Vegan White Bean Chili

5 from 2 votes

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.

Prep Time10

Cook Time20

Total Time30

Course: Lunch/Dinner Entrée

Cuisine: Southwestern

Diet: Gluten Free, Vegan

Servings:

Calories: 445kcal

Author: Gigi & Sersie

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.

Nutrition