Low-Fat Vegetarian White Bean Chili

Vegetarian white bean chili with celery and corn
Vegetarian white bean chili with celery and corn. Flickr user R Brown
    35 min
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If you like homemade meatless chili, try this vegetarian white bean chili recipe - it's completely meat-free and much lower in fat than the usual white bean chili recipes, which often include chicken and turkey. Instead, this vegetarian white bean chili gets its flavor from onion, garlic, celery, cumin, cayenne pepper, oregano and canned green chili peppers, as well as some chili powder, of course, and is made with white beans and corn kernels, all topped off with some deliciously melty cheese, if you're not eating vegan. 

Serve up your homemade white bean chili with some garlic bread and a simple side green salad and you've got yourself a quick, healthy, and high-protein meal that the whole family can enjoy. 

All of the ingredients in this recipe are vegetarian, vegan and gluten-free, but you'll need to double-check the vegetable broth that you're using, as many brands do contain gluten. Use a gluten-free vegetable broth (or even just swap it out for plain water), if you need this recipe to be completely gluten-free. 

And finally, note that this recipe makes a really big batch, so plan on having plenty of leftovers. Chili freezes well, and there's plenty of creative ways to use up your leftover chili.

See also: More homemade vegetarian chili recipes

What You'll Need

  • 2 Tbsp olive oil
  • 1 large onion, chopped
  • 3 ribs celery, chopped
  • 4 cloves garlic, minced
  • 1 1/2 cups corn kernels (frozen and thawed or canned and drained)
  • 1 4-ounce can canned green chile peppers, chopped
  • 2 tsp ground cumin
  • 2 tsp chili powder
  • 2 tsp oregano
  • 1/2 tsp cayenne pepper (optional)
  • 5 1/2 cups vegetable broth (or a combination of broth and water)
  • 5 (14.5 ounce) cans great Northern beans or white cannellini beans, undrained
  • grated cheese for garnish (optional; omit if you're eating vegan)

How to Make It

In a large pot, heat the olive oil over medium heat. Add the chopped onions, celery and garlic, and heat for 5-7 minutes, until onions are soft.

Add the green chili peppers, corn kernels, cumin, chili powder, oregano and cayenne pepper.

Heat for just a minute or two, then add vegetable broth and beans. Bring to a boil, then reduce heat to a low simmer.

Allow to cook for 20 to 30 minutes.

Serve topped with shredded cheese, if you're not vegan.

More Vegetarian and Vegan Chili Recipes: