Vegetarian White Bean Chili

Warm up with a hearty bowl of Vegetarian White Bean Chili, a wholesome and flavorful twist on the classic comfort food. Packed with protein-rich Great Northern beans, vibrant veggies like bell peppers and spinach, and a medley of smoky spices, this chili is as nourishing as it is satisfying. A subtle hint of heat from optional jalapeños and the tangy brightness of fresh lime juice elevate the flavor profile, making it a perfect choice for cozy weeknight meals or meal prep. Ready in just 45 minutes and featuring simple ingredients like vegetable broth, diced green chiles, and sweet corn, this plant-based chili is easy to make and entirely crowd-pleasing. Serve it with a sprinkle of fresh cilantro for a burst of freshness and enjoy a warm, filling dish that’s both vegetarian and gluten-free.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 1 medium green bell pepper, diced
• 1 medium jalapeño, minced (optional)
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 0.5 teaspoon ground coriander
• 4 cups vegetable broth
• 3 15-ounce cans canned Great Northern beans, drained and rinsed
• 1 4-ounce can canned diced green chiles
• 1 cup corn kernels (fresh, frozen, or canned)
• 2 cups fresh spinach, roughly chopped
• 2 tablespoons lime juice
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh cilantro, chopped (optional, for garnish)

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the diced onion and sauté for 4–5 minutes until softened and translucent.

Step 3

Stir in the minced garlic, diced green bell pepper, and jalapeño (if using). Cook for an additional 2–3 minutes.

Step 4

Sprinkle in the ground cumin, chili powder, smoked paprika, dried oregano, and ground coriander. Stir well to coat the vegetables in the spices, and cook for 1 minute to toast the spices.

Step 5

Pour in the vegetable broth and bring to a simmer.

Step 6

Add the drained and rinsed white beans, diced green chiles, and corn kernels. Stir to combine and let the chili simmer gently for 15 minutes.

Step 7

Stir in the chopped spinach and let it wilt into the chili, cooking for 2–3 minutes.

Step 8

Add the lime juice, salt, and black pepper. Taste and adjust seasoning as needed.

Step 9

Serve the chili hot, garnished with chopped fresh cilantro if desired.

Nutrition Facts

Serving size	(1881.7g)

Amount per serving	% Daily Value*
Calories	1045.8

Total Fat 42.0g	0%
Saturated Fat 6.6g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 5484.7mg	0%
Total Carbohydrate 150.4g	0%
Dietary Fiber 35.3g	0%
Total Sugars 37.8g
Protein 36.8g	0%

Vitamin D 0IU	0%
Calcium 495.1mg	0%
Iron 17.8mg	0%
Potassium 3996.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.5%

Protein: 13.1%

Carbs: 53.4%