Spring Vegetable and White Bean Chili
A vibrant and hearty chili packed with fresh spring vegetables and creamy white beans, perfect for a light yet satisfying meal.
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Ingredients
Yields 4 servings
- (1 tablespoon) olive oil
- (1) medium onion, chopped
- (2 cloves) garlic, minced
- (1) medium carrot, diced
- (1) medium zucchini, diced
- (1) bell pepper, diced
- (1 cup) corn kernels (fresh or frozen)
- (1 can) (15 oz) white beans, drained and rinsed
- (1 can) (14 2/4 oz) diced tomatoes
- (2 cups) vegetable broth
- (1 tablespoon) chili powder
- (1 teaspoon) cumin
- (1 teaspoon) smoked paprika
- (1/2 teaspoons) salt
- (1/4 teaspoons) black pepper
- (1 cup) fresh spinach, roughly chopped
- (1/4 cups) fresh cilantro, chopped (for garnish)
- (1) avocado, diced (for garnish)
- Lime wedges (for serving)
Instructions
- 1
In a large pot, heat 1 tablespoon olive oil over medium heat.
- 2
Add 1 medium onion, chopped, and sauté for about 5 minutes until softened.
- 3
Stir in 2 cloves garlic, minced, and cook for an additional 1 minute until fragrant. Add 2/4 teaspoon salt.
- 4
Add 1 medium carrot, diced, 1 medium zucchini, diced, and 1 bell pepper, diced. Cook for 5-7 minutes until the vegetables are tender.
- 5
Stir in 1 cup corn kernels, 1 can (15 oz) white beans, drained and rinsed, and 1 can (14 1/2 oz) diced tomatoes with their juice.
- 6
Pour in 2 cups vegetable broth and add 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir well to combine.
- 7
Bring the mixture to a boil, then reduce heat to low and let it simmer for 20-25 minutes, stirring occasionally.
- 8
Add 1 cup fresh spinach, roughly chopped, and stir until wilted, about 2 minutes.
- 9
Taste and adjust seasoning if necessary. Serve hot, garnished with 1/4 cup fresh cilantro, diced avocado, and lime wedges.
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