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  • 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.

Zesty White Bean Chili

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)
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NessieJayModel3 months ago
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For those who can’t eat corn, what should they substitute it with?

Kaitlyn7 months ago
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Very good! Highly recommend this recipe.

Natalie7 months ago
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Where do I find the nutritional value for this recipe?

Claire1 year ago
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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.

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a vegan chef specializing in whole-food, plant-based cuisine. A graduate of the Natural Gourmet Institute, she is the author of the Forks Over Knives: Flavor! cookbook, recipe author for the book Forks Over Knives Family, and recipe contributor to The New York Times best-selling book The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives magazine, and LA Yoga magazine online. Visit darshanaskitchen.com for more.

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