This flavorful vegan white bean chili is a quick and healthy weeknight dinner that comes together in just 45 minutes. Made with wholesome, plant-based ingredients like white beans, potatoes, lime, and corn, and seasoned with a delicious blend of spices, it’s the ultimate comfort food. While the recipe is designed for stovetop cooking, instructions for the Instant Pot and slow cooker are also included.
INGREDIENTS
- 2 tbsp olive oil (30 ml)
- 1 medium onion diced (2 cups, 250 g)
- 1 jalapeño seeded and minced (2 tbsp, 25 g)
- 2 cloves garlic minced (1 tbsp, 10 g)
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1/2 tsp ground thyme
- 1/2 tsp dried oregano
- 1/2 tsp red chili flakes (optional)
- 1 tsp salt
- 2 medium potatoes peeled and diced (3 heaping cups, 525 g)
- 4 cups vegetable broth (1000 ml)
- 3 (540 ml) cans white kidney beans, drained and rinsed (approx. 7.5 cups)
- 2 cups frozen corn (225 g)
- 1/2 cup chopped fresh cilantro (20 g)
- Zest and juice of 1 lime (approx. 1/8 cup juice and 1 tbsp zest)
- Fresh cracked black pepper, for serving
- Finely chopped green onion, for serving
INSTRUCTIONS
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, garlic, and jalapeño. Cook for about 5 minutes until the mixture is fragrant and onions are translucent.
- Toast the Spices: Stir in cumin, smoked paprika, chili powder, thyme, oregano, and optional chili flakes. Sauté for another 2-3 minutes to enhance the flavors.
- Add Potatoes and Broth: Stir in diced potatoes and vegetable broth. Bring the mixture to a simmer and cook uncovered for 10 minutes or until the potatoes are fork-tender.
- Incorporate Beans: Add the drained and rinsed white kidney beans. Continue to simmer gently for 15-20 minutes.
- Thicken the Chili: Use a potato masher or immersion blender to lightly mash some of the beans and potatoes, creating a thicker, creamier texture. Alternatively, blend 1-2 cups of the chili in a blender or food processor, then return it to the pot and stir well.
- Finish with Fresh Ingredients: Fold in frozen corn and chopped cilantro, then turn off the heat. Stir in lime juice, lime zest, and fresh cracked black pepper.
- Serve and Enjoy: Ladle the chili into bowls and garnish with finely chopped green onions. Add optional toppings like avocado, tortilla chips, or your favorite chili toppings.
NOTES
- Storage: Let the chili cool completely, then transfer to an airtight container. Store in the refrigerator for up to 5 days or freeze for up to 3 months.
- Reheating: Warm on the stovetop or in the microwave until hot.
Enjoy this cozy, satisfying dish that’s perfect for any occasion!
