Small House Big World

Veggie Chili #2: White Bean Chili

Anna Edgren • January 21, 2015

Veggie Chili #2: White Bean Chili
White bean chili is nice because it is delicious and savory yet doesn't have that spicy kick that a tomato chili will have. Sometimes you want a good hearty chili without that bite. This does have mild green chilis in it for flavor, but generally is more subtle than a red chili would be.
Write a review
  1. 2 tablespoons oil (olive or vegetable)
  2. 1 small onion
  3. 6-8 mushrooms (white button, crimini, or baby bella)
  4. 2 cloves garlic
  5. 1 can great northern beans
  6. 1 can navy beans
  7. 1 can cannellini beans
  8. 1 small can green chilies
  9. 2 tablespoons cumin
  10. 1 teaspoon chili powder
  11. 1 tablespoon Italian seasonings
  12. Liberal salt and pepper
  13. Green chili tabasco sauce or whatever other fun hot sauce you may have laying around
  14. 1 cup vegetable stock
  15. Dollop of sour cream (optional)
  16. Shredded cheddar cheese (optional)
  1. In a large soup or stew pot, heat a bit of oil on medium heat. Add cumin and chili powder and cook in the oil to release the flavors.
  2. Add onion and cook until it starts to soften.
  3. Add mushroom and garlic and cook another couple of minutes.
  4. Drain and rinse all beans and add them to the pot.
  5. Add salt, pepper, and hot sauce if desired. Allow the mixture to come to a boil.
  6. Depending on the desired thickness of your chili, add vegetable stock.
  7. Simmer on low for 1 hour.
  8. Taste the chili and add additional cumin, chili powder, or salt and pepper if you want a bolder flavor. Serve with sour cream and cheddar cheese on top if desired.
  1. Add more or less vegetable stock depending on the thickness you desire.
Small House Big World


main dishveganvegetarian

Anna Edgren • January 21, 2015

Previous Post

Next Post

Leave a Reply

Your email address will not be published / Required fields are marked *