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Vegan White Bean Chili


  • Total Time: 1 hour 50 minutes
  • Yield: 4 to 6 servings 1x

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large onion (I used a red onion), chopped
  • 2 jalapeno peppers, seeded and finely chopped
  • 1 poblano pepper, seeded and finely chopped
  • 1 Anaheim pepper, seeded and finely chopped
  • 1 tablespoon ground cumin
  • 2 teaspoons chili powder
  • ¼ teaspoon red pepper flakes
  • ½ teaspoon ground turmeric
  • 1 teaspoon freshly ground black pepper
  • 1 head garlic, cloves peeled and cut in half
  • 4 cups vegetable or chicken stock
  • 2 cups water
  • 1 ½ cups dried cannellini beans, soaked overnight (I used Bob’s Red Mill)
  • 3 large carrots, peeled and cut into rounds
  • 12 cremini mushrooms, sliced

Instructions

  1. Heat a large stock pot or Dutch oven over medium-high heat. Once hot, add the oil. Then add the onions, peppers, cumin, chili powder, red pepper flakes, turmeric, and black pepper. Sauté, stirring frequently, until the vegetables are soft and the spices are very fragrant, about 7 minutes. Add the garlic and sauté for an additional 1 minute.
  2. Drain and rinse the beans and add to the pot. Add the chicken stock and water. Bring to a boil, and then reduce to a simmer. Place a lid on the pot and cook for about 1 hour 15 minutes. Occasionally check on and stir the chili during this time.
  3. Add the carrots and mushrooms and cook an additional 15 minutes with the lid on. Before serving, check to make sure the beans are tender. Serve with garnishes of your choosing. I really enjoyed sliced avocado, cilantro, parsley, and fresh lemon wedges. Chili may be stored in an airtight container in the refrigerator for up to 3 days, or frozen in an airtight container for up to 3 months. Reheat in the microwave or on the stovetop.

Notes

Recipe adapted from Brown Eyed Baker

  • Prep Time: 20 minutes
  • Cook Time: 1 hour 30 minutes