinegar and stir. **
    • ½ cup plant milk with ½ TB cornstarch mixed in

    Instructions

    Instapot Instructions;

    • Add your chopped onion, green chilis, garlic, and water to the Instapot. Hit the saute mode and cook, occasionally stirring until the onions are soft; add more water as needed, so it doesn't stick and burn.
    • Add your spices and stir until combined, then add the potatoes, beans, and vegetable broth. Cook on manual for 5 minutes, then do a quick release as soon as it's done. Remove the lid and add the vegan yogurt mix and the vegan milk mix; stir it in and let sit until it cools.

    Stovetop Instructions;

    • Take a medium to large-sized pot, and add your chopped onion, green chilis, garlic, and water. Cook this on high heat, occasionally stirring, until the onions are soft; add more water as needed, so it doesn't stick and burn. Add your spices and stir until combined, then add the potatoes, beans, and vegetable broth. Cook this uncovered until the potatoes are soft. Add the vegan yogurt mix and the vegan milk mix, stir it in, and let it sit until it cools.
    • Optional; Add cilantro, tortilla chips, rice for serving, vegan cheese, or whatever you like in your chilis.

    Notes

    ** Alternative you could use 1 cup vegan sour cream or 1 cup vegan cashew cream

    Nutrition

    Serving: 1serving | Calories: 195kcal | Carbohydrates: 33g | Protein: 13g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 926mg | Fiber: 7g | Sugar: 6g
    Tried this Recipe? Tag me Today!Mention @courtneyshomestead or tag #courtneyshomestead!

    If you loved this recipe, then give it a 5 star rating and leave a comment! I love to chat with you all. Please feel free to share on social media and tag #courtneyshomestead. I would love to see you over on Instagram or Facebook. 

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    Filed Under: All Recipes, Bean dishes, Dinner recipes, Soups- Chilis- Stews, Vegan Fall Recipes

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    Hey there! I'm Courtney a self-taught vegan cook and baker, as well as a recipe developer and food photographer based in Oregon. My cooking style revolves around giving classic recipes a vegan twist. Whether you're a die-hard vegan or not, I'm here to share my absolute favorite plant-based recipes that are sure to satisfy everyone's taste buds. Come on in and discover your new go-to vegan recipe that will make you proud to share! Want to learn more about me? Check out my About Me page.

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