Vegan White Bean Chili with Potato
on Oct 26, 2023, Updated May 20, 2026
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This vegan white bean chili is creamy, hearty and easy to make in one pot in about 40 minutes. Made with cannellini beans, potato, corn, jalapeño and lime, it’s packed with plant-based protein and fibre while still feeling fresh and light.
Perfect for meal prep, freezing and cozy weeknight dinners, this healthy vegan chili can be made on the stovetop, in the slow cooker or in the Instant Pot.
5-Star Review
Love this recipe for the hearty flavour and easy to find staple ingredients. Very economical too. Adding this to the fall, winter rotation!
Ingredients You’ll Need
Below is a quick overview of what you’ll need to make the recipe and any substitutions you can make. Use the recipe card with the full list of ingredients and measurements at the bottom of the post when you’re ready to make the recipe.
- Onion: White or yellow onion works best. Red onion is fine in a pinch.
- Jalapeño: Remove the seeds for mild heat. If you’re sensitive to spice, substitute half a green pepper or a small poblano instead.
- Potato: Yukon gold is recommended for a creamy texture. Any yellow-fleshed potato works.
- Vegetable Broth: Carton, homemade, bouillon or cubes all work fine.
- White Kidney Beans: Cannellini beans are recommended but great northern beans, navy beans or lima beans are all good substitutes. Extra white beans on hand? Try my brothy white beans.
- Corn: Frozen works great. Fresh or canned (drained and rinsed) both work too.
Variations & Additions
- Topping Ideas: Sour cream, avocado, vegan cheddar cheese, salsa or salsa verde, lime juice and zest, black pepper, jalapeños, green onion, crushed tortilla chips.
- Green Chili: For added flavour, you can add 1 4oz can of green chilies when you add the potatoes and broth.
- Cream Cheese: For extra creaminess, stir in 2-3 tbsp vegan cream cheese at the end.
- Butternut Squash: Substitute butternut squash for the potato for a variation on this recipe or try this butternut squash chili.
- Quinoa: Add 1/2 cup uncooked rinsed quinoa when you add the potato or try this Instant Pot quinoa chili. You may need a little extra broth for this version, which can be stirred in as needed.
- Extra Veggies: Add up to 1 cup diced carrot, bell pepper and/or celery with the onion and garlic. To add greens, baby spinach or kale can be stirred in at the end.
How to Make Vegan White Bean Chili
- In a large pot over medium heat, saute the onion, garlic and jalapeno in the olive oil for about 5 minutes until softened and fragrant.
- Add all of the spices and sauté another few minutes, stirring frequently.
- Add the potatoes and vegetable broth and bring to simmer. Cook for about 10 minutes, uncovered, until the potatoes are starting to soften.
- Add the beans and simmer lightly for another 15 minutes until the potatoes are tender.
- Use a potato masher or immersion blender and mash or pulse 3-4 times to create texture and thicken the chili.
- Stir in the corn and fresh cilantro and remove from pot from the heat.
- Finish by stirring in the fresh lime juice, lime zest and fresh cracked black pepper.
- Serve your chili with lime wedges, finely chopped green onions, avocado or any other favourite chili toppings you enjoy.
Expert Tips
- Don’t skip the mashing step. Using a potato masher or immersion blender to partially mash the beans and potatoes is what gives this chili its creamy texture without adding any cream or dairy. Three or four pulses should be enough, you want some chunks remaining for texture.
- On the jalapeño: seeding it keeps the heat mild. If you’re sensitive to spice, swap it for half a green pepper or a small poblano. Both work well and keep the flavour without the heat. The red chili flakes in the recipe are optional for the same reason.
- Take the 2 to 3 minutes to sauté the spices before adding the broth. It makes a difference to the depth of flavour.
- The lime and corn both go in at the end, off the heat. Stir it in right before serving and it keeps everything tasting fresh.
Recipe FAQs
Cannellini beans (white kidney beans) are best because they’re creamy and hold their shape well, but great northern beans, navy beans or lima beans also work.
This chili becomes naturally creamy by mashing some of the potatoes and beans directly in the pot. You can also blend 1-2 cups of the chili and stir it back in or add a little vegan cream cheese for extra richness.
Yes. This recipe includes stovetop, Instant Pot and slow cooker instructions so you can make it whichever way works best for you.
Store leftovers in an airtight container in the fridge for up to 5 days. The chili thickens as it sits and tastes even better the next day.
Yes. This recipe is high in plant-based protein and fibre and made with wholesome ingredients like beans, potatoes, corn and vegetables. It’s also naturally dairy-free and gluten-free.
Yes. Let the chili cool completely, then store in airtight containers or freezer bags for up to 3 months. Thaw overnight in the fridge before reheating.
