This hearty vegetarian white bean chili recipe makes a quick and easy dinner you will love! Using cooked or canned beans helps you create a tasty weeknight dish in about thirty minutes. It tastes so good, no one will know you didn’t spend hours over it in the kitchen.
Heat oil in large dutch oven over medium high heat. Add onions and bell peppers to oil and cook for 5 minutes stirring frequently. Add garlic and jalapenos and cook for a couple minutes longer stirring occasionally to keep from burning.
Add the green chilies, cumin, coriander, oregano, beans, corn and vegetable broth to the pot. Bring to a low boil, cover and cook for 20 minutes.
Add the masa harina to thicken up the chili. Taste, add salt and pepper and adjust seasoning as needed.
While chili is cooking, prep up the toppings you are planning to serve with the chili.
When ready, serve it up in bowls and top it with your favorite toppings.
Notes
Serve up hot with all your favorite chili toppings.
Want it spicier? Add an extra jalapeno to the pot or some cayenne pepper.
Let the chili simmer. Slow cooking homemade white bean chili gives the flavors time to meld together.