Vegan Creamy White Bean Potato Chili

5 from 2 votes

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

Prep Time10

Cook Time30

Total Time40

Course: All Recipes

Cuisine: American

Servings: servings

Calories: 195kcal

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

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.

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.

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