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BasicsEasyVegan

Hearty White Bean & Veggie Chili (Chicken Optional)

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35 min Cook
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  • A hearty, colorful chili loaded with white beans, veggies, and zesty lime flavor — just as comforting with or without the chicken.

I hate chili. Always have. Go ahead and clutch your pearls—I know. It’s just never been my thing. While that might not sound very inspiring, everyone around me seems to love it and begs me to make this version again and again.

This chili is loaded with vegetables and fiber-rich beans, hearty enough to please any chili fanatic. So, while I can’t tell you how much I love it… my friends and family absolutely can.

Did you make this recipe? Rate it here!

Hearty White Bean & Veggie Chili (Chicken Optional)

jenniferlbartholomew
This White Bean & Veggie Chili is bright, creamy, and layered with flavor — proof that comfort food doesn’t have to be heavy. A base of sautéed onions, garlic, and bell peppers mingles with sweet corn, tender zucchini, and hearty white beans in a lightly spiced broth kissed with lime and cilantro. You can add shredded chicken for extra protein, but it’s just as satisfying and filling without it.
prep time
15 min
cooking time
35 min
servings
6
total time
50 min

Equipment

  • Large Dutch oven or stock pot

  • Chef’s knife and cutting board

  • Wooden spoon or silicone spatula

  • Measuring cups and spoons

  • Can opener

  • Ladle

Ingredients

  • We provide:

  • 1 medium yellow onion, diced

  • 3 cloves garlic, minced

  • 1 medium red bell pepper, diced

  • 1 medium zucchini, diced

  • 1 medium carrot, diced

  • 1 small jalapeño, minced (optional, remove seeds for less heat)

  • 1 lime, juiced

  • ¼ cup fresh cilantro, chopped

  • Pantry staples:

  • 1 tbsp oil

  • 1 tsp ground cumin

  • 1 tsp chili powder

  • ½ tsp smoked paprika

  • ½ tsp dried oregano

  • ½ tsp salt (plus more to taste)

  • ¼ tsp black pepper

  • You provide:

  • 3 cups low-sodium vegetable or chicken broth

  • 2 (15 oz) cans great northern or cannellini beans, drained and rinsed

  • 1 cup frozen or canned corn, drained

  • 1 (4 oz) can diced green chiles (mild or hot)

  • Optional Add-ins: (if desired):

  • 2 cups cooked, shredded chicken

  • ½ cup light cream or evaporated milk (optional for creamier texture)

Instructions

1

Sauté the base

In a large pot, heat oil over medium heat. Add onion, garlic, bell pepper, zucchini, carrot, and jalapeño. Cook for 6–8 minutes until softened.
2

season

Stir in cumin, chili powder, smoked paprika, oregano, salt, and pepper. Cook for 1–2 minutes until fragrant.
3

Simmer

Add broth, beans, corn, and green chiles. Bring to a boil, then reduce heat and simmer for 20 minutes uncovered, stirring occasionally.
4

Add chicken (if using):

Stir in shredded chicken and cook for 5 more minutes to warm through.
5

Finish

Add cream or milk (if desired), lime juice, and cilantro. Taste and adjust seasoning as needed.
6

Serve

Ladle into bowls and top with avocado, cheese, or a squeeze of lime.

Notes

No chicken? Add another can of beans or diced sweet potato for heartiness. Creamy vegan option: Swap the milk for unsweetened oat milk or coconut milk. Spice lovers: Add cayenne, chipotle powder, or hot sauce to taste. Side suggestions: Cornbread, avocado slices, or tortilla chips pair perfectly. Meal prep tip: This chili thickens beautifully overnight and freezes well for up to 3 months.
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