A hearty, plant-based chili packed with creamy cannellini beans, green chiles, and warming spices

Here’s everything you’ll need for this cozy white bean chili

Fresh Produce

1 medium yellow onion
1 green bell pepper
2 small leeks or 1 large (option to replace leeks with additional bell pepper)
1 head garlic
1-2 jalapeños
2-3 limes (for juice and wedges)
1 bunch fresh cilantro
1-2 avocados

Pantry/Dry Goods

Avocado or olive oil
Ground cumin
Dried oregano
Smoked paprika
Ground coriander
Salt
Black pepper

Canned/Jarred Items

4 cups vegetable broth (32 oz carton or equivalent)
1 can (8 oz) diced green chiles
2 cans (15 oz each) cannellini beans
1 can (15 oz) corn

Refrigerated/Dairy-Free

3/4 cup + extra shredded plant-based pepper jack cheese
Dairy-free sour cream

Watch me make this soup! In this video I share cooking tips and even more ways to take this soup to the next level!

Ingredients:

2 tablespoons cooking oil (avocado or olive)

1/2 cup yellow onion, roughly chopped

1 green bell pepper, roughly chopped

2 small leeks (or 1 large), sliced and washed

4 garlic cloves, roughly chopped

1/2 jalapeño, seeds removed and roughly chopped

1 tbsp cumin

1 tsp dried oregano

1/2 tsp smoked paprika

1/2 tsp ground coriander

4 cups vegetable broth

1 can (8 oz) diced green chiles

2 cans (15 oz each) cannellini beans, drained and rinsed

1 can (15 oz) corn, drained

3/4 cup shredded plant-based pepper jack cheese (or 2 tablespoons nutritional yeast)

1 tbsp fresh lime juice

Salt and black pepper to taste

For serving:

Fresh cilantro, chopped

Avocado, sliced or cubed

Lime wedges

Jalapeños, sliced

Dairy-free sour cream

Additional shredded plant-based pepper jack cheese

Crispy Shredded Tofu (see my recipe here)

Directions:

Prepare the ingredients by draining the canned beans, chopping the veggies and garlic (or add them to a food processor), and portioning the seasonings

Add oil to a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion, bell pepper, garlic, jalapeño and leeks. Cook for 7 minutes, stirring occasionally, until vegetables are softened and onion is translucent.

Add cumin, oregano, smoked paprika, and coriander to the pot. Stir constantly for 30-60 seconds until the spices are fragrant and well combined with the vegetables. Season with salt and pepper.

Pour in the vegetable broth and stir. Now add the drained and rinsed cannellini beans followed by the diced green chiles and bring the mixture to a boil.

Reduce heat to low and cover with a lid to let the chili simmer uncovered for 20-25 minutes, stirring occasionally, until it has thickened slightly and the flavors have melded.

Remove the lid. Mash some of the beans using a potato masher to help thicken the chili.

Next, stir in the drained corn and cook for another 3-5 minutes until heated through. Stir in the plant-based pepper jack cheese (or nutritional yeast) until melted and incorporated.

Stir in the fresh lime juice and taste for seasoning. Adjust salt, pepper, and spices as needed.

Ladle into bowls and top with your choice of garnishes: fresh cilantro, avocado, lime wedges, sliced jalapeños, dairy-free sour cream, and additional cheese.