Creamy Gluten-Free Vegan White Bean Chili with Bell Peppers
Equipment
- 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.
Ingredients
- 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)
Instructions
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.