Attention all foodies! Have you been struck by a sudden craving for a warm, hearty bowl of chili, but don’t want to consume animal products? Fear not! I present to you my latest culinary creation – the Vegetarian White Bean Chili.
This recipe is perfect for those who want the soul-warming comfort of chili without the addition of meat. It’s also vegan-friendly, making it an accessible option for those on a plant-based diet.
But don’t be fooled – just because this chili is meatless doesn’t mean it lacks in flavor. With a combination of spices like ground cumin, chili powder, and coriander, along with fresh cilantro and lime juice, your taste buds will be dancing with delight. Plus, the creaminess of white beans and the crunch of corn kernels will add a unique texture to every spoonful.
Not only is this dish delicious and perfect for curling up with on chilly nights, but it’s also packed with protein and fiber thanks to the chickpeas, great northern beans, and white beans used in the recipe. So not only are you satisfying your cravings but also nourishing your body at the same time.
So what are you waiting for? Dive into this vegetarian white bean chili recipe and enjoy all the warmth and flavor it has to offer.
Why You’ll Love This Recipe
Are you tired of the same old boring chili recipe? Do you crave a taste that’s hearty, comforting, and packed with flavor? Well then, let me introduce you to my Vegetarian White Bean Chili Recipe. Trust me when I say that this recipe will satisfy all your chili cravings in just one bowl.
What makes this white bean chili unique is the combination of spices that are used to create a rich, savory flavor profile. Every bite of this chili is bursting with flavors like cumin, coriander, and dried basil that will have your taste buds singing with joy. But wait, there’s more! This recipe also adds a pop of freshness with the addition of lime juice, fresh cilantro, and scallion.
Not only is this recipe delicious, but it’s also healthy and vegetarian-friendly. Packed full of nutritious ingredients like bell peppers, carrots, onions, and white beans, it’s a perfect meal for anyone looking to add more plant-based protein and fiber to their diet.
One of the best things about this recipe is its versatility. You can easily make it vegan by swapping out regular cream cheese for a plant-based alternative or adapting it for slow-cookers or pressure cookers. With so many options and variations available, you can easily add your own personal touch to this classic dish.
So what are you waiting for? Give my Vegetarian White Bean Chili Recipe a try today! I guarantee it will become your go-to chili recipe for years to come.
Let’s get into the heart of this Vegetarian White Bean Chili recipe and see what you need to gather before starting your culinary journey. This recipe is packed with fresh and flavorful ingredients that will definitely make your taste buds dance.
- 1 yellow onion, diced
- 4 cloves garlic, finely chopped
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 2 medium carrots, peeled and sliced
Beans and corn
- 2 cups cannellini beans (cooked or canned)
- 1 can chickpeas (drained and rinsed)
- 2 cups of corn kernels (frozen or fresh)
- 5 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 tablespoon chili powder
- 1 teaspoon dried oregano
- 1/2 teaspoon ground coriander
- Dried basil
- Salt and pepper to taste
– 3 tablespoons olive oil
– 3 cups vegetable broth
– 1/2 cup white wine
– 15 oz tomato juice
– 2 tablespoons tomato paste
- Fresh cilantro leaves
Make sure you read the recipe carefully so that you check if you’re adding everything in the process. Don’t be scared of swapping up veggies to your liking or available ingredients. It would add extra flavors to your recipe.
The Recipe How-To
Once you have gathered all your ingredients, let’s move on to the cooking process of this Vegetarian White Bean Chili recipe. This dish is incredibly easy to prepare but don’t let that fool you, it’s packed with layers of flavor that will make your taste buds dance.
Step 1: Prepping the Onion and Garlic
- Start by peeling and finely chopping 1 yellow onion and mincing 4 garlic cloves.
- In a large pot over medium heat, add 3 tablespoons of olive oil.
- Once hot, add onions and garlic and sauté for 2-3 minutes until softened.
Step 2: Adding the Bell Peppers
- Next, add 1 diced red bell pepper and 1 diced yellow bell pepper to the pot.
- Cook for an additional 5-6 minutes, stirring occasionally until slightly softened.
Step 3: Flavoring the Dish
- Add Chili spices – 1 tablespoon chili powder, 2 teaspoons ground cumin, 1 teaspoon dried basil, 1 teaspoon dried oregano, 1 teaspoon ground coriander and some salt (1 ½ teaspoons) and pepper (½ teaspoon) to the pot with the sautéed vegetables.
- Stir well to combine.
Step 4: Adding the Beans
- Now add in the beans – 2 cups cannellini beans, 15 oz Great Northern beans (both drained) and 2 cups vegetable broth.
- Stir well and bring to a boil.
Step 5: Simmering for Maximum Flavor
- Once boiling, reduce heat to low.
- Allow the dish to simmer lightly for at least 30 minutes to allow all the flavors of the ingredients develop fully.
Step 6: Toppings
- I love garnishing this Vegetarian White Bean Chili with some fresh cilantro leaves, a few thinly sliced scallions, a squeeze of fresh lime juice, and some corn kernels for a bit of sweetness.
