Vegetarian White Bean Chili
During the Fall and deep into Winter, my Vegetarian White Bean Chili is a dish we have in our home multiple times a month. This chili is full of flavor, colorful and pretty simple to make. The leftovers are great for lunches throughout the week as well. Part of the fun with Chili is what you add to it. I trust you guys will love the flavor, but enjoy the process. You can garnish this dish with anything you like. Some of our family favorites are scallions, cilantro, avocado, (sour cream and cheese for my wife), corn chips, blue chips and more!
To start, you’ll want to add some extra virgin olive oil to a cast iron dutch oven. I love my Le Creuset – it was a wedding present and I use it 2-3 times a week.
Next you’ll want to add your red onion, red pepper, green bell pepper, jalapeño, green chilies and garlic
Now start adding your spices. Add cumin, your coriander and the flour. Stir until it coats the vegetables. Do not let it burn.
Next you’ll want to add your vegetable broth. Start with just enough to cover the bottom of the pot. Stir the mixture while adding the rest of your broth
Add your beans, stir the chili and bring to a boil. Once you get the mixture to a boil add frozen corn and turn down to a simmer, cover your pot and cook for 15-20 minutes. Warm up your milk.
Now add your warm milk or nut milk to the mixture. I like to use almond milk.
Finally, add some fresh lime, serve in individual bowls and garnish with all your favorite items!
Looking for other winter/fall inspiration? See all of our recipes here.
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
People
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- 2 Tablespoons Extra Virgin Olive Oil
- 1 Large Red Onion
- 1 Whole Red Bell Pepper
- 1 Whole Green Bell Pepper
- 1 Cut and Seeded Jalapeno
- 1 2-4 ounce can Fire Roasted Green Chilies
- 1/3 Cup Flour
- 1 Tablespoon Cumin
- 1 Tablespoon Coriander
- 1 Quart Vegetable Broth
- 2 Cans Great Northern Beans
- 1 Can Garbanzo Beans | Chickpeas
- 1 Cup Fire Roasted Corn
- 2 Cups Almond Milk
- 1 Whole Lime
- 1 Pinch Black pepper
- 1 Pinch Sea Salt
Ingredients
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- To start, you'll want to add some extra virgin olive oil to a cast iron dutch oven. I love my Le Creuset - it was a wedding present and I use it 2-3 times a week.
- Next you'll want to add your red onion, red pepper, green bell pepper, jalapeño, green chilies and garlic
- Now start adding your spices. Add cumin, your coriander and the flour. Stir until it coats the vegetables. Do not let it burn.
- Next you'll want to add your vegetable broth. Start with just enough to cover the bottom of the pot. Stir the mixture while adding the rest of your broth
- Add your beans, stir the chili and bring to a boil. Once you get the mixture to a boil add frozen corn and turn down to a simmer, cover your pot and cook for 15-20 minutes. Warm up your milk.
- Now add your warm milk or nut milk to the mixture. I like to use almond milk.
- Finally, add some fresh lime, serve in individual bowls and garnish with all your favorite items!
