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CuisineNorth AmericanSouthwesternStewsSoupsHigh-FiberLow-SugarHigh-ProteinSpecial OccasionOne-Pot or PanMeal PrepStove TopLunchDinnerUnder 30 MinutesEasyVegetarianVeganHealthyGluten-FreeDairy-FreeComfort FoodMexican

White Bean Vegan Chili

Joanna Jajack
Community Member

Under 30 minutes

This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
White Bean Vegan Chili

Under 30 minutes

This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
White Bean Vegan Chili

Ingredients

for 4 servings

  • 1 can navy beans
  • 1 can pinto bean
  • ½ cup yellow pepper (50 g), chopped
  • ½ onion, chopped
  • 2 garlics, minced
  • 1 cup vegetable stock (240 mL)
  • ½ cup hominy (75 g)
  • 1 can green chilli
  • 1 tablespoon cumin
  • 1 tablespoon oregano
  • 1 tablespoon smoked paprika
  • 1 teaspoon cayenne, or to taste
  • salt, to taste

Nutrition Info

  • Calories 385
  • Fat 39g
  • Carbs 46g
  • Fiber 9g
  • Sugar 7g
  • Protein 11g

Estimated values based on one serving size.

Preparation

  1. Sauté onion, peppers, and garlic in oil until softened.
  2. Add spices and toast them for a minute. Then, add all other ingredients.
  3. Bring to boil, then simmer, covered, for ½ hour.
  4. Salt to taste.
  5. Garnish with avocado or cilantro if desired. Serve.
  6. Cook smarter, not harder. Use our AI chef Botatouille on the Tasty app. Download now.

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