Spicy Vegan White Chili

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Finding a comforting, meatless dinner option that satisfies the whole family can feel like an impossible task. Between juggling busy schedules and trying to put something nutritious on the table, it’s easy to fall back on the same old recipes week after week, especially when you’re trying to eat more plant-based meals.

That’s where this vegan white chili comes to the rescue: it’s hearty and filling, takes minimal prep time, and uses ingredients you probably already have in your pantry. Plus, it’s the kind of meal that tastes even better the next day, making it perfect for lunch leftovers.

What Kind of Chickpeas Should I Use?

For this white chili recipe, canned chickpeas are the most convenient choice and work perfectly well. Regular or low-sodium canned chickpeas both work great – just be sure to give them a good rinse in a colander to wash away the canning liquid. If you prefer to cook your chickpeas from scratch, dried chickpeas will also work nicely, though you’ll need to plan ahead since they require soaking and cooking time (about 1 cup dried chickpeas equals one 15-oz can). Just make sure your cooked chickpeas are tender but still hold their shape – overcooked chickpeas might fall apart too much in the chili.

Options for Substitutions

This vegan white chili is pretty flexible and you can make several swaps depending on what you have in your pantry:

• Chickpeas and pinto beans: Feel free to mix and match any white beans – great northern beans, cannellini beans, or navy beans all work well here. Just keep the total amount of beans the same.
• Green salsa: If you can’t find salsa verde, you can blend 1 pound of roasted tomatillos with 2 roasted poblano peppers and a handful of cilantro. In a real pinch, use regular tomato salsa, though the color will be different.
• Coconut milk: You can use unsweetened cashew cream (blend 1 cup soaked cashews with 1 cup water) or any plain, unsweetened non-dairy cream alternative. Just avoid anything with strong flavors that might compete with the chili.
• Vegetable broth: Any broth works here – try mushroom broth for extra depth, or just use water with an extra pinch of salt and spices.
• Toppings: For vegan toppings, try dairy-free sour cream, crushed tortilla chips, diced avocado, or vegan cheese. The crispy tortilla strips can be replaced with crushed corn chips or toasted pepitas.

Watch Out for These Mistakes While Cooking

The biggest mistake when making vegan white chili is rushing the cooking of your aromatics – taking time to properly sauté the onions, peppers, and garlic until soft (about 8-10 minutes) creates a crucial flavor foundation for your chili. Another common error is adding all the spices at once to the pot – instead, toast your cumin, chili powder, and coriander in the oil with the vegetables for 30-60 seconds until fragrant, which helps release their essential oils and deepens the overall flavor profile. When using coconut milk, be sure to stir it well before adding to prevent separation, and simmer the chili gently rather than boiling it aggressively, as high heat can cause the coconut milk to break and become grainy. For the best texture, mash about 1/4 of the chickpeas against the side of the pot while cooking – this natural thickening technique gives your chili the perfect consistency without adding any flour or cornstarch.

What to Serve With White Chili?

This hearty vegan white chili pairs perfectly with warm, fresh cornbread – the slightly sweet, crumbly texture is just right for soaking up all that tasty broth. For a complete meal, I like to put out a spread of toppings so everyone can customize their bowl, plus some Mexican-style rice on the side. If you want to add something fresh, a simple cabbage slaw with lime juice and cilantro brings a nice crunch and helps balance the richness of the chili. You could also warm up some flour tortillas to wrap things up burrito-style or just tear pieces to dip into your bowl.

Storage Instructions

Keep Fresh: This vegan white chili tastes even better the next day after all the flavors have had time to mingle! Pop it in an airtight container and keep it in the fridge for up to 5 days. Just remember to store any toppings separately to keep them fresh and crunchy.

Freeze: This chili is perfect for batch cooking! Let it cool completely, then transfer to freezer-safe containers or bags. It’ll stay good in the freezer for up to 3 months. I like to freeze it in individual portions for easy weeknight dinners.

Warm Up: When you’re ready to eat, gently heat the chili in a pot over medium-low heat, stirring occasionally. You might need to add a splash of vegetable broth if it’s too thick. If using frozen chili, thaw it overnight in the fridge first. Add fresh toppings just before serving to keep everything nice and crisp.

Preparation Time	10-15 minutes
Cooking Time	20-25 minutes
Total Time	30-40 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 45-55 g
• Fat: 50-60 g
• Carbohydrates: 160-180 g

Ingredients

• 1 tablespoon olive oil
• 1 diced yellow onion
• 1 diced red bell pepper
• 1 small jalapeno, diced finely with ribs and seeds removed
• 5 cloves of garlic, sliced thinly
• 1.5 tablespoons cumin powder
• 1 teaspoon chili powder
• 1 teaspoon coriander powder
• 1 teaspoon oregano, dried
• 2 cans (15 oz. each) chickpeas, drained and rinsed
• 1 can (15 oz.) pinto beans, drained and rinsed
• 16 oz. green salsa (salsa verde)
• 1 can (13.5 oz.) full-fat coconut milk
• 2 cups broth made from vegetables
• Juice from 1 lime (approximately 2 tablespoons)
• Kosher salt
• Freshly ground black pepper
• Crispy tortilla strips
• Sour cream
• Crumbled cotija cheese
• Fresh cilantro, chopped
• Sliced jalapeno
• Lime pieces

Step 1: Sauté the Vegetables

Heat oil in a large pot over medium-high heat.

Add the onion, red pepper, and jalapeno along with a couple of large pinches of salt and pepper.

Cook the vegetables, stirring frequently, for about 5 minutes until they begin to soften.

Step 2: Add Spices and Deglaze

Add garlic, cumin, chili powder, coriander, and oregano to the pot.

Cook, stirring frequently, for another minute to let the spices release their aroma.

Add a splash of vegetable broth to deglaze the pot, scraping all the flavorful bits off the bottom.

Step 3: Combine Main Ingredients

Add the garbanzo beans, pinto beans, salsa verde, coconut milk, and the remaining vegetable broth to the pot.

Season with a couple more pinches of salt and pepper.

Stir everything together to combine the flavors.

Step 4: Simmer the Soup

Bring the mixture to a simmer over medium-high heat.

Once it’s simmering, reduce the heat to medium-low and let the soup simmer for 10 minutes, allowing the flavors to meld together beautifully.

Step 5: Final Seasoning and Serve

Stir in fresh lime juice and adjust the seasoning, adding more salt and pepper to taste if needed.

Ladle the soup into bowls and garnish with your favorite toppings.

Don’t forget the homemade fried tortilla strips for that extra crunch!