Vegetarian White Bean Chili

This Vegetarian White Bean Chili is a delicious, cozy bowl of comfort food that’s hearty and full of flavor. You won’t miss the meat because this creamy chili is that good! A perfect dish for meatless Mondays, game days, or anytime you’re craving something with Tex-Mex flavors. Made with white beans, vibrant veggies, and warm Tex-Mex spices, it’s a satisfying and easy dinner that feeds a crowd!

Quick and Cozy Vegetarian White Chili

When you’re wanting a meatless chili with white beans that doesn’t skimp on flavor or the comfort food factor, this one definitely hits the mark. Try it with my Tex-Mex Cornbread Recipe.

This white chili without chicken is a great way to use pantry staples and fresh produce in one nourishing dish. And best of all, it comes together in under an hour.

Why You’ll Love This Easy Vegetarian Chili Recipe

• Super flavorful – A savory mix of veggies, white beans, and Tex-Mex spices in every bite.
• Easy weeknight dinner – Ready in under an hour with simple ingredients.
• Creamy and comforting – Cream cheese gives the broth a rich, silky texture.
• Easily customizable – Switch up the beans, veggies, or cheese. Add shredded chicken if you like, or keep it 100% vegetarian.
• Great for leftovers – Makes a lot and tastes even better the next day!

This creamy vegetarian chili has sautéed onion, celery, bell pepper, and jalapeño, all seasoned with a bold blend of Tex-Mex spices. A jar of salsa verde adds a tangy kick that brings this chili to life!

This vegetarian chili is finished with creamy white beans, corn, and creamy, tangy cream cheese.

Ingredients in Vegetarian White Bean Chili

I have said many times that the reason my chili recipes are so popular is because I load them up with lots of complementary ingredients. This is the hallmark of the best chili recipe!

Olive Oil
Aromatics: White Onion, Celery, Jalapeño, Bay Leaves, Garlic
Vegetables: Green Bell Pepper, Diced Green Chiles, White Beans, Corn Kernels, Salsa Verde (more or less a vegetable)
Spices & Herbs: Oregano, Cumin, Chili Powder, Cayenne Pepper, Smoked Paprika, Coriander, Salt, Black Pepper
Vegetable Broth
Finishing Touches: Cream Cheese, Fresh Lime Juice, Chopped Cilantro
Optional Garnishes: Avocado, Tortilla Chips, Chopped Green Onions, Cilantro, Jalapeño, Sour Cream

Ingredient Variations

• Beans – Use pinto beans, chickpeas, or a mix instead of white beans.
• Heat Level – Swap jalapeño with serrano for more spice, or leave it out for mild chili.
• Veggies – Add zucchini, spinach, or diced tomatoes for extra nutrition.
• Broth – Use chicken broth if not keeping it vegetarian.
• Salsa Verde Swap – Try diced tomatoes and lime juice if needed, or chopped tomatillos.
• Cream Cheese Alternative – Use Heavy cream, Greek yogurt, sour cream, or dairy-free cream cheese.
• Protein Add-In – Add shredded chicken or plant-based meat crumbles.
• Corn Swap – Use hominy for a heartier bite.

These simple swaps make it easy to adjust this chili to your tastes or what you have on hand.

How to Make Vegetarian White Bean Chili

Prep the Ingredients
• Chop and measure everything before you begin to make the cooking process easier.
Sauté the Veggies
• In a Dutch oven or large soup pot, heat the olive oil and sauté the onion and celery until softened.
• Stir in the bell pepper and jalapeño.

Add Peppers & Garlic
• Add bay leaves, and garlic. Cook briefly.
• Stir in diced green chiles and salsa verde.

Layer the Flavors
• Add all of the spices and stir well.
Simmer
• Pour in the vegetable broth. Simmer for 15 minutes.

Add Beans & Corn
• Stir in white beans and corn, simmer for another 10 minutes.

Make it Creamy
• Add the softened cream cheese and stir gently to melt and incorporate.

Finish
• Stir in lime juice and cilantro. Taste and adjust seasoning as needed.
Serve
• Ladle into bowls and add your favorite toppings.

Recipe FAQs

Can I use dry beans instead of canned?
Yes, just cook them ahead of time. You’ll need about 4 ½ cups cooked white beans.
Can I make this dairy-free?
You can skip the cream cheese or use a dairy-free cream cheese alternative.
Is it spicy?
With jalapeño, green chiles, and salsa verde, it has a gentle kick. Use mild versions or omit jalapeño for less heat.

