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.

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
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
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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.
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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.
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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