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Homemade 20-Minute Vegetarian White Bean Chili Recipe photo

20-Minute Vegetarian White Bean Chili Recipe

This 20-Minute Vegetarian White Bean Chili is quick, nutritious, and packed with flavor! Perfect for a cozy meal any day of the week.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chili:
  • 2 teaspoons olive oil for sautéing
  • 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 14-ounce can diced green chiles
  • 1/4 teaspoon ground cloves
  • 1/8-1/4 teaspoon ground cayenne red pepper adjust for heat preference
  • 1 medium lime (juiced)

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Measuring spoons
  • Knife and cutting board

Method
 

Cooking Instructions:
  1. In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion and sauté for about 2-3 minutes until it becomes translucent. Stir in the garlic, dried oregano, kosher salt, and black pepper, cooking for another minute until fragrant.
  2. Sprinkle in the ground cumin and ground cloves, stirring to combine. Allow the spices to toast slightly for about 30 seconds, which enhances their flavors.
  3. Pour in the low-sodium vegetable broth, then add the cannellini beans, navy beans, and chickpeas. Stir well to combine all the ingredients.
  4. Next, stir in the diced green chiles and ground cayenne pepper. If you prefer a milder chili, start with the lower amount of cayenne and adjust to your taste.
  5. Bring the chili to a gentle simmer. Allow it to cook for 10 minutes, stirring occasionally. This helps all the flavors meld beautifully.
  6. Once the chili has simmered, remove it from the heat and stir in the juice of one lime. Taste and adjust the seasoning with more salt or pepper if needed.

Notes

  • Store leftovers in an airtight container for up to 4 days in the refrigerator.
  • This chili freezes beautifully; store in freezer-safe containers for up to 3 months.
  • Feel free to experiment with different beans based on what you have available!