Meatless White Bean Chili

This white bean chili is rich and hearty, but it's meatless, so it's budget-friendly! Grab your Dutch oven and whip up this comforting, warm meal.

Prep Time20

Cook Time50

Total Time1 10

Servings: servings

Calories: 342kcal

Author: Laura Miner

Equipment

Large Dutch Oven or other large pot (no lid is necessary)

Ingredients

6 cups cannellini beans or other white beans, drained (about four 15oz. cans)
4 cups vegetable broth
1 cup coconut milk or half and half
2 cups corn frozen or canned and drained
1 medium onion diced
4 cloves garlic minced
2 medium zucchini diced
1 jalapeno minced, optional
¼ cup chopped cilantro
12 oz. diced green chiles
2 tablespoons avocado oil or olive oil
1 teaspoon ground cumin
½ teaspoon smoked paprika
¼ teaspoon dried oregano
¼ teaspoon cayenne pepper optional
½ teaspoon sea salt
½ teaspoon black pepper
1 lime

Instructions

Mince the garlic and cilantro. Dice the onion, zucchini, and jalapeno, if using. Drain the liquid from canned beans.
For extra creamy chili (optional): Puree 1 cup of the beans in a food processor or blender. Alternatively, add them to a large bowl and use a fork or potato masher to mash them. Set them aside to stir in later.
Heat the oil in a 6-quart (or larger) Dutch oven or heavy-bottomed pot over medium heat. Add the onion and jalapeno (if using). Sauté for 3-4 minutes, until softened slightly, then stir in the garlic and cook for another 30 seconds.
Add white beans (whole and mashed), zucchini, cilantro, and green chiles and seasonings. Pour in the vegetable stock and coconut milk. Stir gently to combine.
Bring the mixture to a boil, then lower the heat to simmer. Allow the chili to cook for about 15 minutes, stirring occasionally.
Add in the corn and continue simmering for another 10 minutes.
Taste the white bean chili and adjust the seasoning if necessary, then ladle into bowls. Sprinkle with a squeeze of fresh lime juice.
Optional: Garnish with sliced jalapeno, cilantro, and/or dairy free sour cream.

Video

Notes

Storing leftovers: Transfer leftover chili to an airtight container. Store in the refrigerator for up to 4 days.

Freezing Leftovers: Allow the chili to cool completely, then transfer to a freezer-safe container or bag. Squeeze out as much air as possible, then set it flat in the freezer. Freeze for up to 4 months. To defrost, set the bag or container on a plate in the refrigerator overnight.

Nutrition