Mega flavorful, filling, and perfectly thick vegetarian White Bean Chili! Made in one pot with canned white beans, green chiles, corn, cilantro, and Greek yogurt for creaminess and protein (no sour cream!). Ready in under an hour, this fuss-free chili is ideal for chilly nights or game day. Serve hot with tortilla chips, cheese, and skillet cornbread.
This warm, cozy chili is a real comfort food — thick, savory, and bright thanks to cilantro and lime. It’s inspired by classic white chicken chili memories but reworked into a satisfying vegetarian version packed with protein and fiber. It’s an easy, one-pot meal that stretches to feed a crowd or make great leftovers.
The low down on star ingredients
- White beans: Great Northern or cannellini beans work best for a creamy texture. You can also try chickpeas for a different but still delicious variation.
- Green chiles: Canned fire-roasted or mild green chiles add smoky, layered flavor. Keep the canning liquid — it’s full of seasoning and helps build the broth.
- Spices: Cumin, coriander, and oregano give the chili its savory base. Add cayenne if you like extra heat.
- Broth: Use a good-quality vegetable or chicken broth for depth. A concentrated base like Better Than Bouillon is handy and economical when you need quick, flavorful broth.
- Plain Greek yogurt: Adds richness and a tangy creaminess. Whole-milk Greek yogurt yields the best texture; you can substitute sour cream or a small amount of cream cheese. For a vegan option, use dairy-free cream cheese rather than thin dairy-free yogurts.
- Cilantro: Fresh cilantro brightens the chili and adds herbal lift.
- Lime: Fresh lime juice balances the richness and rounds out the flavors. Start with half a lime and adjust to taste.
Let’s make it!
This recipe makes about four generous bowls. Double the recipe to serve a larger group.
Blend one can of beans with 1 cup of broth to create a creamy base that thickens the chili. Sauté onion and garlic until soft and fragrant.
Add corn, green chiles (with their liquid), the remaining beans, the rest of the broth, and the blended beans. Stir to combine.
Bring the pot to a boil, then reduce heat and simmer gently to let the flavors meld and the chili thicken.
Finish the chili by stirring in chopped cilantro, room-temperature Greek yogurt, lime juice, and a splash of soy sauce for umami. Taste and adjust salt and pepper, then serve with tortilla chips, shredded cheese, and avocado if you like.
And it’s good for me, too?!
As a dietitian, I love that chili is both comforting and nutritious. This white bean version is high in fiber and plant-based protein, and it’s an easy way to incorporate vitamin-rich vegetables. Toppings like avocado and extra cilantro add healthy fats and fresh flavor.
Soup season forever — this chili keeps well in the fridge and reheats beautifully, making it a great meal-prep option.
Healthy White Bean Chili with Greek Yogurt
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soups
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Mega flavorful, filling, and perfectly thick vegetarian White Bean Chili made in one pot with white beans, green chiles, corn, cilantro, and Greek yogurt for creaminess and protein. Ready in under an hour, this chili is perfect for cozy dinners or game day. Serve with tortilla chips, cheese, or cornbread.
Ingredients
- 2 tbsp extra virgin olive oil or avocado oil
- 1 small onion, diced
- 4 garlic cloves, minced
- 1 ½ tsp cumin
- 1 tsp coriander
- 1 tsp oregano
- 2 cups corn (I used frozen)
- 2 (4oz) cans mild green chiles, not drained (or substitute one hot can for extra heat)
- 3 (15oz) cans Great Northern or cannellini beans, drained and rinsed
- 3 cups vegetable broth (or 3 cups water + 3 tsp Better Than Bouillon)
- heaping ½ cup cilantro leaves, chopped
- ½ lime, juiced
- 2 tsp reduced sodium soy sauce or tamari
- ½ cup plain Greek yogurt (whole milk/full fat preferred)
- salt and pepper, to taste
Instructions
- Measure the yogurt and leave it at room temperature so it won’t curdle when added to the hot chili.
- Place one can of drained and rinsed beans in a blender with 1 cup of broth and blend until mostly smooth. (Alternatively, mash the beans with a potato masher.) Set aside — this will thicken the chili.
- Heat oil in a large pot or Dutch oven over medium heat. Add the diced onion with a pinch of salt and pepper and cook about 3 minutes, stirring often. Add the garlic and cook one more minute. Stir in cumin, coriander, and oregano and cook for 1 minute to toast the spices.
- Add the corn, green chiles (with their liquid), the remaining two cans of beans, the remaining 2 cups of broth, and the blended bean mixture. Bring to a boil, then reduce the heat to medium-low, cover, and simmer for 30 minutes.
- Remove from heat and stir in chopped cilantro, room-temperature Greek yogurt, lime juice, and soy sauce. Season with salt and pepper to taste (about ½ tsp salt is a good starting point). Serve topped with tortilla chips, shredded cheese, and/or avocado.
Notes
Slow cooker: Blend one can of beans with 1 cup broth as directed. Add oil, onion, garlic, spices, thawed corn, chiles, whole beans, blended beans, and broth to the slow cooker. Cook on low 4–6 hours or high 2–3 hours. Turn off the slow cooker and stir in room-temperature yogurt, cilantro, lime, and soy sauce before serving.