Creamy, comforting, and full of flavor! This vegan white chili meal prep comes together in no time! You’ll be coming back for seconds!
You will love this…
This chili is so yummy and comforting. When I was preparing this, it started snowing! This chili was nice and warm and cozy for the cold winter weather! After eating it, all that’s left to do is to curl up with a good book!
The coconut milk makes the chili really creamy and the spices bring depth to the flavors. This chili is delicious when reheated and great for meal prep!
- Olive oil
- Chili powder
- Green chilies
- Pinto beans
- Vegetable stock
- Coconut milk
- Corn chips
- Shredded vegan cheese
The avocado and corn chips were my favorite toppings!
Step By Step Instructions
Start by dicing onion and mincing garlic. Add olive oil to a pan over medium heat. Add onion and garlic and cook for 5 minutes, stirring occasionally to make sure the garlic doesn’t burn. It smells amazing, prepare yourself for deliciousness!
Next, add the spices: chili powder, salt and cumin. Chili powder is a mix of spices, so this keeps things simple but super tasty! Add green chilies and stir to combine.
Add pinto beans, corn, vegetable stock and coconut milk. Stir the ingredients together then bring to a boil. Reduce heat and simmer for 10 minutes. Wait patiently for it to finish cooking and you will be rewarded! Serve with plenty of toppings and enjoy this simple and savory creation!
Reduce chili powder to 1/4 tsp if you do not enjoy spicy foods.
Add a splash of water and stir to combine if reheating in a microwave.
Don’t skip the toppings! If bringing this chili as a meal prep to work, store toppings in a small container or reusable plastic bag.
If you are looking for other vegan meal prep ideas, try out one of the recipes below!
For a different kind of chili try this lentil chili recipe!
White Chili Vegan Meal Prep
- 2 Tablespoons olive oil
- 1 yellow onion
- 3 garlic cloves
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1 tsp ground cumin
- 1 4 oz can green chilies
- 1 15.5 oz can of pinto beans rinsed & drained
- 1 15.5 oz can of corn rinsed & drained
- 2 cups vegetable stock
- 1 13.5 oz can coconut milk
- corn chips
- shredded vegan cheddar cheese
- Dice onion and mince garlic. Add oil and onion to a pot and cook 5 minutes till onions are translucent. Add garlic.
- Add chili powder, salt, cumin, and green chilies. Stir to combine.
- Add pinto beans, corn, vegetable stock, and coconut milk. Stir, then bring to a boil.
- Reduce heat and simmer for 10 minutes.