Learn how to make the best vegan white bean chili with this easy recipe. It’s packed with spices, vegetables, and plant-based protein.
This chili features tempeh meat crumbles, which are wonderfully savory and smoky. They call for a homemade marinade, which can be made to suit your taste buds.
Alternatively, you can skip the tempeh or use a ready-made meat substitute. Another option is replace it with more veggies or a grain, like brown rice.
Whether you need a simple and hearty dinner or want to use up leftover vegetables, this is the best vegan chili for the job. Serve it as a side dish with Vegan Grilled Cheese or as entrée with tortilla chips. Enjoy!
Table of Contents
Key Ingredients
- Diced tomatoes. This the main ingredient of any chili. You can use crushed tomatoes as well.
- White beans. Kidney beans add flavor, texture, and plant-based protein to this chili. White kidney beans are often marketed as cannellini beans. You can also use other types of white beans, such as Great Northern beans or Navy beans, but white kidney beans have a nice texture for chili and tend to retain their shape better. Use your favorite kind of white bean.
- Vegetable broth. If you don’t have vegetable broth, water will do.
- Apple cider vinegar. This “brightens” up the flavor of chili, so we highly recommended adding it.
How to Make Tempeh Meat Crumbles
These tempeh meat crumbles are optional, but recommended. They’re wonderfully savory and packed with plant-based protein. Here’s how to make them at home:
1. In a shallow dish, add the soy sauce, liquid smoke, apple cider vinegar, brown sugar, and spices. Whisk well.
2. Add the crumbled tempeh. Toss well and let marinate for 30 minutes to 1 hour, mixing again halfway.
3. Warm 1 to 2 tablespoons of oil in a skillet over medium heat. Add the tempeh crumbles, along the marinade. Sauté until golden brown and slightly crispy, about 5 to 7 minutes.
How to Make the Vegan White Bean Chili
This chili recipe is extremely forgiving, so don’t hesitate to experiment and add your favorite ingredients. It’s an excellent way to use up leftover veggies in the refrigerator or pantry. To make it:
1. Warm 1 to 2 tablespoons of oil in a large pot. Add the diced onions, carrots, and bell peppers. Sauté for 5 to 7 minutes, or until the onions are tender and fragrant. Add the garlic and cook for another 30 seconds.
2. Add the spices and tomato paste. Toss to coat the vegetables, then cook for 1 minute.
3. Add the diced tomatoes, broth or water, white beans, and corn. Mix well.
4. Simmer for 25 to 35 minutes, or until thick. (If the chili is too chunky or thick for your liking, add 1/2 to 1 cup more water, and simmer until it reaches your ideal consistency.)
5. Fold in the tempeh meat crumbles. Heat until the tempeh is warmed through. Divide into bowls and garnish with your favorite toppings, like fresh cilantro, jalapeno peppers, diced avocado, plant-based cheese, or lime wedges.
Recipes Tip, Variations, and Substitutions
- Adjust the liquid. You can add more or less broth depending on how thick you want to make the chili.
- Use other types of beans. We used cannellini beans, but feel free to use whatever white beans you have on hand. Chickpeas would be a tasty option, too.
- Add store-bought vegan meats. If you don’t have time to make tempeh meat crumbles, mix in chunks of plant-based sausage or chicken.
- Stir in nutritional yeast. Nutritional yeast, or nooch, will add a cheesy and savory flavor.
Can I store leftovers?
Store leftover chili in a sealed container in the refrigerator for 3 to 4 days. If you want to pair your chili with vegan sour cream or guacamole, store these ingredients separately and add them just before serving.
Can I freeze it?
Yes, you can freeze this vegan chili. Store leftover chili in a sealed, freezer-safe container. Thaw and enjoy within 3 months.
Serving Suggestions
- Coconut Bacon — This coconut bacon will add a satisfying crunch to your chili.
- Guacamole — Top your chili with a dollop of homemade guacamole.
- Mexican Street Corn Burger — Serve chili as a side dish with this tasty Beyond Burger.
Vegan White Bean Chili
Ingredients
Tempeh Meat Crumbles
- 8 ounces tempeh crumbled
- 3 tablespoons soy sauce or tamari
- 1 to 2 teaspoons liquid smoke
- ¼ cup apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- ¼ teaspoon ground black pepper
- ⅛ teaspoon paprika
- Olive oil
White Bean Chili
- 1 onion medium white or yellow, diced
- 1 bell pepper medium, diced
- 1 carrot large, peeled and diced
- 3 cloves garlic minced
- ¼ cup tomato paste
- ½ cup corn
- 15 ounces cannellini beans canned
- 28 ounces diced tomatoes juices included
- 1 tablespoon apple cider vinegar
- 1 cup vegetable broth plus more as needed
- 2 tablespoons chili powder
- 2 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- Fresh cilantro, diced avocado, sliced jalapeno peppers for topping
- Tortilla chips, bread, or crackers for serving
- Olive oil
Instructions
Tempeh Meat Crumbles
- In a shallow dish, add the soy sauce, liquid smoke, apple cider vinegar, brown sugar, and spices. Whisk well.
- Add the crumbled tempeh. Toss well and let marinate for 30 minutes to 1 hour, mixing again halfway.
- Warm 1 to 2 tablespoons of oil in a skillet over medium heat. Add the tempeh crumbles, along the marinade. Sauté until golden brown and slightly crispy, about 5 to 7 minutes.
White Bean Chili
- Warm 1 to 2 tablespoons of oil in a large pot. Add the diced onions, carrots, and bell peppers. Sauté for 5 to 7 minutes, or until the onions are tender and fragrant. Add the garlic and cook for another 30 seconds.
- Add the spices and tomato paste. Toss to coat the vegetables, then cook for 1 minute.
- Add the diced tomatoes, broth or water, kidney beans, and corn. Mix well.
- Simmer for 25 to 35 minutes, or until thick. (If the chili is too chunky or thick for your liking, add 1/2 to 1 cup more water, and simmer until it reaches your ideal consistency.)
- Fold in the tempeh meat crumbles. Heat until the tempeh is warmed through. Divide into bowls and garnish with fresh cilantro, diced avocado, sliced jalapeno peppers, or your favorite toppings.
Notes
- You can add more or less broth depending on how thick you want to make the chili.
- If you don’t have time to make tempeh meat crumbles, mix in chunks of plant-based sausage or chicken. Or, add in more beans.
- Store leftover Vegan Chili in a sealed container in the refrigerator for 3 to 4 days. If you want to pair your chili with vegan sour cream or guacamole, store these ingredients separately and add them just before serving.
- To freeze this Vegan Chili, store it in a sealed freezer-safe container. Enjoy within 3 months.
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You mention brown sugar in the instructions for the marinade, but it is not listed in the ingredients. How much should I use?
Can’t wait to try this!
Thanks!
Hi there! We used one tablespoon of brown sugar for the tempeh marinade. You can also use maple syrup. Enjoy!