White Bean Chili
This White Bean Chili is a simple & healthy one-pot dinner! You get a cozy dinner in 30 minutes with very few dishes!
Equipment
- small blender or food processor
Ingredients
- 2 tablespoons oil I used avocado
- 1 yellow onion diced
- 4 cloves garlic minced
- 2 bell peppers diced
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon pepper
- 2 4-ounce cans green chiles separated
- 2 15-ounce cans white beans drained & rinsed
- 1 cup non-dairy yogurt unsweetened
- 2 cups broth I used vegan chicken broth
- 1 lime juiced
- 1/2 bunch cilantro chopped
- avocado, cilantro, green onion, tortilla chips optional, for serving
Instructions
- Heat the oil in a stock pot over medium heat. Add the onion, garlic, bell peppers & dry seasonings and cook down for 5 minutes, stirring frequently.
- Meanwhile, add 1 cup of the drained beans and 1 can of green chiles to a small blender (or food processor) and blend until smooth. Set aside.
- Add the blended beans/chiles, the remaining can of chiles, the remaining beans, yogurt and broth to the pot. Stir to combine and bring to a boil. Lower the heat and simmer for 10-15 minutes, or until it has thickened slightly.
- Add the lime juice and cilantro. Give the chili a taste and adjust the seasonings as needed.
- Ladle into bowls and add any of the optional toppings.
Video
Notes
- You can sub the white beans for a different type of bean (pinto, chickpeas, etc.)
- The blended beans and chiles acts as a thickener. You can skip this step, but your chili will be more runny.
- You can sub vegan cream cheese for the vegan yogurt!
- I didn't need to add any salt because the broth had plenty, but you may need to add some.
Nutrition
Calories: 439kcal | Carbohydrates: 74g | Protein: 19g | Fat: 9g