Crockpot Vegan White Bean Chili

ByBui Thao

There’s something so comforting about a warm bowl of chili, especially when it basically cooks itself.

This Crockpot Vegan White Bean Chili is cozy, hearty, and super easy to throw together.

It’s packed with flavor, and everything simmers low and slow until it’s perfectly creamy and delicious.

You toss everything in, let it go, and boom — dinner’s done.

This is the kind of recipe I come back to over and over because it’s easy, filling, and always a hit.

Why I Love This Recipe

This is one of those recipes I first made when I was trying to eat more plant-based meals without giving up on flavor. It quickly became a go-to. It’s warm, rich, and super filling. Plus, the leftovers taste even better the next day.

  • You don’t need to sauté anything — it’s a dump-and-go recipe
  • It uses pantry ingredients, which is a lifesaver on busy days
  • It’s super creamy without any dairy
  • Makes enough to feed a group or meal prep for the week
  • Freezer-friendly and budget-friendly

Makes

Crockpot Vegan White Bean Chili

6 servings

Time

6–7 hours on low or 3–4 hours on high

What You’ll Need

  • 3 (15 oz) cans white beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 can (4 oz) diced green chiles
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon smoked paprika
  • ½ teaspoon chili powder
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup unsweetened canned coconut milk (full fat)
  • 3 cups vegetable broth
  • Juice of 1 lime
  • ¼ cup chopped fresh cilantro (for topping)
  • Optional toppings: sliced avocado, more lime wedges, crushed tortilla chips

Pro Tips

  • Stir the chili well before serving to mix in the coconut milk fully — it gives that creamy texture
  • If your chili looks too thick, add a splash of broth at the end
  • Let it sit for 10–15 minutes after cooking to help the flavors come together even more
  • Add toppings like avocado, chips, or jalapeños for extra texture and flavor
  • This freezes great — just cool it completely before storing

Tools You’ll Need

  • 6-quart crockpot (black oval-style)
  • Cutting board and knife
  • Garlic press or microplane (optional for mincing garlic)
  • Can opener
  • Measuring spoons and cup
  • Citrus juicer (optional)

Substitutions and Variations

  • No coconut milk? Use cashew cream or plain unsweetened oat milk for a lighter option
  • Don’t like spice? Skip the chili powder and green chiles
  • Add veggies: Diced bell peppers or chopped spinach go great in this
  • Beans: You can mix in cannellini, navy, or great northern beans
  • Protein Boost: Add a cup of cooked quinoa or lentils

Make Ahead Tips

  • Chop the onion and garlic the night before
  • Measure out all the spices and keep them in a small jar
  • You can even assemble everything (except coconut milk and lime juice) in the crockpot insert the night before and refrigerate

How to Make Crockpot Vegan White Bean Chili

Step 1: Add Onion and Garlic

Add 1 small diced onion and 3 cloves garlic, minced, directly into the crockpot.

Step 2: Add the Beans

Add 3 cans of white beans, drained and rinsed, into the crockpot.

Step 3: Add the Corn and Green Chiles

Add 1 can of corn (drained) and 1 can of diced green chiles.

Step 4: Add the Spices

Add 1 tsp cumin, 1 tsp dried oregano, ½ tsp smoked paprika, ½ tsp chili powder, 1 tsp salt, and ¼ tsp black pepper.

Step 5: Add Vegetable Broth

Pour in 3 cups of vegetable broth.

Step 6: Slow Cook

Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until everything is tender and well combined.

Step 7: Add Coconut Milk and Lime Juice

Pour in 1 cup of full-fat canned coconut milk and the juice of 1 lime. Stir to combine.

Step 8: Serve and Garnish

Ladle into bowls and top with chopped cilantro, sliced avocado, extra lime, or crushed tortilla chips.

Crockpot Vegan White Bean Chili

Leftovers and Storage

  • Store in airtight containers in the fridge for up to 5 days
  • Freeze in single portions for up to 3 months
  • Reheat on the stove over medium or in the microwave
  • Add a splash of broth or water if it gets too thick when reheating

Macros (Per Serving – Approximate)

  • Calories: 310
  • Protein: 14g
  • Carbs: 38g
  • Fat: 12g
  • Fiber: 10g

Why This Recipe Works (Quick Science)

  • White beans have a creamy texture when slow cooked, and they soak up all the seasoning
  • Coconut milk adds richness without dairy — the fat balances the acidity from lime
  • Cooking low and slow allows the garlic, onion, and spices to blend deeply into the broth

Common Mistakes

  • Skipping the lime: It might seem small, but the acid is key for brightness
  • Using light coconut milk: You won’t get the same creamy texture
  • Adding coconut milk too early: It can separate during long cooking — always add it at the end
  • Not rinsing beans: It makes the chili too salty and heavy

What to Serve With

  • Toasted bread or cornbread
  • Side salad with citrus vinaigrette
  • Tortilla chips for dipping
  • Roasted sweet potatoes

FAQ

Can I make this on the stove instead?
Yes! Just simmer everything (except coconut milk and lime) for about 30 minutes, then stir in coconut milk and lime juice at the end.

Can I freeze it?
Definitely. It freezes great — just make sure it cools before freezing.

Is this spicy?
Not really. The green chiles are mild. You can leave out the chili powder if you want no heat at all.

Can I use dry beans?
Only if you cook them fully beforehand — don’t use dry beans directly in the crockpot.

Final Thoughts

This Crockpot Vegan White Bean Chili is the kind of recipe you’ll want to keep in your back pocket. It’s creamy, hearty, and packed with plant-based goodness. Whether you’re meal prepping or just want a warm bowl of comfort, this one’s a winner. If you try it out, drop a comment and let me know how it turned out or if you made any fun tweaks!

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