Spicy Vegan White Bean Chili

Makes about 1 gal

  • 1.25 # dried Great Northern beans, navy beans, cannellini, or black eye beans
  • 1/8 c Olive Oil
  • 1/2# yellow onions, chopped
  • 1/2 garlic heads chopped or 3 T garlic powder
  • 1 jalapeno pepper, chopped and seeded (optional)
  • 2 carrots
  • 1/2# okra
  • 2 bell peppers
  • 1 quart vegetable broth
  • 1 T nutritional yeast
  • 1 t ground cumin
  • 1 t cumin seed
  • 1 t fresh oregano
  • 2 t fresh rosemary
  • 2 t fresh thyme
  • ½ cup cherry tomatoes
  • 1 t chili powder
  • 2 t salt
  • ½ t black pepper
  • 1 can coconut cream or coconut milk (optional)



Pick over the beans and rinse. Place in a large pot and cover with water by about 2 to 3 inches. Boil 2 minutes then let soak overnight.

Drain the beans. Chop veggies. 

Heat the oil in a large pot. Sauté the onions until translucent – about 10 to 15 minutes.

Add the garlic, jalapenos, peppers, cumin, chili powder.

Sauté 2 minutes. Add okra and carrots and sauté another 2 minutes.

Add half of the vegetable broth and bring to a boil.

Pour in the beans. Add the rest of the vegetable broth and nutritional yeast and fresh herbs.

Simmer 1 hour or until beans tender. Serve hot, add a dollup of coconut cream on top, especially if the soup is very spicy. If you have coconut milk, open the can and scoop off the cream on top without shaking the can.NotesThis is a great way to use lots of veggies, so clean out your fridge and you can replace some veggies with others depending on what you have. This will keep in the fridge for 3 days or you can freeze for up to 4 months. Eat some now and freeze some for the winter months!

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