White Bean Chili Verde

I love a good chili! It is something I can make a big pot of and enjoy for a few days and it only gets better as it sits overnight.  This one uses different types of green peppers, along with white beans and corn and it is not only beautiful to look at but really delicious and good for you as well!  It also happens to be gluten free and vegan.  This is perfect paired with corn bread!

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.



  1. In a pot, combine the onions, garlic, peppers, spices, salt, chilies, vegetable broth, and bring to a boil.  Lower to a simmer and cook for about 20 minutes until everything is tender.
  2. Add the beans, corn, lime juice, and cilantro and cook until heated through.

Share this Recipe!

Rate this Recipe

[Total: 0 Average: 0]

Recipe Type

  • Dairy-Free
  • Gluten-Free
  • Heart Healthy
  • soup
  • Vegan
  • Vegetarian

Course Type

  • Entree
  • Soup

Skill Level

  • Beginner
  • Easy