Description
Indulge in a comforting bowl of The BEST Vegan White Bean Chili (Crockpot!), where creamy cannellini beans meet rich coconut milk and a medley of spices. This hearty, plant-based dish is perfect for cozy nights in or meal prep, and it’s sure to impress friends and family alike. With its robust flavors and easy preparation, you can whip up this delicious chili in no time, making it an ideal choice for busy weeknights or gatherings. Customize with your favorite toppings like avocado or tortilla chips for an extra layer of delight. Get ready to savor every spoonful!
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion (diced)
- 2 medium carrots (diced)
- 2 medium celery stalks (diced)
- 5 cloves garlic (minced)
- 1½ tablespoons ground cumin
- 1½ teaspoons ancho chile powder
- 1 teaspoon dried oregano
- 1 cup vegetable broth
- 1 cup beef broth (or an additional cup of vegetable broth)
- 1 cup full-fat coconut milk
- 4 cans (15.5 oz each) cannellini beans, drained and rinsed
- 1 can (4 oz) diced green chilies
- 1 cup frozen corn (thawed)
- Juice of 2 tablespoons fresh lime
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion, carrots, and celery; sauté for about 5 minutes until softened.
- Stir in minced garlic, cumin, ancho chile powder, and oregano; cook for another minute until fragrant.
- Add vegetable broth, beef broth, coconut milk, cannellini beans, and green chilies. Bring to a boil then reduce heat to simmer for about 20 minutes.
- Mix in thawed corn and lime juice; season with salt and pepper to taste before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop/Crockpot
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 310
- Sugar: 6g
- Sodium: 550mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg