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Crockpot Vegan White Bean Chili Recipe

A creamy, protein-packed chili that’s warm, comforting, and completely effortless—perfect for busy days, lazy nights, or just because.
Print Recipe
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 4 servings
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Chili
  • 2 cans 15 oz each white beans (drained, rinsed)
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1 cup corn frozen or canned
  • 1 can 4 oz green chilies
  • 3 cups vegetable broth
  • 1 can 13.5 oz coconut milk
  • 1 tbsp lime juice
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • ½ tsp chili powder
  • ½ tsp salt
  • ¼ tsp black pepper
For Topping
  • Avocado sliced
  • Fresh cilantro
  • Tortilla chips
  • Lime wedges

Method
 

Dump & Forget It
  1. Add white beans, onion, garlic, corn, green chilies, and broth to the crockpot.
  2. Stir in cumin, paprika, chili powder, salt, and pepper.
Slow Cook the Goodness
  1. Cover and cook on low for 6 hours (or high for 3 hours).
Make It Creamy
  1. Stir in coconut milk and lime juice.
  2. Let it simmer for another 10 minutes.
Serve & Savor
  1. Ladle into bowls, top with avocado, cilantro, and tortilla chips.
  2. Squeeze extra lime juice for extra flavor.

Notes

Nutritional Information (Per Serving)

  • Calories: 350
  • Total Fat: 14g
  • Saturated Fat: 7g
  • Carbohydrates: 45g
  • Fiber: 10g
  • Protein: 12g

Vitamins & Minerals (Per Serving)

  • Iron: 22%
  • Calcium: 18%
  • Vitamin C: 20%
  • Magnesium: 15%
  • Folate: 25%

Tips for the Best Chili

  • Blend half the chili for a thicker texture.
  • Add jalapeños if you like extra spice.
  • Use cashew cream instead of coconut milk for a different twist.
  • Leftovers taste even better the next day.

Final Thought

Easy, creamy, and packed with flavor—this chili is proof that comfort food doesn’t have to be complicated. Now, where’s my spoon?