20-Minute Vegetarian White Bean Chili Recipe
This Vegetarian White Bean Chili is quick, nutritious, and bursting with flavor! Perfect for busy nights or cozy gatherings.
Equipment
- Large Pot or Dutch Oven
- Cutting board and knife
- Measuring Spoons
- Wooden Spoon
- Citrus juicer
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 14-ounce can diced green chiles
- 1/4 teaspoon ground cloves
- 1/8-1/4 teaspoon ground cayenne red pepper (use less for less heat)
- 1 medium lime (juice of)
Instructions
- In a large pot or Dutch oven, heat 2 teaspoons of olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until it becomes translucent. Stir in the minced garlic, dried oregano, kosher salt, and freshly ground black pepper, cooking for an additional 1-2 minutes until fragrant.
- Sprinkle in the ground cumin, ground cloves, and cayenne red pepper. Stir well to coat the onions and garlic with the spices, allowing them to toast slightly for about 1 minute.
- Carefully add the low-sodium vegetable broth to the pot, stirring to combine all the ingredients. Bring the mixture to a gentle simmer.
- Incorporate the rinsed cannellini beans, navy beans, chickpeas, and diced green chiles. Stir everything together and allow the chili to simmer for another 5-7 minutes, letting the flavors meld beautifully.
- Once the chili is heated through, remove it from the heat and squeeze the juice of one medium lime into the pot. Give it a final stir and taste, adjusting the seasoning with more salt and pepper if necessary.
- Ladle the chili into bowls and serve hot. Top with your favorite garnishes like avocado, cilantro, or a dollop of sour cream, if desired. Enjoy your hearty and flavorful chili!
Notes
- This chili is naturally gluten-free, but always double-check your broth and canned goods for any added ingredients.
- Feel free to swap out the beans based on your preference—kidney beans or pinto beans would work well too!
- This recipe is perfect for meal prep; make a big batch and enjoy it throughout the week.
- Don’t forget to adjust the spice levels according to your taste. Start with less if you’re unsure!