Chili is total comfort food, and we’ve got a new favorite to share with you! Easy to make and bursting with delicious bold spicy flavor this White Bean Potato Chili is healthy, nutritious, and hearty. Boasting no oil, this chili will make all your chili dreams come true. It’s perfect for a quick weeknight dinner with a cozy bowl of satisfying and protein-packed goodness.

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.

Hi there, Ameera here!

We totally fell in love with this nod to a classic white chili.  Who doesn’t love a great chili, especially on a cold winter day or night? It’s like a quintessential cold day dish – yum!

I love the simple fact that it is fun and different, and of course, I also love that it tastes great too!

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.

Whole Food Plant Based Conversion

It wasn’t too difficult creating a great white bean chili, but we couldn’t resist adding some potatoes to give it a little extra “something-something,” and it certainly did give it a little extra heartiness!

The jalapeños and green chilies coupled with just the right amount of spice made for a bowl of deliciousness that had us all doing a happy dance!

Recipes for chili lovers:

• Three Bean Chili
• Five Bean Chili
• Tex-Mex Chili Mac

I’ll let Mom tell you more!

Hi!  Robin here.

I love chili! Anything with Southwestern seasoning is my jam. I adore those spice blends, so when Monkey wanted to make a White Bean Chili, I was all for it.

I love crushing baked corn tortillas into this flavorful dish.  Back in the day, I used to throw Fritos into my chili. I don’t miss that at all when I can use wholesome, tasty corn tortillas.

We hope you give this deliciousness a try!  We just know you are going to love it!

If you try this yummy chili, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us!  We would love to hear from you.

Products Used:

• Ceramic/enamel lined Dutch oven, deep skillet, or similar large stock pot.

White Bean Potato Chili

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 15 Minutes
• Cook Time: 37 Minutes
• Total Time: 52 Minutes
• Yield: 4-5 Servings 1x
• Category: Soups/Stews, Dinner
• Method: Stovetop
• Cuisine: American

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Description

Easy to make and bursting with delicious bold, spicy flavor this White Bean Potato Chili is healthy, nutritious, and oh-so-satisfying. Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.

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Ingredients

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• 1 cup yellow onions, fine dice
• 1 jalapeno pepper, seeded, fine dice
• ¼ cup carrots, fine dice
• ¼ cup celery, fine dice
• 2 Tablespoons minced garlic
• 2 cups vegetable broth *
• 3 cups water (or broth)
• 2 teaspoons lime juice (+/-)
• 4 Tablespoons nutritional yeast (+/-)
• 2 ½ cups Russet potatoes, peeled, small dice
• 1 – [ 4 oz. can ] mild green chilies (do not drain) *

Spice/Herb Ingredients:

• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 Tablespoons dried minced onions
• 1 Tablespoon mild chili powder (+/-)
• 1 ½ teaspoons ground cumin (+/-)
• 1 teaspoon oregano
• Pinch coriander
• 1 ¼ teaspoons sea salt (+/-) *
• ¼ teaspoon black pepper (+/-)

Other Ingredients:

• 1 – [ 15.5 oz can ] cannellini beans, drained and rinsed
• 1 – [ 15.5 oz. can ] chickpeas, drained and rinsed
• 1 – [ 15 oz. can ] corn, drained

Optional Toppings:

• Vegan Sour Cream
• Avocado slices
• Tomatoes, seeded and chopped
• Lime wedges
• Baked tortilla chips
• Chopped cilantro leaves
• Jalapeno pepper slices

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Instructions

1. Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
2. In a large ceramic/enamel lined skillet, Dutch oven, or non-stick skillet, add the diced onions, jalapeno pepper, celery and carrots, sauté over medium-high heat for 7 to 9 minutes to soften, then add the minced garlic, sauté for 30 seconds. Then add the Spice/Herb mix, sauté for 30 seconds to allow the spices to release their fragrance.
3. Next add all the remaining ingredients (except the beans and corn), increase the heat to a boil, then immediately lower to a simmer for 15 to 20 minutes or until the potatoes are tender. Taste test and adjust any seasonings as desired.
4. Add the beans and corn, simmer for 4 to 5 minutes on low.
5. Top with your favorite toppings.

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Notes

*Thickness/Consistency:  This is called a chili because the primary flavors are using chili seasoning. However, the thickness/consistency of this dish is more like a stew/soup. If you would like a thicker style “chili,” use less liquid.

*Vegetable Stock:   We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.

*Mild Green Chilies:  Make sure to use the mild green chilies versus the hot green chilies.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Serving:  4

*Storage:  Refrigerate and use within 5 days.

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.