Summertime white bean chili with summer vegetables and a kickin’ oil-free broth. Perfect to heat up your summer dinners with some spice!
Hi, guys!
I got my hair highlighted yesterday for the first time in a decade.
The last time was on a whim in college, and I’ll never forget watching in horror as the stylist descended on my capped head with sharp hooks that left my scalp hurting for days.
Oh, and the highlights were more like skunk-lights.
But this highlight left me feeling pampered and sunkissed– a much needed change.
Kind of like this Summertime White Bean Chili; the other “highlight” to my week, if you will.
It comes together in 1-pot with fresh seasonal summer veggies, white beans, and a perfectly spiced oil-free broth.
Make Chili in Summertime
When was the last time you had a big pot of chili?
It’s been a second for me.
During the summer I miss the comfort and ease of big one pot meals brimming with veggies, legumes, and warm spice.
But sometimes summer nights can be cold, and sometimes (oh wait, almost always) I like my dinners hot, whether it’s 8 or 80 outside.
Especially this week, after it rained and rained with such persistence I thought I was going to have to build an arc for me and Harper.
So chili in the summer, like smoothie bowls in the winter, is just a thing we do.
How to Make Summertime White Bean Chili
This Summertime White Bean Chili is the perfect way to enjoy chili for warmer weather!
It’s fresh, filling, and jazzed up with big squeezes of lime, a splash of salsa, and plenty of chili powder and cumin.
Swap out the darker legumes for your favorite white bean blend.
I like a mix of pinto, great northern, and navy beans.
Notable summer veggie players are green zucchini, bell pepper, yellow onion, and yellow squash.
For spicier chili, add an optional pinch of red pepper flakes; a little goes a long way!
Cece’s Veggie Noodle Co.
Did you know that Cece’s Veggie Noodle Co. makes organic yellow squash spirals now?!
Cheers to even more veggie variety twirled around my fork, or, in this case…my spoon.
Anything colorful and spiraled makes me happy and I love throwing these convenient squash spirals in this soup.
To keep things really simple, but twisted, try using their zucchini spirals, too, for double the spiraled squash trouble.
How to Serve Summertime White Bean Chili
Enjoy this Summertime White Bean Chili no matter the season.
Lucky for leftovers, this soup tends to be even better the next day after the flavors have been allowed to marinate overnight.
I like to make a big pot at the beginning of the week and reheat bowls in the days that follow!
My favorite way to serve it is with a spoonful of almond milk yogurt, hot sauce, and a sprinkle of green onion.
For extra protein, try serving it with cooked quinoa.
An avocado doesn’t hurt, either!
Enjoy!
More Vegan Chili
-
Spicy Tempeh Bell Pepper Chili
-
“Clean Out The Fridge” Vegetable Chili
-
Black Bean Quinoa Chili
-
Vegan Chocolate Chili
I Want to Hear From You
If you make this Summertime White Bean Chili recipe, let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipes like this one to make later.
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XO Lauren
Summertime White Bean Chili
- Total Time: 1 hour
- Yield: 4 bowls
- Diet: Vegan
Description
Summertime white bean chili with summer vegetables and a kickin’ oil-free broth. Perfect to heat up your summer dinners with some spice!
Ingredients
- 1/4 cup low sodium vegetable broth
- 1/2 white or yellow onion, diced
- 1 package Cece’s Veggie Noodle Co. Yellow Squash Spirals (or sub 1 large yellow squash, diced)
- 1 green zucchini, diced
- 1 bell pepper (any color), diced
- 1/2 TBSP cumin
- 1 TBSP chili powder
- 1/2 tsp garlic powder
- 1⁄4 tsp red chili flakes (optional)
- 4 cups low sodium vegetable broth
- 1 can great northern beans, drained and rinsed
- 1 can pinto beans, drained and rinsed
- 1 lime, juiced
- 1/2 cup salsa
- Himalayan sea salt, to taste
- Black pepper, to taste
For serving
- fresh squeezed lime
- green onion
- almond milk yogurt
- hot sauce
Instructions
- Add the 1/4 cup veggie broth to a large pot over medium.
- Once it’s warm, add the white onion and garlic powder and cook everything for 3-4 minutes, until the onion turns translucent.
- Next, add the yellow squash spirals, bell pepper, and green zucchini and sauté for another 3-4 minutes until the vegetables start to soften.
- Add the spice mixture and stir to combine, then add the remaining 4 cups of vegetable broth. Bring the mixture to a low boil, then reduce the heat, cover, and simmer for 25-30 minutes. In the last 5-10 minutes, add the beans, salsa, and juiced lime.
- Taste the soup and season with Himalayan sea salt and black pepper to taste . Add more salsa or red chili flakes for heat.
- Serve the soup immediately with lime, green onion, yogurt, and hot sauce.
- Store leftover Summertime White Bean Chili in the refrigerator for up to one week and reheat before serving.
Notes
Recipe adapted from Tone It Up
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free, Grain-Free, Oil-Free
This post is brought to you by Cece’s Veggie Noodles Co., but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!
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