Vegetarian White Bean Chicken Chili
Indulge in the hearty and comforting flavors of Vegetarian White Bean Chicken Chili – a delicious meatless twist on a classic favorite! Packed with protein-rich cannellini and great northern beans, vibrant green bell peppers, sweet corn, and zesty green chilies, this chili combines bold spices like cumin, smoked paprika, and oregano for a smoky, well-rounded flavor. Simmered in vegetable broth and finished with fresh lime juice, it’s the ultimate one-pot meal for busy weeknights or game day gatherings. Ready in just 45 minutes, this recipe is completely customizable with toppings like sour cream, shredded cheese, or fresh cilantro and pairs perfectly with tortilla chips or crusty bread. If you're looking for a vegetarian chili recipe that's hearty, nutritious, and bursting with flavor, this white bean chili is a must-try!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium green bell pepper, diced
- 4 cups vegetable broth
- 2 15-ounce cans cannellini beans, drained and rinsed
- 1 15-ounce can great northern beans, drained and rinsed
- 1 4-ounce can diced green chilies
- 1 cup frozen corn
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground coriander
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons lime juice
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
- as desired sour cream or plain Greek yogurt (optional, for topping)
- as desired shredded cheese (optional, for topping)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and diced green bell pepper, cooking for an additional 2-3 minutes.
Add the vegetable broth, cannellini beans, great northern beans, green chilies, and corn to the pot, stirring to combine.
Season the chili with ground cumin, dried oregano, smoked paprika, ground coriander, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes.
Taste and adjust seasoning if necessary, adding more salt or spices to preference.
Stir in the fresh lime juice just before serving to brighten the flavors.
Ladle the chili into bowls and garnish with chopped cilantro, sour cream, shredded cheese, or any desired toppings.
Serve warm with tortilla chips, crusty bread, or enjoy on its own.
Nutrition Facts
Calories |
2129 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.9 g | 77% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 4865 mg | 212% | |
| Total Carbohydrate | 318.1 g | 116% | |
| Dietary Fiber | 84.4 g | 301% | |
| Total Sugars | 40.2 g | ||
| Protein | 104.6 g | 209% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1146 mg | 88% | |
| Iron | 34.0 mg | 189% | |
| Potassium | 7098 mg | 151% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
