close

Want more recipes?

Download our recipe app and get hundreds of whole-food, plant-based recipes at your fingertips.

4.7
description
Download the app
Black Friday is here! Take 30% Off SiteWide
Meal planner Shop Now
Cooking course Shop Now
All products Shop Now
  • Prep-time: / Ready In:
  • Makes 10 cups

Corn and carrots give this flavorful, veggie-packed white bean chili a hint of sweetness. Sweeter still, this simple, satisfying recipe comes together in less than an hour and requires only one pot.

Ingredients

  • 3 bell peppers (red, orange, and/or green), cored and cut into ½-inch dice (3 cups)
  • 1 medium onion, cut into ¼-inch dice (2 cups)
  • 3 celery stalks, cut into ½-inch dice (1½ cups)
  • 2 medium carrots, roughly chopped into ¼-inch pieces (1 cup)
  • 12 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 2 (15-ounce) cans diced tomatoes (3 cups)
  • 2 tablespoons salt-free chili powder
  • 2 tablespoons paprika
  • 3 (15-ounce) cans cannellini beans, rinsed and drained (4½ cups)
  • 1 cup fresh or frozen corn
  • 2 tablespoons white wine vinegar
  • 1 tablespoon fresh lemon juice
  • ¼ cup finely chopped fresh cilantro, divided
  • ⅓ teaspoon sea salt

Instructions

  1. In a large saucepan or pot over medium heat, combine the bell peppers, onion, celery, carrots, garlic, cumin, and oregano. Cook 20 minutes, stirring occasionally. Add water, 1 to 2 tablespoons at a time, as needed to prevent vegetables from sticking to the pan.
  2. Add the tomatoes, chili powder, paprika, and 2 cups water. Bring to a boil over high heat; then reduce heat to a simmer, cover pot, and cook 10 minutes more.
  3. Add the beans, corn, vinegar, lemon juice, half of the cilantro, and the salt. Cook 10 to 15 minutes, or until the vegetables are tender and the chili thickens.
  4. Garnish with remaining cilantro and serve hot.

Comments (4)

(4.33 from 3 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
NessieJayModel7 months ago
Reply
Do you want to report this comment as inappropriate?

For those who can’t eat corn, what should they substitute it with?

Kaitlyn10 months ago
Reply
Do you want to report this comment as inappropriate?

Very good! Highly recommend this recipe.

Natalie11 months ago
Reply
Do you want to report this comment as inappropriate?

Where do I find the nutritional value for this recipe?

Claire1 year ago
Reply
Do you want to report this comment as inappropriate?

Really good flavors. I added one can of red kidney beans as a substitute for one of the cans of cannellini beans because that’s all I had, and it turned out well.

Healthy eatingshouldn't be a hassle

With weekly meal plans, Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Get meal planner

Learn how to cookplant-based meals at home

Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course
Headshot of Darshana Thacker
about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.

see more from this author
Forks Meal Planner Free Plan
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.