November 21, 2024

Plant-Based White Bean Chili from The New Whole30

Name: Plant-Based White Bean Chili from The New Whole30
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 extra-virgin olive oil; 1 tbsp (10-oz) package Plant-Based Whole30-compatible “chorizo” or chicken; 1 small yellow onion (chopped); 1 medium carrot (peeled and chopped); 2 garlic cloves (minced); 2 (15-oz) cans Great Northern beans (rinsed and drained); 2 cups vegetable broth; 2 (4 oz) cans diced mild green chiles; 1 tsp ground cumin; 1 tsp dried oregano; salt and pepper; 1 small zucchini (chopped); 1 green onion (green and white parts) (finely chopped); Plant-Based Whole30-compatible sour cream or plain yogurt; chopped fresh cilantro; lime wedges

Jump to recipe

Try this Plant-Based White Bean Chili from The New Whole30 for a hearty, veggie-packed dish that’s easy to make and even better the next day.

How to Make It

Heat olive oil in a large pot, then sauté plant-based chorizo, onion, carrot, and garlic until the vegetables soften. Add Great Northern beans, broth, green chiles, cumin, and oregano. Simmer for 10 minutes, allowing the spices to infuse the chili. Toss in zucchini at the end for a fresh, tender bite.

Customize to Your Taste

Dial up the heat with plant-based chorizo, or keep it mild with a plant-based “chicken” option. For a richer texture, swap a cup of broth for full-fat coconut milk.

Top off Your Chili for Extra Flavor!

Decorate each bowl with green onion, cilantro, avocado, and a dollop of Whole30-compatible sour cream or yogurt. Then, add a squeeze of lime to brighten up the flavors and tie everything together!

This Plant-Based White Bean Chili offers a satiating, one-pot meal perfect for any occasion, from busy weeknights to chilly afternoons.

White Bean Chili Blog Image — Photo credit: Ghazalle Badiozamani

Prep Time 10

Cook Time 15

Total Time 25

Ingredients

2 extra-virgin olive oil
1 tbsp (10-oz) package Plant-Based Whole30-compatible “chorizo” or chicken
1 small yellow onion chopped
1 medium carrot peeled and chopped
2 garlic cloves minced
2 (15-oz) cans Great Northern beans rinsed and drained
2 cups vegetable broth
2 (4 oz) cans diced mild green chiles
1 tsp ground cumin
1 tsp dried oregano
salt and pepper
1 small zucchini chopped

Toppings

1 green onion (green and white parts) finely chopped
Plant-Based Whole30-compatible sour cream or plain yogurt
chopped fresh cilantro
lime wedges

Instructions

IN a large saucepan or pot, heat the olive oil over medium heat.
STIR in the chorizo, onion, carrot, and garlic and cook, stirring occasionally, until the vegetables are softened, about 3 minutes.
STIR in the beans, broth, chiles, cumin, oregano, and salt and pepper to taste. Bring to a boil, reduce the heat to low, cover, and simmer 10 minutes.
ADD the zucchini and cook, uncovered, until tender, about 2 minutes more.
LADLE the chili into bowls, then top with the green onion, sour cream, cilantro, and avocado. Serve with lime wedges.

Tips

If you like your chili spicy, use the plant-based chorizo. If you prefer flavors on the milder side, opt for a plant-based “chicken” instead.
To make this dish creamier, substitute 1 cup full-fat coconut milk for 1 cup of the broth.

Melissa Urban

Melissa Urban is an 8x New York Times bestselling author (including the instant bestseller, The New Whole30) who specializes in helping people establish healthy boundaries and successfully navigate habit change. She has been featured by the New York Times, People, the Wall Street Journal, Forbes, The Today Show, and Good Morning America, and is a prominent keynote speaker on boundaries, building community, health trends, and entrepreneurship. She lives in Salt Lake City, UT with her husband, son, and two rescue doodles.