There’s something incredibly comforting about a warm bowl of chili, and this gluten-free vegan white bean chili with bell peppers hits all the right notes. It’s hearty, creamy, and filled with layers of flavor that even meat lovers will appreciate. Whether you're a longtime vegan, trying to eat more plant-based, or just looking for a lighter alternative to traditional chili, this is your new go-to dish. It’s also perfect if you're looking for white bean recipes that feel both nourishing and indulgent. This dish has all the feel of a white chicken chili dairy free recipe—but made 100% vegan and naturally gluten-free. With bell peppers adding sweetness and color, and white beans delivering a creamy texture, this chili is wholesome, satisfying, and versatile enough to serve as part of your weeknight rotation or holiday spread.
Creamy Gluten-Free Vegan White Bean Chili with Bell Peppers
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Main Course
Cuisine American
Large Pot or Dutch Oven A heavy-bottomed pot helps distribute heat evenly, perfect for simmering chili. A Dutch oven is ideal if you have one.
Chef’s Knife For dicing vegetables and herbs.
Cutting board Preferably separate ones for veggies and aromatics.
Wooden spoon or silicone spatula To stir the chili without damaging your cookware.
Blender or immersion blender (optional) If you want an ultra-creamy texture, you can blend a portion of the chili before serving.
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 4 cloves garlic minced
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon ground coriander
- 1 teaspoon dried oregano
- ½ teaspoon chili flakes adjust to taste
- 1½ teaspoons sea salt plus more to taste
- ¼ teaspoon black pepper
- 2 15-ounce cans cannellini beans, drained and rinsed
- 1 15-ounce can great northern beans, drained and rinsed
- 1 4-ounce can diced green chiles
- 1 cup frozen corn kernels
- 3 cups low-sodium vegetable broth
- ½ cup unsweetened dairy-free yogurt or canned coconut milk for creaminess
- 2 tablespoons nutritional yeast optional, for umami depth
- Juice of 1 lime
- Chopped fresh cilantro for garnish
- Avocado slices for serving
- Tortilla chips for crunch (optional)
Sauté the aromatics
Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for 3–4 minutes until softened. Add the minced garlic, diced bell peppers, cumin, smoked paprika, coriander, oregano, chili flakes, salt, and pepper. Stir well and cook for another 3–4 minutes until fragrant.
Add the beans and broth
Stir in the drained white beans, green chiles, corn, and vegetable broth. Bring the mixture to a simmer, then reduce the heat to medium-low. Let it cook uncovered for about 20 minutes so the flavors meld together and the chili begins to thicken.
Make it creamy
Use an immersion blender to blend about one-third of the chili directly in the pot, or transfer a few ladles to a stand blender, blend until smooth, and stir it back into the pot. This gives the chili a creamy consistency without any cream! Then add in the dairy-free yogurt or coconut milk along with the nutritional yeast, if using. Stir to combine and let simmer for another 5 minutes.
Final flavor boost
Squeeze in fresh lime juice just before serving to brighten up the flavors.
Serve it up
Ladle the chili into bowls and top with chopped cilantro, avocado slices, and a handful of tortilla chips for added crunch. For those who enjoy spice, a few dashes of hot sauce make a great finish.
Pairings
This vegan chilli recipe is rich enough to be a standalone meal, but it pairs beautifully with a variety of sides and accompaniments:
- Cornbread: Go with a gluten-free vegan cornbread to keep it allergen-friendly.
- Grilled vegetables: A side of charred zucchini or eggplant enhances the smokiness of the chili.
- Crispy tofu: A great protein boost if you want to bulk up the meal.
- Simple green salad: With a citrus vinaigrette, it balances the richness of the chili.
- Adult lunchables healthy version: Assemble a side tray with roasted chickpeas, veggie sticks, gluten-free crackers, and hummus for a fun, balanced meal.
- Warm tortillas or pita: Great for scooping up the chili and making wraps.
FAQs
1. Can I use other beans besides cannellini and great northern beans?
Absolutely! Navy beans or butter beans work wonderfully. Just make sure they’re soft and creamy for the best texture.
2. Can I make this ahead of time?
Yes, this chili stores and reheats beautifully. In fact, the flavors deepen overnight. Store it in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
3. Is this chili spicy?
It’s mildly spicy thanks to the green chiles and chili flakes, but you can adjust both up or down depending on your heat tolerance. Omit chili flakes for a mild version.
4. What’s the best type of non-dairy milk for creaminess?
Unsweetened canned coconut milk creates the creamiest texture, but dairy-free yogurt or oat milk also works well if you prefer a lighter option.
5. Can I add grains like rice or quinoa?
Yes! Cooked quinoa or brown rice can be stirred in at the end to bulk up the chili. They also help make the dish more filling, especially during fasting periods like ramadan recipes often aim to be.
