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White Bean Chili Recipe - Dr. Pingel

White Bean Chili

Yields: 4-6 bowls
Total Time 45 mins
Servings 1 bowl


  • 2 tbsp coconut or avocado oil
  • 2 small yellow (or red) onions
  • 2 medium red bell peppers, chopped; discard stems and seeds
  • 3 ribs of celery, chopped
  • 1 large carrot, finely chopped
  • 4 garlic cloves, minced
  • 1 tbsp cumin
  • 1/2-1 tbsp chili powder
  • 1/2 tbsp smoked paprika
  • 1 tsp sweet pimetón (optional*)
  • Sea salt and black pepper to taste
  • 1 28-ounce can diced fire-roasted tomatoes (keep the juice from the can)
  • 1 4-ounce can green chiles (optional*)
  • 2-3 cups chopped lacinato kale
  • 2-4 cups vegetable broth (or chicken broth)
  • 2 15-ounce cans cannellini beans, or white bean of choice

Optional Toppings

  • Cilantro
  • Lime wedges
  • Diced onion
  • Avocado
  • Hot sauce


  • In a large stockpot over medium-high heat, add the coconut or avocado oil.
  • Once heated, add the onions, red bell pepper, celery, carrot, garlic, and spices and cook for 10 minutes, stirring occasionally.
  • Add the fire-roasted tomatoes, green chiles, kale, broth, and beans to the vegan white bean chili, stirring to combine.
  • Bring the mixture to a boil, then reduce heat to low and cook for 25 minutes, stirring occasionally and adjusting spices to taste preference, as needed.
  • Serve topped with optional toppings and enjoy!