A vegetarian chili that’s packed with protein – Spicy White Bean Vegetarian Chili is rustic, easy, and delicious! Made with lots of fresh veggies and quinoa too!
Chili is one of the most recognized home-cooked meals on the planet. I think I’ve been eating chili my whole life in some form or another. I have to say, though, my favourite type of chili is vegetarian. Let me explain!
In my humble opinion – and, it’s just that – an opinion! – there are two basic types of chili that are acceptable to me. The first, obviously, is a vegetarian chili. The second type, is a meat chili. To me, a meat chili is a chili that has 3-1 meat to beans ratio.
Most of the chilies I prepare are vegetarian simply because I share my life with a vegetarian. But, even long before John.e came into my life, I would very often make a bean-heavy chili without any type of meat. But, if I were making a meat chili, there was a whole lotta meat!
Lord Byron’s Kitchen is no stranger to a good chili recipe, but this one is a little different. I made this chili without whole or canned tomatoes, without meat – obviously – and using only white beans. Why? Because we love white beans and I had a huge bowl of them to deal with.
I will sometimes buy bagged dried beans and re-hydrate them. It’s way cheaper than buying canned beans, and there’s no preservatives or sodium, which is my nemesis or archenemy if you will! Sodium affects me so badly. Like, I will blow up and bloat like a blowfish!
Well, a few weeks ago, I placed a whole bag of white beans in a bowl and covered them with cold water. I set them aside to soak overnight. My plan was to make soup, but for some reason, I forgot that if you start with one cup of dried beans, when soaked overnight, you end up with much more than a cup. They’re kinda like that blowfish I just mentioned.
What was I going to do with all of those re-hydrated beans? Spicy White Bean Vegetarian Chili was the answer. I’ve never made chili with all white beans before, but I’m so glad I did. I was inspired by a recent recipe posted here at Lord Byron’s Kitchen called Chorizo and Black Bean Chili Bowls.
That recipe uses only one type of bean – the black bean – and I found that I was really fond of the one type of bean consistency in the chili. Hence, the Spicy White Bean Vegetarian Chili was born. It’s a deliciously simple chili and I’m so glad that my white bean soaking oversight forced me to think outside the box. Or bag, in this case!
You should take a look at some of the other chili recipes on the blog. My Vegetarian Quinoa Chili is so delicious, very thick, and very healthy too! This Chunky Vegetarian Beef Chili is a typical half beans – half meat chili that’s made in vegetarian style.
Now, if all this chili is not your thing, there’s so many other recipes you can make to use up your white beans. Try my Spicy White Bean Tomato Skillet – so good, but make sure you have some crusty bread to go with it! One of my personal favourites, Traditional Newfoundland Stewed Beans is the ultimate white bean comfort food.
And, of course, I’d be doing a total disservice to you and white beans in general if I didn’t make mention of my Stovetop Homemade Vegetarian Baked Beans! Like my sweet mom used to say when she was overly fond of something, “Talk about good!”
Spicy White Bean Vegetarian Chili
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 large carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 1 teaspoon seasoning salt
- 2 tablespoons paprika
- 1 tablespoon chili powder
- 1 tablespoon dried oregano
- 1 teaspoon cumin
- 1 teaspoon dried thyme
- 8 cups white beans, cooked
- 6 cups vegetable stock
- 1/2 cup quinoa, uncooked
- 1/2 cup parsley, chopped
Instructions
- Add the olive oil, onion, carrot, and celery to a large, heavy-bottomed soup pot. Over medium heat, saute the veggies for 5 minutes.
- Add the garlic, seasoning salt, paprika, chili powder, oregano, thyme, and cumin. Cook for 5 minutes.
- Next, add the beans and stock. Stir to combine, cover, and cook for 15 minutes. Stir at the 7-minute mark.
- Add the quinoa and stir to combine. Cover and cook for another 15 minutes. Again, stir well at the 7-minute mark.
- Stir in the parsley and serve.
