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Creamy Vegan White Chili with Corn and Cannellini Beans, by Dawn Hutchins from Florida Coastal Cooking & Wellness, is a smooth, rich, belly-filling white chili with just a touch of coconut milk instead of cream. You’ll never miss the dairy!

Creamy Vegan White Chili with Corn and Cannellini Beans [Vegan]

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Cooking Time



  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 1 poblano pepper, seeded and white ribs removed, finely diced
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
  • 1 can green chilies
  • 2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground coriander
  • 5 cups cooked, or 2 (14.5-ounce) cans cannellini (or other white) beans, drained and rinsed
  • 4 cups vegetable broth
  • 1 teaspoon chopped fresh, or 3/4 teaspoon dried oregano
  • 2 ears of fresh corn, kernels removed
  • Salt
  • 1/3 cup canned coconut milk (simple, unsweet)
  • Handful chopped fresh cilantro leaves
  • Sliced green onion
  • 1 avocado, seed and peel composted, flesh cubed
  • Lime wedges


  1. Heat oil in large pot or Dutch oven over medium heat; add the onion, poblano, and celery, and cook, stirring occasionally for about 8 minutes, or until veggies are softened. Add the garlic, chilies, cumin, paprika, and coriander. Cook for an additional minute.
  2. Stir in the white beans, broth and oregano. Reduce heat to medium-low; cook, partially covered, for 25 minutes, stirring occasionally.
  3. Uncover, stir in the corn, salt, and coconut milk until well combined; simmer for an additional ten minutes. Ladle into bowls and top with fresh cilantro, sliced green onions, and a lime wedge.

    Nutritional Information

    Per Serving: Calories: 250 | Carbs: 35 g | Fat: 10 g | Protein: 9 g | Sodium: 751 mg | Sugar: 5 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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