Healthy White Bean Vegetable Chili


Hello, December. Thanks for being so charming with your pretty lights, cold weather, and holiday music! We love you. Please try to stay awhile. Sincerely, everyone.  

So I'm just going to get right down to things today... 

This healthy white bean chili is fab-u-lous. It's definitely not winning any beauty contests, I will admit that. But sometimes (a lot of the time) the best tasting foods look like a hot mess. (Looking at you, burritos/burrito bowls). 


What I love most about this chili is that it's super healthy. And simple. And cost-efficient. 

The entire ingredient list is low-cost. Always a plus in my book. You could make this completely organic and it's not going to break the bank. Another plus!

And quite possibly the best part of this chili, is that you don't do any of the work. Sure, you have to combine all the ingredients in a pot, but then for the next 45 minutes you're just kicking back and admiring that your kitchen smells like a culinary dream. 


Top this chili with any of your favorite toppings! I LOVE hot sauce, avocado, and sour cream (dairy-free of course) on any chili I make. You could also throw in crackers, fresh herbs, or crispy bread.

Like many soups, this white bean chili gets better and better over the course of a few days, as the flavors have more time to marinate. So don't be afraid to make a batch of this and eat it throughout the week! Especially for those busy weeks when you're too busy to cook every night (cough, cough CHRISTMAS).

Does chili feel like the holidays to anyone else? What's your favorite type of chili? Let me know in the comments below!

xoxo - cort

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Healthy White Bean Vegetable Chili
  • 2 tablespoons olive oil
  • 3 celery stalks, diced
  • 3 carrots, diced
  • 1/2 yellow onion, diced
  • 4 garlic cloves, minced
  • 4 cans white beans (such as cannellini, navy, great northern, etc.), drained and rinsed
  • 1 tablespoon oregano
  • 4 cups vegetable broth
  • to taste, salt and pepper
1. Place a large stew pot over medium heat. Heat the olive oil until it covers the bottom of the pot. Add the celery, carrots, and onion. Stir and cook for 5 minutes. The vegetables will become fragrant. 2. Add in the garlic, beans, oregano, and a bit of salt and pepper. Stir to mix well. Then add the vegetable broth. Stir to combine. 3. Stew/simmer the chili for 40-45 minutes, partially covered with a lid. Half way through cooking, mash the beans to allow their natural starch to thicken the chili and for additional flavor/creaminess. Serve hot.
Prep time: Cook time: Total time: Yield: 4-6