Spicy White Bean Vegan Chili
Aren't all good chili's hot? This one is no exception and is one spicy dish, or as the Spanish say, "muy caliente" meaning "sizzling" or "piping hot"! Despite all the chilies in this recipe, the other flavors shine as well, especially the creamy fingerling potatoes that let you sink your teeth into something a bit on the "meaty" side. The addition of the corn and carrots help to balance out the spiciness with a bit of natural sweetness, a welcome addition.
I prefer to pair this chili with some fresh avocado slices right on top and a cornbread muffin on the side. It can give your taste buds a break between spicy bites and just goes damn well with this meal.
Not into spicy food?
If you don't like your chili "blow your face off hot" or even prefer it on the more mild side, there are some alterations you can make to bring the heat down in this vegan chili.
The best bet, is to reduce the amount of spicy chilies. I would recommend using only half a jalapeno, seeded. Still to hot? For an even milder version skip the jalapeno entirely and up the red bell pepper to a whole one, which isn't spicy but will add some nice south-of-the-border flavor. Additionally, you can also skip the fire-roasted canned green chilies and/or the salsa verde, this will also bring down the heat factor by quite a lot.
While most white bean chili's tend to have chicken in them, you will NOT miss the chicken in this recipe even if you aren't vegan. The cannellini beans offer us over 15 grams of plant-based protein and less than 1 gram of fat per cup. They are also a great source of iron, zinc, potassium and other essential minerals. Cannellini beans and white navy beans are a great choice for expectant mothers too, when their iron stores are being depleted by baby, so eat up! I love the extra potassium benefit as it helps regulate fluid in my body which is super important for those, such as myself, on a low-sodium diet.
If you are bulking or eating a protein rich diet, you can up the amount of beans to 26 ounces to double your protein in this meal.
I am using organic ingredients. Serves 4.
- 14 oz. Cannellini Beans (white beans), No-salt added, rinsed and drained
- 12 oz. Fingerling Potatoes, cut into bite-size 1/4" inch rounds
- 1 cup Frozen Corn, No-salt added
- 1 Small Yellow Onion, diced
- 1/4 cup Carrot, diced
- 1 Jalapeno, seeded and diced (taste a tiny bit to gauge spice level, for more heat keep the seeds in)
- 1/2 Red Bell Pepper, diced
- 3 cloves Garlic, finely chopped
- 1/4 cup Mrs. Renfro's Green Salsa (Salsa Verde)
- 2 oz. can Fire-Roasted Green Chilies, slightly drained (for more heat, use 4 oz. can)
- 4 cups Water
- 1 tsp (heaping) Vegetable Bouillon Reduced Sodium
- 2 tbsp Unbleached All-Purpose Flour
- 1-1/2 tsp Ground Cumin
- 1/4 tsp Ground Black Pepper
- 1/4 tsp Dried Oregano
- 1 tbsp Extra Virgin Olive Oil
- 1 tbsp Avocado Oil
- Freshly chopped Cilantro & Avocado Slices to serve
- In a dutch oven or large stockpot, heat the olives over medium-high heat.
- Add in the onion, bell pepper, carrot and jalapeño. Sauté for 5 - 7 minutes or until the onions are translucent and the veg is starting to get color.
- Add in the garlic and sauté for 30 seconds more.
- Add in the flour, cumin, pepper and oregano, stir till the flour is dissolved and the pan is dry.
- Add in the potatoes, cannellini beans, corn, green chiles, salsa verde water and bouillon, stir to combine and bring to a boil.
- Reduce heat and simmer, uncovered, for 30 minutes or until the potatoes are done (use a toothpick to test). Stirring occasionally. The chili will reduce slightly, as shown in the photo below.
- To serve, top with freshly chopped cilantro and avocado slices.
My family also really likes this chili with oyster crackers or broken tortilla chips mixed in at the table for an added textural element.
To Meal Prep
This is an excellent meal prep candidate and is usually how I make it. Chili is always better the second day, in my opinion, because the flavors have a chance to further mingle.
Prepare the recipe through step 6. Once the potatoes are done, split the chili into two airtight containers. Cover and store in the refrigerator for up to 4 days. To prepare, heat over medium heat in a medium saucepan for 10- 15 minutes or until bubbling. Continue to step 7.
You can also freeze the chili for up to 6 months, cool completely before covering with a lid and placing in the freezer (water expands when it freezes, so leave some headroom in your container).