Vegan White Bean Chili
A one pot white bean vegan chili made with vegetables, white beans, and warm spices. This plant based chili is hearty, comforting, and easy to prepare.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 carrot, diced
- 2 15oz cans of white beans, drained and rinsed
- 1 15oz diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish) optional
- Lime wedges (for serving) optional
Instructions
- Add the bell pepper, zucchini, and carrot to the pot. Cook for 5-7 minutes until vegetables are slightly softened.
- Stir in the white beans, diced tomatoes, vegetable broth, cumin, chili powder, smoked paprika, salt, and pepper. Bring the chili to a boil, then reduce the heat and let it simmer for 20-25 minutes.
- Adjust seasoning to taste. Serve the vegan chili hot. You can garnish with chopped cilantro if you wish.
Notes
- You can use cannellini beans, navy beans, or great northern beans in this recipe.
- This recipe can easily be doubled if you want extra for leftovers.
- Leftovers can be stored in the refrigerator for up to four days or frozen for up to three months.
Nutrition
Serving: 1 | Calories: 78kcal | Carbohydrates: 8g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 644mg | Potassium: 213mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2357IU | Vitamin C: 25mg | Calcium: 24mg | Iron: 1mg
I am not a nutritionist or physician. Any nutrition calculation are only estimates using online calculators. Please verify using your own data.
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