Vegetarian White Bean Green Chili
A robust and flavorful vegetarian white bean green chili, packed with two types of beans, fire-roasted green chiles, and aromatic spices, offering a comforting and highly nutritious meal.
For 6 servings
Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté for 5-7 minutes until softened and translucent.
Add minced garlic, ground cumin, dried oregano, chili powder, and ground coriander. Cook for 1 minute more, stirring constantly, until fragrant.
Stir in the chopped roasted green chiles and vegetable broth. Bring the mixture to a gentle simmer.
Add one can of rinsed and drained cannellini beans and the rinsed and drained chickpeas to the pot.
Using the back of a spoon or a potato masher, gently mash about one-third to half of the beans against the side of the pot. This will help thicken the chili and create a creamier texture.
Add the second can of rinsed and drained cannellini beans (whole). Season with salt and black pepper.
Reduce heat to low, cover, and simmer for at least 20-25 minutes, allowing the flavors to meld and the chili to thicken slightly. Stir occasionally to prevent sticking.
Taste and adjust seasonings as needed. If desired, add a splash more broth for a thinner consistency or simmer uncovered for longer to thicken.
Ladle the hot chili into bowls. Garnish generously with fresh chopped cilantro and serve with lime wedges on the side.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Roasting Chiles: If using fresh green chiles, roast them over an open flame or under a broiler until skins are charred, then peel, seed, and chop. This adds immense smoky flavor.
- 2Bean Mashing: Don't skip mashing some of the beans! It's a natural way to thicken the chili without adding flour or cornstarch, contributing to a rich, creamy mouthfeel.
- 3Spice Level Control: For more heat, add a pinch of cayenne pepper or a chopped jalapeño with the onions. For less heat, use mild green chiles.
- 4Garnish Galore: Offer a variety of garnishes like diced avocado, vegan sour cream, crushed tortilla chips, or extra fresh cilantro for a customizable experience.
Adapt it for your goals.
Hearty Vegetable Boost
Add diced zucchini, corn, or bell peppers along with the chiles for extra texture and nutrients.
Smoky Flavor EnhancementSmoky Flavor Enhancement
Incorporate a small amount of liquid smoke or smoked paprika for an even deeper, wood-fired taste.
Protein Power UpProtein Power-Up
Stir in crumbled plant-based sausage or shredded jackfruit during the last 10 minutes of simmering for a meatier texture.
Why this is on our healthy list.
High in Fiber
Both cannellini beans and chickpeas are excellent sources of dietary fiber, promoting digestive health and satiety.
Plant-Based Protein
Provides a substantial amount of plant-based protein, making it a satisfying and complete meal for vegetarians and vegans.
Rich in Nutrients
Packed with vitamins and minerals from the beans, chiles, and spices, including iron, folate, and Vitamin C.
Frequently asked questions
Yes, this chili tastes even better the next day as the flavors have more time to meld. Store it in an airtight container in the refrigerator for up to 3-4 days.
