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This One-Pot White Bean Vegan Chili Recipe is great for Meatless Monday or as a meat free game day option. All the flavor of a thick chili without any meat!

White Bean Vegan Chili

4.50 from 4 votes
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Servings: 6
Author: Nicole Harris

Ingredients

  • 1/2 White Onion - chopped
  • 3 Garlic Cloves - chopped
  • 2 Tablespoons Olive Oil
  • 1/2 teaspoon Cumin
  • 1 teaspoon Garlic Powder
  • 1/2 teaspoon Onion Powder
  • 1/4 teaspoon Chili Powder
  • 1 Chipotle Pepper - finely chopped
  • 2 teaspoons Adobo Sauce
  • 3 Cups Vegetable Stock low sodium
  • 30 ounces Canned Great Northern White Beans
  • 14 ounces Diced Tomatoes low sodium
  • 1 Cup Frozen Roasted Corn
  • 3 teaspoons Cornstarch mixed with 3 teaspoons Water
  • 1 Cup Silk Unsweetened Cashewmilk
  • Salt/Pepper - to taste

Instructions

  • In large pot or dutch oven over medium heat; saute onions and garlic with olive oil for 5 minutes while stirring.
  • Add vegetable stock, cumin, garlic powder, onion powder, chili powder, chipotle and adobo, tomatoes and corn.
  • Bring to boil then reduce heat and simmer 10-15 minutes.
  • Add cornstarch mixture and cashewmilk.
  • Simmer 15-20 more minutes or until thickened. Stir frequently during this time.
  • Taste and add salt and pepper as needed.
  • Serve chili with fresh jalapenos, cilantro, avocado and limes.
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