Easy Vegetarian White Bean Chili Recipe
If you’re looking for a vegetarian white bean chili that checks all of your dinner boxes, this one is it! It’s loaded with flavor (lime, cilantro, spices!). It’s a great source of protein and fiber (beans, corn!). And it’s made with simple ingredients that you may already have in your pantry (broth, onion, garlic). Serve the vegetarian white chili with a ton of toppings and you’ve got a delicious, nutritious, and cozy meal.
If you love chili as much as we do, be sure to try my secret ingredient homemade chili, healthy turkey chili, or chili con carne next time.
Estimated reading time: 9 minutes
- What You'll Love About Vegetarian White Bean Chili
- Ingredients
- How to Make Vegetarian White Chili
- Topping Ideas for White Bean Vegetarian Chili
- Storage Instructions
- What to Serve with White Bean Vegetarian Chili
- How to Feed Chili to the Whole Family
- Want More?
- More Easy Vegetarian Recipes
- Let me Meal Plan for you!
What You’ll Love About Vegetarian White Bean Chili
- Delicious bright and creamy flavors
- Great dish to feed a crowd
- Easy comfort food meal
- Vegetarian but still plenty filling
- Great source of protein and fiber
- Made with basic ingredients
- Just 25 minutes cook time
- Naturally gluten-free, dairy-free, and vegan
Ingredients
- Onion – I recommend using a yellow onion, but a white onion would also work well.
- Garlic – Use fresh garlic for best flavor or use frozen or jarred garlic for a convenient shortcut.
- Spices – Ground cumin, chili powder, oregano, smoked paprika, sea salt
- Great Northern White beans – I’ve used canned great northern beans to keep it easy, but you could absolutely cook your own white beans. You’ll need about 9 cups beans total. You could also use white navy beans, white kidney beans, or cannellini beans. When the creamy white beans are blended, it gives the whole chili a creamy texture, without needing any dairy.
- Broth – I’ve used a vegetable broth to keep this white chili vegetarian, but you could also use vegetable stock, chicken broth, or chicken bone broth for a richer flavor if you prefer.
- Green chiles – Look for canned green chiles. Typically they will be near the salsa, tortillas, and taco ingredients section. You could also use salsa verde, poblano peppers, or green peppers if you prefer.
- Corn – I’ve used frozen corn, but you can also use canned corn (rinse) or fresh corn of the cob.
- Fresh Cilantro – This adds great bright flavor. You can also use it as a topping if you prefer to omit it from the soup.
- Lime – This also adds great bright flavor, don’t skip it. Use fresh lime for best flavor.
- Toppings – Serve with your favorite toppings, see a whole list below!
How to Make Vegetarian White Chili
This is an overview on how to make white bean vegetarian chili, the detailed instructions can be found below in the recipe card.
Topping Ideas for White Bean Vegetarian Chili
I love to serve chili with as many toppings as I can! Serve it with your favorites, here are a few ideas to get you started:
- Extra lime wedges
- Sour cream or plain Greek yogurt
- Shredded cheddar cheese (use vegan cheese if needed)
- Sliced avocado or guacamole
- Chopped onions (red) or sliced green onions
- Chopped cilantro
- Frozen (but thawed) corn
- Pickled jalapeno peppers or salsa
- Hot sauce
- Tortilla chips, tortilla strips, corn chips, or cornbread
Storage Instructions
Store store leftovers in an airtight container in the refrigerator for 3-4 days.
How to reheat
Reheat chili in the microwave or a saucepan on the stove.
Can you freeze chili?
Yes, you can freeze this white bean chili. Store in freezer safe containers (souper cubes are perfect) and freeze for 2-3 months. Thaw overnight in the refrigerator before reheating.
What to Serve with White Bean Vegetarian Chili
If I was serving this as a weeknight dinner, I would round out the meal with a lot of soup toppings. BUT, if I was serving this to a crowd (maybe as part of a spread along with my more traditional homemade chili or chili con carne) I would add some sides:
- Appetizers like roasted corn salsa or smoked salmon dip
- Kale Salad
- Cornbread muffins
- Raw veggies with veggie dip
- Fresh fruit
How to Feed Chili to the Whole Family
I get it, feeding kids can be tough! But following the Division of Responsibility and knowing your job and your child’s job makes it SO much more enjoyable. You’ll be able to feed your kids any meal, which will help ensure that they are eating a variety of nutritious foods – with plenty of play food sprinkled in.
When I served this to my kids, I started with a really small serving (like a spoonful or two in a mini taster bowl) because I wasn’t sure if they would like it. And then for sides (in case they decided not to eat any of it) we had all of the toppings (chips!) and we had some fruit and milk.
More Easy Vegetarian Recipes
If you like this recipe for vegan white chili, you might also like some of these other vegetarian recipes:
Let me Meal Plan for you!
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Easy Vegetarian White Bean Chili
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Soup
- Cuisine: Tex Mex
- Diet: Vegan
Description
This delicious vegetarian white bean chili recipe is made with simple ingredients and loaded with healthy protein, fiber, and tons of flavor.
Ingredients
- 1 small yellow onion
- 1/2 tsp. sea salt
- 6 cloves garlic, minced
- 1 Tbsp. ground cumin
- 1 tsp. chili powder
- 1 tsp. oregano
- 1/4 tsp. smoked paprika
- 6 15–oz. cans white beans, drained
- 4 cups vegetable broth
- 8 oz. canned green chiles
- 16 oz. frozen corn
- 1 cup roughly chopped cilantro
- 1 lime
- Toppings: tortilla chips, shredded cheddar, avocado slices, jalapeno, lime wedges, cilantro, sour cream
Instructions
- Heat oil in a large soup pot or dutch oven over medium heat.
- Add onions, season with sea salt, and cook, stirring frequently, until soft, about 6-8 minutes.
- Add garlic and cook 30 seconds or so, until fragrant. Add cumin, chili powder, oregano, and smoked paprika to onion mixture. Stir to coat onions and toast spices.
- Add white beans, green chilis, and broth to pot. Bring to a boil. Lower heat to low and simmer for 15 minutes.
- Blend some of the soup with an immersion blender or transferring to a blender and then adding back into the soup. (This helps make it creamy, without adding any cream!)
- Stir in corn and simmer another 5-10 minutes.
- Right before serving, stir in lime juice and cilantro.
- Taste soup, add more salt to taste and serve with a variety of toppings.
Notes
- Serving size: 1 1/2 cups soup
- Nutrition facts are an estimate and do not include toppings
Food styling and photography by Loren Runion.
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