Notes
Nutrition
Cara @ Street Smart Nutrition says
Love the idea of adding a little quinoa to a vegetarian chili! I like that your version still keeps the beans as the star of the show, I think for a true chili experience that’s something you have to have 🙂
Cheese Curd In Paradise says
I love the idea of using white beans over a traditional chili bean. With all those yummy spices and veggies- this chili looks perfect for a cold night!
Jenni LeBaron says
I have totally been there when soaking beans. I always forget that they expand so much. I’m glad you found a good use for them though because this vegetarian chili looks absolutely delicious. We eat alot of black bean chili at my house but I remember alot of white bean chilis that my mom made growing up. This would go over really well in my house, even with my meat-loving partner.
Gloria says
Well, meat or no meat…this chili is a winner. The meat eaters would not even miss it in this recipe. I love spicy, and beans … and chili. Perfect for ALL the snow we are having. I would be making a double batch of this delicious recipe. I would tuck some in the freezer (providing my kids did not take the leftovers home with them). You pictures are beautiful.
Stine Mari says
Good thing you accidentally re-hydrated too much beans! This chili looks fantastic. I have just recently starting to work with white beans, and let me tell you – they are fantastic. So I’m looking forward to trying your recipe!
Lesli Schwartz says
Well Happy National Chili Day! Nothing like a simmering pot of chili on the stove, right? This white bean chili is just what I need on this chilly, rainy day!
Danielle Wolter says
chili is one of the best food ever because it’s just so easy to make and it’s always like curling up with a big bowl of comfort. this is an incredible vegetarian chili – so many amazing flavors and easy to make!
Fiona Maclean says
I’m wondering if this would work in a pressure cooker. I have half a ton of white beans (minor exaggeration perhaps…) . It does sound very good and spicy beans are so moreish!
byronethomas@gmail.com says
Hi Fiona – I’m not sure about the pressure cooker. I’ve never used one in my life! 🙂
Linda says
Like you, sodium is my biggest enemy but this chili sounds so good especially when it’s homemade and not using canned beans. Definitely going to give this a try!
Kelly Anthony says
I’ve never had vegetarian chili but this looks delicious. I love a chili with a kick so this will be perfect .
Kacie Morgan says
This looks like a hearty chilli. I’m a staunch meat eater, but I don’t think I’d miss the beef in this dish – it looks very filling.
Jacqueline Debono says
I’m with you on re-hydrating beans. I never use canned beans. Don’t like the idea of what else is in the can! I particularly love white beans. We have lots of recipes for cannellini beans here in Italy, but have never used them to make chili! Such a great idea!
Amanda says
This is one delicious chili! It’s so flavorful that you don’t even miss the meat. Thanks for a great recipe!
April says
I always make sure to make something similar at least once a week – when I have a veggie boost to replenish the vitamins and charge up. Add quinoa to it and it becomes a health bomb. But I haven’t tried making a vegetarian chili yet, so definitely giving this a try!
Mimi says
I have a friend who can’t live without meat. But there are a few vegetarian dishes that she can’t live without either. One of them is a vegetarian chili. I am passing this recipe to her because it looks incredibly good! So rich and so filling – my kind of a vegetarian dish, too.
Krista says
OMG yum …this loooks fantastic! I don’t think I’d even miss the meat! The spices you have going on in this are amazing!
Kari Heron says
This looks very yummy. I always make vegetarian beans and this is a great recipe to add to the ones I use .
Maman de sara says
Sometimes I cannot stand to see meat (any type) in my plate and I like to take a break from it. This dish is a great alternative, thank you!
Deborah Straker says
Easy to prepare with ingredients that are in almost every kitchen. What an aromatic and amazing blend of spices! Looks delicious!! Just wondering, my dried navy beans were soaked for 8 hrs but did not soften as the chili simmered. Did you cook your dried beans after soaking them overnight before adding them to the chili? Hoping they soften. Can’t wait to try a bowl with crusty Italian bread!!
byronethomas@gmail.com says
Hi Deborah, the beans are cooked before adding them to the chili.