Go Back
+ servings
vegan white chili recipe with kale, beans, barley and carrots

Vegan White Chili

Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 8 servings
A Vegan White Chili that is rich, satisfying, and refreshingly light. Full of healthy vegetables, beans, and barley to satisfy your taste buds and keep you feeling good. This healthy vegetarian chili will have you singing with joy.


  • 1 tbsp healthy cooking fat, examples: coconut oil, avocado oil, grapeseed oil
  • 1 large onion (yellow or white), finely diced
  • 3 large carrots, finely diced
  • 3 medium poblano peppers, seeded + finely diced
  • 2-3 medium jalapeño peppers, seeded + finely diced (depending on your desired spice level, you can do 2 or 3)
  • 3 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 teaspoon ground coriander
  • 1/4 teaspoon ground cayenne pepper, Increase or decrease based on your desired level of spice
  • 1 teaspoon dried oregano
  • 1 cup white wine (if desired), It adds a depth of flavor to the dish and elevates it. But feel free to leave out the wine.
  • 4 cups low sodium vegetable broth
  • 1/4 cup pearl barley, If you want a "lighter" chili or avoid gluten, omit the barley and add a bit more vegetables or beans to offset it.
  • 4 cups white beans (already cooked or canned), if using canned, then drain and rinse well
  • 3-4 large handfuls kale leaves, washed and rough chopped

Yummy Topping options

  • fresh cilantro
  • avocado
  • lime juice


  • Heat a large pot or dutch oven over medium heat.
  • Add the onion, carrots, poblano, and jalapeño peppers to the pot and cook for about 8 minutes over medium heat, occasionally stirring until the onions are translucent and the veggies are soft.
  • Add the garlic, cumin, coriander, cayenne, and oregano. Stir well to combine with all the other ingredients. Cook for about 1-2 minutes for the garlic and spices to become fragrant and develop.
  • Add the wine (if using) and give it a good stir to ensure that nothing has stuck to the bottom of your pot. Turn the heat up to medium-high and let the wine reduce for about 5-8 minutes.
  • Add the vegetable broth and barley (if using) and cook the chili over medium-low heat, partially covered for at least 30 minutes. Keep an eye on it and stir occasionally. If it starts to stick at the bottom, turn down the heat. It should be at a low simmer, not a boil.
  • Add the beans and the chopped kale. Since the kale is so fluffy, you will probably need to add it in batches. Add a little at a time, stir that under the liquid. It will wilt very quickly, allowing you to add the next handful. I also like to use the lid of my pot to cover it for a minute to speed this up.
  • Once all the beans and kale have been added, simmer for another 5 minutes. This will warm everything up and marry all the ingredients together.
  • Ladle into bowl and let each person top as desired with avocado slices, a squeeze of lime, chopped cilantro.