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    Gastronotherapy » Recipes » Gluten Free

    Vegetarian White Bean Chili

    Published: Sep 8, 2022 · Modified: Dec 8, 2022 by MaryAnne · 8 Comments

    Jump to Recipe Print Recipe

    Vegetarian white bean chili is a hearty and savory one pot recipe that comes together in less than 30 minutes. Loaded with two types of beans, and seasoned with green chiles, ground cumin, and garlic, this easy chili recipe is the perfect healthy comfort food for a busy weeknight or game day.

    bowl of vegetarian white bean chili garnished with fresh cilantro, avocado, and sliced jalapenos.

    What's better than a bowl of hearty vegetarian chili on a brisk fall night? It's comforting, nutritious, and it warms your belly. In this meatless chili recipe, we skip the tomatoes and make a classic vegetarian white bean chili that's also dairy-free.

    We use canned beans for convenience, and after just 20 minutes on the stovetop, you have a pot of savory, spicy, and slightly creamy goodness just waiting to be paired with fluffy sourdough cornbread or buttermilk maple biscuits.

    Serve it on game day or meal-prep for an upcoming busy week!

    Jump to:
    • ⭐️ Why This Chili is the Best
    • 🌶 Ingredient Notes
    • 📝 Variations & Substitutions
    • 🔪 How to Make Vegetarian White Bean Chili
    • 🥑 Topping Ideas
    • 👩🏼‍🍳 Expert Tips
    • 💬 Frequently Asked Questions
    • 🥣 More Soup Recipes
    • Vegetarian White Bean Chili Recipe

    ⭐️ Why This Chili is the Best

    • Hearty, savory, earthy, slightly creamy, with a spicy kick
    • Budget-friendly recipe that uses simple whole foods and pantry-friendly ingredients, like this vegetarian potato soup
    • Excellent meal-prep option for a busy weeknight (with slow cooker instructions provided as well)
    • Easy vegetarian chili recipe that uses canned beans, so prep time is just 5 minutes
    • Crowd-pleasing game day recipe option
    • Freezer-friendly
    • Healthy chili recipe that's high in protein, full of fiber, naturally gluten-free, and dairy-free/vegan
    • Versatile recipe with lots of suggested variations and toppings

    🌶 Ingredient Notes

    chili ingredients arranged on a table.
    • Garlic - I recommend using fresh garlic for optimal flavor
    • Jalapeño - These peppers really vary in their level of heat. In general, the larger sizes don't have as much heat, but it's not a strict rule. Use them to make creamy jalapeño artichoke dip.
    • Ground cumin and dried oregano - Flavors our chili with earthy, warm, and slightly bitter notes
    • Cayenne pepper - Amps up the level of heat, so only use a pinch or two if you don't like a nice amount of spice.
    • Low-sodium vegetable broth - Using low-sodium broth lets us control the amount of salt in our cooking.
    • Cannellini beans - Provides a creamy taste and texture to our vegetarian white chili. Try them in creamy braised white beans or easy tuscan bean salad.
    • Pinto beans - Traditionally used in Mexican dishes and in the Southwest, they add a familiar flavor and texture to our chili.
    • Diced green chiles - Depending on the level of preferred heat, you can buy diced green chiles that are marked "hot" for considerable spiciness and "mild" for subtle heat. Use whichever variety (and level of heat) you prefer.
    • Lime - Adds bright citrus notes

    📝 Variations & Substitutions

    • Beans. Use your favorite combinations of beans - navy, kidney, white, and garbanzo beans would all work well.
    • Frozen corn. Add 1 cup of frozen corn for a sweet crunch.
    • Spice level. Adjust the amount of cayenne pepper and diced jalapeño according to your spice preference.
    • Slow cooker/crock pot instructions: Cook onion, garlic, spices/herbs, and jalapeño in skillet, and then add to slow cooker. Cook on low for 3-4 hours. Garnish with fresh cilantro, avocado, and lime juice before serving.
    • Onion. Substitute red onion or 3-4 shallots for the yellow onion.
    • Creamy. Add tangy sour cream or yogurt for an even creamier texture. Be sure to follow these instructions to avoid curdling: Place ½ cup of sour cream/yogurt into a medium bowl and add 1 cup of warm broth. Whisk until well combined and add it to the pot of chili.
    bowl of vegetarian chili with a spoon on a napkin.

    🔪 How to Make Vegetarian White Bean Chili

    Set a large pot or Dutch oven over medium low heat. Add olive oil, onion, salt, and pepper and cook for 7-8 minutes, until onion is soft and translucent.

    onion cooking in a large pot with olive oil.

