Smoky Vegan White Bean Chili Recipe
You want a meal that’s hearty, healthy, and ready to wreck your taste buds in the best way possible? This smoky vegan white bean chili is your answer.
Forget sad, bland plant-based food—this chili packs more flavor than your average steakhouse.
It’s creamy, smoky, and ridiculously easy to make.
Plus, it’s packed with protein, fiber, and enough spice to make your tongue do a happy dance. Who said vegan food can’t be indulgent?
This recipe proves them wrong. Let’s get cooking.
Why This Recipe Slaps
This isn’t just another chili recipe. The magic lies in the smoky depth from chipotle peppers and smoked paprika, balanced by creamy white beans and a hint of lime.
It’s a flavor bomb that even meat-lovers will beg for. Plus, it’s meal-prep friendly, budget-friendly, and ready in under 45 minutes. Win-win-win.
Smoky Vegan White Bean Chili Recipe
Course: Dinner, Soup, Vegan4
servings10
minutes30
minutes320
kcalIngredients
2 tbsp olive oil
1 large onion, diced
3 garlic cloves, minced
1 red bell pepper, chopped
2 cans (15 oz each) white beans, drained and rinsed
1 can (15 oz) corn kernels, drained
1 can (14 oz) diced tomatoes
4 cups vegetable broth
1 tsp smoked paprika
1 tsp cumin
1-2 chipotle peppers in adobo sauce, minced (adjust for spice)
1 tbsp lime juice
Salt and pepper to taste
Optional toppings: avocado, cilantro, vegan sour cream
Step-by-Step Instructions
- Sauté the veggies: Heat olive oil in a large pot over medium heat. Add onion, garlic, and bell pepper. Cook until soft (about 5 minutes).
- Spice it up: Stir in smoked paprika, cumin, and chipotle peppers. Let the spices toast for 30 seconds—this unlocks their flavor.
- Add the goods: Toss in white beans, corn, diced tomatoes, and vegetable broth. Bring to a simmer.
- Simmer: Reduce heat and let it cook for 20–25 minutes, stirring occasionally. The chili should thicken slightly.
- Finish strong: Stir in lime juice, then season with salt and pepper. Taste and adjust spices if needed.
- Serve: Ladle into bowls and top with avocado, cilantro, or vegan sour cream. Devour.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, freeze it for up to 3 months.
Reheat on the stove with a splash of broth to loosen it up.
Pro tip: It tastes even better the next day—those flavors need time to party.
Why You’ll Love This Recipe
This chili is a nutritional powerhouse: high in protein, fiber, and antioxidants. It’s also naturally gluten-free and easily customizable.
Plus, it’s cheaper than takeout and won’t leave you in a food coma.
Win.
Nutrition Facts (per serving)
- Calories: 320
- Protein: 12g
- Carbs: 55g
- Fiber: 12g
- Fat: 6g
- Iron: 20% DV
Common Mistakes to Avoid
- Overcrowding the pot: Sauté veggies in batches if your pot is small. You want caramelization, not steaming.
- Skipping the spice toast: Don’t just dump spices in—let them sizzle for 30 seconds to wake them up.
- Overcooking the beans: They’re already cooked. Simmer just long enough to blend flavors, or they’ll turn mushy.
Alternatives
- No chipotle peppers? Use ½ tsp cayenne + ½ tsp liquid smoke.
- Not vegan? Add shredded chicken or top with cheese.
- Low-carb? Swap corn for zucchini and serve over cauliflower rice.
FAQs
Can I use dried beans instead of canned?
Yes, but you’ll need to soak and cook them first.
FYI, canned beans save time and sanity.
How do I make it creamier?
Blend 1 cup of the chili with ¼ cup cashews or coconut milk, then stir it back in. Instant luxury.
Is this chili spicy?
It’s got a kick, but you control the heat. Start with 1 chipotle pepper and add more if you dare.
Can I make this in a slow cooker?
Absolutely.
Sauté veggies first, then dump everything in and cook on low for 6-8 hours. Easy mode.
Final Thoughts
This smoky vegan white bean chili is the ultimate proof that plant-based food doesn’t have to be boring. It’s flavorful, filling, and foolproof.
Meal prep it, freeze it, or eat it straight from the pot—no judgment here. Now go make it and thank us later.
