White Chili (Vegan, GF)

White Chili made its way on the scene in the ’80’s in the west as a new brand of ‘southwest cooking’.

I just haaaaaad to try it for myself!

Be sure to watch my video for more tips and fun!


  • 1 red onion, chopped
  • 1 red pepper, chopped
  • 2 stalks celery, chopped
  • 4oz can fire roasted chiles
  • 5-6 cloves garlic, minced
  • 2 tbsp cumin
  • 1 tbsp chili powder
  • 1 tsp each salt, pepper, coriander, coconut sugar
  • 3 cups vegetable broth
  • 8oz pkg vegan cream cheese
  • 15oz can cannellini beans
  • 15oz can navy beans
  • 11oz can mexicorn


  1. In a large pot, sweat the onion, pepper and celery in a little oil for 5-10 minutes.
  2. Then add the chiles, garlic and seasonings for about 1 minute, stirring.
  3. Add the vegetable broth and vegan cream cheese until combined, about 8 minutes.
  4. Add the beans and corn and cook until heated thoroughly and reduced until the consistency you prefer.
  5. Enjoy!


3 Comments Add yours

  1. Alaina says:

    ⭐️ ⭐️ ⭐️ ⭐️ ⭐️
    I made this with black and kidney beans (what I had) and omitted the coconut sugar(didn’t have any) came out delicious. I’ll definitely making this again. Thanks for the recipe.


    1. I’m so glad you enjoyed it!


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