Warm up on a cold winter’s day with a steaming bowl of this scrumptious Three Pepper Vegetarian White Bean Chili!
It has been so cold this week. I am talking single digits … brr!
All I wanted to do these past few days was stay inside, snuggled under a warm blanket. Of course, between work and play, that just wasn’t possible.
This Three Pepper Vegetarian White Bean Chili is the perfect way to warm your bones on an icy day. It’s easy to make and full of tasty flavors.
When I started working on this recipe, I wanted trying to create a vegetarian version of white chicken chili. It ended up tasting more like a creamy white bean soup though, and it was too rich. One thing I love about vegetarian chili is that it’s usually pretty healthy, so the cream had to go!
This Three Pepper Vegetarian White Bean Chili was my second attempt at the recipe, and it couldn’t be more delicious! I kept the white beans, but went with a tomato-chile base that’s hearty and full of flavor, but still light and healthy.
My Vegetarian White Bean Chili is flavored with three types of peppers: mild poblanos, spicy jalapeños, and sweet red peppers. It’s actually very mild, so don’t be scared away if you’re not a fan of spicy food.
Serve this Three Pepper Vegetarian White Bean Chili with your favorite toppings (I love sour cream, avocado, and cilantro) for an easy cold weather meal!
- 2 tsp. extra virgin olive oil
- 1 large onion, chopped
- 1 large poblano pepper, seeded and diced
- 1 large red pepper, chopped
- 2 garlic cloves, minced
- 1 jalapeño, seeded and minced
- 2 tbsp. chili powder
- 1 tbsp. cumin
- 1 tsp. salt
- 4 cups vegetable broth
- 3 (15-oz.) cans white beans
- 1 (14.5-oz.) can diced tomatoes
- 1 cup frozen corn
- Sour cream
- Heat olive oil over medium heat in a dutch oven or large pot.
- Add onions, poblano, and red pepper to pot.
- Saute vegetables until softened and starting to brown.
- Mix garlic, jalapeño, chili powder, cumin, and salt into veggies.
- Cook, stirring constantly, until fragrant (about 30 seconds to 1 minute).
- Add broth, beans, tomatoes, and corn to pot.
- Bring to a boil, then reduce heat to a simmer.
- Simmer until veggies are soft and chili is thick, about 25 to 30 minutes.
- Remove from heat and adjust seasoning with extra salt, if desired.
- Serve hot, topped with sour cream, chopped avocado, and cilantro. Enjoy!
This chili is fairly mild (to my taste). If you don't like spicy foods, simply leave out the jalapenos and cut the chili powder in half. If you love hot food on the other hand, add an extra jalapeño (leave the seeds in), use a spicy chili powder, and replace the plain tomatoes with diced tomatoes with chilies.