White Bean Chili (Vegan)

This chili recipe happened more by accident than anything else.  I was set to make a turkey and white bean chili for my family, but after a trip to the grocery store, I had way too many yummy veg ingredients to bother adding any meat to this dish.  Then my dear friend Laura got ill and I wanted to make her something chock full of antioxidant nutrients so that she could get back on her feet just a little bit faster. Here’s what I came up with and, frankly, I can’t wait to make again!  This chili will be one that I surely make on more cold nights this winter.  Hope you enjoy!

White Bean Chili

Serves 4-6

1 Tbsp extra virgin olive oil

1 shallot, minced

4 cloves garlic, minced

1/2 large sweet onion, chopped

2 yellow peppers, seeded and chopped

1 jalapeño pepper, finely chopped

2 cups water and 2 tsp vegetable base (I use Better Than Boullion Reduced Sodium Vegetable Base) or just 2 cups veggie broth

2 cans cannelini beans, rinsed and drained

1 bunch Swiss Chard, rinsed and dried, stems removed, chopped into large bite-size pieces

2 sweet potatoes, peeled and chopped

1 cup Trader Joe’s frozen roasted corn

1 tsp ground cumin

1/2 tsp ground coriander

1 1/2 tsp chili powder

1/4 cup fresh cilantro, chopped

Salt and pepper to taste

1.  In a large stockpot heat oil over medium high.  Add shallots, garlic and onion and sauté until translucent, taking careful attention not to burn.  Add yellow and jalapeño peppers and allow to sauté for two minutes.  Add water and base/broth and bring to a simmer.  Once simmering add the beans through the chili powder and cover pot.  Allow broth to simmer and cook all of the veggies until the sweet potatoes are fork tender.  Be sure to stir once in a while to distribute Swiss Chard evenly throughout.

2.  After 15-20 minutes when veggies are cooked, taste and season to your likeness.  I ended up only adding a pinch of pink Himalayan sea salt.  Stir in the cilantro and serve immediately.

You will love this chili!


Beautiful swiss chard

Beautiful swiss chard


A whole ‘lotta YUM


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