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Vegan White Bean Chili with Cornbread Biscuits

This 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!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course dinner, lunch, Main Course, Side Dish
Cuisine American
Servings 6

Ingredients
  

Chili

  • 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

Cornbread biscuits

  • 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

Topping ideas:

  • 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
  • Cilantro

Instructions
 

  • 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!

Cornbread biscuits

  • 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!
Keyword chili recipe, gluten free cornbread, healthy cornbread, healthy dinner, vegan chili, vegetarian chili