This vegan white bean chili is my go-to when I want something cozy, creamy, and easy.
It’s mild, so it won’t blow your head off with spice, and it’s full of good stuff—white beans, green chiles, corn, and the magic of slow-cooked flavor.
The best part? You don’t need to do much.
Toss everything in the crockpot and let it do its thing.
The cashew cream at the end gives it that silky, dreamy texture.
Perfect for cool days or when you just want a big bowl of comfort.
Why I Love This Recipe
This one feels like a warm hug in a bowl.
A few reasons it’s always on rotation in my kitchen:
- No babysitting: the crockpot does all the work
- Cashew cream gives it that thick, cozy finish
- Great for meal prep or feeding a group
- It’s one of those “dump and go” recipes
- It freezes well and tastes even better the next day
What You’ll Need
- 2 (15-oz) cans white beans, drained and rinsed
- 1 cup frozen corn
- 1 (4-oz) can diced green chiles
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 1 ½ tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ¾ tsp salt (more to taste)
- ¼ tsp black pepper
- 3 cups vegetable broth
- ½ cup raw cashews (soaked in hot water for 20 min, then drained)
- ½ cup water (for blending with cashews)
- Juice of 1 lime
- Optional toppings: chopped cilantro, lime wedges, sliced avocado
Ingredient
Pro Tips
- Soak cashews in hot water for super smooth cream. Even 20 minutes is enough.
- Blend the cashew cream really well so it’s extra silky—no gritty texture.
- Let the chili sit on warm for 20–30 minutes after cooking to thicken.
- Add a splash of lime juice at the end to brighten the flavor.
- Double the recipe and freeze half—this chili freezes beautifully.
Tools You’ll Need
- Crockpot (6-quart or larger)
- Blender (high-speed preferred for cashew cream)
- Chef’s knife
- Cutting board
- Measuring cups and spoons
- Can opener
- Ladle
Substitutions and Variations
- Swap white beans for chickpeas or pinto beans
- Use fire-roasted green chiles for extra depth
- Add chopped kale or spinach for greens
- Can’t do cashews? Use unsweetened coconut cream instead
- Want more spice? Add a diced jalapeño or chipotle pepper
Make Ahead Tips
- Chop the onion and garlic a day ahead
- Soak the cashews the night before and refrigerate
- Combine all crockpot ingredients (except cashew cream and lime juice) in the insert and store in the fridge overnight
Recipe and Instructions
Step 1: Prep the Cashew Cream
Soak ½ cup raw cashews in hot water for 20 minutes. After soaking, drain them and blend with ½ cup water until very smooth.
Step 2: Add Ingredients to Crockpot
Into a crockpot, add: 2 cans white beans (drained, rinsed), 1 cup frozen corn, 1 can diced green chiles, 1 diced small yellow onion, 3 minced garlic cloves, 1½ tsp ground cumin, 1 tsp smoked paprika, ½ tsp dried oregano, ¾ tsp salt, ¼ tsp black pepper, and 3 cups vegetable broth. Stir well.
Step 3: Slow Cook
Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until onion is tender and flavors have come together.
Step 4: Add Cashew Cream & Lime
Stir in the blended cashew cream and juice of 1 lime. Let it cook for another 15–20 minutes on LOW, uncovered, to thicken slightly.
Step 5: Serve and Top
Ladle chili into bowls. Top with chopped fresh cilantro, extra lime, or avocado if you like.
Leftovers and Storage
- Store leftovers in an airtight container in the fridge for up to 5 days
- Freeze in portions for up to 3 months
- Reheat gently on the stove or microwave with a splash of water if needed
Makes
Serves 4–6
Time
Prep time: 10 minutes
Cook time: 6–7 hours on LOW or 3–4 hours on HIGH
Macros (Per Serving – Based on 6 Servings)
- Calories: 280
- Protein: 12g
- Carbs: 36g
- Fat: 10g
- Fiber: 10g
Why This Recipe Works (Quick Science)
Cashews blend into a thick emulsion that mimics cream. As they cook into the chili, they release starches that naturally thicken the broth without needing flour or cornstarch. The long, slow cook time helps the aromatics (onion, garlic, spices) deepen in flavor and absorb into the beans.
Common Mistakes
- Not soaking cashews—makes the cream gritty
- Skipping the lime juice—flavor falls flat without it
- Adding cashew cream too early—can curdle or lose texture
- Undercooking onions—they should be soft and blend in smoothly
What to Serve With
- Warm cornbread or tortilla chips
- A crisp green salad
- Rice or quinoa to stretch it further
- Sliced avocado on top
FAQ
Can I use canned coconut milk instead of cashews?
Yes! Use ½ cup full-fat coconut milk as a swap for cashew cream.
Is it spicy?
Nope, it’s very mild. You can add heat if you want with jalapeño or hot sauce.
Can I make this on the stove?
Yes! Simmer everything in a large pot for 30–40 minutes, then stir in the cashew cream and lime.
Do I need to blend the chili?
No blending needed! It’s chunky and creamy just as it is.
Can I use dried beans?
You can, but cook them separately first. Then follow the recipe using 3 cups cooked beans.