Creamy Coconut White Bean Chili – A Cozy Vegetarian Dish

This cozy vegetarian white bean chili with coconut milk is an irresistible bowlful of warmth, flavor, and comfort. Bursting with tender white beans, vibrant spices, creamy coconut milk, and lots of fresh veggies, this chili strikes the perfect balance between hearty and fresh. It’s an adaptable chili recipe easy enough for a simple weeknight dinner but fancy enough to serve guests without apology. Whether you're craving a vegan white bean chili or looking to jazz up your rotation of easy dinner recipes, this dish is about to become a favorite.

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Creamy Coconut White Bean Chili

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Main Course

Cuisine American, South Asian

Servings 6 hearty bowls

Equipment

• Large Dutch oven or heavy-bottomed soup pot provides even heat distribution.
• Wooden spoon or heat-resistant spatula for stirring without scratching your pot.
• Chef’s knife and cutting board for chopping vegetables.
• Measuring cups and spoons for accurate spice and liquid measurements.
• Can opener for opening beans and coconut milk.
• Ladle for serving.
• Optional immersion blender if you prefer a thicker, creamier consistency.

Ingredients

  

• 2 tbsp olive oil or avocado oil
• 1 large yellow onion finely diced
• 3 cloves garlic minced
• 1 jalapeño seeded and diced (optional, for heat)
• 2 bell peppers any color, diced
• 2 medium carrots finely diced
• 2 stalks celery diced
• 2 15 oz cans white beans (Great Northern or cannellini), drained and rinsed
• 1 15 oz can navy beans, drained and rinsed
• 1 15 oz can butter beans, drained and rinsed
• 1 15 oz can diced green chiles, mild or hot depending on preference
• 1 14 oz can coconut milk (full-fat for creaminess)
• 3 cups vegetable broth low-sodium
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• ½ tsp ground coriander
• ¼ tsp cayenne pepper adjust to taste
• Salt and black pepper to taste
• Juice of 1 lime
• ¼ cup chopped fresh cilantro plus extra for garnish

Optional Add-ins

• 1 cup corn kernels fresh or frozen
• 1 cup diced zucchini or squash

Toppings: sliced avocado, vegan sour cream or Greek yogurt, shredded cheese, tortilla strips

Instructions

 

Sauté Aromatics

1. In your Dutch oven, heat the olive oil over medium heat. Add the diced onion, garlic, jalapeño, bell peppers, carrots, and celery. Season with a pinch of salt and sauté for 6–8 minutes, stirring occasionally, until the onions are translucent and veggies begin to soften.

Build the Base

1. Sprinkle in the ground cumin, smoked paprika, dried oregano, ground coriander, and cayenne. Stir and cook for 1 minute until the spices bloom and become fragrant.

Add Beans and Broth

1. Pour in the three types of white beans and the canned green chiles. Stir it all together, then add the vegetable broth.
2. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pot.

Pour in Coconut Milk

1. Once simmering, reduce the heat to low and stir in the coconut milk. Let the chili cook uncovered for 20–25 minutes, stirring occasionally. The coconut milk will mellow the flavors and give a velvety richness.

Adjust & Brighten

1. Season the chili with salt and pepper to taste. Squeeze in the fresh lime juice and stir in the chopped cilantro.

Tip: For a thicker chili, purée 1 cup in a blender or use an immersion blender for a smoother texture.

Garnish & Serve

1. Ladle the chili into bowls. Top with avocado slices, vegan sour cream or Greek yogurt, extra cilantro, tortilla strips, or shredded cheese. Enjoy warm!

Pairings

This vegetarian white bean chili shines with a variety of sides:

• Cornbread (traditional or jalapeño-cheddar) provides a sweet contrast to the chili’s warmth.
  
• Herbed rice (lime-cilantro rice, brown rice with parsley) adds subtle texture and bulk.
  
• Quinoa salad with cucumber, tomato, and lemon vinaigrette offers freshness alongside the creamy chili.
  
• Tostadas topped with shredded lettuce, pico de gallo, and a drizzle of crema work fabulously.
  
• Roasted sweet potatoes make a hearty, satisfying starch side.
  
• For beverages, try a crisp margarita, fresh agua fresca, or a light-bodied red wine like Pinot Noir. For a cozy evening, go with a dark chocolate stout or peppermint tea after dinner.

FAQs

1. Can I substitute other beans if I don’t have all three white beans?

Absolutely! Use any combination of white beans you like—Great Northern, cannellini, navy, or butter beans. You can even include chickpeas or black beans to vary the texture and flavor. Just ensure the total is around six cups of cooked beans.

2. Can I make this in a slow cooker like a white bean chicken chili crockpot version?

Yes! This chili adapts well to slow cooking. Transfer sautéed veggies and spices into a crockpot, add drained beans, green chiles, coconut milk, and broth, then cook on Low for 6–8 hours or High for 3–4 hours. Add lime juice and cilantro just before serving.

3. What if I want to make this even faster—an easy white bean chicken chili stove top version?

You got it. Use canned precooked beans, chopped veggies, and green chiles—you can sauté everything and let it simmer for just 15–20 minutes. Stir in coconut milk at the end, then finish with lime and cilantro. It becomes an incredibly easy dinner recipe.

4. Can I add meat, like ground turkey white bean chili style?

Of course! To make a ground turkey white bean chili, brown 1 lb of lean ground turkey in the pot first with a little seasoning. Remove, then sauté the veggies in the same pot, continuing with the recipe as written. Add the cooked turkey back in when you add the beans and broth. This makes it more like a white turkey chili recipe.

5. Is this vegan and gluten-free?

Yes! The chili is vegan and naturally gluten-free as long as your vegetable broth is labeled gluten-free. Coconut milk adds creaminess without dairy, making it a perfect creamy vegan white bean chili.