Bakerita · by Rachel Conners★ 5.0 (37)
Vegan White Bean Chili
NUTRITION · PER SERVING60M COOK
CAL 12%·PRO 21%
CARBS 43G70% OF CAL
8G FIBER4G SUGAR31G OTHER
FAT 5G17% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty vegan chili loaded with white beans, potatoes, corn, and green chiles. Spiced with cumin and oregano, it's filling enough for carnivores and vegetarians alike.
mainamericansoupbeans🫕 dutch oven🥄 saucepandairy freegluten freeveganvegetarian
View the full recipe on Bakerita →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 tablespoons olive oil
- 1 small white onion (diced)
- ½ jalapeño pepper (seeded and minced, you can use the whole pepper for a spicier chili)
- 3 garlic cloves (minced)
- 1½ teaspoon cumin
- 2 tablespoons tapioca flour
- 1 lb. Yukon gold potatoes (chopped into ½” cubes)
- 4 cups vegetable broth
- 2 15 oz. cans white beans (drained)
- 1 cup corn kernels (canned or frozen are fine)
- 1 12 oz. jar salsa verde (I used Trader Joe’s)
- 1 4 oz. can green chiles
- ½ teaspoon kosher salt (or to taste)
- ¼ teaspoon ground black pepper
- ¼ teaspoon dried oregano
- Cilantro (tortilla chips, avocado + lime wedges, to serve)
At a glance
PER SERVING · TIME 60M
CAL 12%·PRO 21%
CARBS 43G70% OF CAL
8G FIBER4G SUGAR31G OTHER
FAT 5G17% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 1242mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 952mg
- Calcium
- 107mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1242MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.