Vegetarian White Bean Chili with 3 Beans

Vegetarian White Bean Chili in a bowl garnished with tortillas, jalapenos, avocado and sour cream.

Vegetarian White Bean Chili with 3 Beans

Packed with hearty pinto, navy, and black beans, along with vibrant salsa verde, aromatic cumin, chili powder, and a kick of garlic and jalapeños, this Vegetarian White Bean Chili offers flavor and cozy with every bite. Make it creamy with whole milk or use plant milk to make a vegan white bean chili.

Frozen corn adds a bit of sweetness while masa harina flavors and thickens the chili. Adjust the spice level to taste whether you prefer spicy chili or a milder flavor. It's a comforting dinner that comes together in about 50 minutes. This recipe is vegetarian or vegan and easily gluten free.

Course Dinenr, Lunch

Cuisine American

Diet Vegetarian

Keyword Vegetarian White Bean Chili

Total Time 50

Servings servings

Calories 331kcal

Author Traci York

Ingredients

1 tablespoon Vegetable Oil like avocado or olive oil
1 1/2 cups (210 grams) Yellow Onion medium dice, about one large onion
2 tablespoons Minced Garlic
2 - 3 tablespoons Minced Pickled Jalapeños 2 T for a milder chili, 3 T for spicer + more for serving if desired
1 tablespoon + 2 teaspoons Cumin ground
2 teaspoons Chili Powder ground
1 teaspoon Dried Oregano
1/4 teaspoon Black Pepper ground
1 teaspoon Fine Sea Salt
2 1/2 cups (565 grams) Low Sodium Vegetable Broth
2 1/2 cups (580 grams) Milk plant or dairy, I use unsweetened homemade cashew milk
2 cups (485 grams) Roasted Tomatillo Salsa Verde prepared
3 (425 grams ea) Cans of Cooked Beans, Pinto, Black and Navy drained and rinsed (4 1/4 cups total / 800 grams drained)
1/4 cup + 1 tablespoon (40 grams) Masa Harina gluten free if needed
1/3 cup + 1 tablespoon (95 grams) Water
1 1/2 cups (200 grams) Frozen Sweet Corn
1/2 Fresh Lime Juice

Serve With:

Sour Cream (dairy or plant), Diced Avocados, Green Onions, Crushed Corn Tortilla Chips or Tortilla Strips*, Fresh or Pickled Jalapenos, Cilantro, Lime Wedges.

Instructions

In a 4-Quart Dutch oven or heavy soup pot, add the oil and heat on medium until it shimmers. Add the onions and saute' over medium heat for 5-8 minutes or until soft. Turn the heat to medium-low and stir in the garlic, jalapeño, cumin, chili powder, oregano, black pepper, and salt. Cook about 2 minutes, stirring occasionally, until the the spices are toasted and fragrant.
Deglaze the pan with vegetable broth, milk, and stir in the salsa verde. Transfer the beans to the pot, stir, and bring to a low simmer. Cook, unlidded for 20 minutes, stirring occasionally. Adjusting heat as needed.
Meanwhile, make the masa slurry by mixing the water and masa harina together. Scrape the slurry into the chili, stir, then add the corn. Stir again, then bring to a low simmer. You'll notice the chili start to thicken. Cook, unlidded for 8 - 10 minutes, stirring occasionally and adjusting heat as needed to prevent sticking.
Taste for salt, and adjust as needed. If you'd like a little added brightness, squeeze in about 1/2 a lime juice. (I add lime juice when using homemade salsa verde, but some prepared salsa verdes are more acidic than others, so adjust to taste).
Ladle into soup bowls, dollop with sour cream and serve with preferred toppings.
To Store: transfer to a lidded container, cool completely, then store in the refrigerator for up to three days. To Freeze: you can freeze the chili in individual serving containers for up to several weeks. Thaw in the fridge overnight. Rewarm: stovetop on low heat for about 15 minutes, stirring occasionally to prevent sticking. It will loosen as it cooks.

Notes

*To DIY Tortilla Strips, follow my How to Make Tostada Shells recipe, but slice the corn tortillas into 1/8-1/4 inch strips after brushing with oil (you can omit the lime juice if desired). Stir several times while baking.

Estimated nutrition below is for the chili only with cashew milk. Toppings are extra.

Nutrition