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Hearty plant-based chili with creamy white beans, roasted green chiles, and savory broth seasoned with Southwest spices.

White Bean Green Chile Recipe

Hearty plant-based chili with creamy white beans, roasted green chiles, and savory broth seasoned with Southwest spices. Easy, cozy dinner in one pot.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6
Course: Dinner
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 large onion diced
  • 3 cloves garlic minced
  • 2 cans 4.5 oz each diced green chiles, mild or hot
  • 3 cans 15 oz each white beans (cannellini or great northern), drained + rinsed
  • 4 cups vegetable broth
For Flavor & Seasoning
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • ½ tsp smoked paprika
  • ½ tsp black pepper
  • 1 tsp salt adjust to taste
  • Juice of 1 lime
Optional Toppings
  • Avocado slices
  • Fresh cilantro
  • Lime wedges
  • Tortilla chips

Equipment

  • Large pot
  • Cutting board
  • Chef’s knife
  • Wooden spoon
  • Measuring cups
  • Measuring spoons

Method
 

Prep the Veggies
  1. Place a cutting board on the counter. Hold a chef’s knife and slice the onion in half. Peel off the outer skin with your fingers.
  2. Lay each half flat and dice the onion into small even pieces. Set a small bowl next to the board and scrape the diced onion into it with the knife.
  3. Grab 3 garlic cloves. Smash each clove with the flat side of the knife. Peel off the skin. Mince the garlic into tiny pieces using the knife. Place the minced garlic in a small bowl and set aside.
Start the Base
  1. Place a large pot on the stove. Turn the heat to medium using the knob.
  2. Pour 2 tbsp olive oil into the pot using a measuring spoon. Let the oil warm for about 20 seconds until it looks shiny.
  3. Add the diced onion to the pot using your hand or spoon. Stir the onion with a wooden spoon.
  4. Keep stirring every 20–30 seconds so the onion cooks evenly. Cook until the onion turns soft and lightly translucent. If the onion starts to brown too fast, lower the heat slightly.
Add the Garlic
  1. Add the minced garlic to the pot with the wooden spoon.
  2. Stir right away so the garlic does not burn.
  3. Cook for about 1 minute until the garlic smells strong and fragrant.
Add the Green Chiles and Beans
  1. Grab a can opener. Open both cans of diced green chiles. Pour the chiles into the pot using a spoon to scrape out the bits.
  2. Open the 3 cans of white beans with the can opener. Dump each can into a colander in the sink.
  3. Rinse the beans under cold water for 10 seconds to remove extra starch and salt. Shake the colander to drain excess water.
  4. Add the rinsed white beans to the pot. Stir everything with the wooden spoon until the beans and chiles are fully mixed.
Season the Chili
  1. Grab your measuring spoons. Add cumin, dried oregano, smoked paprika, black pepper, salt into the pot.
  2. Stir with the wooden spoon to coat the beans and veggies in the seasonings.
Add the Broth and Simmer
  1. Measure 4 cups vegetable broth using a measuring cup. Pour the broth into the pot slowly.
  2. Stir with a ladle so everything mixes well. Turn the heat up slightly until the chili starts to bubble lightly.
  3. Once it reaches a low boil, turn the heat down to low. Let the chili simmer uncovered.
  4. Stir with the wooden spoon every 5 minutes so nothing sticks to the bottom. Watch for the broth to thicken slightly.
  5. You should see small bubbles around the edges. Taste a bean with a spoon-it should be tender and flavored by the broth.
Add the Lime and Finish
  1. Grab one lime and cut it in half with the knife. Hold one half over the pot.
  2. Squeeze the juice in using your hand. Catch any seeds with your fingers. Stir the chili with the ladle so the lime mixes through.
Serve
  1. Turn off the stove. Use a ladle to scoop the chili into serving bowls.
  2. Add toppings like avocado, cilantro, lime wedges, or tortilla chips. Serve warm.

Notes

  • For spicier chili, use hot green chiles.
  • Taste before adding salt — broth and chiles vary in saltiness.
  • Add a splash of hot sauce for extra heat.
  • Store leftovers in refrigerator up to 4 days.