Creamy White Bean Chili



(8-10 servings)

There are never enough of vegetarian and vegan chilis. I was asked to do a plain white bean chili and here it is, with lots of cheese.


2 poblanos, seeds removed and diced

3 tablespoons of grapeseed (or another high-heat oil)

1/3 cup of cilantro, chopped

2 14oz cans of organic cannellini beans (white kidney beans)

1 tablespoon of oregano

½ teaspoon of cayenne

½ teaspoon of ground cumin

2 cups of vegetable broth

1 cup of unsweetened rice milk

2 cups of sour cream or plain greek yogurt

Optional toppings for serving: diced avocado, sour cream, plain greek yogurt, crumbled goat cheese, shredded gruyere cheese. serve with flatbread or cornbread or muffins


  • In a large, heavy pot, heat the oil over medium heat and add the poblanos. Cook for about 5 minutes. 
  • Add the cannellini beans, cilantro, oregano, cayenne, + cumin. Stir and cook for about 1 minute. 
  • Then add the vegetable broth + unsweetened rice milk. Give it a good stir, bring it to a boil, then reduce to a simmer. Cook uncovered for about 30 minutes. The chili should start to reduce and thicken. 
  • Add the sour cream or yogurt and give it a good stir to combine and then remove the chili from the heat. Give it a taste and adjust any seasoning accordingly. Serve warm with your favorite toppings.