    Add the minced garlic, jalapeño, cumin, oregano, and cayenne, and cook for another minute.

    garlic, jalapeno, and herbs added to onion mixture in a pot.

    Add the broth, beans, green chiles, and stir to combine. Increase heat to medium-high and bring to a boil. Reduce heat to medium-low and simmer chili for 15 minutes, until it's slightly thickened.

    soup in a large pot.

    Remove from heat. At this point, you can thicken your soup one of two ways: Place half of the chili into a food processor or blender and blend for 30 seconds, then return mixture to the pot OR run a potato masher through your chili 7-8 times.

    blended soup in a food processor.
    soup and ladle in pot of chili.

    Zest lime and squeeze juice into soup and stir. Taste and adjust salt if necessary. Serve with fresh cilantro (if using) and assorted toppings.

    bowl of chili with plate of bread in the background.

    🥑 Topping Ideas

    When it comes to chili, it's all about the toppings, so have fun and make it your own with the following suggestions:

    • Shredded cheese. Add a handful of shredded cheddar cheese for melty goodness.
    • Diced raw onion. For even more heat, add a spoonful of diced raw onion.
    • Roasted jalapeños. Add more spiciness with subtle smoky flavor by adding roasted jalapeños (see my post on how to roast jalapeños!)
    • Sour cream. Add (dairy or plant-based) sour cream or yogurt for a creamy topping.
    • Tortilla chips. I like to serve tortilla chips on the side and use them as a "chili scoop" instead of using a spoon.
    • Quick pickled red onions. For a tangy crunch and bright pop of color, add a spoonful of pickled onions.

    👩🏼‍🍳 Expert Tips

    • How to store: Place in an airtight container and store in the refrigerator for up to 4 days.
    • How to reheat: Place on the stovetop over medium-low heat for 10-15 minutes, stirring occasionally, until heated through.
    • How to freeze: After completely cooled, transfer to a freezer-safe container and store in the freezer for up to 3 months. To thaw, place in the refrigerator overnight and follow reheating instructions above.
    • Adjust the spice level. You can adjust the amount of cayenne pepper and diced jalapeño used according to your spice preference.
    • Thicken your chili. You can thicken your soup one of two ways: Place half of the chili into a food processor or blender and blend for 30 seconds, then return mixture to the pot OR run a potato masher through your chili 7-8 times until you've reached your desired consistency.
    • Serve accompanied with cornbread, sourdough discard focaccia, or biscuits.

    💬 Frequently Asked Questions

    What is vegetarian chili made of?

    Vegetarian chili traditionally contains a hefty amount of beans as the primary protein source. The types of beans used can vary depending on the type of vegetarian chili. In addition to beans, it often contains onion, tomatoes, garlic, herbs, and spices.

    How do you thicken white bean chili?

    White bean chili can be thickened a variety of ways: use a potato masher to smash some of the beans, blend half of the chili in a food processor or blender, or add sour cream or yogurt to add creaminess.

    Can you overcook chili?

    It is possible to overcook chili. Letting it cook too long can lead to meat that is dried out and/or mushy beans. In this vegetarian chili recipe, we let it simmer for 15 minutes. If you were to cook it longer, it would simply become thicker and the beans would become mushy at some point.

    Is vegetarian chili good for you?

    Vegetarian chili is very good for you! It's high in protein and fiber, with beans containing potassium, iron, and folate. Vegetarian chili often contains garlic, which has anti-inflammatory properties, and can easily be made dairy-free/vegan.

    🥣 More Soup Recipes

    • two bowls of vegetarian chili with cilantro lime and avocado scattered on table
      Thick and Hearty Vegetarian Chili
    • butternut squash carrot ginger soup in three bowls with spoons
      Roasted Butternut Squash Carrot Ginger Soup
    • bowl of chickpea soup with a spoon and piece of bread.
      Italian Garbanzo Bean Soup (vegan)
    • southwest black bean soup with spoon in a white bowl
      Southwest Black Bean Soup

    Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with us through social media by following us on Instagram, Pinterest, and Facebook.

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    bowl of vegetarian white bean chili garnished with fresh cilantro, avocado, and sliced jalapenos.