That’s it! It’s that simple – yet flavorful. Enjoy this delicious Vegetarian White Bean Chili on its own or with some crusty bread or tortilla chips.
Substitutions and Variations
Do you love experimenting with your food and want to try something different with this dish? Have no fear, as there are plenty of options to modify this Vegetarian White Bean Chili recipe to suit your taste preferences.
First of all, let’s start with the beans. While this recipe calls for cannellini beans and great northern beans, feel free to get creative and mix it up! Black beans, kidney beans or chickpeas can be added instead, or even in combination with any of the white beans recommended. The possibilities are endless.
For those wanting to add some heat, diced poblano peppers or jalapenos can be used instead of bell peppers. If you prefer a milder chili, stick with the bell peppers or leave them out altogether.
If you have fresh vegetables on hand that need to be used up, don’t hesitate to add them into the mix. Zucchini, summer squash, or eggplant would all work well in this recipe, as would corn kernels or sliced mushrooms.
For those following a vegan diet and wanting to make this recipe plant-based, why not try swapping out the cream cheese for vegan cream cheese? You can also sub in jackfruit instead of chicken for a unique twist on chili.
Finally, topping suggestions are endless. Instead of sour cream use vegan sour cream; crushed tortilla chips croutons; shredded cheddar cheese, fresh diced jalapenos all make excellent toppings. Don’t forget finishing touches like a sprig of fresh cilantro or a squeeze of lime juice!
Get creative with substitutions and variations to create your own signature version of this Vegetarian White Bean Chili!
Serving and Pairing
As I ladle this delicious vegetarian white bean chili into a bowl, I can’t help but admire the colorful array of ingredients that make up this dish. The combination of creamy white beans, vibrant red and yellow bell peppers, and sweet carrots create a visually striking and appetizing meal.
The beauty of this chili is that it’s versatile enough to stand on its own as a meal or be paired with some additional side dishes. One option for serving is to top it with a dollop of sour cream or Greek yogurt for some added creaminess. To give the dish crunch, sprinkle some shredded cheese or crushed tortilla chips on top.
Alternatively, serve the chili alongside garlic bread or warm cornbread to soak up the delicious broth. For a lighter option, consider pairing the chili with a simple side salad made with fresh greens and a light vinaigrette dressing.
If you’re looking to elevate your meal, serve the chili with dry white wine like Pinot Grigio or Chardonnay. The crisp acidity and citrus notes in these wines help cut through the richness of the dish.
For those who prefer red wine, try pairing the chili with a fruity Beaujolais or Cabernet Sauvignon. These wines are smooth and rich, complementing the spicy flavors in the chili.
No matter how you choose to enjoy this vegetarian white bean chili, one thing is certain – it’s a flavorful and satisfying meal that will leave you feeling warm and comforted on even the chilliest of days.
Make-Ahead, Storing and Reheating
Listen up, my fellow culinary explorers. One of the best things about the vegetarian white bean chili recipe is that it can be made in advance and stored for later use. Trust me, it will taste even better after a day or two! Here’s how to properly store and reheat your delicious creation.
If you’re planning on storing your white bean chili, make sure you let it cool down first. This is important because putting hot or warm food in the fridge can raise the temperature of the whole fridge and cause other foods to spoil faster. Once it’s cooled down, place it in an airtight container and stick it in the fridge for no more than three days.
For longer storage, pop that bad boy into the freezer. Freeze large portions or smaller portions in airtight containers or freezer bags. Make sure to label them with the name and date so you know what to thaw later on. The great thing about this recipe is that it doesn’t contain any dairy or meat, which means it gets along just fine with freezing temperatures.
When you’re ready to eat your chili again, there are multiple ways to get it warmed up again. My go-to method is microwaving individual portions for 1-2 minutes until heated through. If you don’t have access to a microwave, don’t worry – you can reheat your chili on the stovetop too. Just move it from its storage container to a pot and heat on medium-low heat until heated through.
One word of caution: if you used avocado or fresh cilantro as a topping when serving, those won’t fare well during storage or reheating. So keep them out of your storage containers and add after reheating instead.
Now that you know how to properly store and reheat your vegetarian white bean chili, you have no excuse not to whip up a batch whenever those chili cravings hit!
Tips for Perfect Results
As someone who has made this vegetarian white bean chili recipe multiple times, I’ve learned some great tips to ensure perfect results every time. Here are some of my favorite tips:
1. Let the flavors marry overnight:
While the chili tasted great when fresh, I found that it tasted even better after sitting overnight in the refrigerator. This allows all the flavors to meld together for a more harmonious taste.
2. Don’t skimp on the toppings:
Toppings can make or break a bowl of chili. For this recipe, I highly recommend fresh cilantro, sliced scallion, and a squeeze of lime juice. These bright and zesty flavors really complement the richness of the chili.
3. Adjust the seasonings to your taste:
Recipes are merely suggestions, and everyone’s tastes are different. If you find that the chili is too mild, try adding more chili powder or ground cumin. If it’s too salty, try cutting back on the salt or using low-sodium vegetable broth.
