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Giant White Bean Chili

This Giant White Bean Chili is cozy, decadent, healthy, made with minimal ingredients, and of course plant-based.
Servings: 4 people



  • 1 tbsp avocado oil
  • 1 onion, diced
  • 1 tbsp minced garlic
  • 1 tsp paprika
  • 1 tsp cumin
  • 1/4 cup nutritional yeast
  • 1 tbsp umami boullion I buy from the brand Dark Horse Organic
  • 1 tbsp minced jalapeño
  • 1/2 cup parsley
  • 1/2 cup cilantro
  • 4.5 cups veggie broth
  • 1 can white beans
  • 2 cans giant white beans I purchased canned from Trader Joe's
  • 1 can corn
  • 1/2 cup vegan shredded cheese
  • sea salt & pepper to taste


  • shredded vegan cheese
  • cubed avocado
  • jalapeño, thinly sliced
  • fresh parsley
  • fresh cilantro

Vegan Sour Cream

  • 1/2 cup vegan mayo
  • 1 tsp dijon mustard
  • 1/2 tbsp fresh lemon juice
  • 1 tsp apple cider vinegar
  • 1/4 tsp sea salt


  • add avocado oil to a large pot. once hot, add the diced onions and garlic. cook until they just start to become translucent, about 3-4 minutes
  • add in the seasonings - paprika, cumin, cilantro, parsley, nutritional yeast, minced jalapeño, and umami. cook for about 5 minutes allowing the onions to soak it all up
  • add in the veggie broth, beans, corn, and shredded cheese. cook for about 30 minutes on a low-medium heat. the mixture should thicken up a bit.
  • while the soup is cooking, mix the sour cream ingredients together in a bowl. this keeps in the fridge for about 10 days.
  • divide the soup into four bowls (or one and store the rest in an air tight container in the fridge) and top with the jalapeño, cubed avocado, cilantro, parsley, sour cream, shredded vegan cheese, sea salt, and pepper. enjoy!