Author: This Vegan White Bean Chili brings tender beans, meaty tofu crumbles, sweet corn, and green chiles together in a delicious bowl of Southwestern-inspired comfort food. Finish with creamy avocado, vegan sour cream, crunchy tortilla chips, and a squeeze of lime. Dinner just got REALLY good!
My Favorite Part? Those Meaty Tofu Crumbles!
OMG is this chili GOOD! It's savory, a little spicy, full of beans, and absolutely begging for all the toppings. The baked tofu crumbles are one of my favorite parts. I've used this technique in a ton of recipes, including my fan-favorite vegan chili, because it gives tofu the perfect meaty, chewy texture. Once stirred into the chili, those crumbles soak up the flavorful broth while keeping their bite. Blend some of the cannellini beans to give the broth a little creaminess, then pile on the avocado, vegan sour cream, tortilla chips, jalapeño, and cilantro. Creamy, chewy, crunchy, spicy... oh my! And if you're lucky enough to have leftovers, this chili gets even better the next day.
Why This Vegan White Bean Chili Is the Perfect Cold Weather Meal
- Creaminess from beans: Blending a portion of the cannellini beans adds body to the broth without needing cashews, cream, or vegan cheese.
- The BEST tofu texture: Baking the tofu crumbles first makes them firmer and chewier before they're added to the chili. Even tofu skeptics love it when it's prepared like this!
- Protein-packed: Each serving has 21 grams of plant-based protein before adding toppings.
- Perfect for meal prep: This chili gets even better after spending some time in the fridge, so it's a great dinner to make ahead.
Ingredients for Vegan White Bean Chili
- Cannellini beans: (Also called white kidney beans), these white beans have a tender, creamy texture. Most stay whole, while a portion gets blended to add body to the broth. Other white beans, such as great northern or navy beans, will also work well.
- Vegetable broth: Use a broth you enjoy the flavor of. You can also make your own vegetable broth from kitchen scraps.
- Onion and garlic: The savory base of flavor for this vegan white bean chili.
- Seasonings: Cumin, oregano, coriander, and smoked paprika give the chili its Southwestern-inspired flavor. Cayenne is optional if you'd like extra heat.
- Corn: Fresh, frozen, or canned all work.
- Diced green chiles: You can get mild or hot, so choose whichever you prefer.
- Lime juice: Stirred in at the end to liven up the flavor.
- Extra-firm tofu: Use extra-firm tofu for the best chewy texture. Just drain it; there's no need to press it.
- Nutritional yeast and garlic powder: Add savory flavor to the tofu crumbles.
How to Make Vegan White Bean Chili
- Form the Tofu Crumbles: Crumble the tofu into small pieces. Toss with the nutritional yeast, olive oil, garlic powder, and salt.
- Bake: Spread the tofu on a lined baking sheet and bake, stirring occasionally, until lightly browned and chewy.
- Blend the Beans: Blend a portion of the cannellini beans with some vegetable broth until smooth.
- Sauté the Aromatics: Cook the onion and garlic until softened, then stir in the spices until fragrant.
- Simmer: Add the remaining broth, blended beans, whole beans, corn, and green chiles. Bring to a gentle simmer.
- Add the Tofu: Stir in the baked tofu crumbles and simmer a little longer so they absorb some broth. Finish with lime juice, then taste and adjust the seasonings.
Tips for the Best Vegan White Bean Chili
- Bake the tofu first: This is what gives the crumbles their meaty texture. Baking removes moisture so they become firmer and chewier. When stirred into the chili, they absorb some of the broth, becoming juicy while keeping that chew. They hold their texture even after storing or freezing the chili!
- Adjust the consistency: The chili thickens as it rests. Add a splash of broth or water when serving or reheating if you'd like it thinner.
- Make it oil-free: Sauté the onion and garlic in vegetable broth and bake the tofu without oil.
- Load on the toppings: Customize your bowl how you like! Creamy avocado, crunchy tortilla chips, something tangy, and fresh herbs make every bowl extra delicious. Choose your favorites.
White Bean Chili Toppings
The chili is delicious on its own, but I highly recommend piling on the toppings such as:
- Diced or sliced avocado, guacamole, or avocado crema
- Vegan sour cream
- Crushed tortilla chips, plus extra for scooping
- Fresh cilantro
- Lime wedges
- Sliced fresh or pickled jalapeños
- Shredded vegan cheese
- Chopped green onions or pickled red onions
- Hot sauce
This chili is a meal on its own, but a slice of easy vegan cornbread is delicious alongside it for soaking up the broth.
