Vegetarian White Bean Chili is a hearty and incredibly flavorful one pot dinner that comes together in under an hour with simple pantry ingredients. White beans, sweet corn, salsa verde, and a blend of warm spices combine into a rich and satisfying chili that is naturally vegan and gluten free.
It is just as filling and comforting as a meat-based chili and even better as leftovers the next day. Top it with all your favorite chili toppings and dig in! For a version with some meat, make this Crockpot White Chicken Chili.
UNDER AN HOUR
EASY MEAL PREP
Quick Look: Vegetarian White Bean Chili
- ⏱️ Prep Time: 10 minutes
- 👩🍳 Cook Time: 45 minutes
- 🕖 Total Time: 55 minutes
- 🥣 Servings: 4 servings
- ⚡️ Calories: 434 calories per serving (based on nutrition panel)
- 🔥 Cooking Method: Simmer on stovetop
- 🛒 Main Ingredients: white beans, salsa verde, vegetable broth
- ⭐️ Difficulty: Easy! There is little active prep time with this chili. It just needs to simmer on the stove to bring the flavors together.
Emily left this 5 star review ⭐️⭐️⭐️⭐️⭐️
“I love this chili! It is hard to find a vegetarian chili that is filling and delicious, so I was so excited to discover this recipe. I always add either sweet potatoes or butternut squash to make it a little more hearty.”
Why You’ll Love This Recipe
- Hearty vegetarian dinner – This white bean chili is a great meat-free dinner that is really filling. It is even vegan and gluten-free!
- Even better leftovers – Chili always makes the best leftovers, and this recipe is no different. I love making a batch for the whole week and enjoying it for lunch.
- Perfect freezer meal – This chili recipe is also great for a freezer meal! I love stashing this for a hectic week when I don’t have anything else ready to go.
If you are looking for a chili recipe to make in the slow cooker, try this slow cooker turkey chili.
Ingredients You’ll Need
Here’s a quick look at the ingredients you need to make this vegetarian white bean chili. For a full list of ingredients, see the full recipe.
- White onion – The onion adds a ton of aromatics to the chili to give it a really deep and delicious taste.
- Bell pepper – The green bell pepper pairs perfectly with the onions, corn, and salsa verde to create the flavor for this chili.
- Jalapeno – Add a little heat with some jalapeno. You can also use whatever hot pepper you have on hand.
- Cumin powder, garlic powder, salt, smoked paprika, cayenne pepper powder – This spice blend gives your chili its classic flavor. You can add some chili powder or even a little red pepper flakes for a bit of heat.
- White beans – The beans add protein and fiber to your soup to make it hearty enough for a meal. I use the classic white navy beans, but you could use great northern beans, cannellini beans, or even red kidney beans if you’d prefer.
- Salsa verde – Adding salsa verde gives the chili so much flavor without adding extra work for you. Salsa verde is best because it adds a tangy, slightly spicy flavor that complements the other flavors perfectly.
- Frozen white sweet corn – Corn adds a little texture and sweetness to your soup. If it is in season, you can use fresh corn instead.
- Vegetable broth – Use your favorite store bought vegetable broth for this soup. If you don’t need it to be vegetarian, you can substitute chicken broth.
I love to serve this recipe with this cast iron green chili cornbread!
How to make Vegetarian White Bean Chili
Step 1: Dice onion and bell pepper and deseed and mince jalapeño. Drain and rinse white beans. Heat oil in a large pot over medium low heat and add onions and peppers to the pot. Saute until soft and fragrant.
Step 2: Mix in cumin, salt, garlic powder, smoked paprika, and cayenne. Pour beans into the pot. Mash beans down with potato masher. This helps thicken the chili.
Step 3: Pour corn, salsa verde, and vegetable broth into the pot and give it a good stir. Increase the heat to medium-high and bring to a boil.
Step 4: Reduce to a simmer and simmer uncovered for 30 minutes. Cool slightly and serve with your favorite toppings!
Mad’s Expert Tips for the Best Vegetarian White Bean Chili 🥣
- Mash the beans before adding the liquid – This is the secret to the thick, creamy texture of this chili. A few presses with a potato masher breaks down just enough starch to thicken the whole chili without adding another thickener.
- Let it simmer uncovered – Simmering uncovered for the full 30 minutes lets the chili reduce and thicken. If you cover it the liquid will not evaporate and the chili will be too thin.
- Taste and adjust the heat level – The jalapeño and cayenne can be adjusted to your preference. Start with less and add more at the end if you want more spice.
- Chili is better the next day – Like most chilis, this one tastes even better after sitting in the fridge overnight as all the flavors come together. It is one of the best meal prep recipes for the week!
If you’re looking for another delicious vegan soup recipe, try this hearty and flavorful lentil potato soup.
Recipe FAQs
What beans are best for white bean chili?
White navy beans are used in this recipe and work great. Cannellini beans and great northern beans are also excellent choices. All three have a creamy texture that works well in chili.
How do I make this chili thicker?
The mashed beans help thicken the chili naturally with their starch. If you want it even thicker, use less broth or let it simmer a little longer uncovered. You can also blend a portion of the chili and stir it back in for a creamier texture.
Can I add chicken to this white bean chili?
Yes! Add raw chicken breasts in with the vegetables, beans, and broth and simmer until fully cooked, about 20-25 minutes. Remove, shred the chicken and stir it back in before serving.
Can I make this in the Instant Pot?
Yes! Saute the vegetables in the Instant Pot on the saute setting. Add the beans, corn, salsa verde, and broth. Cook on manual high pressure for 8 minutes and manually release the pressure before serving.
Storage, freezing and Reheating
Allow the chili to cool and store in an airtight container in the fridge for up to 4 days. Store in the freezer for up to 3 months.
I like to store individual portions in souper cubes. Allow the vegan white bean chili to defrost on your counter or in the fridge. Then, reheat on the stovetop until warmed through.
Other Chili Recipes
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
Email Recipe for Later
Recipe
Vegetarian White Bean Chili
Ingredients
- 1 white onion
- 1 green bell pepper
- 1/2 a jalapeno
- 2 tbsp oil
- 2 tsp cumin powder
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper powder
- 2 cans white beans
- 16 oz frozen white sweet corn
- 16 oz jar salsa verde
- 4 cups vegetable broth
Instructions
- Dice onion and bell pepper and deseed and mince jalapeño. Drain and rinse white beans. Heat oil in a large pot over medium low heat and add onions and peppers to the pot.
- Saute until soft and fragrant – about 5 minutes. Mix in cumin, salt, garlic powder, smoked paprika, and cayenne. Pour beans into the pot. Mash beans down with potato masher – you just want them slightly squished, not mashed into a paste.
- Pour corn, salsa verde, and vegetable broth into the pot and give it a good stir. Increase the heat to medium-high and bring to a boil. Reduce to a simmer and simmer uncovered for 30 minutes.
- Cool slightly and serve with your favorite toppings!
Recipe Notes
- Lightly mash the white beans to release some starch and thicken the chili.
- Use store bought salsa verde to save time and add a ton of flavor.
- Simmer uncovered so the chili can thicken.
- Feel free to add any other spices or vegetables you would like in your chili.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Leave a Reply