Dig into a hearty bowl of gluten free and vegetarian white chili that features tender white beans swirled in a rich, tomatoey base. Serve bowls with homemade cornbread and top with sour cream and avocado!
A meal to bridge all seasons, vegetarian white chili is homey and comforting, trading white beans for black beans in a new take on my classic gluten free chili recipe. This hearty chili is fragrant with cumin, packed with tender white and pinto beans, just a bit smoky, and beautifully balanced by a splash of lime juice.
Serve bowls of chili with warm buttered slices of easy dutch oven bread, a basket of cornbread muffins, a side of rice, and definitely don't skimp on all the toppings!
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Lots to Love About Veggie Chili
There's something deeply satisfying about a simmering pot of chili on the stove as the scent of spices wends its way through the kitchen. And if you're in the mood for a lighter yet still hearty version of a traditional chili, vegetarian white bean chili will more than satisfy.
My recipe is all about depth of flavor, texture, and comfort, and it features slow-cooked white and pinto beans, veggies, an undertone of smoky spices, and fire-roasted tomatoes. Even better? It makes a big pot so you can enjoy leftovers all week long! This chili is:
- Filling! Because the chili is rich in plant-based protein and fiber, you won't be hungry after dinner.
- Quick and easy. I love that this recipe is ready in under an hour, with most of that time being hands-off.
- Even better the next day. The chili's flavor develops the longer it hangs out in the fridge, so you'll love it as leftovers.
- Not short on flavor. If you think that leaving meat out of chili means it won't be as flavorful, think again! Smoked paprika, a pinch of chili powder, and crushed tomatoes bring all the flavors to the table.
Ingredients Needed
Here's a look at what you'll need for this easy recipe. Don't forget to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!
- Olive oil - I always use extra virgin olive oil.
- Onion - I used a yellow onion, but you can use any onion you like.
- Bell pepper - A red, yellow, or orange pepper works!
- Carrots - You can also substitute celery for the carrots, or do a mix of celery and carrots.
- Salt - Fine sea salt or table salt works great.
- Garlic - Feel free to add more garlic if you love garlic.
- Spices - Chili powder (note that you can look at the amount of chili powder as a suggestion and you can adjust it to your taste), ground cumin, smoked or regular paprika, dried oregano.
- Canned tomatoes - I use diced or crushed tomatoes, "fire-roasted" for more flavor.
- Beans - A combo of white beans and pinto beans.
- Water - Substitute vegetable broth for more depth of flavor.
- Lime - This is essential to balance the chili and give it a pop of acidity!
Variation Suggestions
- Spicier - Add a diced jalapeño or extra chipotle powder for more heat.
- Add more veggies - Corn, zucchini, sweet potatoes, or greens like spinach or chopped chard can be added toward the end for extra color and nutrition.
- Play around with the beans - You can use cannellini, Great Northern, navy beans, or chickpeas.
- Toppings galore: Finish bowls of chili with avocado, sour cream or Greek yogurt, chopped cilantro, lime wedges, hot sauce, or crushed tortilla chips.
- A bit more - Stir in cooked quinoa or farro for added texture and fiber.
How to Make Vegetarian White Chili
I love a thick chili, and this is a prime example! You can add a little more water if you like a thinner chili, then adjust the seasonings to taste. Here's a look at how you'll put together this recipe:
- Cook veggies: Place the olive oil in a pot and cook the onion, bell pepper, and carrot until tender.
- Add seasonings: Stir in the garlic, chili powder, cumin, smoked paprika, and oregano.
- Add remaining ingredients: Add tomatoes, beans, and water, and bring to a simmer. Simmer for 30 minutes.
- Finish: Mash a few of the beans, add lime juice, and serve.
Substitution Suggestions & Tips
- Go slow. Leave enough time for the chili to simmer so that the flavors have time to come together.
- Adjust the spice. I don't like a lot of spice, so you can add more or less chili powder to suit your taste.
