Contents
Why This Recipe Works Wonderfully
A Healthy, Comforting Stunner
This cozy chili elevates simple white beans into a velvety, satisfying bowl of goodness—no dairy needed. It’s hearty, fiber-rich, and nourishing, yet light on saturated fat.
Creamy, Without the Cream
Instead of dairy, this chili relies on natural thickeners like blended white beans and a splash of creamy plant-based milk or coconut milk to deliver richness that warms from the inside out.
Bold Flavor from Pantry Staples
A blend of spices—like cumin, oregano, and smoked paprika—creates depth and warmth. Green chiles or bell peppers add mild heat and color, while garlic and onion form a savory base that feels like a hug in a bowl.
Flexible, Friendly & Adaptable
Can’t find cannellini beans? Use navy or Great Northern. Need more protein? Stir in lentils or quinoa. Want it spicier? Add jalapeño or chipotle powder. It’s forgiving and endlessly customizable.
Ingredients You’ll Need
Aromatics & Spice Base
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1 tbsp olive oil (or avocado oil)
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1 medium onion, diced
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3 cloves garlic, minced
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1 jalapeño, seeded & minced (optional for heat)
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1 tsp ground cumin
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1 tsp smoked paprika (or sweet paprika)
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½ tsp dried oregano
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Pinch of cayenne or smoked chili powder (optional)
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Salt and freshly ground black pepper, to taste
Creamy Base & Beans
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3 (15‑oz) cans white beans (cannellini, navy, or Great Northern), drained and rinsed
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1 can (4 oz) diced green chiles (mild or hot, based on preference)
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3 cups low‑sodium vegetable broth
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½ cup full‑fat coconut milk or unsweetened oat or cashew milk
Optional Add‑Ins & Texture Boosters
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1 cup frozen corn or fresh corn kernels
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1–2 handfuls baby spinach or chopped kale
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½ tsp chipotle powder or 1 tsp lime juice (for smoky or bright notes)
Suggested Toppings (Optional, but Loved)
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Sliced avocado
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Fresh cilantro, chopped
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Vegan sour cream or plain yogurt
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Lime wedges
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Crushed tortilla chips or cornbread on the side
Step‑by‑Step Directions
1. Sauté the Aromatic Base
Heat oil in a large pot over medium heat. Add onion and cook for about 5 minutes until soft. Stir in garlic and jalapeño (if using) and sauté for another minute until fragrant.
2. Bloom the Spices
Add cumin, paprika, oregano, and optional cayenne. Stir constantly for 30–60 seconds to toast the spices and unlock their aroma.
3. Build the Chili’s Foundation
Stir in drained beans, green chiles, and vegetable broth. Bring to a gentle simmer and let flavors meld for about 10 minutes.
4. Blend for Creaminess
Scoop out 1–2 cups of the chili and blend until smooth using a blender or immersion blender. Stir the creamy mixture back into the pot. This step gives the chili its luxuriously creamy texture, without dairy.
5. Finish the Flavor & Texture
Pour in coconut or plant-based milk and stir in corn and greens if using. Let it simmer for an additional 5 minutes until warmed through and slightly thickened. Adjust salt, pepper, or heat to taste. A squeeze of lime juice brightens the final bowl.
Serving Suggestions
Serve hot, topped with your favorite garnishes: avocado, cilantro, a dollop of vegan yogurt, and lime wedges. Add tortilla chips or cornbread on the side for scooping.
Make‑Ahead, Storage & Reheating Tips
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Meal Prep: This chili tastes even better the next day as flavors meld overnight.
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Refrigeration: Store in sealed containers in the fridge for up to 4 days.
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Freezing: Portion into freezer-safe containers for up to 3 months. Thaw overnight before reheating.
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Reheat: Gently warm on the stovetop with a splash of broth or plant milk. Microwave in intervals for 1–2 minutes, stirring to distribute heat.
Creative Variation Ideas
Add Protein
Add cooked quinoa, lentils, or even tofu crumbles for extra nutrition and texture.
Extra Veg Power
Mix in diced zucchini, sweet potato, or bell peppers to boost veggie content and color.
Spicy or Smoky Notes
Add chipotle powder, smoked salt, or more jalapeños for heat. A pinch of cinnamon or a small square of dark chocolate deepens flavor subtly.
Slow Cooker Option
Sauté aromatics and spices first, then transfer to a slow cooker with beans, broth, and chiles. Cook on low for 4–6 hours, then blend and add coconut milk before serving.
Nutrition Snapshot (Per ~1½‑cup serving)
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Estimated Calories: ~320–380 kcal
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Protein: ~12–15g (from beans and plant milk)
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Fiber: ~8–10g (from beans and optional veggies)
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Fat: ~10–14g (from plant-based milk and oil)
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High in iron, potassium, and B vitamins—thanks to beans, veggies, and spices.
Frequently Asked Questions (FAQs)
How do you make chili creamy without dairy?
Pureeing part of the beans and stirring in full‑fat coconut or nut milk gives it a silky texture—no dairy needed.
Can I make this gluten‑free?
Absolutely. All ingredients are naturally gluten‑free, just be sure to check that your broth and spices are certified.
Is this vegan?
Yes—completely plant-based. Use vegan toppings to keep it dairy-free throughout.
How do I make it less salty?
Use low‑sodium broth and rinse canned beans thoroughly. Adjust salt at the end for better control.
How can I thicken the chili further?
Let it simmer uncovered for a few minutes longer, or puree a bit more, or stir in a spoonful of mashed potato or cooked sweet potato.