    Vegetarian White Bean Chili Recipe

    Author: MaryAnne
    Vegetarian white bean chili is a hearty and savory one pot recipe. Loaded with two types of beans, and seasoned with garlic, green chiles, and ground cumin, this easy chili recipe is the perfect healthy comfort food for a busy weeknight or game day.
    5 from 8 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 20 minutes mins
    Total Time 25 minutes mins
    Course Main Course, Soup
    Cuisine American
    Servings 4 servings
    Calories 181 kcal

    Ingredients
      

    • 2 Tablespoons extra-virgin olive oil
    • 1 medium yellow onion, diced
    • ¾ teaspoon salt (if you use regular vegetable broth, only use ½ teaspoon salt)
    • ½ teaspoon black pepper
    • 4 garlic cloves, minced
    • 1 jalapeño, seeded and diced
    • 2 teaspoons ground cumin
    • 1 teaspoon dried oregano
    • ⅛ teaspoon cayenne pepper
    • 4 cups low-sodium vegetable broth
    • 2 (15-ounce cans) cannellini beans, drained and rinsed
    • 2 (15-ounce cans) pinto beans, drained and rinsed
    • 1 (4-ounce can) diced green chiles *Use "hot" for a nice kick and "mild" for subtle heat
    • zest and juice of 1 lime
    • ¼ cup fresh cilantro (optional)
    • 1 avocado, diced (optional)

    Instructions
     

    • Set a large pot or Dutch oven over medium low heat. Add olive oil, onion, salt, and pepper and cook for 7-8 minutes, until onion is soft and translucent.
    • Add the minced garlic, jalapeño, cumin, oregano, and cayenne, and cook for another minute.
    • Add the broth, beans, green chiles, and stir to combine. Increase heat to medium-high and bring to a boil. Reduce heat to medium-low and simmer chili for 15 minutes, until it's slightly thickened.
    • Remove from heat. At this point, you can thicken your soup one of two ways: Place half of the chili into a food processor or blender and blend for 30 seconds, then return mixture to the pot OR run a potato masher through your chili 7-8 times.
    • Zest lime and squeeze juice into soup and stir. Taste and adjust salt if necessary. Serve with fresh cilantro and avocado (if using) and assorted toppings.

    Notes

    • How to store: Place in an airtight container and store in the refrigerator for up to 4 days.
    • How to reheat: Place on stovetop over medium-low heat for 10-15 minutes, until heated through.
    • How to freeze: After completely cooled, transfer to a freezer-safe container and store in the freezer for up to 3 months. To thaw, place in the refrigerator overnight and follow reheating instructions above.
    • Adjust the spice level. You can adjust the amount of cayenne pepper and diced jalapeño used according to your spice preference.
    • Thicken your chili. You can thicken your soup one of two ways: Place half of the chili into a food processor or blender and blend for 30 seconds, then return mixture to the pot OR run a potato masher through your chili 7-8 times until you've reached your desired consistency.
    • Serve accompanied with cornbread or biscuits.

    Nutrition

    Calories: 181kcalCarbohydrates: 12gProtein: 3gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 447mgPotassium: 340mgFiber: 5gSugar: 3gVitamin A: 228IUVitamin C: 13mgCalcium: 38mgIron: 1mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Anna

      October 07, 2022 at 4:27 pm

      5 stars
      Very good chili recipe! I like the amount of spiciness and it was easy to make.

      Reply
      • MaryAnne

        October 07, 2022 at 4:36 pm

        So happy that you liked it, Anna! It really is such a simple soup with great flavor (and spice)!

        Reply
      • Barb Haner

        January 16, 2023 at 4:26 pm

        5 stars
        Tonight is the night I am trying this recipe. It smells so good with the pot of Chili simmering on the stove!

        Reply
        • Barb Haner

          January 16, 2023 at 5:19 pm

          5 stars
          Very good!!

          Reply
          • MaryAnne

            January 17, 2023 at 7:12 am

            So glad you enjoyed it! 😊

            Reply
    2. Megan

      October 16, 2022 at 1:36 pm

      5 stars
      This soup is so good!!! I made it with the intention of freezing half the batch for future weeks, but we liked it so much we decided to eat it as left overs all week. I will probably make another batch next week. I have been looking for lower cost meals that are still delicious and this definitely fits the bill.

      Reply
      • MaryAnne

        October 16, 2022 at 2:49 pm

        So glad it was a hit with you, Megan! It freezes really well, so you can always make a double batch next time and still have enough to freeze. 😉 Thanks for your great review!

        Reply
    3. Barb Haner

      January 15, 2023 at 9:38 pm

      5 stars
      Cold weather coming up this week. This recipe looks like it would be good to try. I love white beans!

      Reply

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