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Bowl of white chicken chili with toppings.

Vegetarian White Bean Chili


This delicious vegetarian white bean chili recipe is made with simple ingredients and loaded with protein and fiber, making it super satisfying.


Units Scale
  • 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 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


  1. Heat oil in a large soup pot or dutch oven over medium heat.
  2. Add onions, season with sea salt, and cook, stirring frequently, until soft, about 6-8 minutes.
  3. 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.
  4. Add white beans, green chilis, and broth to pot. Bring to a boil. Lower heat to low and simmer for 15 minutes.
  5. 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!)
  6. Stir in corn and simmer another 5-10 minutes.
  7. Right before serving, stir in lime juice and cilantro.
  8. Taste soup, add more salt to taste and serve with a variety of toppings. 


  • Serving size: 1 1/2 cups soup
  • Nutrition facts are an estimate and do not include toppings

Keywords: vegetarian white bean chili, vegetarian white chili, white bean vegetarian chili