Ingredients (Serves 4–6)
Main Ingredients
- 2 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, diced (optional)
- 1 bell pepper, diced
- 2 cans white beans (cannellini or great northern), drained and rinsed
- 1 can green chilies
- 4 cups vegetable broth
- 1 cup corn kernels
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp oregano
- Salt and black pepper, to taste
For Creaminess
- 1 additional can white beans
- ½ cup unsweetened plant milk or extra broth
Optional Add-ins
- Spinach or kale
- Diced zucchini
- Fresh cilantro
- Lime juice
Instructions
1. Sauté the Vegetables
- Heat olive oil in a large pot over medium heat.
- Add onion and cook 4–5 minutes until softened.
- Stir in garlic and jalapeño.
- Add bell pepper and cook another 3 minutes.
2. Add Seasonings
- Stir in cumin, chili powder, smoked paprika, oregano, salt, and pepper.
- Cook 30 seconds until fragrant.
3. Build the Chili
- Add 2 cans of white beans, green chilies, corn, and vegetable broth.
- Bring to a gentle simmer.
4. Make It Creamy
- Blend the remaining can of beans with plant milk or broth until smooth.
- Stir the mixture into the pot.
5. Simmer
- Cook uncovered 15–20 minutes, stirring occasionally.
6. Finish & Serve
- Add spinach or kale if using.
- Stir in lime juice for brightness.
- Serve hot with favorite toppings.
Topping Ideas
- Avocado
- Cilantro
- Lime wedges
- Tortilla strips
- Vegan sour cream
- Sliced jalapeños
Tips for Best Results
Blend Beans for Creaminess
This replaces dairy while creating a thick, rich texture.
Adjust Thickness
- Too thick → add broth
- Too thin → simmer longer uncovered
Add Heat Carefully
Green chilies are mild; jalapeños or cayenne increase spice.
Use Fresh Lime
A squeeze at the end brightens the whole chili.
Variations
High-Protein Version
Add lentils or plant-based sausage.
Extra Veggies
Add zucchini, mushrooms, or cauliflower.
Slow Cooker Method
Cook on low 6–7 hours or high 3–4 hours.
Instant Pot Version
Pressure cook for 10 minutes with natural release.
Serving Ideas
- Cornbread
- Rice
- Tortilla chips
- Side salad
- Baked potatoes
Storage
- Refrigerate up to 5 days
- Freeze up to 3 months
- Flavors improve the next day
