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Bowl of white chili topped with sliced scallions.

White Bean Chili

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 minutes
  • Yield: 6
  • Category: Main Dish
  • Cuisine: American
  • Diet: Vegan

This vegan white bean chili is easy to make, low in fat, high in protein and so full of flavour, everyone will be asking for seconds! Hearty, healthy and delicious, it’s sure to be a new favourite. It’s great for meal prep too!


Scale

Ingredients

  • 2 tbsp olive oil (15 g, sub vegetable broth as an oil-free option) 
  • 1 medium onion diced (2 cups, 250 g) 
  • 1 jalapeño, seeded and diced (2 tbsp, 25 g) 
  • 2 cloves garlic, minced (1 tbsp, 10 g) 
  • 1 tsp cumin 
  • 1 tsp smoked paprika 
  • 1 tsp chilli powder 
  • 1/2 tsp thyme 
  • 1/2 tsp oregano 
  • 1/2 tsp chilli flakes (optional) 
  • 1 tsp salt 
  • 2 medium potato, peeled and diced (3 heaping cups, 525 g)
  • 4 cups vegetable broth (1000 ml) 
  • 3 x 540 mL can white kidney beans, drained and rinsed (about 7.5 cups)
  • 2 cups frozen corn (225 g) 
  • 1/2 cup chopped cilantro (20 g) 
  • zest and juice from 1 lime  (approx. 1/8 cup lime juice and 1 tbsp zest) 
  • fresh cracked black pepper, for topping
  • finely chopped green onion, for topping

Instructions

  1. In a large pot over medium heat, sauté onions, garlic and jalapeño in the olive oil until translucent and fragrant, about 5 minutes.
  2. Add all of the spices and sauté for an additional 2-3 minutes. 
  3. Add the potatoes and broth and bring to a simmer. Cook for 10 minutes until the potatoes are fork tender.
  4. Add beans and continue to simmer lightly for 15-20 minutes.
  5. With a potato masher or immersion blender, pulse or mash potatoes and beans 3 or 4 times to create some texture.
  6. Fold in corn and cilantro and turn off the heat.
  7. Finish chilli with fresh lime juice, lime zest and fresh cracked black pepper. Serve hot with finely chopped green onions and avocado. 

Notes

If you don’t have a zester, use a peeler to remove some peel then finely chop.

Storing: Let cool then store in airtight container in the fridge for up to 5 days or in the freezer for up to 3 months. Reheat stovetop or in the microwave until heated to your preference.

Nutrition

  • Serving Size: 1/6th of recipe
  • Calories: 324
  • Fat: 3 g
  • Carbohydrates: 58 g
  • Protein: 17 g

Keywords: vegan white bean chili, vegan white chili, white bean chili recipe