20-Minute Vegetarian White Bean Chili

Welcome, my friends, to the easiest vegetarian white bean chili recipe you’ll ever lay your spoon on!

Is this an authentic chili recipe? Definitely not. I mean, it has chickpeas in it – enough said. BUT! Is this 20-minute vegetarian white bean chili absolutely utterly fantastically delicious? Yes yes yes.

Vegetarian White Bean Chili Ingredients

I consider this easy vegetarian and vegan white bean chili to be a perfect pantry recipe – as in, you’re likely to have everything you need for this one right in your pantry.

We have:

• Canned white beans – cannellini, great northern, and garbanzo (chickpeas). Mix and match how you like!
• Canned green chiles
• Vegetable broth (or some homemade goodness tucked away in your freezer)
• A few spices – cumin, oregano, cayenne, a pinch of cloves
• Onion & garlic
• Fresh squeezed lime
• And some goodies for topping if you like. Done!

I designed this recipe to maximize the flavor in the least amount of time (without an Instant Pot or the like – this one just uses the good old stovetop).

The dried oregano cooks up with the onion to bring out its earthy nuances; the cumin’s sautéed along with the garlic to help release its fragrant oils. Vegetable broth is always good for a bit of added complexity, and the hit of acidic lime at the end of the process is all this chili needs.

Well, and a bit of a mash-up too. In order to thicken this chili without simmering it for an hour, I take a masher to it and smash up a few of the beans. Then give it a stir, and voila. Gloriously thick and tasty white bean chili.

Sometimes I like to trash this one up with toppings (avocado, cashew sour cream, chopped onions, cilantro, a good glug of green Tabasco) … but it really doesn’t need the accoutrement.

4.83 from 23 votes

20-Minute Vegetarian White Bean Chili

Prep: 5 minutes mins

Cook: 15 minutes mins

Total: 20 minutes mins

Author: Kare

Yield: 4

I’m always surprised by how complex this tastes considering it only takes 20 minutes! Three kinds of beans add interest to this simple (and fast) vegetarian/vegan white bean chili recipe. A weeknight go-to around here!

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Ingredients

• 2 teaspoons olive oil
• 1/2 medium yellow onion (diced) (about 1 cup)
• 1 teaspoon dried oregano
• 1/4 teaspoon kosher salt + more to taste
• 1/8 teaspoon freshly ground black pepper + more to taste
• 3 medium cloves garlic (peeled and minced)
• 2 teaspoons ground cumin
• 2 cups low-sodium vegetable broth*
• 1 (15-ounce) can cannellini beans, rinsed
• 1 (15-ounce) can navy beans, rinsed
• 1 15-ounce can chickpeas, rinsed
• 1 4-ounce can diced green chiles
• 1/4 teaspoon ground cloves
• 1/8-1/4 teaspoon ground (cayenne red pepper) (use less for less heat)
• Juice of 1 medium lime

Instructions

• Set a medium-to-large pot over low heat. Add the olive oil, onion, oregano, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cook the onion, stirring occasionally, until soft and translucent, about 8 minutes.
• Add the garlic and cumin. Cook, stirring frequently, for another minute.
• Add the broth, beans, chiles, cloves, and cayenne. Stir to combine. Increase heat to medium-high and bring to a boil. Reduce to a simmer and cook for 3-5 more minutes until thickened a tiny bit.
• Remove from heat. Run a potato masher or fork through 5-6 times just to smash a few of the beans and help thicken it all up. Squeeze the lime over the top and stir. Taste and add additional salt and pepper if desired.
• Serve with assorted toppings (ideas below).

Notes

Topping ideas:

Optional but recommended!

• Sour cream or vegan cashew sour cream
• Chopped red onions, sweet onions, or scallions
• Cilantro
• Cheese or vegan cheese
• Avocado
• Lime wedges for squeezing over the top

Nutrition Facts

Calories: 158kcal, Carbohydrates: 17g, Protein: 4g, Fat: 9g, Saturated Fat: 1g, Cholesterol: 1mg, Sodium: 600mg, Potassium: 188mg, Fiber: 3g, Sugar: 5g, Vitamin A: 51IU, Vitamin C: 7mg, Calcium: 66mg, Iron: 3mg

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