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bowl of chili with spoon

Healthy White Bean Chili Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 8 reviews
  • Author: Alexis Joseph
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Soups
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian


Creamy, healthy White Bean Chili is a hearty vegetarian version of the classic, packed with flavor and plant protein! An easy one-pot-meal perfect for chilly nights. Serve with cornbread, tortilla chips, cheddar cheese, and/or avocado. This chili is mild; for more heat, you can add a seeded diced jalapeño or 1/4 tsp cayenne pepper.


Units Scale
  • 2 tbsp extra virgin olive oil or avocado oil
  • 1 small onion, diced
  • 4 garlic cloves, minced
  • 1 1/2 tsp cumin
  • 1 tsp coriander
  • 1 tsp oregano
  • 2 cups corn (I used frozen)
  • 2 (4oz) cans mild green chilis (or try one hot!), not drained
  • 3 (15oz) can Great Northern or cannelini beans, drained and rinsed
  • 3 cups vegetable broth (I use 3 cups water + 3 tsp Better than Bouillon)
  • heaping 1/2 cup cilantro leaves, chopped
  • 1/2 lime, juiced
  • 2 tsp reduced sodium soy sauce (or tamari for gluten free)
  • 1/2 cup plain Greek yogurt (whole milk/full fat is best)
  • salt and pepper, to taste


  1. Measure out yogurt and set aside on the counter so it can come to room temperature.
  2. Place 1 can of drained and rinsed beans in a blender. Add 1 cup of broth and blend until mostly smooth. (You can also mash with a potato masher and do this in a bowl if you don't have a blender.) This helps thicken the chili. Set aside. 
  3. Warm oil in a large pot or Dutch oven over medium heat. Once hot, add onion and a pinch of salt and pepper and cook for 3 minutes, stirring often. Add garlic and cook for another minute. Add cumin, coriander and oregano and cook for 1 minute. Add corn, chiles, remaining 2 cans of beans, remaining 2 cups broth, and the blended bean mixture.
  4. Bring to a boil then reduce heat to medium low and simmer, covered, for 30 minutes. Remove pot from heat.
  5. Stir in cilantro, yogurt, lime juice, and soy sauce. Season to taste with salt and pepper (I added 1/2 tsp salt) and enjoy topped with tortilla chips, cheese, and/or avocado!