Yes. You’ll need about 7 cups cooked white beans to replace the canned beans. Cook the dried beans before starting the recipe.
This chili pairs well with cornbread, tortilla chips, avocado, rice, a green salad or roasted vegetables for a more filling meal.
Yes. This chili is made entirely from whole plant-based ingredients with no animal products, refined sugar or additives, which fits Daniel fast guidelines. Check your vegetable broth label to confirm it meets your specific requirements
Slow Cooker Instructions
- For the best flavour, sauté onions, garlic and jalapeño in oil or broth stovetop until fragrant and softened, about 5 minutes. Add all the spices and cook another 2-3 minutes.
- Transfer to the crock pot and add everything else except for the corn, cilantro and lime.
- Cook over low heat for 3-4 hours or high for 2-3 hours.
- Stir in the corn, cilantro and lime. Season if needed and enjoy.
Instant Pot Instructions
- Use the saute function to saute the onion, garlic and jalapeno in the olive oil for about 5 minutes.
- Add everything except for the corn, cilantro, lime and pepper.
- Cook on high-pressure for 8 minutes then quick release the pressure.
- Carefully open the lid and stir in the corn, cilantro and lime.
If you make this recipe, please consider leaving a comment and a ⭐⭐⭐⭐⭐ rating in the comment section below. It helps others who are thinking of making the recipe, and I love to hear from you. Thanks for trying my recipes! – Deryn
Vegan White Bean Chili with Potato
Ingredients
- 2 tbsp olive oil, 30 ml
- 1 medium onion, diced, 2 cups, 250 g
- 1 jalapeño, seeded and minced (2 tbsp, 25 g)
- 2 cloves garlic, minced (1 tbsp, 10 g)
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1/2 tsp ground thyme
- 1/2 tsp dried oregano
- 1/2 tsp red chili flakes, optional
- 1 tsp salt
- 2 medium potato, peeled and diced (3 heaping cups, 525 g)
- 4 cups vegetable broth, 1000 ml
- 3 cans white kidney beans, drained and rinsed (540 mL cans, about 7.5 cups total)
- 2 cups frozen corn, 225 g
- 1/2 cup chopped fresh cilantro, 20 g
- zest and juice from 1 lime, approx. 1/8 cup lime juice and 1 tbsp zest
- fresh cracked black pepper, for serving
- finely chopped green onion, for serving
Instructions
- Cook Onion, Garlic and Jalapeno: In a large pot over medium heat, sauté onions, garlic and jalapeño in the olive oil until translucent and fragrant, about 5 minutes.
- Add Spices: Add cumin, paprika, thyme, oregano and chili flakes and sauté for an additional 2-3 minutes.
- Add Potato and Broth: Add the potatoes and broth and bring to a simmer. Cook for 10 minutes, uncovered, until the potatoes are fork tender.
- Add Beans: Add beans and continue to simmer lightly for 15-20 minutes.
- Mash: With a potato masher or immersion blender, pulse or mash potatoes and beans 3 or 4 times to create texture and thicken. You could also scoop 1-2 cups of the chili into a high-speed blender or food processor, blend briefly then pour back into the pot and give it a good stir to combine.
- Add Cilantro: Fold in corn and cilantro and turn off the heat.
- Add Lime: Finish chili by stirring in fresh lime juice, lime zest and fresh cracked black pepper. Serve hot with finely chopped green onions and avocado or any other toppings of choice.
It’s become one of my house’s favorites for the last several years. Highly recommend eat it with fritos.
Aw thanks, so glad it’s a favourite!
I’ve been making this recipe for me house for years. It’s one of their (and my) favorites.
Thank you! That’s so awesome to hear. Thanks for the kind review!
Thanks for the recipe, Deryn. It’s got fantastic flavor! It took me a bit of time to do all the prep work, but it was well worth it in the end. I used the canned small white navy beans instead of the white kidney beans, as they were in our pantry. I think I would prefer using the smaller beans, though. I used our ‘boat motor’ to blend part of the soup to thicken it up a bit. I also used canned corn instead of frozen corn. This recipe is a keeper!
Sounds good! Thanks for trying it.
This is so delicious, I made mine in the instant pot. I used dried white beans that I had cooked while I was at work using the delay function to let them soak for 8 hrs then pressure cook 1 min( I used great northern beans that cook very fast) then when I got home I drained them and proceeded as written with extra salt to compensate for no salt in my beans or homemade broth. Also I added a chopped green bell pepper. I only cooked it for 3 minutes and added the beans back in after releasing pressure. Then the corn and lime. Topped with cilantro green onions and crispy tortilla strips I toasted on 425 in the oven. So so good!
Sounds delicious! Thanks for the great feedback on your adjustments.