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This Creamy and Spicy White Bean Vegan Chili with Roasted Hatch Peppers makes a hearty and flavorful plant-based dinner. The secret to the creamy texture is pureed white beans. You’ll be making this healthy, whole foods recipe on repeat.

Serve this chili with Gluten-Free Cornbread, Easy Oil-Free Roasted Sweet Potato Wedges, and Guacamole for a game-day party meal. Check out more chili recipes and fun topping ideas at: Ultimate Plant-Based Party Chili Recipes

How to Make a Delicious and Healthy Creamy White Bean Vegan Chili

Step One: Sauté a Flavorful Base

The first step to creating a delicious chili or soup is to saute the aromatic vegetables that create the base. For this recipe, you’ll saute the onion and garlic. You want these umami-packed veggies to release their flavors and soften before adding the next layer of flavor.

Step Two: Toast the Spices

The second step to building delicious flavors in this healthy chili is to toast the spices. For this recipe, this includes cumin, coriander, oregano, and paprika. It also includes sweating the spicy goodness of the roasted green hatch chilis. Together, this combation adds smoky flavor, southwest flair, and a dash of heat. Toasting the spices 30 seconds allows the flavors to fully release and instensify their power.

Step Three: Make it Creamy…Without Cream

The magic of this creamy white bean chili lies in pureed cannellini beans. While some of the beans remain whole in the final dish, half of the beans are pureed with water to create a creamy thickening liquid. The final result is a hearty and satisfying chili. Plus, you keep it healthy and WFPB by avoiding high-fat ingredients like cream, oil, or cream cheese.

Step Four: Simmer Until Sumptuous

My favorite part of this recipe is when it simmers. This is when you’ve finished all of the hard work — the chopping, sauteeing, measuring, pureeing. Now, you get to just set the chili on the back burner, turn the heat down to low, and let the flavors simmer together. This is when your kitchen starts smelling fantastic! It’s also a great time to clean up dirty dishes, throw together a light salad, or make toppings like 5 Minute Guacamole and 5 Minute Pico de Gallo.

Can I Cut this Recipe in Half?

While you can try cutting this recipe in half, I strongly recommend you keep it as-is. You’ll love having extras on-hand to enjoy for future meals. Plus, it’s freezer-friendly.

Are there Other Ways to Enjoy Vegan Chili?

Yes, there are endless ways to enjoy vegan chili. Sure, you can warm up a bowl and top it with some pickled jalapeno and minced onion. However, you can also serve this over baked russet potatoes, roasted sweet potatoes, or cooked whole grain pasta. I love making a plant-powered protein chili bowl with steamed broccoli or cauliflower, steamed quinoa, and roasted tofu. It also works great over baked tortilla chips with Plant-Based Nacho “Geez!” Sauce for vegan nachos.

Chef Katie’s Plant-Based Cooking Tips:

Control the Spice: If you prefer more spice, add 1 jalapeno (minced) to the chili. Cook it when you sauté the onions and garlic . You can also add some minced serrano pepper, dried chipotle flake, or an extra dash of cayenne

A Note On Salt: A 1/2 teaspoon of salt is listed in the ingredients for this recipe. However, it’s important to taste and adjust the amount to fit your preferences.

Other Uses: This chili can be transformed for a variety of healthy dinners. Use as a topping over baked russet potatoes. Combine with cooked whole wheat macaroni for Chili Mac. Pour over baked tortilla chips for loaded nachos.

Creamy and Spicy White Bean Vegan Chili with Roasted Hatch Peppers

You’ll love this Creamy and Spicy White Bean Vegan Chili recipe. It’s:

Gluten-Free
Loaded with Protein
Freezer-Friendly
Great for a Crowd
Hearty and Satisfying
Packs Bold, Spicy, Smoky Flavors
Great for the Instapot and Slow Cooker

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Creamy and Spicy White Bean Vegan Chili with Roasted Hatch Peppers

This Creamy and Spicy White Bean Vegan Chili with Roasted Hatch Peppers makes a hearty and flavorful plant-based dinner. The secret to the creamy texture is pureed white beans. You'll be making this healthy, whole foods recipe on repeat.

Course Chili, Dinner, Entree, Lunch, Soup

Cuisine Plant-Based, Southwest, Vegan, Vegetarian

Keyword beans, chili, comforting, creamy, fiber, freezer-friendly, gluten-free, heart-healthy, oil-free, one pot meal, plant-based, protein, smoky, spicy, vegan, wfpb

Total Time 45

Servings 4

Calories 245kcal

Ingredients

1 onion diced
4 cloves garlic minced
2 4-ounce cans diced green hatch chilis (mild)
1 tablespoon ground cumin
1 teaspoon oregano
1 teaspoon coriander
1/2 teaspoon paprika
3 cups water divided
2 15-ounce cans cannellini beans, drained and rinsed
1/2 cup frozen corn
1/2 teaspoon salt to taste
2 tablespoons fresh chopped cilantro
1 tablespoon lime juice

Instructions

To Make the Chili: Heat a medium pot over medium-high heat. Add the onion, garlic, and 1/4 cup of water to the pot. Cover and let sweat until the onion starts to soften, about 5 minutes.
Meanwhile, combine 1 of the cans of beans with 2 cups of water in a blender. Puree until smooth. Alternatively, you can combine these in a tall deli storage container and use an immersion blender to puree. Set aside.
Add the hatch chilis, cumin, oregano, coriander, and paprika. Cook 30 seconds, until aromatic and the spices darken slightly.
Add the pureed bean mixture (including all of the liquid), the can of non-pureed beans, the frozen corn, and the remaining 1 cup of water. Stir well to combine.
Cover and bring to a boil over high heat. Reduce to simmer. Simmer for 20-25 minutes, until onions are soft and the flavors come together.
Taste to adjust seasoning. Add salt to your preference. Add the cilantro and fresh lime. Serve and enjoy!

Nutrition Facts

Nutrition Facts
Servings 4.0
Amount Per Serving
calories 245
% Daily Value *
Total Fat 0 g	1 %
Saturated Fat 0 g	1 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg	0 %
Sodium 899 mg	37 %
Potassium 861 mg	25 %
Total Carbohydrate 46 g	15 %
Dietary Fiber 13 g	54 %
Sugars 6 g
Protein 13 g	25 %
Vitamin A	3 %
Vitamin C	41 %
Calcium	14 %
Iron	29 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.