This easy, creamy vegan white bean chili is a great recipe if you are looking for a quick yet hearty and nutritious meal. Using protein-packed, pantry-friendly ingredients, this 30-minute recipe is quick and easy to make, perfect for all your meal preps!
📖 Recipe
Ingredients
- 1 tablespoon olive oil
- 1 onion, medium, chopped
- 2 cloves garlic, minced
- 2 jalapenos, seeded and minced
- 1 teaspoon ground cumin
- ½ teaspoon red chili powder
- ¼ teaspoon paprika, substitute smoked (to taste)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 30 oz cannellini beans, drained and rinsed
- 30 oz diced tomatoes, undrained
- 15 oz vegetable broth
- ½ cup chopped cilantro, for garnish, optional
- ¼ cup lime juice, for garnish
Instructions
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Heat the olive oil in a large pot over medium heat.
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Once the pot is hot, add the onion, garlic, and jalapeños (if using) and cook until softened, about 5 minutes.
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Add the cumin, chili powder, paprika, salt, and pepper and cook for 1 minute more.
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Add the cannellini beans, diced tomatoes, and vegetable broth to the pot. Bring the chili to a boil, then reduce heat to low and simmer for 20 minutes, or until the chili has thickened.
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Stir in the cilantro and lime juice. Serve the chili hot with your favorite toppings.
