Vegan White Bean Chili

December 27, 2017

This white bean chili is pure vegan comfort food for a hearty plant-based dinner. This dish is gluten-free and really easy.

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This easy vegan white bean chili is pure comfort food. This gluten-free, vegetarian recipe is a delicious hearty meal the whole family can enjoy for dinner. This white bean chili has been a staple in our house this winter because it’s simple and really filling. I shared an epic red bean chili in my first book, The Blender Girl, and I’ve received so many emails about it over the years that I wanted to share this white bean chili here on the site.

White bean chili can often be bland. I like my chili to have a really dimensional flavor and for the heat to come from a variety of different sources which results in a more well rounded balanced chili. So, I’m using a mixture of chili powder, smoked paprika, cumin, and cayenne pepper in this chili recipe.

As with all of my soups and stews, I’m using Massel broth for the base in this chili. I’ve made this recipe with both the chicken and vegetable flavor vegan broth, and this chili is fabulous with either variety. Massel is the best commercial broth I’ve ever tried, and I’ve been using for over 30 years.

For those of you in the U.S, use the store locator to find out where you can get the product in your local area. Or, order it from amazon. Aussies, it’s in every store in the country.

You can, of course, make this chili with any broth you have.

Leave a comment below and let me know what you think.

*I’m an ambassador for Massel, but my opinions are my own. 

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Vegan White Bean Chili in a cup garnished with avocado and hemp seeds
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Vegan White Bean Chili

This easy vegan white bean chili is pure comfort food. This gluten-free, vegetarian recipe is a delicious hearty meal the whole family can enjoy for dinner. 

Cook Time 30 minutes
Total Time 30 minutes
Servings 6 to 8
Author Tess Masters

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 cups (300g) finely chopped onion (1 large onion)
  • 1 cup (130g) diced celery
  • 1 tablespoon minced garlic (3 cloves)
  • 1 tablespoon finely chopped fresh oregano
  • 1 tablespoon chili powder, plus more to taste
  • 2 teaspoons Massel chicken-flavored or vegetable seasoning powder
  • 2 teaspoons ground cumin, plus more to taste
  • 3/4 teaspoon smoked paprika, plus more to taste
  • 1/8 teaspoon cayenne pepper
  • 4 cups (960ml) Massel chicken-flavored or vegetable broth
  • 2 (15-ounce/425g) cans Great Northern or cannellini beans, drained and rinsed
  • 1/2 cup (95g) uncooked white quinoa
  • 2 cups (260g) diced zucchini
  • 2 cups (60g) chiffonaded chard
  • 1 tablespoon fresh lime juice, plus more to taste
  • 1 avocado pitted, peeled, and sliced, to serve
  • Shelled hemp seeds, to serve 

Instructions

  1. In a large saucepan over medium heat, warm the oil, and sauté the onion, celery, garlic, and oregano for about 5 minutes, until the vegetables are soft. Stir in the chili powder, seasoning powder, cumin, smoked paprika, and cayenne, and sauté for 30 seconds until fragrant.
  2. Add the broth, increase heat to high, and bring to a boil. Reduce the heat to medium-low, and simmer for 5 to 10 minutes until slightly reduced. Stir in the beans, quinoa, and zucchini, cover, and cook for about 15 minutes until the quinoa is cooked through. Add the chard, and cook for about 5 minutes until wilted. Add the lime juice, plust more to taste.
  3. To serve, ladle the chili into bowls, and serve topped with sliced avocado and hemp seeds. 

Recipe Notes

Find more recipes using Massel broth
Photo by Trent Lanz; styling by Alicia Buszczak

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