Easy Vegetarian White Bean Chili | 30-Min Recipe
Craving chili? Make this easy, creamy, and spicy vegetarian white bean chili in 30 mins! It's meatless & packed with flavor. Perfect for a quick meal!
Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion diced
- 1 medium green bell pepper diced
- 3 cloves garlic minced
- 1 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp cayenne pepper (or more, to taste)
- ½ tsp salt (or to taste)
- ¼ tsp black pepper
- 2 15-oz cans cannellini beans (white kidney beans) rinsed and drained
- 1 15-oz can Great Northern beans rinsed and drained
- 4 cups vegetable broth
- 1 4-oz can diced green chiles undrained
- 4 oz cream cheese full-fat or reduced-fat, cut into cubes (dairy-free alternative optional)
- 1 tbsp fresh lime juice
- ¼ cup fresh cilantro chopped, for garnish
- Optional Toppings avocado slices, sour cream/Greek yogurt, shredded cheese, jalapeño slices, hot sauce
Instructions
- Heat olive oil in a large Dutch oven or pot over medium heat. Add diced yellow onion and green bell pepper. Sauté for 5-7 minutes until softened.
- Stir in minced garlic, chili powder, ground cumin, dried oregano, cayenne pepper, salt, and black pepper. Cook for another 1 minute, stirring constantly, until fragrant.
- Add the rinsed and drained cannellini beans and Great Northern beans, vegetable broth, and diced green chiles (with their liquid) to the pot. Stir well to combine.
- Bring the chili to a simmer, then reduce heat to low, cover, and let it cook for 15-20 minutes, allowing the flavors to meld. Stir occasionally to prevent sticking.
- For a creamier texture, you can either remove about 1 cup of the chili and mash it with a fork before returning it to the pot, or use an immersion blender to partially blend a portion of the chili directly in the pot. Alternatively, if you prefer a thicker, chunkier chili, you can skip this step.
- Remove the pot from heat. Add the cubed cream cheese to the chili and stir continuously until it has completely melted and is smoothly incorporated, making the chili creamy.
- Stir in the fresh lime juice. Taste the chili and adjust seasoning (salt, pepper, or more cayenne) as needed.
- Ladle the hot chili into bowls. Garnish with fresh cilantro and your favorite toppings like avocado, sour cream, or shredded cheese. Serve immediately.
Notes
Storage: Leftover chili can be stored in an airtight container in the refrigerator for up to 3-4 days. It also freezes well for up to 3 months.
Variations: For extra heat, add a diced jalapeño or serrano pepper along with the bell pepper. To make it vegan, use a dairy-free cream cheese alternative and ensure your vegetable broth is vegan.
Serving Suggestions: Serve with warm cornbread, tortilla chips, or a side salad.
