Easy Vegetarian White Bean Chili
A delightful and nutritious bowl of chili that is easy to prepare, loaded with flavors, and perfect for any day of the week.
Ingredients
Base Ingredients
- 2 cans 15 oz each of white beans (cannellini or navy), drained and rinsed These creamy beans provide a protein-rich base.
- 1 tablespoon olive oil Enhances flavor and richness.
- 1 medium onion, diced Forms the backbone of flavor.
- 2 cloves garlic, minced Adds depth of taste.
- 1 medium bell pepper, diced (any color) Contributes texture and color.
- 2 medium carrots, diced Adds sweetness and nutrition.
- 1 medium zucchini, diced Absorbs flavors beautifully.
- 1 can 14.5 oz diced tomatoes, with juices Enhances flavor profile.
- 2 cups vegetable broth Combines all ingredients.
- 1 tablespoon chili powder Infuses warmth and spice.
- 1 teaspoon cumin Adds distinctive flavor.
- 1 teaspoon smoked paprika Brings a smoky depth.
- Salt and pepper, to taste Essential for balancing flavors.
Optional Toppings
- Avocado, cilantro, sour cream (or vegan alternatives), shredded cheese (or plant-based cheese) Add a delightful finishing touch.
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion, garlic, bell pepper, and carrots. Cook for about 5-7 minutes until softened and fragrant.
- Stir in the diced zucchini and cook for an additional 3 minutes until tender.
Cooking
- Add the drained white beans and diced tomatoes (with juices). Mix well until evenly combined.
- Pour in the vegetable broth, stirring to incorporate all the ingredients.
- Sprinkle in the chili powder, cumin, smoked paprika, salt, and pepper, mixing thoroughly to combine.
- Bring the chili to a gentle boil. Then reduce the heat to low and simmer uncovered for 20-25 minutes, allowing the flavors to meld together.
- Taste the chili and adjust the seasoning as needed for flavor.
- Spoon the chili into bowls, garnishing with optional toppings as desired.
Notes
Consider adding a splash of lime juice before serving for a fresh kick. For a spicy variant, add chopped jalapeños or your favorite hot sauce. Letting the chili rest for a day in the fridge deepens the flavors.