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White Bean Chili

This white bean chili has an intentionally limited list of ingredients. Can one incorporate more? Absolutely. Do I have more complex recipes for vegan chili? Affirmative. I have, however, always been proud to boast at least one chili that is so quick, so simple, and so delicious, as part of my everyday repertoire. Not everything needs to take two hours to make and one hour to photograph for social media. It is a perfect go-to for time constricted evenings that require first-class nourishment. If you're wondering what I eat the other 80% of the week when I'm not concocting pretty, plant-based plates, this is it.




5 cans organic white kidney beans (do not drain)

1 shallot, diced

6 cloves of garlic, minced

1-2 serrano chilis (depending on heat preference)

1 Tablespoon cumin, plus more to season

1 lime

1 Tablespoon grapeseed oil

1 teaspoon prepared vegetable bouilion

Himalayan sea salt and white pepper, to taste

1 bunch cilantro (optional)

Avocado (optonal)

Makes approximately 6 servings.



In a medium sized saucepan set over medium heat, sautee the shallot, garlic, and serrano until translucent, for about two to three minutes with grapeseed oil. Sprinkle in the tablespoon of cumin and allow for it to "toast" with the other ingredients for another minute or so, until beautifully fragrant. Add the canned kidney beans, with liquid (so be mindful of the liquid ingredients here; organic pays off in this case). Allow for the chili to heat up and then reduce to a simmer to thicken. At this stage I season to taste by adding a lean teaspoon of vegetable stock base (Better Than Bouilion is life), additional cumin as desired, salt, pepper, and a splash of lime. Depending on my mood, I will use one serrano or two, but be forewarned, they are HOT. I find with this simple recipe, this chili can absolutely thrive with the extra heat. If you find your chili to be too thick, thin out with a small amount of filtered water. To finish, I roughly chop a handful of cilantro to add as the final flourish and remove the pot from the heat to cool a bit. 



To plate, ladle the chili into soup bowls and garnish with additional cilantro, lime, and some sliced avocado. Additionally delicious paired with some crispy, toasted pita. From start to finish, I am done in the kitchen within 30 minutes and have tons of leftovers for future meals later in the week. Packed with power, protein and immense flavor, this is one of my absolute favorite simple pleasures.



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