White Bean Chili
This creamy white bean version is loaded with warm spices, fresh peppers, and hearty veggies. It’s the kind of bowl you can make on a busy weeknight, but it still tastes like it cooked all afternoon!
Prep:
5 min
Cook:
25 min
Chill Time:
Total:
30 min
Ingredients
Servings:
4
BASE
- 4 14-oz cans white beans, drained & rinsed
- 4 cups vegetable broth, divided
- ½ tbsp olive oil
- 1 medium white or yellow onion, diced
- 5 cloves garlic, minced
- 1-2 serrano peppers or jalapeños, seeded & diced
- 2 tsp ground cumin
- 1 ½ tsp Mexican oregano
- 1 tsp cayenne pepper
- 2 4-oz cans diced green chiles, drained
- 2 14-oz cans corn kernels, drained
- Salt & pepper to taste
FOR SERVING
- Diced avocado
- Chopped cilantro
- Sliced jalapeños
- Tortilla chips
- Lime wedges
BASE
- 4 14-oz cans white beans, drained & rinsed
- 4 cups vegetable broth, divided
- ½ tbsp olive oil
- 1 medium white or yellow onion, diced
- 5 cloves garlic, minced
- 1-2 serrano peppers or jalapeños, seeded & diced
- 2 tsp ground cumin
- 1 ½ tsp Mexican oregano
- 1 tsp cayenne pepper
- 2 4-oz cans diced green chiles, drained
- 2 14-oz cans corn kernels, drained
- Salt & pepper to taste
FOR SERVING
- Diced avocado
- Chopped cilantro
- Sliced jalapeños
- Tortilla chips
- Lime wedges
BASE
- 4 414 mL cans white beans, drained & rinsed
- 960 mL vegetable broth, divided
- 8 mL olive oil
- 1 medium white or yellow onion, diced
- 5 cloves garlic, minced
- 1-2 serrano peppers or jalapeños, seeded & diced
- 2 tsp ground cumin
- 1 ½ tsp Mexican oregano
- 1 tsp cayenne pepper
- 2 118 mL cans diced green chiles, drained
- 2 414 mL cans corn kernels, drained
- Salt & pepper to taste
FOR SERVING
- Diced avocado
- Chopped cilantro
- Sliced jalapeños
- Tortilla chips
- Lime wedges
BASE
- 4 414 mL cans white beans, drained & rinsed
- 960 mL vegetable broth, divided
- 8 mL olive oil
- 1 medium white or yellow onion, diced
- 5 cloves garlic, minced
- 1-2 serrano peppers or jalapeños, seeded & diced
- 2 tsp ground cumin
- 1 ½ tsp Mexican oregano
- 1 tsp cayenne pepper
- 2 118 mL cans diced green chiles, drained
- 2 414 mL cans corn kernels, drained
- Salt & pepper to taste
FOR SERVING
- Diced avocado
- Chopped cilantro
- Sliced jalapeños
- Tortilla chips
- Lime wedges
Instructions
1
Add 2 cans of beans and 2 cups of broth to a blender or food processor. Mix on high until smooth. Set aside.
2
Heat olive oil in a large Dutch oven or stockpot over medium. Sauté onions for 4-5 minutes until translucent.
3
Add garlic and serrano peppers and cook 1 minute. Add cumin, oregano, and cayenne pepper, cooking another minute.
4
Add the rest of the whole beans, broth, green chiles, corn kernels, and blended mixture.
5
Bring chili to a boil, then reduce heat to low and simmer 12-15 minutes until thickened. Taste and season with salt and pepper to your liking.
6
Serve immediately with garnishes of your choice.
7
8
9
10
Storage
Fridge: 4 days | Freezer: 2 months
Notes
- If you’re using dried beans, soak them overnight before cooking
- Keep the chili at a gentle simmer to avoid burning the bottom
Ingredients
Servings:
4
BASE
- 4 14-oz cans white beans, drained & rinsed
- 4 cups vegetable broth, divided
- ½ tbsp olive oil
- 1 medium white or yellow onion, diced
- 5 cloves garlic, minced
- 1-2 serrano peppers or jalapeños, seeded & diced
- 2 tsp ground cumin
- 1 ½ tsp Mexican oregano
- 1 tsp cayenne pepper
- 2 4-oz cans diced green chiles, drained
- 2 14-oz cans corn kernels, drained
- Salt & pepper to taste
FOR SERVING
- Diced avocado
- Chopped cilantro
- Sliced jalapeños
- Tortilla chips
- Lime wedges
BASE
- 4 14-oz cans white beans, drained & rinsed
- 4 cups vegetable broth, divided
- ½ tbsp olive oil
- 1 medium white or yellow onion, diced
- 5 cloves garlic, minced
- 1-2 serrano peppers or jalapeños, seeded & diced
- 2 tsp ground cumin
- 1 ½ tsp Mexican oregano
- 1 tsp cayenne pepper
- 2 4-oz cans diced green chiles, drained
- 2 14-oz cans corn kernels, drained
- Salt & pepper to taste
FOR SERVING
- Diced avocado
- Chopped cilantro
- Sliced jalapeños
- Tortilla chips
- Lime wedges
BASE
- 4 414 mL cans white beans, drained & rinsed
- 960 mL vegetable broth, divided
- 8 mL olive oil
- 1 medium white or yellow onion, diced
- 5 cloves garlic, minced
- 1-2 serrano peppers or jalapeños, seeded & diced
- 2 tsp ground cumin
- 1 ½ tsp Mexican oregano
- 1 tsp cayenne pepper
- 2 118 mL cans diced green chiles, drained
- 2 414 mL cans corn kernels, drained
- Salt & pepper to taste
FOR SERVING
- Diced avocado
- Chopped cilantro
- Sliced jalapeños
- Tortilla chips
- Lime wedges
BASE
- 4 414 mL cans white beans, drained & rinsed
- 960 mL vegetable broth, divided
- 8 mL olive oil
- 1 medium white or yellow onion, diced
- 5 cloves garlic, minced
- 1-2 serrano peppers or jalapeños, seeded & diced
- 2 tsp ground cumin
- 1 ½ tsp Mexican oregano
- 1 tsp cayenne pepper
- 2 118 mL cans diced green chiles, drained
- 2 414 mL cans corn kernels, drained
- Salt & pepper to taste
FOR SERVING
- Diced avocado
- Chopped cilantro
- Sliced jalapeños
- Tortilla chips
- Lime wedges
Instructions
1
Add 2 cans of beans and 2 cups of broth to a blender or food processor. Mix on high until smooth. Set aside.
2
Heat olive oil in a large Dutch oven or stockpot over medium. Sauté onions for 4-5 minutes until translucent.
3
Add garlic and serrano peppers and cook 1 minute. Add cumin, oregano, and cayenne pepper, cooking another minute.
4
Add the rest of the whole beans, broth, green chiles, corn kernels, and blended mixture.
5
Bring chili to a boil, then reduce heat to low and simmer 12-15 minutes until thickened. Taste and season with salt and pepper to your liking.
6
Serve immediately with garnishes of your choice.
7
8
9
10
Storage
Fridge: 4 days | Freezer: 2 months
Notes
- If you’re using dried beans, soak them overnight before cooking
- Keep the chili at a gentle simmer to avoid burning the bottom
Macros
Calories: 602
Protein: 33 g
Carbs: 110 g
Fat: 4 g
Macros
Calories: 602
Protein: 33 g
Carbs: 110 g
Fat: 4 g
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