Vegan White Bean Chili with Jackfruit

GFGluten FreeNFNut FreeOFOil FreeVVegan

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This Vegan White Bean Chili is veggie-packed and loaded with hearty, smoky flavor. It’s gluten-free, oil-free, nut-free, and full of comfy, cozy vibes.

Ahhh Chili… the comfort classic. There’s no denying that chili remains one of the world’s coziest meals, maybe ever. This Vegan White Bean Chili is nothing short of a cozy bowl. Plus, it’s loaded with plant-based protein and fiber, so you’ll still feel that warm & fuzzy fullness hours later, without the food coma.

bowl of vegan white bean chili topped with jalapeno, vegan cheese, and vegan sour cream


ingredients for vegan white bean chili in small bowls on marble background

This tomato-free chili is packed with warming spices, sweet corn, spicy jalapeños, creamy white beans, and shredded jackfruit for a plant-based alternative to chicken. Honestly, I’m drooling a little just writing about it.

  • White Beans: what is chili without beans?! Navy, Cannellini, or Great Northern beans are a must for the perfect white chili. They’re packed with protein and fiber, and help make this chili oh-so-cozy. I used canned navy beans for this recipe, but any creamy white bean will work!
  • Jackfruit: the tender, pull-apart texture of jackfruit makes it a great vegan alternative to chicken. Jackfruit is available in most grocery stores, often in the Asian or international foods section. If you can’t find it near you, you can also purchase it online. Make sure to buy jackfruit in brine, not syrup – the latter is too sweet, and only used for desserts.
  • Sweet Corn provides little bits of soft, buttery sweetness throughout the smoky, warming chili. Not to mention the added bursts of texture those golden kernels bring!
  • Jalapeños give the chili the ultimate hot n’ spicy kick. For all you ultra-spicy lovers out there: you can turn up the heat by tossing the seeds in with the peppers.
  • Cilantro stems hold just as much flavor as the leaves, so we’ll use them in the chili to add flavor while we save the leaves for a garnish.


white pot of vegan white bean chili after simmering

Think you need tons of time to make a super flavorful chili? Nope! One pot, a handful of wholesome ingredients, and about half an hour is all you need to make this hearty, veggie-packed meal.

  1. Cook the veggies in a large pot with a bit of broth.
  2. Add in the garlic, cilantro stems, and spices and sauté until fragrant.
  3. Add the beans, jackfruit, and remaining veggie broth to the pot and bring to a boil.
  4. Top with cilantro leaves and serve!

two bowls of vegan white bean chili topped with jalapeno, cilantro, and vegan cheese

Because this chili is packed with fresh veggies and warm weather flavors, it makes a perfect year-round dish! It’s great for a filling weekday meal, or you can bring it to a summertime cookout or cozy game night with friends and family.

I like to deck my chili out with some vegan cheese shreds, fresh jalapeños, cilantro, and a dollop of plant-based sour cream or coconut yogurt. It’s also great with tortilla chips on the side (or dunked in ????). You can store your leftovers in the fridge for up to 5 days, or pop them in the freezer for up to one month.

close up photo of white bean chili with jackfruit with toppings

If you’re looking for more comforting chili recipes like this one, you’ll also love this Easy Vegan Chili, this Butternut Squash & White Bean Chili, and this Vegan Slow-Cooker Bean & Quinoa Chili!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂


Vegan White Bean Chili with Jackfruit

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 5 reviews

This Vegan White Bean Chili is veggie-packed and loaded with hearty, smoky flavor. It’s gluten-free, oil-free, nut-free, and full of comfy, cozy vibes.

