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Vegetarian Research

Zucchini, Corn and White Bean Chili

This creamy Zucchini, Corn and White-Bean Chili is packed with protein and flavor. It’s a great budget-friendly vegetarian dinner perfect for cooler fall evenings. Enjoy this hearty, meatless chili with crackers and all your other favorite chili toppings.

big bowl of vegan zucchini corn and white bean chili topped with diced avocado and corn

It’s still been hovering around the 80s these past few weeks, but the mornings and evenings are fulfilling all my fall-weather dreams. The chilly nights always inspire me to make soups and stews, chilis and hearty bean dishes. This one-pot meal, full of spices, beans and corn, fills the belly and warms the autumn chill.

Why You’ll Love This Vegetarian Chili

  • Thick and creamy – I’ve made a white-bean chili in the past that was thickened with cream cheese, but this recipe is completely vegan and is thickened by blending some of the white beans and broth before adding it back into the pot. No cream needed! 
  • Full of flavor – This white-bean chili is flavored with spices, including cumin, chili powder, paprika, garlic and onion powder, dried oregano and salt. The veggie broth, fresh garlic and onion also add tons of flavor.
  • Easy one-pot meal – I love making chili because it’s a hearty, filling meal that is usually made in just one pot.  The veggies involve a bit of chopping, but the chili just cooks together in the pot!

showing ingredients needed to make this easy vegetarian chili recipe.

Zucchini, Corn and White Bean Chili Recipe Ingredients

  • White Beans – I used Great Northern Beans, but you can also use cannellini beans, or even chickpeas, if you prefer.
  • Zucchini – I used about 3 cups of small diced zucchini. You can substitute yellow squash, or use half and half if you like.
  • Corn – I just used canned corn because that’s what I had on hand, but you can also use frozen corn or fresh corn cut off the cob.  Corn season is winding down but fresh corn may still be available. 
  • Bell Pepper – I usually use green and red bell peppers in my chili recipes, but decided to go with green on its own to match the zucchini–but any color will work.
  • Onion + Garlic – Onion and garlic help build the chili’s savory flavor base, while also making the kitchen smell amazing.
  • Green Chile – I love the taste of green chile and it goes well with summer veggies like zucchini and corn. I used one can of the Hatch green chiles. Freshly grilled green chile would also be great if you have it.
  • Spices – I’m not shy with spices when making chili, and hopefully you already have most of them in your pantry. For this recipe, I use chili powder, paprika, cumin, dried oregano, onion powder, garlic powder, salt and pepper. If you don’t already have all those spices on hand, you can buy a chili seasoning packet from the grocery store and use about 1 1 /2 Tablespoons. 
  • Veggie Broth – I use a veggie broth concentrate that I add water to, but use whatever kind of vegetable broth you normally use. You could also just use water, but you may need to add a little extra salt if you do that.

showing how to blend part of the chili and then add it back into the pot to make a creamy vegan chili recipe

How To Make White Bean Chili

  1. Heat a large pot over medium heat and add a generous amount of olive oil.  Add the onion, zucchini and green pepper, with a pinch of salt. Stir veggies together and cook until softened, about 5 minutes. Add in the garlic and cook for another minute or two, until garlic is fragrant.
  2. Next, add the white beans, corn, green chile and all the spices. Mix everything together well and let cook for 2-3 minutes to allow the flavors in the spices to develop.
  3. Pour in the veggie broth, give the chili a good mix and let simmer for about 5 minutes. Turn the heat off and carefully add a couple of ladles of chili to a blender and blend until smooth. Pour blended chili back into the pot and mix everything together. Turn the heat back on and let cook for a few minutes, if desired. Give it a taste and add any extra salt, or seasonings, to taste. Enjoy with your favorite chili toppings!

soup ladel filled with vegetarian white bean chili

Recipe Frequently Asked Questions

  • This white bean chili recipe is vegan.
  • Make this recipe gluten-free by using a certified gluten-free veggie broth.  Otherwise, it’s naturally GF.
  • What makes this chili creamy? Once the chili is finished cooking, I like to blend a few big ladles until smooth and then mix it back into the pot of chili. The white beans get creamy when blended, so no added-dairy is needed.
  • Is this chili recipe spicy? It has a bit of heat, but I went pretty light with it. You can make it as spicy as you like.
  • How long do leftovers last? If stored in an air-tight container in the refrigerator, leftovers should last about 4-5 days.
  • Re-heat leftovers in the microwave or a saucepan on the stovetop.

Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP.

close up of a bowl of vegan white bean chili with zucchini and corn

Looking For More Vegetarian Soup Recipes

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Quick and Easy Vegetarian Lentil Soup

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Lemony White Bean Soup with Quinoa

Veggie Packed Creamy Broccoli Cheddar Soup

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Zucchini, Corn and White Bean Chili


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  • Author:
    She Likes Food


  • Total Time:
    45 minutes


  • Yield:
    4-6
  • Diet: Vegan

Description

This creamy Zucchini Corn and White Bean Chili is packed with protein and flavor! It’s a great budget friendly vegetarian dinner recipe that is perfect for these cooler fall evenings. Enjoy this hearty, meatless, chili with crackers and all your other favorite chili toppings.


Ingredients

  • 2 teaspoons olive oil
  • 1/2 diced yellow onion
  • 1 medium sized green bell pepper, diced
  • 3 cups small diced zucchini
  • 23 cloves garlic, minced
  • 1 (4 oz) can chopped green chili
  • 1 cup corn kernels
  • 3 (15 oz) cans white beans, such as great northern beans or cannellini beans
  • 2 teaspoons ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups vegetable broth



Instructions

  1. Heat a large pot over medium heat and add in a couple teaspoons of olive oil.  Add in the onion, zucchini and green pepper, with a pinch of salt.  Stir veggies together and cook until softened, about 5 minutes.  Add in the garlic and cook for another minute or two, until garlic is fragrant.
  2. Next, add in the white beans, corn, green chili and all the spices.  Mix everything together well and let cook for 2-3 minutes, to allow the flavors in the spices to develop.
  3. Pour in the veggie broth, give the chili a good mix and let chili simmer for about 5 minutes.  Turn the heat off and carefully add a couple of ladles of the chili to a blender and blend until smooth.  Pour blended chili back into the pot and mix everything together.  Turn the heat back on and let cook for a few minutes, if desired.  Give it a taste and add any extra salt, or seasonings, needed.  Enjoy with your favorite chili toppings!

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Category: Vegan, Dinner
  • Method: Stovetop
  • Cuisine: American

The post Zucchini, Corn and White Bean Chili appeared first on She Likes Food.

Vegetarian Research

Chia Yoghurt Bowl with Pomegranate & Raspberries (Vegan Option)

This bright chia yoghurt bowl is a fast, healthy breakfast topped with pomegranate, raspberries and elderberries. Packed with fibre, omega-3s and 11 g protein per serving.

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A glass jar filled with a Chia Yoghurt Bowl topped with pomegranate seeds and raspberries, with a spoon inserted and the lid placed beside it on a white surface.

Why You’ll Love This Chia Yoghurt Bowl

  • Creamy, fruity and refreshing
  • Ready in 5 minutes
  • Vegan & gluten-free option
  • Great for breakfast or snack
  • No cooking required
  • Balanced: fibre, protein & antioxidants

This is definitely one you can prep in advance, and I often make it the night before. The kids have also started taking yogurt for lunch (they use one of these yogurt things) and it’s been really handy.

I also used to buy my own pomegranates and get the seeds out, but no chance any more 😅. I don’t have the time and it’s amazing you can buy them in frozen packets!

Anyway, this is a really tasty and easy recipe, and of course you can make it vegan with soy (or similar) yogurt!

Ingredients & Substitutions

  • Chia seeds: Essential for texture and fibre. Use whole, not ground.
  • Yoghurt: Greek yoghurt for protein, or coconut/soy for vegan.
  • Almond milk: Any plant milk works. Oat, soy or cashew are great.
  • Pomegranate seeds: Adds juicy crunch. Sub with blueberries if needed.
  • Raspberries: Fresh or frozen. Strawberries or blackberries are fine.
  • Elderberry syrup: Maple or agave is also totally fine.
  • Elderberries (dried, optional): Unique antioxidant boost.

