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White Bean Vegan Chili

BAKERITA(2)
Alex Arancio: "Outstanding, at least with some mods that I had t…" Read More
18Ingredients
60Minutes
190Calories
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White Bean Vegan Chili

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Ingredients

US|METRIC
12 SERVINGS
  • 2 Tbsp. olive oil
  • 1 white onion (small, diced)
  • 1/2 jalapeño pepper (seeded and minced, you can use the whole pepper for a spicier chili)
  • 3 garlic cloves (minced)
  • 1 1/2 tsp. cumin
  • 2 Tbsp. tapioca flour
  • 1 lb. yukon gold potatoes (chopped into ½” cubes)
  • 4 cups vegetable broth
  • 30 oz. white beans (drained)
  • 1 cup corn kernels (canned or frozen are fine)
  • 12 oz. salsa verde (I used Trader Joe’s)
  • 4 oz. green chiles
  • 1/2 tsp. kosher salt (or to taste)
  • 1/4 tsp. ground black pepper
  • 1/4 tsp. dried oregano
  • cilantro
  • tortilla chips
  • lime wedges
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    NutritionView More

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    190Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories190Calories from Fat35
    % DAILY VALUE
    Total Fat3.5g5%
    Saturated Fat0g0%
    Trans Fat
    Cholesterol<5mg1%
    Sodium780mg33%
    Potassium650mg19%
    Protein9g18%
    Calories from Fat35
    % DAILY VALUE
    Total Carbohydrate30g10%
    Dietary Fiber6g24%
    Sugars4g8%
    Vitamin A20%
    Vitamin C60%
    Calcium15%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(2)

    Reviewer Profile Image
    Alex Arancio a year ago
    Outstanding, at least with some mods that I had to make. I diced a half of red and green bell pepper instead of jalapeños. I used potato starch & a few table spoons of nutritional yeast instead of tapioca flour. I put a small 7oz can of sweet corn and a small 7 oz can of salsa verde. Lastly, I double the cumin, and put in half of the chili powder along with a tsp each of regular paprika and smoked paprika Definitely topped with fresh cilantro, a squeeze of lime, and some shredded cheddar. Not entirely vegan, but amazing!
    Reviewer Profile Image
    Jamie Brown 3 years ago
    Really good. I used 1/2 white beans and 1/2 pinto. I didn’t weigh out my potatoes, but used 2 medium russet. And I did not add in the 4 oz can of green chilies - while I’m sure they would have been good, some eating it don’t like too spicy and I thought there’d be enough flavor between the jalapeño and salsa verde.

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