White Bean Veggie Chili

This White Bean Veggie Chili is a delicious vegetarian twist on classic chili, offering a creamy texture, vibrant flavors, and a wholesome way to cozy up during soup season.

Packed with freshly chopped veggies, creamy white beans, and warming spices, this dish is a must-try for fans of comfort food and spicy food alike. Whether you’re looking for a meal prep recipe or a cozy one-pot dinner, this vegetarian chili recipe has you covered.

Ingredients Needed for White Bean Veggie Chili

Here is a quick look at what you will need. You can find the full measurements in the recipe card below.

Onions, garlic, bell pepper, zucchini, and carrot, white beans, diced tomatoes, vegetable broth, cumin, chili powder, smoked paprika, salt, and pepper

Olive oil – The base ingredient for sautéing vegetables.
Yellow onion – Adds a robust flavor; organic onions work beautifully here.
Garlic cloves – Enhances the taste and adds depth.
Red bell pepper – For sweetness and color; green peppers work as a sharper substitute.
Zucchini – Gives the dish texture and freshness.
Carrot – Adds natural sweetness and nutrition.
White beans – Such as cannellini beans or great northern beans, offering that rich, creamy texture that makes this chili so satisfying.
Cans of diced tomatoes – A base ingredient with mild acidity to balance the dish.
Vegetable broth – Organic vegetable broth or stock for depth of flavor.
Cumin
Chili powder – Start with medium heat and adjust to taste.
Smoked paprika
Garlic powder
Salt & black pepper
Fresh cilantro – The perfect fresh topping for herbaceous flavor.
Fresh lime wedges – A splash of lime juice brightens everything!

See recipe card for quantities.

How to Make White Bean Veggie Chili

This is a quick overview of the steps. See the Recipe card below for the rest.

In a large pot, heat olive oil over medium heat. Add diced onion and garlic, sautéing until fragrant and translucent.

Add bell pepper, zucchini, and carrot to the pot. Cook for 5-7 minutes until vegetables are slightly softened.

white beans, diced tomatoes, vegetable broth, cumin, chili powder, smoked paprika, salt, and pepper in a pot

Stir in white beans, diced tomatoes, vegetable broth, cumin, chili powder, smoked paprika, salt, and pepper. Bring the chili to a boil, then reduce the heat and let it simmer

Adjust seasoning to taste. Serve the white bean vegan chili hot, garnished with chopped cilantro and accompanied by lime wedges.

Variations and Substitutions

Beans: Substitute navy beans, pinto beans, or even butter beans if you don’t have cannellini or great northern beans. For an extra protein boost, throw in some black beans.
Peppers: Add a pop of heat with jalapeño peppers, poblano peppers, or even green chilies for that extra kick.
Broth: If you’re not strictly vegan, chicken broth or white chicken chili-style broth can be used as an alternative.
Creaminess: Stir in coconut milk, Low Fat cream cheese, or an immersion-blended portion of the chili for that creamy texture.
Spice level: Feel free to adjust red chili powder, cayenne pepper, or green salsa like salsa verde to match your preference for spicy food.

Storage

Refrigerator: Store leftover chili in an airtight container for up to 4 days.
Freezing: Freeze portions in freezer-safe containers for up to 3 months.

Reheat

Stovetop: Warm over medium heat in a large pot. Add a splash of water or broth to loosen if needed.
Microwave: Reheat individual servings in a microwave-safe bowl for 2-3 minutes, stirring halfway through.

Pro Tips

Use fresh herbs whenever possible – Fresh cilantro or fresh lime juice adds brightness and cuts through the richness.
Mash some beans – Using a potato masher, mash a portion of the cooked beans directly in the pot to thicken the chili naturally.
Season in layers – Add your spices gradually and taste as you go for the best flavor balance.
Chill overnight – Like all great chili recipes, the flavor gets even better the next day.

FAQ

Can I use fresh tomatoes instead of canned?

Absolutely. Substitute fresh, diced tomatoes (about 4-5 medium) for canned. Just cook them longer to create a similar texture.

What’s the best pot to cook this in?

A Dutch oven is highly recommended for even heat distribution and deep flavor. However, a large pot works just as well.

Can I make this chili creamy without dairy?

Yes! Blend a portion with an immersion blender, stir in coconut milk, or use vegan cream cheese for that creamy vegetarian white chili recipe vibe.

Recipe Card