How to Make Chia Yoghurt Bowl

Mix chia base

Combine chia seeds, almond milk and yoghurt. Let sit 5–10 minutes.

Top it up

Add pomegranate, berries and optional elderberries.

Drizzle syrup

Add a little maple or agave if you like it sweeter.

Pro Tips

  • Stir chia after 5 minutes to avoid clumps.
  • Prep the night before for best texture and speed.
  • Add protein powder if you want a macro boost.

Variations

  • High-protein chia pudding: Add a scoop of vanilla protein powder.
  • Tropical version: Use mango and pineapple instead of berries.
  • Extra crunch: Add toasted coconut or chopped nuts.

Serving Suggestions

  • Perfect with coffee or smoothie on the side
  • Serve with granola on top for added crunch
  • Pair with a boiled egg for a savoury kick
A glass jar filled with a Chia Yoghurt Bowl topped with pomegranate seeds and raspberries, with a spoon inserted and the lid placed beside it on a white surface.

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Chia Yoghurt Bowl with Pomegranate & Raspberries

5-minute chia yoghurt bowl with pomegranate, raspberries and almond milk. Vegan, gluten-free, high in fibre and omega-3s.
Course Breakfast, Desserts
Diet Low Salt, Vegetarian
Time Max 20 min
Diet egg-free, gluten-free
Prep Time 15 minutes
Total Time 18 minutes
Servings 1
Calories 315kcal
Author Dave

Equipment

Ingredients

  • 1 tbsp chia seeds
  • cup almond milk (⅕ cup = 50ml)
  • 2 tbsp raspberries (frozen or fresh)
  • ¾ cup yoghurt (¾ cup = 200 ml)
  • 1 ½ tbsp elderberry syrup (or maple syrup if elderberry can’t be found)
  • 2 tbsp pomegranate seeds

Instructions 

  • Soak the chia seeds in the almond milk for 15 minutes.
    1 tbsp chia seeds, ⅕ cup almond milk
  • If using frozen raspberries, use the soaking time to defrost the raspberries. A microwave works great, as does a small pot on the stove.
    2 tbsp raspberries
  • Mix the yoghurt, syrup, almond milk, chia seeds and raspberries all together.
    ¾ cup yoghurt, 1 ½ tbsp elderberry syrup
  • Sprinkle a few pomegranate seeds over the top. Beautiful.
    2 tbsp pomegranate seeds
  • You can also make it all right away and leave it overnight instead. No soaking or defrosting needed, just mix the milk and chia in with the yogurt right away!

Notes

Make it vegan

Swap “regular” yoghurt with soy yoghurt or similar and et voilà – it’s vegan!

Nutrition

Nutrition Facts
Chia Yoghurt Bowl with Pomegranate & Raspberries
Amount per Serving
Calories
315
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.02
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
1
g
Cholesterol
 
10
mg
3
%
Sodium
 
140
mg
6
%
Potassium
 
232
mg
7
%
Carbohydrates
 
41
g
14
%
Fiber
 
7
g
29
%
Sugar
 
30
g
33
%
Protein
 
20
g
40
%
Vitamin A
 
115
IU
2
%
Vitamin C
 
11
mg
13
%
Calcium
 
377
mg
38
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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Frequently Asked Questions

Is chia yoghurt bowl the same as chia pudding?

Not quite – this version is lighter and quicker, ideal for same-day prep.

Can I make it fully vegan?

Yes – use soy or coconut yoghurt and maple syrup.

How long does it keep?

Up to 3 days in the fridge. Prep a few at once!

Storage & Meal‑Prep

  • Fridge: Keeps 2–3 days
  • Jar it up: Great for prepping in advance
  • Add toppings fresh just before serving

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The post Chia Yoghurt Bowl with Pomegranate & Raspberries (Vegan Option) appeared first on Hurry The Food Up.

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