Camp Recipe: Vegetarian White Bean Chili


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Sweet and spicy, this vegetarian white bean chili is a lighter alternative to the traditional tomato-based version. 

While spicy red chili is our go-to comfort food during the fall, this white bean chili offers a balanced flavor that feels more fitting for summer.  It’s the perfect blend of spicy, sweet, and smoky. So if you like the idea of a simple one-pot stew but also want to keep things light, then this white bean chili will be right up your alley! 

Vegetarian white bean chili in pot

Start off by sauteing your onion, poblano pepper, and bell pepper. Once onions turn translucent and the peppers start to soften, add in your garlic and other spices. Next, add in the flour. Stir around quickly to distribute and then immediately pour in your broth. The flour will help to thicken the sauce. After the broth and flour are combined, add in your navy beans, corn, and diced chilies. 

Sauteeing onions and peppers in pan

From here you can simmer as long as you want to let the flavors play together. We’d suggest a minimum of 15 minutes. Shortly before serving, stir in the milk to warm it up. 

With chili ready, you can now consider some toppings. Cilantro, avocado, fried tortillas (or chips), and a squeeze of lime are all fantastic options to add on top. 

So if you can’t wait for cold weather stew season to get here, then give this warm weather white chili a try! 

Vegetarian White Bean Chili

Makes 4 servings (20 minutes of preparation)

Plated vegetarian white bean chili


  • 1 tablespoon oil
  • 1 small onion (a heaping 1/2 cup diced)
  • 1 poblano pepper
  • 1 yellow bell pepper
  • 3 cloves garlic
  • 2 teaspoons cumin
  • 1 teaspoon coriander
  • 1 teaspoon salt
  • 2 tablespoons flour
  • 14 oz can broth
  • 14 oz can navy beans
  • 8 oz can corn
  • 4 oz can diced chilies
  • 1 cup whole milk
  • 1 or 2 limes, quartered
  • Garnishes: avocado, cilantro, tortilla chips, cheese, etc.


Heat the oil in a pot over medium heat. Add the onions, poblano and bell pepper and saute until soft, but not brown. Add the garlic, cumin, coriander, and salt and saute for 30 seconds before adding the flour. Stir so that the flour coats the veggies, then pour in the broth, stirring constantly (this will prevent the flour from clumping). Add the beans, corn, and chilies. Simmer for 10 minutes. Reduce the heat, then stir in the milk. 

Serve with a squeeze of lime and top with avocado, tortilla chips, cilantro, and cheese.