Easy Harissa White Bean Chili
Looking for a bold, cozy, and satisfying vegan chili? This Harissa White Bean Chili brings smoky heat, nourishing ingredients, and vibrant flavor all in just one pot. Whether you're cooking for a quick weeknight meal or prepping ahead for the week, this easy recipe is packed with plant-based protein, fiber, and comfort.
The star ingredient is harissa, a North African chili paste that infuses the dish with warmth, garlic, and just the right amount of spice. It's a fresh twist on classic chili that's naturally dairy-free, gluten-free, and freezer-friendly.
This is the kind of meal that hits all the marks: hearty, flavorful, and simple to make. With pantry staples like canned beans and tomatoes plus a few fresh vegetables, it's a reliable recipe you can return to again and again. The combination of white beans and chickpeas adds substance and creaminess, while carrots, onion, and corn provide sweetness and balance the heat from the harissa.
Everything simmers together in a single pot, making cleanup easy and the flavors rich and cohesive. Garnish with herbs, a dollop of yogurt (dairy or non-dairy), and crusty bread on the side for a complete and satisfying plant-based meal.
This chili is also ideal for meal prep. It stores beautifully and tastes even better the next day as the flavors deepen. Freeze extra portions to keep something nourishing on hand for busy days or chilly nights.
Looking for more make-ahead recipes? Check out my roundups of vegetarian lunches to bring to work and freezer-friendly vegetarian meals.
Ingredients
This chili is made with everyday ingredients that deliver big flavor. The base is built with onions, carrots, and olive oil, followed by crushed tomatoes, canned white beans, and chickpeas for heartiness. Sweet corn adds pops of brightness, and a few tablespoons of harissa bring in smoky, garlicky heat. Everything comes together with a sprinkle of salt and your favorite garnishes. Use dairy-free yogurt and fresh herbs like dill or mint to cool things down and balance the spice.
Substitutions
- Harissa: Every brand varies in spice level, so start small and adjust to taste. You can substitute with a combination of smoked paprika, cayenne, and garlic if needed.
- Beans: Swap in great northern beans, black beans, or kidney beans.
- Vegetables: Add bell peppers, spinach, or kale for extra nutrition.
- Toppings: Use vegan sour cream or cashew cream in place of yogurt. Add avocado for more creaminess.
Storage
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze: Cool completely and transfer to freezer-safe containers. Freeze for up to 6 months. Thaw in the fridge overnight or reheat gently on the stovetop with a splash of water or broth.
FAQ
Yes! Harissa brings smoky heat, garlic, and a touch of acidity that gives chili a unique and flavorful twist. It's a great way to add depth without relying on multiple spices.
A mix of white beans and chickpeas works well in this version, offering a creamy texture and mild flavor. Other great combinations include black beans with pinto beans or kidney beans for more traditional chili styles.
Harissa is a type of chili paste, but it's distinct. It typically includes roasted red peppers, garlic, oil, and spices like cumin and coriander. Other chili pastes (like sambal oelek or gochujang) come from different culinary traditions and vary in ingredients and heat.
A great chili balances heat, acidity, and depth. In this recipe, harissa provides complex heat, tomatoes add acidity, and aromatics like garlic and onion round out the flavor. Simmering long enough to meld everything together is also key.
📖 Recipe
Easy Harissa White Bean Chili
Ingredients
Chili:
- 2 tablespoons olive oil or oil of choice
- ½ cup diced onion (½ medium)
- ½ cup diced carrots (2 medium)
- 1 28-ounce can crushed tomatoes
- 1 (15-ounce) can white cannellini beans drained and rinsed (or 1 ½ cups cooked cannellini beans)
- 1 (15-ounce) can chickpeas drained and rinsed (or 1 ½ cups cooked chickpeas)
- ½ cup frozen corn kernels
- 2-3 tablespoons harissa (see note)
- Salt
Optional Garnish:
- Plain yogurt (dairy or dairy-free for vegan variation)
- Fresh herbs (such as baby dill, mint, cilantro, and parsley)
- Fresh bread for serving
Instructions
- Heat stock pot or Dutch oven over medium-high heat. Stir in olive oil, onion, and carrots, and cook 5 minutes, or until onion is translucent.
- Stir in tomatoes, kidney beans, chickpeas, corn, harissa (see note), and salt. Bring to a boil, and then reduce heat to medium. Simmer 25 minutes, or until liquid is absorbed, chili thickens, and carrots are tender.
- Ladle chili into bowls and top with yogurt and fresh herbs if desired. Serve with freshly-baked bread if desired.
Notes
- Harissa is a chili paste/sauce that's popular in North African cuisine. Every brand is a little different, so taste a little and add it to the chili in one-tablespoon increments. Taste to ensure it's not too spicy before adding more. I tested this recipe with Mina brand harissa.
- Storage: Store in an airtight container and refrigerate for up to 4 days.
- Freezing: Store cooked chili in an airtight, freezer-safe container and freeze for up to six months. Thaw overnight in the fridge, or reheat from frozen with a splash of water or broth.
I absolutely love this and somehow it tastes even better after it’s been frozen! Thanks for sharing. Such a tasty, quick, nutritious and healthy meal when short of time.
So glad you enjoyed the recipe, Carol! It's always a bonus when you can make something ahead of time, too. 🙂
I've been wanting to make a harissa chili for ages. This is definitely next in my lineup for when I go to the grocery store! Thank you so much for sharing!