Why You’ll Love This Recipe
This recipe is a fantastic meat-free alternative to traditional chili, combining nutritious ingredients like white beans and fresh vegetables. It’s naturally rich in protein and fiber, making it filling and healthy. The blend of cumin, chili powder, and smoked paprika brings warmth and complexity without overpowering the fresh flavors. Plus, it’s customizable with toppings like avocado, cheese, or sour cream, letting you tailor it to your taste. It’s easy to make, ready in just 35 minutes, and perfect for meal prep or feeding a crowd.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced (any color)
- 1 can (4 oz) diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 1 can (15 oz) great northern beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
- 3 cups vegetable broth
- 1 cup corn (fresh, frozen, or canned)
- 1 cup diced zucchini
- Salt and pepper to taste
- Fresh cilantro for serving
- Optional toppings: avocado, shredded cheese, sour cream, or tortilla chips
Directions
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté for about 3 minutes until it begins to soften.
- Add minced garlic and diced bell pepper to the pot. Cook for another 2-3 minutes until tender.
- Stir in diced green chilies, ground cumin, chili powder, and smoked paprika. Cook for 1 minute until fragrant.
- Add both types of beans and pour in the vegetable broth. Stir well to combine.
- Mix in corn and diced zucchini. Stir everything together.
- Bring the mixture to a gentle boil, then reduce heat to low and simmer for about 15 minutes, stirring occasionally.
- Taste and season with salt and pepper as needed.
- Serve hot, garnished with fresh cilantro and optional toppings such as avocado, shredded cheese, sour cream, or tortilla chips.
Servings and Timing
- Servings: 6
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Variations
- Spicy Kick: Add a diced jalapeño or extra green chilies for more heat.
- Creamier Texture: Stir in a splash of coconut milk or cashew cream before serving.
- Different Veggies: Swap zucchini for diced carrots, or add chopped spinach near the end of cooking.
- Protein Boost: Add cooked shredded chicken or turkey if you want a non-vegetarian option.
- Grain Addition: Serve over cooked quinoa or brown rice for a more filling meal.
Storage/Reheating
Store leftover chili in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove over medium heat, stirring occasionally until heated through. You can also reheat in the microwave, stirring halfway through. This chili also freezes well—store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
FAQs
What beans can I substitute in this chili?
You can substitute great northern and cannellini beans with navy beans, white kidney beans, or even chickpeas for a different texture.
Can I make this chili gluten-free?
Yes, this recipe is naturally gluten-free as long as your vegetable broth and spices do not contain gluten additives.
How can I make this chili spicier?
Add diced jalapeños, more green chilies, or a pinch of cayenne pepper to increase the heat level.
Is this chili suitable for vegans?
Yes, this chili is vegan-friendly if you omit optional toppings like cheese or sour cream or use vegan alternatives.
Can I prepare this chili in a slow cooker?
Yes, sauté the aromatics first, then add all ingredients to a slow cooker and cook on low for 4-6 hours.
What can I use instead of bell peppers?
You can substitute with diced celery or carrots for added crunch and flavor.
Can I freeze this chili?
Yes, it freezes well for up to 3 months. Thaw in the fridge overnight before reheating.
How thick will the chili be?
It will have a stew-like consistency but can be thickened by simmering longer or adding a slurry of cornstarch and water.
What toppings work best?
Avocado, shredded cheese, sour cream, fresh cilantro, and tortilla chips are popular options that complement the flavors well.
Can I add grains to the chili?
Yes, adding cooked quinoa, rice, or barley can make the chili even more filling and hearty.
Conclusion
This Vegetarian White Chili is a versatile and nutritious meal that’s easy to prepare and full of vibrant flavors. Whether you’re looking for a comforting weeknight dinner or a make-ahead option for busy days, this chili fits the bill perfectly. Its rich blend of beans, vegetables, and spices creates a satisfying dish that both vegetarians and meat-eaters will enjoy. Give it a try, customize it to your liking, and enjoy a wholesome bowl of warmth and comfort.
Vegetarian White Chili: An Amazing Ultimate Recipe
This Vegetarian White Chili is a hearty, flavorful, and comforting meat-free chili packed with beans, fresh vegetables, and warm spices, perfect for a quick and nutritious meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
1 bell pepper, diced (any color)
1 can (4 oz) diced green chilies
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon smoked paprika
1 can (15 oz) great northern beans, drained and rinsed
1 can (15 oz) cannellini beans, drained and rinsed
3 cups vegetable broth
1 cup corn (fresh, frozen, or canned)
1 cup diced zucchini
Salt and pepper to taste
Fresh cilantro for serving
Optional toppings: avocado, shredded cheese, sour cream, or tortilla chips
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté for about 3 minutes until it begins to soften.
- Add minced garlic and diced bell pepper to the pot. Cook for another 2-3 minutes until tender.
- Stir in diced green chilies, ground cumin, chili powder, and smoked paprika. Cook for 1 minute until fragrant.
- Add both types of beans and pour in the vegetable broth. Stir well to combine.
- Mix in corn and diced zucchini. Stir everything together.
- Bring the mixture to a gentle boil, then reduce heat to low and simmer for about 15 minutes, stirring occasionally.
- Taste and season with salt and pepper as needed.
- Serve hot, garnished with fresh cilantro and optional toppings such as avocado, shredded cheese, sour cream, or tortilla chips.
Notes
For extra heat, add diced jalapeño or more green chilies.
Stir in coconut milk or cashew cream for a creamier texture.
Swap zucchini with carrots or add spinach near the end for variety.
Can be made non-vegetarian by adding cooked shredded chicken or turkey.
Serve over quinoa or brown rice for a more filling meal.
Store leftovers in the fridge up to 4 days or freeze up to 3 months.
Reheat gently on stove or microwave before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 5g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg
