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: 6
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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https://itdoesnttastelikechicken.com/vegan-white-bean-chili/Scan the QR code for updates, tips, and to ask me any questions!
