This delicious vegan white bean chili is loaded with healthy whole plant food ingredients. It's gluten-free, nut-free, soy-free, low-fat, and a meal-prep favorite.
This yummy healthy recipe makes four (4) generous servings and can be enjoyed with oven-baked tortilla chips, brown rice, or sweet potato. Also, this dish is high in nutrients like fiber, protein, and potassium, shown to help lower blood pressure while keeping you feeling satisfied. It's also low-fat, helping with weight management. Check out this article to learn more about the health wonders of beans.
What's in the healthy white bean chili
- Butter beans (large lima beans) or cannellini beans
- Yukon gold potatoes
- Onion
- Garlic
- Oyster mushrooms
- Corn
- Celery
- Fresh pasilla or poblano pepper
- Oregano, dried
- Cumin, ground
- Coriander, ground
- Coconut aminos
- Jalapeno
- Fresh cilantro
- Lime
- Avocado
The toppings for this healthy chili recipe are fresh cilantro, lime juice, and sliced avocado. Some other topping ideas are cashew cream, salsa, or finely chopped purple cabbage.
How to prepare
If using canned butter beans, drain and rinse and set aside. If making butter beans from scratch, cook in the Instant Pot for 35 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.
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.
Finally, add corn, potatoes, cooked butter beans, and low-sodium vegetable broth (*see Pro-Tip below for a thicker chili consistency). Stir and 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.
*Pro-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.
Step-by-step
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 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.
We hope you love this vegan white chili recipe as much as we do. Please rate and leave a comment below. Be sure to share a picture on Instagram and tag us @danielfastrecipes so we can see your creation!
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Vegan White Bean Chili
- Total Time: 30 minutes
- Yield: 4 1x
- Diet: Vegan
Description
This delicious vegan white bean chili is loaded with healthy whole plant food ingredients. It's gluten-free, nut-free, soy-free, low-fat, and a meal-prep favorite.
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
If using canned butter beans, drain and rinse and set aside. If making butter beans from scratch, cook in the Instant Pot for 35 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.
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.
Finally, add corn, potatoes, cooked butter beans, and low-sodium vegetable broth (*see Pro-Tip below for a thicker chili consistency). Stir and 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.
*Pro-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.
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.
Notes
EQUIPMENT / SUPPLIES
- Knife
- Cutting board
- Fork (to shred oyster mushrooms)
- Measuring cup
- Measuring spoons
- Medium-large pot with lid
- Cooking spoon
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch/Dinner Entrée
- Method: Stovetop
- Cuisine: Southwestern
Sara
This chili is a gamechanger. I love the texture of the mushrooms and the seasoning is perfect. Will definitely be making this again soon.
Marla
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
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!