Vegetarian White Bean Chili
Make a plant based white bean chili on your stovetop in less than an hour!
Servings 4 servings
Calories 434kcal
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!
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
Serving: 1g | Calories: 434kcal | Carbohydrates: 71g | Protein: 17g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 2350mg | Potassium: 1310mg | Fiber: 12g | Sugar: 17g | Vitamin A: 1825IU | Vitamin C: 39mg | Calcium: 136mg | Iron: 6mg
