Two bowls of vegetarian white bean chili topped with jalapeños cheese and chips

Vegetarian White Bean Chili

Make a pant based white bean chili on your stovetop in less than an hour!

Recipe By: Madeline
Prep: 10 minutesCook: 45 minutesTotal: 55 minutes
Servings: 4 servings 1x


  • 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
  • 16oz frozen white sweet corn
  • 16oz jar salsa verde
  • 4 cups vegetable broth


  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. 
  2. 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.
  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. Reduce to a simmer and simmer uncovered for 30 minutes.
  4. Cool slightly and serve with your favorite toppings!
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.