Leftover Chili Storage and Reheating

Store in an airtight container in the fridge for up to 4 days.
Freeze for up to 3 months. Cool completely before freezing.
Reheat gently on the stove over medium heat or in the microwave until hot.

What to Serve with Vegetarian White Bean Chili

Tex-Mex Cornbread
Air Fryer Cornbread Muffins
Instant Pot Mexican Rice
Instant Pot Mini Cornbread Squares
Creamy Fruit Salad

This recipe may also be known as: White Bean Veggie Chili, Creamy Vegetarian White Chili, Meatless White Bean Chili, White Bean and Vegetable Chili, or even Salsa Verde Vegetarian Chili. By any name, it’s a delicious meatless meal!

5 from 1 vote

Vegetarian White Bean Chili

By Sandy Clifton

Vegetarian White Bean Chili is a hearty, flavorful meal made with a savory blend of fresh vegetables, canned white beans, and zesty seasonings. It’s a quick and satisfying meatless dinner that’s perfect for any night of the week.

Prep: 15 minutes mins

Cook: 35 minutes mins

Total: 50 minutes mins

Servings: 8

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Equipment

• Dutch Oven or Soup Pot

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Ingredients 

1x2x3x

• ▢ 2 Tablespoons Olive Oil
• ▢ 1 White Onion, diced
• ▢ 2 Celery Ribs, chopped
• ▢ 1 large Jalapeño, diced (seeds removed)
• ▢ 2 Bay Leaves
• ▢ 5 cloves Garlic pressed or minced
• ▢ 1 Green Bell Pepper, chopped
• ▢ 1 ½ teaspoons Oregano
• ▢ 1 Tablespoon Cumin
• ▢ 2 Tablespoons Chili Powder
• ▢ ¼ teaspoon Cayenne Pepper
• ▢ 1 teaspoon Smoked Paprika
• ▢ 1 teaspoon Coriander
• ▢ 1 ½ teaspoons Salt
• ▢ ¾ teaspoon Black Pepper
• ▢ 7-oz can Diced Green Chiles
• ▢ 4 cups Vegetable Broth
• ▢ 1 12-ounce jar Salsa Verde
• ▢ 3 15-oz cans White Beans, drained & rinsed
• ▢ 1 ½ cups Corn Kernels (fresh, canned, or frozen)
• ▢ 8 oz Cream Cheese, softened
• ▢ 1 Tablespoon Fresh Lime Juice
• ▢ ¼ cup Chopped Cilantro

Garnishes

• ▢ Avocado
• ▢ Tortilla Chips
• ▢ Chopped Green Onions
• ▢ Cilantro
• ▢ Jalapeño
• ▢ Sour Cream

Instructions 

• Gather all of the ingredients together, then chop and measure everything so it is ready to go and the cooking process is easier.
• Heat a Dutch oven or soup pot over medium heat. Then add the olive oil, onion, celery. Cook, stirring occasionally, until the onion is softened.
• Add the green bell pepper and jalapeño.
• Add the bay leaves and garlic, and cook about 30 seconds, stirring frequently.
• Stir in the diced green chiles and salsa verde.
• Add the oregano, cumin, chili powder, cayenne pepper, smoked paprika, coriander, salt, and pepper. Stir well.
• Pour in the vegetable broth, stir, and bring to a simmer. Keep at a low simmer for 15 minutes, stirring occasionally.
• Add the beans and corn, and stir. Bring back to a low simmer and cook for 10 minutes, stirring occasionally.
• Add in the cubed, softened cream cheese. Stir gently to incorporate and melt the cheese.
• Add the fresh lime juice, and the cilantro. Remove from the heat and taste. Adjust seasoning as desired.
• Serve hot garnished with your favorite toppings.

Notes

Protein

If you would like to add protein, stir in a shredded rotisserie chicken (or any cooked, shredded chicken) and ½ cup more broth in the last 10 minutes of cooking.

 

 

 

 

 

 

Approx. nutrition per serving: Calories: 310 | Protein: 12g | Carbs: 38g | Fat: 13g | Fiber: 9g | Sugar: 5g | Sodium: 730mg
Nutrition values are estimates and may vary depending on ingredients used.

Nutrition

Calories: 310kcal

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner, Soup, Vegetarian

Cuisine: American, Tex Mex

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