Vegan White Bean Chili with Potato
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Running on Real Food · by Deryn Macey★ 5.0 (22)

Vegan White Bean Chili with Potato

NUTRITION · PER SERVING40M COOK
CAL 27%·PRO 55%
CARBS 90G68% OF CAL
24G FIBER7G SUGAR59G OTHER
FAT 9G15% OF CAL
1G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty one-pot vegan chili made with cannellini beans, potato, corn, and warming spices. Creamy and flavorful, it's ideal for meal prep and weeknight dinners.

mainamericansoupbeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 2 tbsp olive oil (30 ml)
  • 1 medium onion (diced, 2 cups, 250 g)
  • 1 jalapeño (seeded and minced (2 tbsp, 25 g))
  • 2 cloves garlic (minced (1 tbsp, 10 g))
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • 1/2 tsp ground thyme
  • 1/2 tsp dried oregano
  • 1/2 tsp red chili flakes (optional)
  • 1 tsp salt
  • 2 medium potato (peeled and diced (3 heaping cups, 525 g))
  • 4 cups vegetable broth (1000 ml)
  • 3 cans white kidney beans (drained and rinsed (540 mL cans, about 7.5 cups total))
  • 2 cups frozen corn (225 g)
  • 1/2 cup chopped fresh cilantro (20 g)
  • zest and juice from 1 lime (approx. 1/8 cup lime juice and 1 tbsp zest)
  • fresh cracked black pepper (for serving)
  • finely chopped green onion (for serving)
PREP
10M
SODIUM
1376MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.