The MOST Underrated Chili Recipe Out There - THIS IS A MUST TRY! | Vegan and Vegetarian Meal Ideas
by Andrew Bernard | The Nard Dog Cooks
This creamy vegan white chili is a game-changing recipe for anyone who loves chili but wants to try something different. Unlike traditional red chilis, this version skips the tomatoes entirely in favour of a creamy, flavour-packed base. Perfect for vegan and vegetarian dinners, it's naturally plant-based whilst remaining hearty and deeply satisfying. The slow cooker method makes it effortless to prepare, allowing the beans, vegetables, and spices to meld together beautifully over several hours. Ideal for meal prep, entertaining, or simply enjoying a comforting bowl of homemade chili
Watch: The MOST Underrated Chili Recipe Out There - THIS IS A MUST TRY! | Vegan and Vegetarian Meal Ideas
Original recipe video — click to play
Original method: Approximately 45 minutes
Ingredients
Main
- 2 x 400g tins Tinned white beans (cannellini or haricot), drained and rinsed
Some will be blended to create creaminess
- 1 large Onion, finely diced
- 4 cloves Garlic cloves, minced
- 2 stalks Celery stalks, diced
- 1 medium Courgette, diced(optional)
Optional; can use broccoli instead
- 750 ml Vegetable stock
Seasoning
- 1 tsp Ground cumin
Add early for deeper flavour
- 1 ½ tsp Chilli powder
Adjust to taste; reduce if you prefer less spice
- ½ tsp Ground coriander
- 1 tsp Sea salt
To taste
- ½ tsp Black pepper
To taste
- 1 tbsp Olive oil(optional)
Optional for oil-free version
Garnish
- to taste Fresh coriander, freshly chopped(optional)
Add in final 30 minutes or as garnish
- 1 lime Lime juice, freshly squeezed(optional)
Add at the end
Method
- 1
Prepare your vegetables: wash, peel, and finely dice the onion, garlic, celery, and courgette (or broccoli if preferred). Pat dry to help them cook more evenly.
~10 mins - 2Optional step
If using oil, warm it in a large frying pan over medium heat. Add the diced onion and celery, and sauté for 3-4 minutes until softened. Add the minced garlic and cook for 1 minute more. Transfer to your slow cooker.
~5 minsTip: For oil-free version, skip this step and add vegetables directly to slow cooker with stock
- 3
Add the drained white beans, diced courgette (or broccoli), and vegetable stock to the slow cooker.
~5 mins - 4
Add the ground cumin, chilli powder, coriander, salt, and black pepper. Stir well to combine. Adding spices early allows their flavours to fully develop throughout the slow cooking process.
~2 minsTip: Adjust chilli powder to your spice preference
- 5
Cover the slow cooker and cook on Low for 6 hours or on High for 3 hours. The vegetables should be tender and the flavours well-combined.
~6 hrs - 6
Remove the slow cooker lid. Using an immersion blender, carefully blend approximately one-third to one-half of the chili whilst it remains in the pot. This creates a creamy texture without any dairy products. Alternatively, transfer some of the mixture to a blender, blend until smooth, and return to the pot. Stir well.
~5 minsTip: Blending some ingredients creates the signature creamy texture
- 7
Taste and adjust seasonings as needed. If desired, add fresh coriander and a squeeze of lime juice in the final 30 minutes of cooking, or stir them in just before serving.
~3 mins - 8
Ladle into bowls and serve hot. Enjoy with crusty bread, rice, or your preferred accompaniments.
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Absolutely. Simply skip the oil and add your diced vegetables directly to the slow cooker along with the beans and stock. The vegetables will soften naturally during the long, slow cooking process, and the chili will develop rich flavour without any added oil
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