Best White Bean Vegetarian Chili Recipe Ever Made

When the weather turns chilly and cozy meals become our top priority, nothing beats a hearty, flavorful chili. But if you’re looking for a vegetarian option that feels just as satisfying and packed with protein, this best white bean vegetarian chili recipe ever is your new go-to.

Creamy white beans, vibrant vegetables, and a blend of spices come together in a comforting pot of chili that’s both nourishing and delicious. Whether you’re a long-time vegetarian, just dipping your toes into meatless meals, or simply craving something warm and wholesome, this recipe ticks all the boxes.

The best part? It’s super easy to make, budget-friendly, and perfect for meal prepping or feeding a crowd.

Ready to dive into a bowl of this soul-warming chili? Let’s explore why this recipe shines, gather your ingredients, and get cooking!

Why You’ll Love This Recipe

This white bean vegetarian chili is a fantastic alternative to traditional beef chili without sacrificing any flavor or heartiness. The creamy texture of the white beans combined with the earthy warmth of spices like cumin and smoked paprika creates a rich, satisfying dish.

Additionally, it’s loaded with fiber and plant-based protein, making it nourishing and filling. The recipe is naturally gluten-free and can be adapted for various dietary preferences.

Plus, it comes together in one pot, which means less cleanup and more time enjoying your meal.

For those who enjoy experimenting, this chili is incredibly versatile. Feel free to add your favorite veggies or toppings.

It also freezes beautifully, making it an excellent make-ahead lunch or dinner.

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 medium green bell pepper, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
• 1 can (15 oz) diced green chilies
• 1 can (14.5 oz) vegetable broth
• 1 cup water
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• ½ teaspoon chili powder (adjust for spice preference)
• Salt and black pepper to taste
• 1 tablespoon tomato paste
• 1 tablespoon soy sauce or tamari (adds depth of flavor)
• Juice of 1 lime
• Fresh cilantro, chopped, for garnish
• Optional toppings: diced avocado, shredded cheese, sour cream, jalapeños

Equipment

• Large heavy-bottomed pot or Dutch oven
• Wooden spoon or silicone spatula
• Chef’s knife
• Cutting board
• Measuring spoons
• Can opener
• Ladle for serving

Instructions

1. Heat olive oil in your pot over medium heat. Add the diced onion and sauté for 5 minutes, stirring occasionally, until translucent and fragrant.
2. Add garlic, bell pepper, carrots, and celery to the pot. Cook for another 7-8 minutes, stirring frequently until the vegetables have softened but still hold their shape.
3. Stir in the tomato paste and cook for 2 minutes to deepen the flavor, coating the vegetables evenly.
4. Add the cumin, smoked paprika, oregano, chili powder, salt, and pepper. Stir well to combine and toast the spices for about a minute.
5. Pour in the vegetable broth, water, and soy sauce. Stir to incorporate all ingredients.
6. Add the drained white beans and diced green chilies to the pot. Mix gently to combine without mashing the beans.
7. Bring the chili to a simmer, then reduce heat to low. Cover and let it cook gently for 25-30 minutes, stirring occasionally.
8. Remove the lid and taste the chili. Adjust seasoning with salt, pepper, or extra chili powder if desired.
9. Turn off heat and stir in fresh lime juice to brighten the flavors.
10. Serve hot in bowls garnished with fresh cilantro and your choice of optional toppings like avocado or shredded cheese.

Tips & Variations

“For an extra smoky flavor, try adding a chipotle pepper in adobo sauce. If you prefer a thicker chili, mash a portion of the beans before adding them.”

Cook from dried beans: If you prefer to use dried beans, soak 1 ½ cups overnight and cook them until tender before adding to the chili.

Add more veggies: Zucchini, corn, or spinach can be stirred in during the last 10 minutes of cooking for extra nutrition and texture.

Make it spicy or mild: Adjust the chili powder and add cayenne pepper to customize the heat level to your liking.

Slow cooker option: After sautéing the vegetables, transfer everything to a slow cooker and cook on low for 4-6 hours for a hands-off meal.

Nutrition Facts

Serving Suggestions

This chili is perfect on its own or paired with a variety of sides. Serve it with warm cornbread, tortilla chips, or a side of steamed rice to make the meal more filling.

For a creamy contrast, dollop some sour cream or Greek yogurt on top. Fresh avocado slices or guacamole also add a delightful richness.

If you want to add some crunch, sprinkle crushed tortilla chips or roasted pepitas.

Looking for more comfort food inspiration? Try our Classico Sun Dried Tomato Alfredo Sauce Recipe for a creamy pasta night or cool things off with a sweet treat like the Cinnamon Pecan Ice Cream Recipe.

For a savory snack, the Cheese Penny Recipe is a fantastic choice.

Conclusion

This white bean vegetarian chili is a true winner for anyone seeking a comforting, healthy, and flavorful meal. Its rich combination of beans, fresh veggies, and warming spices creates a dish that’s both hearty and satisfying without meat.

It’s the kind of recipe that warms you from the inside out and makes great leftovers for busy days.

Whether you’re a seasoned vegetarian or simply looking to add more meatless meals to your routine, this chili is a versatile and easy recipe to keep in your culinary repertoire. Not only does it nourish your body, but it also satisfies your taste buds with every spoonful.

Give it a try this week and discover your new favorite chili!

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