- More veggies. Throw in some sliced mushrooms, diced zucchini, or chopped celery along with the onion and pepper.
- Add corn. I love a cup of fresh or frozen corn kernels stirred into the chili pot a few minutes before serving.
- Don't forget the lime. A little acidity balances the sweetness of the tomatoes in chili, so I recommend always squeezing in the juice of 1 lime (add more to taste and place a bowl of lime wedges on the table when serving). If you don't have lime juice, add 1 teaspoon of apple cider vinegar.
- Mash it. Don't want to deal with a blender? Use a wooden spoon to stir and mash some of the beans against the side of the pot to create that chunky-smooth chili texture.
- Try broth. For extra flavor, substitute the water for vegetable broth.
Serving Options
Make sure to set out bowls of toppings like diced avocado, sour cream, and shredded cheese. You can also drizzle bowls with hot sauce for a spicy kick. Don't forget extra lime wedges alongside to squeeze over each bowl. Guacamole and corn chips are always welcome, too!
Storage
- Fridge - Transfer the cooled chili to an airtight container and store it in the fridge for up to 5 days.
- Freezer - Chili freezes well! Transfer the cooled chili to a freezer-safe, sealable bag or portion it out into individual bags, then flatten them and store them in the freezer for up to 3 months. Thaw the chili completely in the fridge before heating.
- To Reheat - Either heat the chili in a pot set over low heat on the stove or place it in a microwave-safe bowl and reheat in 1-minute increments, stirring between each minute until heated through. You may need to add a splash of water if the chili is very thick.
If you tried this recipe please let me know! Or if you have any recipe questions, always feel free to reach out in comments or email. I hope you love it! ❤️
Recipe
Vegetarian White Chili
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium onion , chopped
- 1 large red bell pepper , chopped
- 2 medium carrots chopped
- ½ teaspoon fine sea salt , divided
- 4 cloves garlic , minced
- 1 teaspoon chili powder , or to taste
- 2 teaspoons ground cumin
- 1 ½ teaspoons smoked paprika , or use regular paprika
- 1 teaspoon dried oregano
- 28 ounces diced or crushed tomatoes (if using diced tomatoes, use their juices)
- 2 15-ounce cans white beans , rinsed and drained
- 1 15-ounce cans pinto beans , rinsed and drained
- 2 cups water
- 1 lime , juiced, plus more for serving
Instructions
- In a large heavy-bottomed pot over medium heat (I used a Dutch oven), warm the olive oil. Add the chopped onion, bell pepper, and carrot, plus ¼ teaspoon of the salt. Stir to combine and cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes.
- Add the garlic, chili powder, cumin, smoked paprika, and oregano. Stir constantly so that the vegetables don't burn for about 1 minute.
- Add the canned tomatoes, the drained beans, and water. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes.
- If you wish, remove about 1 ½ cups of the chili and, using a blender or hand blender, carefully blend it until smooth (alternatively, smash some of the cooked beans against the side of the pot to mash them). Return the blended chili to the pot of chili.
- Squeeze in the juice of 1 lime, and add salt to taste. Serve hot.
Notes
- Go slow. Leave enough time for the chili to simmer so that the flavors have time to come together.
- Adjust the spice. I don't do a lot of spice, so you can definitely add more or less chili powder to suit your taste.
- More veggies. Throw in some sliced mushrooms, diced zucchini, or chopped celery along with the onion and pepper.
- Add corn. I love a cup of fresh or frozen corn kernels stirred into the chili pot a few minutes before serving.
- Don't forget the lime. A little acidity balances the sweetness of the tomatoes in chili, so I recommend always squeezing in the juice of 1 lime (add more to taste and place a bowl of lime wedges on the table when serving). If you don't have lime juice, add 1 teaspoon of apple cider vinegar.
- Mash it. Don't want to deal with a blender? Use a wooden spoon to stir and mash some of the beans against the side of the pot to create that chunky-smooth chili texture.
- Try broth. For extra flavor, substitute the water for vegetable broth.
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