Mexican White Bean Chili (Vegan)

This quick and easy vegetarian chili is packed full of flavor and is best paired with hot cornbread. Feel free to add more jalapenos if you’d like a spicier chili.

Mexican White Bean Chili Recipe by Brenda Walsh

Download and Print the Recipe Recipe Download (Vegan)

with Sydney Lewellen


  • 1 medium onion, chopped
  • 1 tablespoon margarine
  • 4 cups water
  • ½ cup celery, chopped
  • ½ cup red pepper, diced
  • 3 16-ounce cans great northern beans, rinsed and drained
  • 1 16-ounce can great northern beans, puréed in a food processor or blender
  • 2 cups potatoes, diced
  • 1 4.5-ounce can chopped green chiles
  • 1 teaspoon ground cumin
  • 2 tablespoons McKay’s Chicken Style Seasoning
  • 1/8 teaspoon cayenne pepper
  • 1 tablespoon jalapeños, chopped

In a large stockpot, sauté onion in margarine until clear. Add all remaining ingredients and bring to a boil. Reduce heat to low and simmer approximately 30 minutes. Serve hot.

There is nothing better on a cold night than a bowl of bean soup! I suggest serving it with some hot cornbread right out of the oven and a crisp green salad. For an extra festive touch, sprinkle some crushed tortilla chips on top. This hearty soup is so packed full of flavor, you’ll want to save room for seconds! — Brenda

Yields: 12 1-cup servings

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Cooking with Miss Brenda

Miss Brenda welcomes you into her own kitchen as she demonstrates some fun recipes you can make at home with your family!

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Kids Club for Jesus is a 501c(3) Non-profit orginization. Please visit our profile on Guidestar