White Bean Chili No Meat
Warm up your weeknights with this hearty and flavorful White Bean Chili No Meat, a deliciously satisfying vegetarian twist on a classic comfort dish. Packed with protein-rich white beans, vibrant diced green chilies, and sweet pops of corn, this plant-based chili is a perfect balance of bold spices like cumin, smoked paprika, and coriander. Ready in just 45 minutes, it’s simple enough for busy schedules while offering a wholesome, homemade taste. Finished with a zesty splash of lime and a garnish of fresh cilantro, this meatless chili is light yet filling, making it an ideal option for a healthy, crowd-pleasing dinner. Serve it alongside crusty bread or over steamed rice for a complete, comforting meal the whole family will love!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 units garlic cloves, minced
- 1 unit jalapeño, seeded and diced
- 2 teaspoons cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 4 cups vegetable broth
- 3 15-ounce cans canned white beans (such as cannellini or great northern), drained and rinsed
- 1 4-ounce can canned diced green chilies
- 1 cup frozen corn kernels
- 1 unit lime, juiced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook for 4-5 minutes, stirring occasionally, until softened.
Stir in the minced garlic and diced jalapeño. Cook for another 1-2 minutes, until fragrant.
Add the cumin, ground coriander, dried oregano, and smoked paprika. Stir well to coat the vegetables with the spices.
Pour in the vegetable broth and bring it to a simmer.
Add the drained and rinsed white beans, diced green chilies, and frozen corn. Stir to combine.
Season with salt and black pepper, then lower the heat to a gentle simmer. Let the chili cook for 20 minutes, stirring occasionally.
Remove the pot from the heat. Stir in the juice of one lime and adjust seasoning with additional salt or pepper, if needed.
Ladle the chili into bowls and garnish with fresh cilantro before serving.
Nutrition Facts
Calories |
2030 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.5 g | 60% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8055 mg | 350% | |
| Total Carbohydrate | 329.3 g | 120% | |
| Dietary Fiber | 85.2 g | 304% | |
| Total Sugars | 43.5 g | ||
| Protein | 98.2 g | 196% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 898 mg | 69% | |
| Iron | 37.4 mg | 208% | |
| Potassium | 6908 mg | 147% | |
*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.