Storage and Reheating
- Refrigerator: Let the chili cool, then transfer it to an airtight container and refrigerate for up to 4 days.
- Freezer: You can freeze this vegan white bean chili in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator before reheating.
- Reheating: Warm on the stovetop over medium-low heat or in the microwave. The tofu and beans will continue soaking up some of the liquid in the fridge, so stir in a splash of vegetable broth or water if it's thicker than you'd like.
If you try this Vegan White Bean Chili recipe, let us know by leaving a comment and rating it. I'd love to see what you made. Share your creation in the It Doesn't Taste Like Chicken Community (this is where we're all hanging out now!) or tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Vegan White Bean Chili
Baked tofu crumbles give this vegan white bean chili a deliciously chewy bite, while blended cannellini beans add body to the broth. Made with corn, green chiles, and warming spices, it's a satisfying make-ahead meal. Serve with your favorite chili toppings!
Servings:
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Ingredients
For the White Bean Chili
- 2 cans (15 oz / 425g each) cannellini beans, drained and rinsed, divided
- 3 ½ cups vegetable broth, divided (plus more if needed)
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon ground coriander
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper, (optional for spice)
- ½ teaspoon salt, or to taste
- 1 ¼ cups corn kernels, (fresh, frozen, or canned)
- 2 cans (4 oz / 113g each) diced green chiles, (mild or hot)
- 1 tablespoon lime juice
For the Tofu Crumbles
- 1 block (12 oz / 350g) extra-firm tofu, drained (no need to press it)
- 2 tablespoons nutritional yeast
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- ½ teaspoon salt
Optional Toppings:
- Fresh cilantro, avocado, vegan sour cream, tortilla chips, lime wedges, sliced jalapeños, and/or shredded vegan cheese
Instructions
For the Tofu Crumbles
- Prep the oven: Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper.
- Crumble the tofu: Add the tofu to a large bowl. Crumble the tofu with your hands or use a potato masher to smash the tofu into crumbles until you have a mixture of small and medium crumbles. Add the nutritional yeast, olive oil, garlic powder, and salt, then toss until evenly coated.
- Bake the tofu: Spread the tofu into an even layer on the prepared baking sheet. Bake for 30 to 35 minutes, stirring every 10 - 15 minutes, until lightly browned and chewy. It's okay if some of the smaller crumbles get a little darker than the larger pieces, they'll add great texture to the chili. Set aside. While the tofu bakes, prepare the chili.
For the White Bean Chili
- Blend the beans: Add 1 cup of the cannellini beans and ½ cup of the vegetable broth to a blender. Blend until smooth and set aside.
- Sauté the aromatics: Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook for about 5 minutes, stirring occasionally, until the onion is softened and translucent.
- Bloom the spices: Stir in the cumin, oregano, coriander, smoked paprika, black pepper, cayenne (if using), and salt. Cook for about 30 seconds, stirring constantly, until fragrant.
- Simmer the chili: Pour in the remaining vegetable broth, scraping up any browned bits from the bottom of the pot. Stir in the blended bean mixture, remaining whole beans, corn, and diced green chiles. Bring to a gentle simmer and cook for 15 minutes.
- Finish the chili: Stir in the baked tofu crumbles and simmer for 5 more minutes so the tofu softens slightly and absorbs some of the broth. Remove from the heat and stir in the lime juice. If the chili gets too thick, add a splash more vegetable broth or water to reach desired consistency.
- Serve: Ladle into bowls and top with your favorite toppings.
Notes
Adjust the heat: For a mild chili, use mild diced green chiles and omit the cayenne pepper. If you like extra spice, use hot green chiles, and garnish with sliced jalapeños, your favorite hot sauce, or an extra pinch of cayenne.
Consistency: This chili thickens as it sits because the tofu continues to absorb the broth. If you'd like a thicker chili, let it simmer for a few extra minutes. For a thinner chili, stir in a splash of vegetable broth before serving or reheating.
The toppings make it! Creamy avocado, crunchy tortilla chips, fresh cilantro, vegan sour cream, and a squeeze of lime really bring this chili to life, so don't skip them if you can help it.
Oil-free: Sauté the onion and garlic in a splash of vegetable broth instead of oil, and bake the tofu without oil.
Nutrition
Serving: 1 serving without toppings (recipe makes 6 servings) | Calories: 306kcal | Carbohydrates: 39g | Protein: 21g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1407mg | Potassium: 331mg | Fiber: 10g | Sugar: 4g | Vitamin A: 557IU | Vitamin C: 18mg | Calcium: 175mg | Iron: 6mg
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