Easy to make Vegan White bean chili is a nice change from red chili. It is completely different in flavor with wonderful spices! Can be made oil-free by using vegetable broth instead.
VEGAN WHITE BEAN CHILI
Well, I’m back with another recipe and cookbook review! I’m excited and honored to share with you all today a new cookbook called “The Make Ahead Vegan Cookbook” by Ginny Kay McMeans from Vegan In The Freezer. This cookbook contains 125 Freezer-Friendly Vegan Recipes. She has every type of recipe in this book. Everything from appetizers, to main meals to desserts. I was so excited to receive this cookbook! I love vegan chili recipes so naturally I chose this white bean chili. This would be great served with these vegan cornbread muffins!
(Full details and measurements on the recipe card below.)
- White navy beans
- Vegetable broth
- Green chiles
- Nutritional yeast
- Ground cumin
- Cayenne pepper
HOW TO MAKE VEGAN WHITE BEAN CHILI
Step 1: Soak the white navy beans overnight in a pot of water. Drain and rinse them.
Step 2: Pour the beans into a large soup pot. Add the vegetable stock and bring to a boil.
Step 3: Lower the heat and simmer over medium heat.
Step 4: In a saucepan, heat the coconut oil (or broth) over medium-high heat. When hot, add the onion. Sauté for about 10 minutes.
Step 5: Add the garlic and chiles and cook for a couple more minutes.
Step 6: Add the vegetable mixture to the beans. Add the remaining ingredients to the soup pot.
Step 7: Cover and cook over medium heat for about 11/2 hours, stirring occasionally. This soup goes really well with gluten-free cornbread.
Her book will teach you how to freeze meals and do advanced planning. All recipes (as stated in her book) are designed to be prepared ahead of time and frozen. Obviously, you can eat them right away too. She also gives wonderful tips in the beginning of the book on freezing and which vegetables should be cooked the correct way before freezing. Lots of great info in there.
I especially enjoyed that there is so many wonderful photos to get you drooling and anxious to make the recipes.
Regarding the recipes, I spoke with Ginny and she has agreed that it’s important for me to mention to my readers that many of the recipes contain oil or vegan butter. I really felt it was important to mention this since I know I run an oil-free blog and a large amount of you all avoid oils, for health reasons. I have found that a lot of the recipes though can easily be made oil-free, by simply omitting it or cooking in broth/water instead. This is very easy to do with the soups and a lot of the recipes that call to cook the veggies in oil. There are many though that call for butter/oil in baking and there are things to sub with, like fruit purees or nut butters, but that will be a personal choice how you sub, which I can’t tell you without having written the recipes or made them all. I just felt it was very important I mentioned this.
Today, I’m sharing the Vegan White Bean Chili from her cookbook! I chose this recipe because it looked and sounded delicious and it was just 10 ingredients and really easy to make! I love soups with slow-cooked beans as well.
Reprinted with permission from “The Make Ahead Vegan Cookbook” by Ginny Kay McMeans
You can purchase your own copy here.
MORE VEGAN CHILI RECIPES
- 30 Minute Vegan Mexican Chili
- Best Hearty Vegan Chili
- Vegan Pumpkin Chili
- Healthy Vegan Chili Cheese Fries
- Chickpea Chili Stuffed Sweet Potatoes
Vegan White Bean Chili
- 16 ounces dried navy beans
- 6 cups vegan vegetable stock
- 1 tablespoon coconut oil I omitted this and just used some broth instead
- 1 small yellow onion diced
- 3 to 4 cloves garlic finely chopped
- 1 4-ounce can mild green chiles
- 1 tablespoon nutritional yeast
- 2 teaspoons ground cumin
- 11/2 teaspoons dried oregano
- 1/2 teaspoon cayenne pepper I left this out because of my daughter and just used slightly more black pepper
- 1/4 teaspoon ground cloves
- Pinch of freshly ground black pepper
- Pick through the beans to make sure there are no pebbles. Rinse. Soak overnight, covered by at least 2 inches of water. The beans will swell.
- Drain the beans.
- Pour the beans into a large soup pot. Add the vegetable stock and bring to a boil.
- Lower the heat and simmer over medium heat.
- In a saucepan, heat the coconut oil over medium-high heat. When the oil is hot, add the onion. Sauté for about 10 minutes.
- Add the garlic and chiles and cook for a couple more minutes.
- Add the vegetable mixture to the beans.
- Add the remaining ingredients to the soup pot.
- Cover and cook over medium heat for about 11/2 hours, stirring occasionally.
- This soup goes really well with corn bread.
- Storing in the refrigerator:
- Will keep covered in the refrigerator for 2 to 3 days.
- Freezing: Let cool to room temperature. Freeze in hardsided freezer containers for up to 3 months. To prepare after freezing, defrost in the refrigerator overnight because it is a pretty solid mass and will take longer to thaw.
- Reheating: Place in a saucepan and heat through.
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