Vegetarian White Bean Chili Recipes

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VEGAN WHITE BEAN CHILI



Vegan White Bean Chili image

Fresh Anaheim (or poblano) chiles add mild heat to this classic white bean chili and contribute lots of smoky flavor. Quinoa adds body to the chili, while diced zucchini provides pretty flecks of green and increases the veggie content.

Provided by Carolyn Casner

Categories     Healthy Vegan Chili Recipes

Time 1h5m

Number Of Ingredients 15

¼ cup avocado oil or canola oil
2 cups chopped seeded Anaheim or poblano chiles (about 3)
1 large onion, chopped
4 cloves garlic, minced
½ cup quinoa, rinsed
4 teaspoons dried oregano
4 teaspoons ground cumin
1 teaspoon salt
½ teaspoon ground coriander
½ teaspoon ground pepper
4 cups low-sodium vegetable broth
2 (15 ounce) cans no-salt-added white beans, rinsed
1 large zucchini, diced (about 3 cups)
¼ cup chopped fresh cilantro
2 tablespoons lime juice, plus wedges for serving

Steps:

  • Heat oil in a large pot over medium heat. Add chiles, onion and garlic. Cook, stirring, until the vegetables are softened, 5 to 7 minutes. Add quinoa, oregano, cumin, salt, coriander and pepper; cook, stirring, until aromatic, about 1 minute. Stir in broth and beans. Bring to a boil. Reduce heat to a simmer. Partially cover and cook, stirring occasionally, for 20 minutes. Add zucchini; cover and continue cooking until the zucchini is soft and the chili has thickened, 10 to 15 minutes more. Stir in cilantro and lime juice. Serve with lime wedges, if desired.

Nutrition Facts : Calories 283.4 calories, Carbohydrate 36.7 g, Fat 11.7 g, Fiber 8.4 g, Protein 9.7 g, SaturatedFat 1.3 g, Sodium 529.4 mg, Sugar 6.6 g

20-MINUTE VEGETARIAN WHITE BEAN CHILI



20-Minute Vegetarian White Bean Chili image

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!

Provided by Kare for Kitchen Treaty

Categories     Main Course

Time 20m

Number Of Ingredients 23

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
Fresh cilantro
Lime wedges to squeeze over the top
Sliced scallions
Diced onions
Grated cheese or vegan cheese
Diced avocado
Sour cream or cashew sour cream
A dash or two of Green Tabasco

Steps:

  • 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 if desired. I'm partial to this vegan cashew sour cream - yum!

Nutrition Facts : Calories 158 kcal, Sugar 5 g, Sodium 600 mg, Fat 9 g, SaturatedFat 1 g, Carbohydrate 17 g, Fiber 3 g, Protein 4 g, Cholesterol 1 mg, ServingSize 1 serving

VEGETARIAN WHITE CHILI



Vegetarian White Chili image

A Parmesan rind is the secret ingredient in this hearty white-bean chili-it adds tremendous richness and depth of flavor. If you don't have one, substitute the water in the recipe for homemade or store-bought low-sodium vegetable broth.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 1h5m

Yield Makes 6 cups

Number Of Ingredients 16

2 poblano chiles (12 ounces)
2 tablespoons extra-virgin olive oil
1 white onion, chopped (1 1/2 cups)
Kosher salt and freshly ground pepper
1 tablespoon minced garlic (2 to 3 cloves)
1 teaspoon ground cumin
2 teaspoons chili powder
1 teaspoon ground coriander
1 Parmesan rind
1 can (4 ounces) diced green chiles
1/4 cup fine cornmeal
2 cans (each 15 ounces) cannellini beans, rinsed and drained
3 cups chopped spinach (4 ounces)
1/4 cup chopped fresh cilantro
1/2 cup sour cream
Thinly sliced radishes and jalapenos, diced avocado, and lime wedges, for serving

Steps:

  • Place poblanos directly over a gas flame, and cook, turning with tongs occasionally, until charred all over, about 8 minutes. (Or char under a broiler on a rimmed baking sheet.) Transfer to a bowl; cover with plastic wrap until cool enough to handle, about 15 minutes. Using your hands, rub off charred skin, rinsing your hands frequently under cold running water. Pat poblanos dry. Slice poblanos in half, remove seeds and stems, and cut flesh into 1-inch pieces.
  • Heat oil in a medium saucepan over medium-high. Add onion and a pinch of salt; cook until translucent and browned around edges, about 7 minutes. Add garlic, cumin, chili powder, and coriander; cook until fragrant, 1 minute more.
  • Add Parmesan rind, green chiles, poblanos, and 4 cups water. Season with 1 teaspoon salt and 1/2 teaspoon pepper; bring to a boil. Reduce heat to medium and simmer until flavors meld, 15 to 20 minutes.
  • In a small bowl, whisk together cornmeal and 1 cup hot cooking liquid. Return to saucepan and stir to combine. Simmer until liquid thickens slightly, about 5 minutes.
  • Meanwhile, in a small bowl, stir together cilantro and sour cream. Set aside.
  • Add beans and greens to saucepan; simmer until beans are heated through and greens are wilted, 2 to 3 minutes. Season to taste with salt and pepper. Serve immediately, with herbed sour cream, radishes, jalapenos, avocado, and a squeeze of lime.

VEGETARIAN WHITE CHILI



Vegetarian White Chili image

This vegetarian twist on white chili skips the chicken in favor of flavorful white corn, spices and tomatillo salsa.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 4

Number Of Ingredients 11

1 tablespoon olive oil
2 cups diced white onion
1 tablespoon ground cumin
1 tablespoon ground coriander
1 can (11 oz) white shoepeg whole kernel corn
1 can (4.5 oz) Old El Paso™ chopped green chiles, undrained
2 cans (19 oz each) Progresso™ cannellini beans, drained, rinsed
4 cups low-sodium vegetable broth
4 teaspoons tomatillo salsa
Low-fat sour cream or plain yogurt, if desired
Chopped fresh cilantro, if desired

Steps:

  • In 4-quart saucepan, heat oil over medium-high heat until hot. Add onion; cook and stir 5 to 7 minutes or until translucent. Add cumin and coriander; cook about 30 seconds or until fragrant. Add corn and chiles; cook 3 to 5 minutes or until corn begins to brown.
  • Add half of the beans and the vegetable broth. Heat to boiling over high heat. Mash remaining beans with fork. Add to saucepan. Reduce heat to medium-high; continue to cook 18 to 20 minutes or until slightly thickened.
  • Divide chili evenly among 4 bowls. Top each with 1 teaspoon of the tomatillo salsa. Top with sour cream and cilantro.

Nutrition Facts : Calories 410, Carbohydrate 71 g, Cholesterol 0 mg, Fat 1/2, Fiber 15 g, Protein 20 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 8 g, TransFat 0 g

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