Go Back
–+ servings
White Chili

White Chili

This creamy, tomato-free vegan white chili is loaded with white beans, sweet corn, and a smooth blended vegetable base. Ready in about 35 minutes, it's a cozy, dairy-free twist on classic chili.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Choose Serving Size 4

Ingredients 

For the base:

  • 1 Tbsp olive oil
  • 2 cups vegetable broth or water
  • 1 potato chopped
  • 1 onion chopped
  • ¼ celeriac chopped
  • 1 stalk green celery chopped
  • ½ cup coconut cream canned
  • 4 cloves garlic peeled and minced
  • 1 Tbsp white chili seasoning

For the filling:

  • 2 cups white beans canned, drained
  • 2 Tbsp jalapeño pickled, sliced, drained - to taste
  • ½ cup green peas
  • 1 onion chopped
  • 1 cup corn cooked
  • 1 red chili sliced

For serving:

  • 1 wedge lime
  • cilantro for garnish
  • fresh mint chopped, for garnish

Instructions

  • Heat a large pot over medium heat. Add the olive oil, garlic, and onion, and sauté until fragrant.
  • Add the potato, celeriac, green celery, and white chili seasoning, and sauté for about 3 minutes.
  • Pour in the broth and simmer for about 7 minutes.
  • Transfer the vegetables to a food processor and blend until smooth.
  • Add the coconut cream and pulse a few more times to combine.
  • Return the mixture to the heat, add all the filling ingredients, and bring to a boil.
  • Turn off the heat, cover, and let sit for about 10 minutes.
  • Serve with lime wedges, fresh cilantro, and fresh mint. Enjoy!

Notes

Blend the base completely smooth before the filling goes in. Pulse the coconut cream in off the boil so it doesn't split. Store leftovers in an airtight container in the fridge for up to 3 days.