This vegan white bean chili with cornbread biscuits is the perfect cozy meal. It comes together quickly with minimal prep, is loaded with flavor, easy to make, hearty, and filling. It’s made with wholesome ingredients, packed with fiber and protein, and is versatile! A must for your fall meal rotation!
Why you’ll love this white bean chili
- It’s PACKED with flavor! Your tastebuds will be happy dancing 😉
- It’s high in protein and fiber so you’ll stay satisfied and full!
- You can add in shredded chicken or ground turkey, and use bone broth to make it ultra high protein.
- Makes a great meal prep! Make this earlier in the week to make meals easier on yourself.
- Super balanced, delicious weeknight meal!
Chili isn’t the same without tons of toppings. They’re the best part! Here are some of my favorites:
- Shredded cheese (I like VioLife for a vegan option)
- Fresh lime wedges
- Sour cream (I like Kite Hill or Forager for vegan options)
- Cornbread biscuits (recipe below) or your favorite cornbread! I used this organic cornmeal!
How to make cornbread biscuits
These cute little biscuits are so simple to make. You use a cookie scoop to drop the dough onto the cookie sheet and bake – that’s it! You can use the cornbread recipe I left below for a gluten free option or feel free to make your own cornbread!
Why this white bean chili with cornbread biscuits makes a great meal prep
Chili is super simple to make with minimal prep time, so it can easily be thrown together in a big batch to have throughout the week. Just store in an air-tight container in the fridge and reheat prior to eating! You can also store them in individual containers to make the perfect grab-and-go lunch! This will last as a meal prep in the fridge for 3-4 days and months in the freezer!
I like to store my cornbread biscuits in a container (separate from the chili) and heat them up with the chili prior to eating. If taking your chili on the go, just store your biscuits in a baggie to bring with!
More recipes to try
- Copycat Bitchin’ Sauce
- Roasted veggie plates with garlic tahini yogurt
- Cauliflower falafel hummus plates
- Healthy german potato salad
- Crispy garlic smashed potatoes with pesto aioli
Be sure to tag me on instagram @danishealthyeats if you make this!
Vegan White Bean Chili with Cornbread Biscuits
- 3 cups broth *veggie broth, bone broth, etc.
- 1 cup sweet potatoes, diced into small pieces *can sub yellow or red potatoes
- 1 can white northern beans
- 1 zucchini diced
- 2 tbsp avocado oil
- 1 onion finely diced
- 1/2 jalapeno chopped
- 1 (4oz) can diced green chiles
- 2 large garlic cloves finely diced
- 1 cup salsa verde
- 2 tbsp nutritional yeast
- 2 tbsp tapioca flour
- 1 tbsp lime juice
- 2 tsp cumin
- 1 tsp sea salt
- 1/4 tsp oregano & black pepper
- 3/4 cup organic cornmeal
- 2 tbsp almond flour *can sub other flour
- 2 tbsp milk, of choice *I used cashew milk
- 1 1/2 tsp baking powder
- 2 tbsp applesauce
- 2 tbsp cashew or almond butter
- 1 tbsp maple syrup or honey
- 1/2 tsp lemon juice
- 1/4 tsp sea salt
- Fresh lime wedges
- Tortilla chips *I like Siete for a healthier option!
- Sour cream *I like Kite Hill or Forager for vegan options
- Shredded cheese *I like VioLife for a vegan option
- Start by adding the onion to a dutch oven or deep pot with the avocado oil. Saute a few minutes. Then add in the zucchini, garlic, and potatoes. Cook five minutes longer.
- Add in the remaining ingredients. Bring the chili to a boil. Then reduce to a simmer and let cook for 25-30 minutes, stirring frequently, until the potatoes are softened to your liking.
- While the chili is cooking, make the biscuits by combining all the ingredients in a large bowl. Use a cookie scoop to scoop the dough onto a lined cookie sheet.
- Bake the biscuits for minutes, until golden around the edges and firm to touch on top.
- Serve the chili with the cornbread biscuits on top, fresh cilantro, avocado, sour cream, cheese, fresh lime, or tortilla chips!
- Mix together all of the cornbread ingredients until dough forms. Use a cookie scoop to drop the dough by spoonfuls onto a lined baking sheet.
- Bake for 12 minutes at 350F until the centers are firm to touch. Serve with chili!