Vegan White Bean Chili Recipe

overhead view of black garlic chili recipe on a white wood table

5 from 23 votes

This vegan white bean chili is loaded with earthy flavors from nutritious cannellini beans, seasonal spices, fresh vegetables, black garlic and a creamy vegan sour cream base. It makes for a great meal prep or a main dish at your next family get together,

Prep Time15

Cook Time15

Total Time30

Course: Lunch, Main Course, Soup

Cuisine: All

Diet: Vegan, Vegetarian

Servings: servings

Calories: 413kcal

Author: Deborah

Equipment

Ingredients

2 tbsp olive oil
3 cloves garlic minced
1 cup onion finely chopped
1.5 cups celery chopped
12 oz frozen corn
7 oz green chilies
62 oz white beans or 4 cans
2 tbsp brown sugar
1-2 tbsp maple syrup mixed with black garlic
1-2 bulbs black garlic mixed with maple syrup to make a slurry
1 tbsp vegetable broth powder or 1 cube of vegan bouillon
32 oz vegetable broth
2 tbsp lemon juice optional but acts as a preservative
8 oz vegan sour cream
2 tsp cumin
2 tsp chili powder
1 tsp smoked paprika
1 tsp coriander
2 tbsp thyme coarsely chopped
1 tsp red pepper flakes optional, use as a topping or add to the chili during cooking for some heat

Instructions

Before you begin, make the black garlic slurry by smashing 1-2 black garlic bulbs in 1-2 tablespoons of maple syrup in a small bowl with a fork. To a food processor, add one can of cannellini beans with the liquid and pulse until creamy. Set these aside.
Heat olive oil in a large stockpot on medium-high heat for one minute. Add fresh garlic (white) and onion, stir and sauté until onions are tender.
Add corn, celery, spices and green chilis to the pot.
Give it a good stir to incorporate all the ingredients. Simmer for a couple of minutes on low heat stirring constantly to avoid burning.
Add the rest of the vegetable broth, stir and increase heat to bring to a boil.
Reduce heat. Add black garlic and maple syrup slurry and the can of pureed white beans. Stir, then add the rest of the white beans. Simmer for 10-15 until everything is heated through.
Remove from heat. Add vegan sour cream and stir until well-incorporated. Ladle into bowls and top with your favorite toppings and some crusty bread. Enjoy!

Notes

Nutrition information is an estimate.
Stir frequently so the vegan white bean chili doesn't stick to the bottom of the pot and burn.

For the best flavor, use fresh organic ingredients whenever possible.

This recipe makes a huge pot, enough for a crowd. Cut the recipe in half to make fewer servings.

To make your black garlic chili thicker, prior to adding the sour cream, make a roux by adding a little bit of water to 2 heaping tablespoons of corn starch. Stir until creamy. Increase heat to high and once brought to a boil, pour in roux while stirring constantly for 1 minute. Remove from heat and cover. The chili will thicken as it cools off, with the best results seen the next day.

Nutrition