Recipe

Easy Vegetarian White Bean Chili (Randall Beans Recipe)

Servings:
8
Total Time:
0
hr
40
min
Jump to RecipeBowl of vegetarian white bean chili.

This white beans soup recipe is a good nutritious recipe that you can throw together fairly quickly. I love to have extra to enjoy throughout the week.

Best Beans to Use for White Bean Chili

I love using Randall Great Northern White Beans. They coming a large 48oz glass jar and they are pre-soaked. These are the butteriest beans that melt in your mouth. If you can’t find them you can swap for 3 cans of any type of great northern bean.

Great northern white beans are very soft in texture and are similar to cannellini beans or pinto beans.

This bean soup is my favorite recipe to use Randall’s beans for.

Ingredients and Substitutions

  • Onion: I use a yellow onion in the recipe but a red onion or shallot would work here as well.
  • Garlic: Feel free to use more or less garlic depending on your preferences.
  • Spices: This recipes uses a blend of cumin, smoked paprika, chili powder, oregano, chili flakes, and salt. if you want less spice, skip the chili flakes. If you don’t love cumin just use half.
  • Vegetable Broth: You can use vegetable or chicken broth. You could also use better than bouillon with 4 cups of water.
  • Green Chilies: You should be able to find a can of diced green chilis at most grocery stores. You can also use a poblano or jalapeños if you prefer.
  • White Beans: This recipe calls for a 48oz jar of white Randall beans. If you can’t find them, you can substitute for canned beans. Just use for 3-15oz cans of white beans.
  • Diced tomatoes: This is an optional ingredient, but it adds a nice flavor to the dish. Use regular or fire roasted diced tomatoes.
  • Lime Juice: To add a little bit of acidy to the bean chili squeeze in some lime juice. You can also use lemon juice or a little bit of white wine vinegar.

Customize your soup with the topping you can add sour cream, cheese, green onions, cilantro, tomatoes, you name it. My favorite way is with shredded cheddar cheese, sliced green onion, and a little bit of Garden Heat Vinegar.

How to Cook White Bean Chili

This great tasting chili is fairly easy to make. The prep and cooking only takes about 10 minutes and then you just let it simmer on low. Here is a quick step by step on how to make vegetarian white bean chili:

  1. Cook onions and garlic.
  2. Add in the rest of the ingredients.
  3. Simmer for 30 minutes.
  4. Add lime juice and serve!
Large bowl of vegetarian white bean chili.

Common Questions

Is this vegan?

Yes! This soup is completely vegan. Just don’t add any cheese or sour cream on top. Try sliced avocado instead.

Is this gluten-free?

Yes! There is not any gluten items in the soup.

How to make it spicier?

You can addd extra chili flakes to make it spicer. You can also add a diced jalapeño. Just add it in with the garlic in step 1.

How to store left overs?

Store extra chili in an airtight container in the fridge for up to 1 week. You can reheat in the microwave or on the stove.

What to Serve with Vegetarian White Chili

You can serve this vegetarian chili on its own or with a side dish. I love to serve it with tortilla chips or a sandwich. you can also serve it also side a salad. Here are a few recipes to try on the side.

Other delicious recipes you might like

Easy Vegetarian White Bean Chili (Randall Beans Recipe)

5 stars4 stars
(
1
)
Servings:
8
Prep Time:
5
min
Cook Time:
0
hr
35
min
Total Time:
0
hr
40
min

Ingredients

  • 2 tbsp olive oil
  • 1 medium onion, diced (about 2 cups)
  • 3 cloves garlic, minced
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • 1/2 tsp dried oregano
  • 1/2 tsp chilli flakes (optional)
  • 1 tsp salt
  • 4 cups vegetable broth
  • 1 (4 oz) can of mild green chilis
  • 1 jar (48oz) of Randall's white beans, drained and rinsed
  • 1 (28oz) can of diced tomatoes, optional
  • juice from 1 lime (about 1-2 tbsp lime juice)
  • For topping: cheese, sour cream, diced jalapeño, cilantro, or green onions

Directions

  1. Heat a dutch oven or large pan over medium heat. Heat the oil and then add the onions. Cook for about 3 minutes or until soften. Then add in the garlic and cook for 1 more minute.
  2. Now add in all the spices, vegetable broth, green chilis, tomatoes and beans. Bring to a boil and then reduce to a simmer. Simmer for 30 minutes.
  3. With the back of your spoon, mash some of the beans up against to edge of the pot. This will break some of them down, giving you a creamier texture. Add in the lime juice, and taste. Adjust the seasoning as needed. I typically add more slat at this point.
  4. Serve with your choice of toppings.

Notes

Products Used

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