Vegetarian White Bean Chili

This easy Vegetarian White Bean Chili recipe is loaded with healthy, hearty, budget-friendly and Vegan ingredients. It's warming and comforting, lightly spicy, and creamy, the perfect meal for a chilly day.

Prep Time20

Cook Time50

Total Time1 10

Servings: servings

Calories: 345kcal

Author: Laura Miner

Equipment

Large Dutch Oven or Pot (No lid is necessary)

Ingredients

6 cups cannellini beans drained (about 4 15 oz. cans.)
4 cups vegetable broth (48 oz.)
1 cup coconut milk
2 cups corn frozen, or use canned and drained
1 medium onion diced
4 cloves garlic minced
2 medium zucchini diced
1 jalapeno minced, optional
1/4 cup cilantro minced
12 oz. green chiles (3 small cans)
2 Tablespoons oil
1 teaspoon cumin
1/2 teaspoon smoked paprika
1/4 teaspoon oregano
1/4 teaspoon cayenne pepper optional
1/2 teaspoon salt
1/2 teaspoon black pepper
1 lime

Instructions

Do the prep work. Mince the garlic and cilantro. Dice the onion, zucchini, and jalapeno, if using.
Drain the cans of cannellini beans.
For extra creamy soup (optional): Take about 1 cup of the beans and blend in a food processor or blender until they're broken down. Alternately, add the 1 cup of beans to a large bowl and use a fork or potato masher to mash them.
Heat the oil in a large pot over medium heat. Add the onion, garlic, and jalapeno (if using).
Saute together for 3-4 minutes, until softened slightly.
Add the seasonings to the pot and saute for another 2-3 minutes.
Add the whole beans, mashed beans, zucchini, cilantro, and chiles. 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 it to cook for about 20 minutes, stirring occasionally.
Pour in the corn and cook together for another 10-15 minutes.
Season the soup to taste and 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

Instant Pot Instructions: Turn the Instant Pot to Saute mode. Add the oil, then saute the onion, garlic, and jalapeno (if using) for about 3-4 minutes. Add the spices and saute together for another 3-4 minutes. Add the zucchini, chiles, broth, beans, mashed beans, coconut milk, and cilantro. Secure the lid. Set to High Pressure for 3 minutes. Very carefully, press or turn the steam release valve for a Quick Pressure Release (QPR). Open the lid and turn to saute mode. Add the corn, stir, and simmer the chili for about 10 minutes. Season to taste and serve with a sprinkle of lime juice.

Slow Cooker Instructions: Add all the chili ingredients except for the corn to the slow cooker. Stir to combine. Cover and cook for 4-5 hours on low heat or 2.5-3 hours on high heat. Stir the corn into the chile the last 20-30 minutes of cook time. Season to taste and serve with a sprinkle of lime juice.

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

Freezing Leftovers: Allow the chili to chill 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, per USDA. To defrost, set the bag or container on a plate in the refrigerator overnight.

Nutrition