This easy vegan white bean chili is pure comfort food. This gluten-free, vegetarian recipe is a delicious hearty meal the whole family can enjoy for dinner. This white bean chili has been a staple in our house this winter because it’s simple and really filling. I shared an epic red bean chili in my first book, The Blender Girl, and I’ve received so many emails about it over the years that I wanted to share this white bean chili here on the site.

White bean chili can often be bland. I like my chili to have a really dimensional flavor and for the heat to come from a variety of different sources which results in a more well rounded balanced chili. So, I’m using a mixture of chili powder, smoked paprika, cumin, and cayenne pepper in this chili recipe.

As with all of my soups and stews, I’m using Massel broth for the base in this chili. I’ve made this recipe with both the chicken and vegetable flavor vegan broth, and this chili is fabulous with either variety. Massel is the best commercial broth I’ve ever tried, and I’ve been using for over 30 years.

For those of you in the U.S, use the store locator to find out where you can get the product in your local area. Or, order it from amazon. Aussies, it’s in every store in the country.

You can, of course, make this chili with any broth you have.

Leave a comment below and let me know what you think.

*I’m an ambassador for Massel, but my opinions are my own.