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.
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!
1/8teaspoonfreshly ground black pepper + more to taste
3medium cloves garlic(peeled and minced)
2teaspoonsground cumin
2cupslow-sodium vegetable broth*
1(15-ounce) can cannellini beans, rinsed
1(15-ounce) can navy beans, rinsed
115-ounce can chickpeas, rinsed
14-ounce can diced green chiles
1/4teaspoonground cloves
1/8-1/4teaspoonground(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.