White Bean & Chick Pea Chili - My Vegan Cookbook

White Bean & Chick Pea Chili

  • COOK
    4 Hrs
  • PREP
    8 Hrs
    12 Hrs

A low-fat and vegan alternative to the popular white bean chicken chili.

Original Release Date: November 12, 2011

Nutritional Facts
Servings 12Serving Size 1 Cup




  • 1lb. 4-oz. Bag Great Northern Beans, Dried
  • 1 Cup Dried Chick Peas
  • 6 Cups Water
  • 2 Cups Frozen Corn Kernels
  • 1 Medium Onion, Chopped
  • 1 Cup Green Bell Pepper, Chopped
  • 1 Tablespoon Canola Oil
  • 1 Tablespoon Soy Sauce
  • 2 Teaspoons Liquid Smoke
  • 2 Teaspoons Onion Powder
  • 2 Teaspoons Garlic Powder
  • 2 Teaspoons Lemon Pepper Seasoning
  • 2 Teaspoons Coriander
  • 2 Teaspoon Ancho Chili Powder
  • 2 Tablespoons White or Red Chili Powder
  • 1 Teaspoon Cumin Powder
  • 1/4 Cup Nutritional Food Yeast
  • 1 cup Rice Milk
  • 2 Tablespoons Arrow Root Powder Or Corn Starch
  • 1 Teaspoon Sugar
  • 1 Teaspoon Seasoning Salt
  • 1/2 Teaspoon Sea Salt


Soak beans and chick peas overnight by putting them in a big bowl and making sure they are completely covered in water.

Pour off water and rinse beans. Place them in a large pot with the 6 cups of water and frozen corn. Bring to a boil and pour into a large crock pot.

In a skillet, saute onion and pepper with the canola oil until onions are transparent. Place this into the crock pot as well.

Now add soy sauce, liquid smoke, onion and garlic powder, lemon pepper, corriander, sugar, ancho chili powder, white or red chili powder and cumin.

Set crock pot for 4 hours. 10 minutes before serving, place nutritional yeast, rice milk, arrow root, sugar and seasoning salt and salt into a food processor and blend until smooth. Place into the crock pot and stir together. Let cook another 10 minutes to thicken up the chili.

mixing bowls
Original Food Photography & Original Recipe Text Copyright 2007-2020 Josh Latham. All Rights Reserved. Permission granted to reproduce for personal and educational use only. Commercial copying, hiring, lending is prohibited.