White Bean Chili

white bean chili topped with avocado, shredded cheese and tortilla chips in a large white bowl.

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5 from 1 review

The perfect white bean chili recipe! This vegetarian chili is packed-full of flavor and nutrition and is suitable for families – vegan and non-vegan alike! A fun new recipe to add to your game day rotation!


  • 1 tbsp olive oil
  • 1 large yellow onion, chopped
  • 4 garlic cloves, finely minced
  • 2 cans of white beans, rinsed and drained (cannelini beans, navy beans or great northern beans all work)
  • 2 cups corn kernels (fresh, frozen or canned and drained)
  • 2 x 4oz cans green chiles
  • 1 tbsp dried oregano
  • 1 1/2 tsp ground cumin
  • 1 tsp salt
  • 1/4 tsp pepper
  • 3 cups veggie broth
  • optional: pinch of cayenne pepper
  • Toppings: see above for ideas.


  1. Remove 1/2 cup white beans and add to a small bowl. Use a fork to mash up beans until a thick paste is formed. This will help to thicken chili.
  2. Heat olive oil in a large pot over medium heat.
  3. Add onions and cook until translucent (roughly 5 minutes).
  4. Add in garlic and cook for 1 more minute.
  5. Stir in white beans, mashed white beans, corn and green chiles and cook for 1-2 more minutes.
  6. Add in herbs, spices, salt and pepper and stir to coat veggies.
  7. Top with veggie broth and bring to a boil.
  8. Lower heat to a simmer and cook uncovered for 30 minutes. Stir occasionally until chili has thickened to desired preference.
  9. Top chili with desired toppings (suggestions above) and serve warm.
  10. See instructions above for storage.