This delicious Vegan White Bean Chili is loaded with healthy, whole plant food ingredients. A different spin on our popular Veggie Chili, this version adds oyster mushrooms, potatoes, and corn.
This healthy vegan white bean chili is gluten-free, nut-free, soy-free, low-fat, and a meal-prep favorite.
Why You'll Love This Recipe
- High in nutrients like fiber, protein, and potassium, shown to help lower blood pressure while keeping you feeling satisfied.
- This white bean chili recipe is also low-fat, helping with weight loss and maintaining a healthy weight. Check out this article to learn more about the health wonders of beans.
- One pot meal that's easy to make and great for meal prep.
- Daniel Fast approved!
What You Need to Make This Vegan White Bean Chili
- Cooked butter beans (large lima beans): Provide a mild flavor with a creamy, tender texture. Beans are rich in plant-based protein and fiber. Okay to substitute cannellini beans.
- Oyster mushrooms: Mildly earthy, meaty, and with a shredded texture (chicken-esque). Mushrooms are low-calorie and packed with beneficial compounds. Learn more about the health benefits of mushrooms.
- Fresh cilantro, lime, and sliced avocado: Toppings for this delicious and healthy chili recipe.
A full list of ingredients with exact amounts can be found on the recipe card below.
How to Prepare
Make Ahead
If making butter beans from scratch, cook in the Instant Pot for 40 minutes at high pressure and allow for natural release. For other ways to cook beans from scratch, check out this article on how to cook dried beans. If using canned butter beans, drain and rinse them and set aside.
Step-by-Step
Step 1: Use a fork to shred the mushrooms. Set aside.
Step 2: Preheat a medium-large pot over medium heat. Add chopped onion and dry saute for 3 to 4 minutes.
Step 3: Stir in shredded oyster mushrooms, stir, and cook for 3 to 4 minutes.
Step 4: Add chopped pasilla or poblano pepper, garlic, celery, oregano, cumin, coriander, and coconut aminos. Stir well to incorporate.
Step 5: Continue cooking for 3 to 4 minutes.
Step 6: Add corn, potatoes, and cooked butter beans.
Step 7: Add low-sodium vegetable broth. See Expert Tip on how to make a thicker chili.
Step 8: Stir and bring to a gentle boil. Reduce heat to low, partially cover the pot, and cook for 10 to 12 minutes. Turn off the heat, secure the lid, and let it sit for at least 5 minutes before adding toppings and serving.
Salt to taste and top with fresh chopped cilantro, jalapeno, sliced avocado, and lime juice. Enjoy!
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Expert Tip
For a thicker, creamier chili consistency, reserve 1 cup of cooked butter beans and blend with 1 cup of the low-sodium vegetable broth. Add the blended mixture into the pot and stir to incorporate.
Serving Suggestions
- Top this chili with cashew cream, easy homemade salsa, homemade guacamole, or finely chopped purple cabbage.
- Enjoy this vegan white bean chili with a side of oven-baked tortilla chips, brown rice, or air fryer plantains.
- If you're not doing the Daniel Fast, serve this with our delicious vegan corn bread muffins or vegan jalapeno cornbread. Both recipes are gluten-free and oil-free.
Recipe FAQs
Leftovers keep well in a covered container in the refrigerator for up to four days. This veggie white chili is freezer-friendly, making it great for meal prep. Store leftovers in a freezer-safe container in the refrigerator for up to four months.
Butter beans (large lima beans) are a heartier option that adds a rich, velvety bite. Cannellini beans, also known as white kidney beans, are slightly nutty and hold their shape well. Great Northern beans provide a mild flavor, are a bit smaller than cannellini, and softer in texture. Navy beans are creamier and smaller; these break down more easily and can thicken the chili.
This recipe uses shredded oyster mushrooms to replace meat or shredded chicken. To create a ground beef effect, red lentils, small brown lentils, or French lentils also work because they are small, quick-cooking, and mimic ground meat texture. Although a little more "processed" than mushrooms and lentils, textured vegetable protein (TVP) soaks up flavor and has a ground beef texture.
This Vegan White Bean Chili is a hearty, flavorful, and nutrient-packed dish that proves you don’t need meat to enjoy a satisfying bowl of chili. With creamy beans, tender potatoes, meaty mushrooms, and warming spices, it’s a comforting, one-pot meal that’s perfect for meal prep, weeknight dinners, or cozy weekends.
Related Recipes to Check Out
If you tried this Vegan White Bean Chili or any other recipe on our website, please leave a 🌟 star rating and let us know how it went in the 📝 comments below! We love to get your feedback for improvement.
Vegan White Bean Chili
Ingredients
- 1 onion chopped (white or yellow)
- 6 oz. oyster mushrooms
- 1 large fresh pasilla or poblano pepper chopped
- 4 cloves garlic minced
- ½ cup chopped celery
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- ½ teaspoon ground coriander
- ½ teaspoon black pepper
- 1 ½ tablespoons coconut aminos
- 1 cup fresh or frozen corn kernels
- 2 cups diced Yukon gold potatoes
- 3 cups cooked butter beans lima beans—2 15-ounce cans, drained and rinsed
- 4 cups low-sodium vegetable broth
- ½ cup fresh chopped cilantro
- ½ jalapeno chopped or sliced
- 1 avocado sliced
- Salt to taste
Instructions
- Make Ahead: If making butter beans from scratch, cook in the Instant Pot for 40 minutes at high pressure and allow for natural release. For other ways to cook beans from scratch, check out this article on how to cook dried beans. If using canned butter beans, drain and rinse them and set aside.
- Use a fork to shred the oyster mushrooms. Set aside.
- Preheat a medium-large pot over medium heat. Add chopped onion and dry saute for 3 to 4 minutes.
- Stir in shredded oyster mushrooms, stir, and cook for 3 to 4 minutes.
- Add chopped pasilla or poblano pepper, garlic, celery, oregano, cumin, coriander, and coconut aminos. Stir well to incorporate. Continue cooking for 3 to 4 minutes.
- Add corn, potatoes, and cooked butter beans.
- Add low-sodium vegetable broth. See Notes below on how to make a thicker chili.
- Stir and bring to a gentle boil. Reduce heat to low, partially cover the pot, and cook for 10 to 12 minutes. Turn off the heat, secure the lid, and let it sit for at least 5 minutes before adding toppings and serving.
- Salt to taste and top with fresh chopped cilantro, jalapeno, sliced avocado, and lime juice. Enjoy!
Notes
- For a thicker, creamier chili consistency, reserve 1 cup of cooked butter beans and blend with 1 cup of the low-sodium vegetable broth. Add the blended mixture into the pot and stir to incorporate.
- Salt to taste and top with fresh chopped cilantro, jalapeno, sliced avocado, and lime juice. Enjoy!
- Leftovers keep well in a covered container in the refrigerator for up to four days. This meal is freezer-friendly, making it great for meal prep. Store leftovers in a freezer-safe container in the refrigerator for up to four months.
Marla says
This is my go to! I make it every couple of weeks. Especially during the winter. It’s so flavorful and hearty. I use The fire roasted corn from Trader Joe’s, and Oh my goodness! Don’t forget the avocado!
Gigi & Sersie says
Yay! Thank for your taking the time to leave your feedback. We agree with you. Fire roasted corn... yum! Yes, the avocado is a must!
Sara says
This chili is a gamechanger. I love the texture of the mushrooms and the seasoning is perfect. Will definitely be making this again soon.