Vegan White Bean Chili - Nourished By Nutrition Print

Vegan White Bean Chili

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This healthy vegan white bean chili is made with white beans, green chilies, and corn. It comes together in less than 30 minutes, making it a perfect cozy weeknight meal.


  • ½ tablespoon olive oil
  • 1 teaspoon minced garlic
  • 1 small yellow onion, chopped
  • 1 (4 oz) can mild green chilies
  • 1 fresh jalapeno or ¼ cup sliced pickled jalapeno peppers, diced (optional)
  • 4 cups low-sodium vegetable broth
  • 2 (15 oz) cans great northern or white beans, drained and rinsed
  • 1 cup frozen or fresh white corn
  • 1 tablespoon lime juice
  • 1 teaspoon cumin
  • ½ teaspoon sea salt, plus more to taste
  • Fresh cracked black pepper

For serving:

  • Tortilla chips
  • Pickled jalapenos
  • Lime wedges
  • Avocado
  • Cilantro


In a large pot, heat the olive oil over medium-high heat. Add the onion and cook for 5 minutes, or until soft and translucent. Add the garlic, green chilies, and jalapenos, if using, cumin salt and pepper. Cook for another minute.

Add the vegetable broth, white beans, corn and lime juice. Simmer on medium-low heat for 15-20 minutes. Taste and season with more salt if necessary.

Serve immediately with tortilla chips, pickled jalapenos, lime wedges, avocado, or any toppings of choice.

Store in an airtight container for up to a week or in the freezer for up to 3 months. To reheat, bring the soup to a boil on the stove-top and then let simmer for 2-5 minutes.