4. Use high-quality canned tomatoes:
The canned diced tomatoes specified in this recipe can make all the difference in flavor. Look for canned tomatoes with no added salt or preservatives, as these tend to have a fresher taste.
5. Experiment with different beans:
While this recipe calls for cannellini beans and great northern beans, don’t be afraid to mix it up with other types of beans such as black beans or kidney beans. They can add different textures and depths of flavor to your chili.
Follow these tips and you’ll have a tasty vegetarian white bean chili that will satisfy your chili cravings every time!
As you prepare to whip up this delicious vegetarian white bean chili recipe, it is important to anticipate any potential bumps in the road. Below are some frequently asked questions and answers that will help you to achieve perfect results every time you make this dish. So, let’s dive right into the FAQ!
Which white beans are best for chili?
So, you’re on the hunt for the perfect white chili recipe! For this dish, it’s essential to use the right type of beans. Great Northern beans are an ideal choice due to their size and flavor. They have a mildly nutty taste and a firm skin that makes them perfect to withstand the cooking process without breaking down. As the chili cooks, the beans will soak up the flavors of the broth, making them taste even more delicious.
How do you thicken white bean chili?
When it comes to thickening up that chili, a cornstarch slurry is the way to go. Start off by mixing together 1 tbsp of cornstarch with some cold water. Stir this mixture well, making sure there are no lumps present. Once it’s fully combined, add it into the chili and keep stirring so it’s evenly distributed. Let it all simmer together for about 10 minutes. This will help the chili thicken up and reach the perfect consistency.
Does Hormel chili vegetarian with beans have meat in it?
If you’re in the mood for chili, but prefer a plant-based diet, HORMEL CHILI Plant Based Chili with Beans is the perfect solution for you. It will provide a satisfying chili experience without the inclusion of meat.
Is Trader Joe’s vegetarian chili vegan?
As you navigate through the grocery store, keep an eye out for a can or two of organic vegetarian chili. While the label may suggest that it’s only suitable for vegetarians, it’s actually a vegan product. So if you’re looking for a delicious vegan option, this chili could be just what you need.
In conclusion, this Vegetarian White Bean Chili Recipe is a delicious and fulfilling meal that is perfect for satisfying your chili cravings. Not only is it healthy and packed with nutritious ingredients, but it is also incredibly easy to make and customizable to fit your needs.
Whether you are a vegan or vegetarian looking for a scrumptious plant-based option or simply want to switch up your regular chili routine, this recipe has got you covered. So why not give it a try and see for yourself why it’s worth adding to your list of go-to dishes?
With fresh cilantro, scallions, corn kernels, lime juice, and a blend of flavorful spices, this dish is sure to impress. And if you’re feeling adventurous, try experimenting with some of the substitutions and variations mentioned in the article to make it even more unique.
So what are you waiting for? Grab your ingredients and get cooking! With these helpful tips and step-by-step instructions, there’s no reason why you can’t create a delicious pot of Vegetarian White Bean Chili that will have your taste buds singing. Trust me; your stomach will thank you later!
Vegetarian White Bean Chili Recipe
- 1 lb great northern bean, dried
- 1/2 lb chickpeas, dried
- 4 tablespoons olive oil
- 5 garlic cloves, minced
- 1 large yellow onion
- 4 carrots, peeled and diced into 3/4 inch pieces
- 1 yellow bell pepper, seeded and diced into 3/4 inch pieces
- 1 red bell pepper, seeded and diced into 3/4 inch pieces
- 24 ounces diced tomatoes
- 6 ounces tomato paste
- 2 cups tomato juice
- 1 cup white wine
- 8 cups vegetable stock
- 3 teaspoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons dried basil
- 3 bay leaves
- 1 jalapeno pepper, minced
- 1 tablespoon lime juice
- 1 cup corn kernel
- 1 bunch scallion, diced
- 1/4 cup fresh cilantro, chopped
- Place beans and chickpeas in a deep bowl. Add enough cold water to cover by 2 inches. Place the bowl in the refrigerator and soak overnight. Drain before using.
- Heat a large pot over medium-high heat. Add the olive oil, garlic, onion, carrots, and bell peppers.
- Saute for 7 minutes, stirring frequently.
- Add the drained beans, chickpeas, tomatoes, tomato paste, V-8 juice, wine, stock, chili powder, cumin, coriander, oregano, basil, bay leaves, and salt.
- Cover and bring to a boil. Reduce heat to medium or low and simmer for 1-1/2 hours, or until the beans are tender and fully cooked.
- Remove from the heat and discard bay leaves. Add jalepeno, lime juice, corn, scallions, cilantro, pepper, and additional salt to taste.
Your Own Notes
Recommended Recipes Just For You
Mishra Vikas is a digital nomad who loves to explore the world and learn about its cultures. As a programmer, backpacker, and cook, he enjoys sharing his adventures and cooking up delectable dishes. Writing about his experiences, creating tasty recipes, and discovering new places are some of his favorite activities. He’s an avid traveler and passionate chef, always on the lookout for an exciting new journey.