Vegetarian White Bean Chili
Warm up with a hearty bowl of Vegetarian White Bean Chili, a wholesome and flavorful twist on the classic comfort food. Packed with protein-rich Great Northern beans, vibrant veggies like bell peppers and spinach, and a medley of smoky spices, this chili is as nourishing as it is satisfying. A subtle hint of heat from optional jalapeños and the tangy brightness of fresh lime juice elevate the flavor profile, making it a perfect choice for cozy weeknight meals or meal prep. Ready in just 45 minutes and featuring simple ingredients like vegetable broth, diced green chiles, and sweet corn, this plant-based chili is easy to make and entirely crowd-pleasing. Serve it with a sprinkle of fresh cilantro for a burst of freshness and enjoy a warm, filling dish that’s both vegetarian and gluten-free.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 medium green bell pepper, diced
- 1 medium jalapeño, minced (optional)
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon ground coriander
- 4 cups vegetable broth
- 3 15-ounce cans canned Great Northern beans, drained and rinsed
- 1 4-ounce can canned diced green chiles
- 1 cup corn kernels (fresh, frozen, or canned)
- 2 cups fresh spinach, roughly chopped
- 2 tablespoons lime juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 4–5 minutes until softened and translucent.
Stir in the minced garlic, diced green bell pepper, and jalapeño (if using). Cook for an additional 2–3 minutes.
Sprinkle in the ground cumin, chili powder, smoked paprika, dried oregano, and ground coriander. Stir well to coat the vegetables in the spices, and cook for 1 minute to toast the spices.
Pour in the vegetable broth and bring to a simmer.
Add the drained and rinsed white beans, diced green chiles, and corn kernels. Stir to combine and let the chili simmer gently for 15 minutes.
Stir in the chopped spinach and let it wilt into the chili, cooking for 2–3 minutes.
Add the lime juice, salt, and black pepper. Taste and adjust seasoning as needed.
Serve the chili hot, garnished with chopped fresh cilantro if desired.
Nutrition Facts
Calories |
1046 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.0 g | 54% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5485 mg | 238% | |
| Total Carbohydrate | 150.4 g | 55% | |
| Dietary Fiber | 35.3 g | 126% | |
| Total Sugars | 37.8 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 495 mg | 38% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 3997 mg | 85% | |
*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.
