Published:
Aug 28th 2022
by 
Last updated: Dec 18th 2024
A warm bowl of diabetic-friendly white bean chili will hit the spot. Even the most enthusiastic meat lover will want a bowl of this delicious vegan white bean chili just by looking at it. They will be so enamored by the flavor of the Vegan White Bean Chili that they won't even miss the meat. Best of all, this healthy, diabetic-friendly meal will even please the pickiest kids. It is filled with fiber-rich cannellini beans and zucchini, preventing diabetes. Therefore, this vegan white bean chili is the perfect way to sneak vegetables into a meal.
Serve this Vegan White Bean Chili with some Avocado Chips or Keto Tortilla chips for an added crunch to your bowl.
Time & Serves
Ingredients
¼ cup Olive Oil
3 Poblano Peppers, seeds removed, diced
1 large Onion, chopped
4 cloves Garlic, minced
2 Medium Potatoes, diced
1 teaspoon Dried Oregano
1 teaspoon Ground Cumin
1 teaspoon Salt
½ teaspoon Ground Coriander
½ teaspoon Ground Pepper
4 cups Low-Sodium Vegetable Broth
2 x 15 ounces cans No-Salt-Added Cannellini Beans, rinsed
1 large Zucchini, diced
1 cup Corn Kernels
1 cup Coconut Milk
¼ cup Fresh Cilantro, chopped
2 tablespoons Lime Juice
Lime Wedges for serving (optional)
Instructions
To a large pot, add the olive oil. Set over medium-high heat.
Add the poblano peppers, onions, and garlic and cook for 5-7 minutes until softened.
Add the oregano, cumin, salt, coriander, and pepper and cook for 1 minute until fragrant.
Add vegetable broth, cannellini beans, and potatoes. Decrease the heat to medium-low, cover the chili and cook for 10-15 minutes.
Add the zucchini and corn kernels and cook for 10-15 minutes until potatoes are tender.
Stir in coconut milk, cilantro, and lime juice.
Serve white bean chili with lime wedges if desired.
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