Vegetarian White Bean Chili
This 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.
Servings: 4 servings
Calories: 181kcal
Equipment
- 1 large pot or Dutch oven
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.
- 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: 181kcal | Carbohydrates: 12g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 447mg | Potassium: 340mg | Fiber: 5g | Sugar: 3g | Vitamin A: 228IU | Vitamin C: 13mg | Calcium: 38mg | Iron: 1mg
