Vegan White Bean Chili
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick white bean chili with warming spices, jalapeños, and corn, finished with a touch of lime. Made with just ten ingredients in under thirty minutes, it's a hearty, flavorful weeknight main.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 2 tablespoons extra virgin olive oil
- 1 onion (finely chopped)
- 2 jalapeños (cored and finely chopped (see notes))
- 3-4 garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 2 15-ounce cans white beans (such as great northern or cannelini, drained and rinsed)
- 2 cups vegetable broth
- 1 cup corn kernels (fresh or frozen)
- ¼ cup dairy-free cream cheese (I like Miyokos (or sub ½ cup dairy-free Greek yogurt + 1 T nutritional yeast))
- lime juice, cilantro, yogurt and shredded cheese for serving
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 1015mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 895mg
- Calcium
- 180mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1015MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.