This creamy Zucchini, Corn and White-Bean Chili is packed with protein and flavor. It’s a great budget-friendly vegetarian dinner perfect for cooler fall evenings. Enjoy this hearty, meatless chili with crackers and all your other favorite chili toppings.
It’s still been hovering around the 80s these past few weeks, but the mornings and evenings are fulfilling all my fall-weather dreams. The chilly nights always inspire me to make soups and stews, chilis and hearty bean dishes. This one-pot meal, full of spices, beans and corn, fills the belly and warms the autumn chill.
Why You’ll Love This Vegetarian Chili
- Thick and creamy – I’ve made a white-bean chili in the past that was thickened with cream cheese, but this recipe is completely vegan and is thickened by blending some of the white beans and broth before adding it back into the pot. No cream needed!
- Full of flavor – This white-bean chili is flavored with spices, including cumin, chili powder, paprika, garlic and onion powder, dried oregano and salt. The veggie broth, fresh garlic and onion also add tons of flavor.
- Easy one-pot meal – I love making chili because it’s a hearty, filling meal that is usually made in just one pot. The veggies involve a bit of chopping, but the chili just cooks together in the pot!
Zucchini, Corn and White Bean Chili Recipe Ingredients
- White Beans – I used Great Northern Beans, but you can also use cannellini beans, or even chickpeas, if you prefer.
- Zucchini – I used about 3 cups of small diced zucchini. You can substitute yellow squash, or use half and half if you like.
- Corn – I just used canned corn because that’s what I had on hand, but you can also use frozen corn or fresh corn cut off the cob. Corn season is winding down but fresh corn may still be available.
- Bell Pepper – I usually use green and red bell peppers in my chili recipes, but decided to go with green on its own to match the zucchini–but any color will work.
- Onion + Garlic – Onion and garlic help build the chili’s savory flavor base, while also making the kitchen smell amazing.
- Green Chile – I love the taste of green chile and it goes well with summer veggies like zucchini and corn. I used one can of the Hatch green chiles. Freshly grilled green chile would also be great if you have it.
- Spices – I’m not shy with spices when making chili, and hopefully you already have most of them in your pantry. For this recipe, I use chili powder, paprika, cumin, dried oregano, onion powder, garlic powder, salt and pepper. If you don’t already have all those spices on hand, you can buy a chili seasoning packet from the grocery store and use about 1 1 /2 Tablespoons.
- Veggie Broth – I use a veggie broth concentrate that I add water to, but use whatever kind of vegetable broth you normally use. You could also just use water, but you may need to add a little extra salt if you do that.
How To Make White Bean Chili
- Heat a large pot over medium heat and add a generous amount of olive oil. Add the onion, zucchini and green pepper, with a pinch of salt. Stir veggies together and cook until softened, about 5 minutes. Add in the garlic and cook for another minute or two, until garlic is fragrant.
- Next, add the white beans, corn, green chile and all the spices. Mix everything together well and let cook for 2-3 minutes to allow the flavors in the spices to develop.
- Pour in the veggie broth, give the chili a good mix and let simmer for about 5 minutes. Turn the heat off and carefully add a couple of ladles of chili to a blender and blend until smooth. Pour blended chili back into the pot and mix everything together. Turn the heat back on and let cook for a few minutes, if desired. Give it a taste and add any extra salt, or seasonings, to taste. Enjoy with your favorite chili toppings!
Recipe Frequently Asked Questions
- This white bean chili recipe is vegan.
- Make this recipe gluten-free by using a certified gluten-free veggie broth. Otherwise, it’s naturally GF.
- What makes this chili creamy? Once the chili is finished cooking, I like to blend a few big ladles until smooth and then mix it back into the pot of chili. The white beans get creamy when blended, so no added-dairy is needed.
- Is this chili recipe spicy? It has a bit of heat, but I went pretty light with it. You can make it as spicy as you like.
- How long do leftovers last? If stored in an air-tight container in the refrigerator, leftovers should last about 4-5 days.
- Re-heat leftovers in the microwave or a saucepan on the stovetop.
Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP.
Looking For More Vegetarian Soup Recipes
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Zucchini, Corn and White Bean Chili
- Total Time: 45 minutes
- Yield: 4-6 1x
- Diet: Vegan
Description
This creamy Zucchini Corn and White Bean Chili is packed with protein and flavor! It’s a great budget friendly vegetarian dinner recipe that is perfect for these cooler fall evenings. Enjoy this hearty, meatless, chili with crackers and all your other favorite chili toppings.
Ingredients
Scale
- 2 teaspoons olive oil
- 1/2 diced yellow onion
- 1 medium sized green bell pepper, diced
- 3 cups small diced zucchini
- 2–3 cloves garlic, minced
- 1 (4 oz) can chopped green chili
- 1 cup corn kernels
- 3 (15 oz) cans white beans, such as great northern beans or cannellini beans
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups vegetable broth
Instructions
- Heat a large pot over medium heat and add in a couple teaspoons of olive oil. Add in the onion, zucchini and green pepper, with a pinch of salt. Stir veggies together and cook until softened, about 5 minutes. Add in the garlic and cook for another minute or two, until garlic is fragrant.
- Next, add in the white beans, corn, green chili and all the spices. Mix everything together well and let cook for 2-3 minutes, to allow the flavors in the spices to develop.
- Pour in the veggie broth, give the chili a good mix and let chili simmer for about 5 minutes. Turn the heat off and carefully add a couple of ladles of the chili to a blender and blend until smooth. Pour blended chili back into the pot and mix everything together. Turn the heat back on and let cook for a few minutes, if desired. Give it a taste and add any extra salt, or seasonings, needed. Enjoy with your favorite chili toppings!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Vegan, Dinner
- Method: Stovetop
- Cuisine: American
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