Vegan White Bean Chili Instant Pot Recipe

Name: Vegan White Bean Chili
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 large white onion; 1 large green bell pepper; 1 small jalapeño ((diced; ribs and seeds removed)); 6 medium garlic cloves (finely chopped); 1 cup frozen corn; 1 cup diced potatoes; 3 cans cannellini beans (navy beans) ([any white bean of choice]); 2 tablespoons cumin; 1 teaspoon paprika; 1 teaspoon coriander; 1 teaspoon dried oregano; 1 ½ tablespoons kosher salt; 2 cups vegetable broth; 1 can coconut milk ((substitute with unsweetened almond milk + corn starch mixture)); 16 ounces salsa verde

Jump to Recipe Print Recipe

This Vegan White Bean Chili is a hearty and easy instant pot recipe perfect for meal prep. It’s loaded with vegetables, beans, potatoes and flavorful spices. The White Bean Chili is a rich and creamy recipe made with coconut milk, salsa verde and vegetable broth. Enjoy this 30 minute vegan recipe!

I promise you will love this recipe for Vegan White Bean Chili. As a meal prep maniac, chili’s are my go-to meals to make in the Instant Pot for the entire week. I love the easiness of throwing everything into the pot and having a hearty meal ready in 30 minutes. Even better – this Vegan White Bean Chili can be stored in the freezer for up to 6 months!

Change up from the classic red bean chili (though I do still love Vegan Lentil and Black Bean Chili) and make a white bean chili. The base is creamy and tangy with coconut milk and salsa verde and the vegetables and beans give the chili a satisfying hearty texture.

Ingredients required to make Vegan White Bean Chili

VEGETABLES: For this recipe, I use a white onion, corn, garlic, green bell pepper and a jalapeño.
COCONUT MILK: For the creamy base of the chili.
VEGETABLE BROTH: Savory vegetable broth for the base of the chili.
CANNELLINI (NAVY) BEANS: Any white bean for this recipe will work.
SPICES: Cumin, garlic powder, paprika, oregano, coriander, fresh cilantro, salt and pepper.
SALSA VERDE: A tangy and tart green salsa for bold Mexican flavors.
POTATOES (Optional): Adds healthy carbohydrates and substance to the chili.

How to Make Vegan White Bean Chili in an Instant Pot

Time needed: 30 minutes.

Vegan White Bean Chili Recipe

Prepare Vegetables
Chop the onion, garlic, jalapeño and red pepper. Depending on the amount of heat you like, remove the seeds from the jalapeño. Add the chopped vegetables to the Instant Pot along with a bag of frozen corn and diced potatoes.
Add in the spices and beans
To the Instant Pot, add in oregano, salt, pepper, paprika, coriander and cumin. Next, add in canned Cannellini Beans (Navy Beans), or any type of white beans. Mix all of the ingredients together to ensure the seasoning is evenly coating the vegetables, potatoes and beans.
Add in wet ingredients
To the chili, add in coconut milk, vegetable broth and salsa verde (green salsa.) Gently mix the chili together.
Pressure Cook
Secure the lid to your Instant Pot and seal the vent. Set the timer for 22 minutes. Once the timer goes off, you can release the pressure from the cooker.

How to Make Stovetop (Regular Pot)

If you don’t have an Instant Pot, I highly recommend you consider purchasing one because it is a life changing kitchen tool…but I am biased! If you prefer to make this recipe for Vegan White Bean Chili without a pressure cooker and in a regular pot, here is how to do it:

Chop up the onion, garlic, pepper and jalapeño. Sauté these ingredients in the pot over medium heat until they start to sweat. After 5 minutes, add in the frozen corn.
While the vegetables are cooking, dice up a potato and stick in the microwave for 5 minutes (or click the potato button.) This will cook the potatoes through all the way. Don’t skip this step as it will help reduce the cooking time of the chili significantly.
Once the potatoes are fully cooked, add them to the pot with the vegetables. Add in the cannellini beans (navy beans) or whatever white beans you fancy :).
Sprinkle in the seasoning and pour in the vegetable broth, salsa verde and coconut milk.
Put the lid on and reduce the heat to low. Let the chili cook for 20 minutes. Stir every few minutes.
After 20 minutes, the White Bean Chili should be ready to serve!

Frequently Asked Questions:

How long does this last in the fridge?

The Vegan White Bean Chili will last up to 7 days in an air-tight container. This recipe is great for meal prep.

Can you freeze White Bean Chili?

Yes! Our Vegan White Bean Chili lasts up to 6 months in the freezer.

Is there a substitute for the coconut milk?

Yes, you can add unsweetened plant-based milk for a creamy texture. Take 2 tablespoons of cornstarch and mix it with cold water and add to the chili. This will act as a thickening agent without using coconut milk.

I can’t find Cannellini Beans, what other beans can I use?

You can use whatever bean you want! More commonly, you can find Navy Beans, which are white. Or, use whatever you have on hand like pinto beans, white kidney beans, red beans, black beans, chickpeas, etc. This recipe is very versatile.

How do you recommend serving this chili?

I like to add shredded vegan cheese, fresh cilantro and drizzle vegan ranch on top of the hot chili. It makes for a hearty and fulfilling vegan dish without the guilt.

I hope you enjoy this recipe just as much as I do! I make Vegan White Bean Chili at least once a month as part of my healthy meal prep. If you try this recipe, please rate and share how you liked it in the comments below 🙂.