White Bean Chili

Yeah, so everybody does a white bean chili, so what?  So, here's one that is quick, oil-free, gluten free, cholesterol free, but alas!... packed with layers of flavor!  Take this to your next chili competition and send me a pic of that trophy, my friend. 



  • 4C + 1/4 C vegetable broth
  • 1 large yellow onion, diced
  • 3 celery stalks, chopped
  • 3 cloves of garlic, minced
  • 4.5 oz can of diced green chiles
  • 3 tsp chili powder
  • 28 oz can of diced roasted red pepper tomatoes (juices included)
  • 1.5 C frozen roasted corn
  • 4 14 oz cans of great northern beans (drained and rinsed)
  • 3 red potatoes cut into 1 " pieces (do not peel)
  • 2 TBS dried oregano
  • 1 tsp white pepper
  • sea salt to taste





Heat a medium sized skillet over high heat, add in 1/4 C vegetable broth, the onion and the celery.  Saute for about 3 minutes and add in the garlic and the chiles.  Continue to saute for another minute or so, until heated through.  Add the chili powder, mix well and transfer to a 6 QT crock pot.  Add in the remaining ingredients and set for six hours on high.

Stove top option:

Saute onion through chile as directed above in a dutch oven.  Add in the chili powder, mix well and add in the tomatoes through the salt.  Bring chili to a boil and down to a simmer.  Cover and allow to cook for 1.5 hours, or until the potatoes are tender.  Season to taste.


This makes 12 servings and freezes well.

To freeze: portion out into tightly fitted glass containers (such as canning jars).  Leave a little space at the top for expansion.  Thaw overnight in the refrigerator or for an hour in a warm water.  Re-heat over stove top.


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