Warm and hearty vegetarian white bean chili with aromatic sauteed onions, a creamy broth, crunch from bell peppers and corn, and a kick of spice — the perfect antidote to a cold, dreary day.We’ve had a week straight of rain in Nashville. The cooler weather and dark skies have made me crave warm, hearty dishes like this vegetarian white bean chili. It’s perfect with some freshly baked cornbread!
I love to cook, so I’m in the kitchen a lot. We have a pretty small kitchen, so my husband generally stays out of my way. My only regular kitchen companion is Lily, our dog, who loves to lay on the mat right by my feet while I’m cooking. I trip over her a lot, but she’s so cute that I forgive the inconvenience.
But every time I make a dish that starts out with sauteed onions, no matter how simple a dish, my husband is guaranteed to come into the kitchen and remark on how good it smells. I agree with him, the smell of onions cooking is enough to brighten any cold, dreary day. This vegetarian white bean chili has plenty of aromatic sauteed onions, along with hearty beans, a creamy broth, some crunch from bell peppers and corn, and a kick of spice. It’s the perfect antidote to rainy or snowy weather, and even better when served with cornbread.
How to Make Vegetarian White Bean Chili
Start by melting some butter in a dutch oven or large pot. Add chopped onion and saute for a few minutes until they’re softened and aromatic. Add the bell peppers and cook for a few more minutes. Then add in garlic, cumin, and cayenne powder. Skip the cayenne if you prefer a mild chili. Add extra if you like spice (like my husband! I can never add enough for him).
Mix in some flour to coat the onions and peppers, then pour in the veggie broth, some beans, and corn. You can use whatever beans you like – I used 1 can of great northern beans and 1 can of cannellini beans. Pinto or black beans would also be great. Let the mixture cook over medium heat for 10 to 15 minutes until it’s slightly thickened. Then add in the milk and heat through. Enjoy with cornbread for a hearty fall dinner!
Leave a comment and review below if you try this vegetarian white bean chili recipe and let me know how you liked it!
Warm and hearty vegetarian white bean chili with aromatic sauteed onions, a creamy broth, crunch from bell peppers and corn, and a kick of spice -- the perfect antidote to a cold, dreary day. See recipe notes to make this vegan.
- 2 tablespoons butter (margarine to make this vegan)
- 2 onions (roughly chopped)
- 2 bell peppers (roughly diced)
- 1 tablespoon minced garlic
- 2 tablespoons cumin powder
- 1/4 cup flour
- 1/2 teaspoon cayenne powder (or less depending on your preferred spice level)
- 4 cups vegetarian broth (I used Better than Boullion garlic)
- 2 cans beans (I used cannellini and great northern beans)
- 1 cup frozen corn
- 2 cups milk (nondairy milk to make this vegan)
- salt to taste
In a large pot or dutch oven heat the butter over medium heat.
Add the chopped onions and saute for about 5 minutes until softened. Then add the bell peppers and cook for another 5 minutes, stirring occasionally.
Add the garlic, cumin, and cayenne and mix well. Mix in the flour to coat the onions and peppers.
Add in the veggie broth, beans, and corn.
Cook for 10 to 15 minutes over medium heat until slightly thickened.
Add the milk and cook for 5 more minutes until cooked through. Add salt to taste.
Vegan: To make this chili vegan, substitute margarine for the butter and your favorite plain nondairy milk for the milk.