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 Instapot or stove top.

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 Instapot.

Something about that dropping and forgetting is so enticing. I am always trying to work on recipes to make it 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 as well, but I never ever 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 stove, Instapot, or slow cooker?

Instapots scare a lot of people and I’ll be honest I was scared at first also.

But once I got the hang of it I love 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 a bit to taste more like sour cream.

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.

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 some more substance to it, but you could eat it as a traditional chili with all the fixings you want.

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

• onion
• canned diced green chilis
• garlic
• potatoes
• salt
• ground cumin
• dried oregano
• pepper
• cayenne pepper
• vegetable broth
• great northern beans
• plain, unsweetened vegan yogurt with 1 tsp lemon juice + 1 tsp apple cider vinegar and stir. **
• plant milk with 1/2 TB cornstarch mixed in

How do you make this vegan chili?

Instapot Instructions;

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

Hit the saute mode and cook, stirring occasionally 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.

Stove top Instructions;

Take a medium to large-sized pot, add your chopped onion, green chilis, garlic, and water.

Cook this on high heat stirring occasionally 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 sit until it cools.

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

Vegan Creamy White Bean Potato Chili

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

This easy vegan creamy white bean potato chili is perfect for a chilly evening and tastes great served over rice for something different.

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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
• 1/2 teaspoon pepper
• 1/8 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 tsp lemon juice + 1 tsp apple cider vinegar and stir. **
• 1/2 cup plant milk with 1/2 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, stirring occasionally 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, add your chopped onion, green chilis, garlic, and water. Cook this on high heat stirring occasionally 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 sit until it cools.

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

Notes

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

Nutrition Information:

Yield: 4 Serving Size: 1 serving
Amount Per Serving: Calories: 195Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 926mgCarbohydrates: 33gFiber: 7gSugar: 6gProtein: 13g

The calories are computer generated and may not be 100% accurate.

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