Vegetarian White Bean Chili Recipe for Cozy Comfort Meals

When the weather turns crisp and you crave something warm, hearty, and comforting, nothing beats a bowl of chili. But if you’re looking for a nutritious, meatless option that still packs a punch of flavor, this vegetarian white bean chili recipe is your new best friend.

It’s packed with protein-rich white beans, fresh veggies, and a medley of aromatic spices that create a deliciously creamy, satisfying meal. Whether you’re a seasoned vegetarian or just want to add more plant-based meals to your routine, this chili is easy to prepare and perfect for meal prep or a cozy dinner.

This recipe is versatile, budget-friendly, and makes excellent leftovers. Plus, it’s a great way to enjoy the flavors of traditional chili without the meat.

You’ll love how the white beans absorb the spices, making every spoonful full of warmth and depth. Ready to dive into a bowl of comforting chili that’s both healthy and delicious?

Let’s get started!

Why You’ll Love This Recipe

This vegetarian white bean chili is a fantastic dish for a variety of reasons. First, it’s loaded with plant-based protein and fiber, thanks to the hearty white beans, which help keep you full and satisfied.

It’s also naturally gluten-free and can easily be made vegan by using vegetable broth.

The chili comes together quickly in one pot, making it perfect for busy weeknights. The blend of spices like cumin, oregano, and chili powder deliver just the right amount of warmth without overwhelming heat, making it accessible for all palates.

Not only is this chili comforting and flavorful, but it’s also very adaptable. You can add your favorite veggies or swap out beans to suit your tastes.

Plus, it freezes beautifully for future meals, making it a convenient, healthy option for any day.

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 green bell pepper, diced
• 2 cans (15 oz each) white beans (such as cannellini or great northern), drained and rinsed
• 1 can (4 oz) diced green chilies
• 3 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional, for heat)
• Salt and black pepper to taste
• 1 cup frozen corn kernels
• Juice of 1 lime
• Fresh cilantro for garnish
• Optional toppings: diced avocado, shredded cheese, sour cream or vegan alternative

Equipment

• Large pot or Dutch oven
• Wooden spoon or spatula
• Knife and cutting board
• Measuring spoons and cups
• Can opener
• Ladle for serving

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and green bell pepper. Sauté for about 5-7 minutes until the vegetables soften and the onion becomes translucent.
2. Add the minced garlic and sauté for another 1-2 minutes until fragrant, stirring frequently to avoid burning.
3. Stir in the spices: cumin, oregano, chili powder, smoked paprika, cayenne pepper (if using), salt, and black pepper. Cook for 1 minute to toast the spices and bring out their flavors.
4. Add the white beans and diced green chilies to the pot. Pour in the vegetable broth and stir everything together.
5. Bring the chili to a simmer, then reduce the heat to low. Cover and let it cook for 20-25 minutes, stirring occasionally to prevent sticking.
6. Stir in the frozen corn kernels and cook uncovered for an additional 5 minutes to heat the corn through.
7. Remove the pot from heat and stir in the fresh lime juice. Adjust seasoning with more salt or pepper if needed.
8. Serve hot, garnished with fresh cilantro and your favorite optional toppings like diced avocado or shredded cheese.

Tips & Variations

“For a creamier texture, blend half of the chili and mix it back in to create a luscious base without losing the hearty bean chunks.”

If you want to add more veggies, try stirring in chopped zucchini, carrots, or even kale for extra nutrition. You can also swap the white beans for black beans or pinto beans for a different flavor profile.

To make this recipe vegan, simply omit cheese and sour cream or use plant-based alternatives. For a smoky depth, consider adding a chipotle pepper in adobo sauce or smoked paprika.

Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months. Reheat gently on the stove or in the microwave, adding a splash of vegetable broth if it thickens too much.

Nutrition Facts

Serving Suggestions

This vegetarian white bean chili is perfect served on its own or paired with warm cornbread or tortilla chips for added texture. For a fuller meal, serve it over steamed rice or quinoa.

Top your bowl with fresh avocado slices, a dollop of sour cream or vegan yogurt, and a sprinkle of shredded cheese or nutritional yeast for extra creaminess and flavor. A squeeze of lime juice and a handful of chopped cilantro brighten the dish beautifully.

Make it a festive meal by serving with a side of Vegetarian Tex Mex Recipes for Easy Weeknight Dinners such as guacamole or a simple salad with lime vinaigrette.

Conclusion

Whether you’re seeking a comforting dinner to warm up chilly evenings or looking for a nutritious, wholesome meal to add to your recipe collection, this vegetarian white bean chili delivers on all fronts.

It’s easy to make, packed with flavor, and highly customizable to fit your preferences or dietary needs.

This recipe balances the creaminess of white beans with the vibrant flavors of spices and fresh ingredients, creating a hearty dish that satisfies both vegetarians and meat-eaters alike. Don’t forget to explore other delicious plant-based options like Instant Pot Vegetarian Recipes Indian Food Lovers Adore or indulge your sweet tooth with the Vegetarian Date Cake Recipe: Moist, Easy, and Delicious.

Enjoy the cozy goodness of this chili, and happy cooking!

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