  • Author: Caitlin Shoemaker
  • Prep Time: 10 Minutes
  • Cook Time: 25 Minutes
  • Total Time: 35 minutes
  • Yield: Serves 4
  • Category: Main
  • Method: Stovetop
  • Cuisine: Tex Mex
  • Diet: Vegan


  • 4 cups vegetable broth, divided (I used vegan chicken-flavored)
  • 1/2 yellow onion, diced
  • 1 cup frozen corn
  • 3 jalapeños, diced and de-seeded*
  • 35 cloves of garlic, minced
  • 1/2 bunch cilantro, chopped; stems and leaves divided
  • 1 teaspoon ancho chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon salt, plus more to taste
  • 2 cans of Navy, Cannellini, or Great Northern beans, drained; (2 3/4 cups or 517 g of beans)
  • 2 14-ounce cans jackfruit, drained and rinsed well* (400 g total drained weight)
  • Optional toppings: fresh jalapeño, dairy-free cheese, vegan sour cream or coconut yogurt


  1. Bring a large pot to high heat; once warm, add 1/4 cup of vegetable broth along with the onion, corn, and jalapeños. Cook over high heat for 8 to 10 minutes, stirring the mixture occasionally to remove moisture from the vegetables. The vegetables will start to stick to the pan and browning will occur to the bottom of the pan; once this happens, let the vegetables sit for 30 seconds, then deglaze the pot with an additional 1/4 cup of broth, scraping all of the brown and black bits off of the bottom of the pan.
  2. Reduce the heat to medium and add the garlic, cilantro stems, chili powder, cumin, smoked paprika, and salt. Sauté for an additional 1-2 minutes, until the garlic is fragrant and spices are evenly distributed.
  3. Add the beans, jackfruit and vegetable broth to the pot. Cover the pot and bring the mixture to a boil over high heat. Once boiling, uncover and reduce the heat to medium-low; simmer for 12 to 15 minutes, stirring occasionally.
  4. Divide the chili into serving bowls and top with the cilantro leaves and/or as desired; leftovers will keep in the fridge for up to 5 days.


  • Jackfruit: most people prefer to remove the “seeds” and tough cores that come with canned jackfruit, but I don’t mind them – I recommend thinly slicing the cores if using, though. If you’d like to reduce the “canned” flavor of the jackfruit, remove it from the can and submerge it in water. Store in the fridge for up to 48 hours before cooking, then drain, shred, and use as instructed in the recipe.

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About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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  1. I made this for a staff chili cook-off. This was THE best recipe I’ve ever tried and it was super easy. Thank you so much! 🙂

  2. This soup is so delicious! There is so much flavor. I followed the recipe and can’t think of any additions to improve this.

  3. PLEASE KNOW…….I didn’t intend to modify, but had to due to lack of ingredients at my little store by me. I opened 2 cans of jackfruit and rinsed, then let soak in cold water while I went to the store for other ingredients. Store didn’t have jalapeno…boooo!!! So I modified and used pickled banana peppers (because jarred pickled jalapenos, we’ve discovered, are WAY too much for my wimpy family.) I made everything else “as is” while dicing up the drained banana peppers and adding when it called for in the real recipe. I ended up adding more, plus a little cayenne pepper because we DO have people who like a little heat. After it was done, made completely as written aside from the stupid jalapenos, I stuck my stick blender into the pot and hit it a couple of times to blend up some of the beans and broth to give it that thick chili consistency. My family LOVED it, and I made Caitlyn’s cilantro lime rice with this, which they put in a bowl and put the chili over it. This is definitely a keeper!!! I hate I had to modify it so much, and will make it “as is” next time, but it was such a good base for me to use and adjust with what I had. *side note: cayenne made it spicy enough for some to need vegan sour cream mixed in. Still, this is now in our rotation. CAITLYN: I’m sorry I modified it so much for the review, but I wanted to let people know this is the real deal and SOOO yummy. I had to use what I had to work with.

    1. No need to apologize! Always happy to hear that a recipe can stand up with modifications and it may help someone who is in a similar boat who might not feel like asking! Glad you were able to make it and that you enjoyed it.

  4. An incredibly comforting chili! Thank you so much for this recipe!!
    Do you have any information on the calories per serving? And how much would that be?
    Thank you! 🙂

    1. So glad you liked it! Out of personal philosophy we don’t calculate calories or nutritional info. But you can use something like Cronometer to help with that!