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.

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!

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.

How To Make White Bean Chili

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.
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.
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!

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.

Looking For More Vegetarian Soup Recipes

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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

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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
2–3 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

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Instructions

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.
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.
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

Cilantro Lime Cabbage Salad

This Cilantro Lime Cabbage Salad is light, refreshing, and super versatile! Enjoy it as a veggie side dish, or use it as a topping for tacos, salads, sandwiches, and more. This healthy salad comes together quickly and requires just a few ingredients. It’s great for hot summer picnics and cold winter afternoons.

cilantro lime cabbage salad in a serving bowl

I know coleslaw is typically a dish served in the summertime, but cabbage and limes are in season this month! I’m calling this recipe a Cilantro Lime Cabbage Salad, although it’s similar to a slaw. This zesty winter salad will brighten up any meal you add it to. It’s great by itself as a snack or side dish and can also be enjoyed as a topping for all your Mexican-inspired meals.

Why You’ll Love This Refreshing Cabbage Salad Recipe

It’s easy to make – The dressing comes together quickly in the blender, and if you have a food processor or mandolin, the cabbage can also be shredded quickly. I like to let my salad sit for a bit in the refrigerator to allow the flavors to develop, but you can also enjoy it right away.
It’s flavorful and refreshing – Cabbage is already cool and refreshing, but adding the cilantro and lime flavors takes it to the next level. I enjoy this salad anytime, but it’s especially great for a summer BBQ.
It’s versatile – This cabbage salad is similar to a slaw and can be used similarly. I enjoy this salad as a side dish, but I also like to eat it on tacos or with beans and rice. It adds a cool and refreshing bite to everything you add it to.

Why Your Body Will Love This Recipe

Reduced Inflammation – Cabbage is high in antioxidants, which are substances that can help delay or prevent cell damage. Antioxidants are important because they help reduce inflammation inside the body and improve the immune system. Excess inflammation in the body can be responsible for all kinds of sicknesses, including cancer and heart disease.
Digestive Health – Cabbage is in the Crusifers family, along with broccoli and Brussels sprouts. Some people are extra sensitive to these veggies and develop gas and bloating after eating them. However, they’re full of fiber, which really helps digestion run smoothly. Cabbage is also a low-calorie food, but a little goes a long way toward helping our bodies feel full for longer.
Diabetes Management – Please check with your doctor before adding cilantro to your diet if you have diabetes or low blood sugar levels. Cilantro, or coriander, can help reduce blood sugar by stimulating an enzyme that removes sugar from the blood.

Cilantro Lime Cabbage Salad Recipe Ingredients

Cabbage – I used one medium-sized head of green cabbage for this recipe. I love cabbage because it’s crunchy and refreshing. You could also use purple or napa cabbage. Of course, if you go the purple route, it will change the look of this salad.
Cilantro Lime Dressing – This homemade dressing is packed full of flavor and takes no time to whip together. It uses cilantro, lime juice, olive oil, garlic, dijon mustard, maple syrup, cumin and salt. If you don’t like cilantro, I suggest using parsley in its place.

How To Make This Crunchy Cabbage Salad

Cut the stalk of the cabbage off and peel off a few of the outer layers. Thinly shred the entire head of cabbage and add it to a large bowl. You can shred your cabbage using a sharp knife, mandolin, or food processor.
Add all of the dressing ingredients into a blender and blend until creamy and completely combined, 30 seconds – 1 minute. Pour the dressing over the shredded cabbage and mix together well until the cabbage is completely coated with the dressing.
Add in about 1/4 cup chopped fresh cilantro and mix well. You can enjoy salad immediately or store it in the refrigerator for a couple of hours to allow the flavors to develop. Store in an air-tight container in the refrigerator for 4-5 days. Enjoy as a side salad, as a topping for tacos, or with tortilla chips.

Recipe Frequently Asked Questions

This recipe is already vegan and gluten-free.
Can I use a substitute in place of cilantro? Yes, if you don’t like cilantro, you can use parsley instead.
What is the best type of cabbage for this recipe? I used green cabbage, which worked great, but you can also use napa or purple cabbage if you like.
How long do leftovers last? If stored in an air-tight container in the refrigerator, leftovers should last about 4-5 days.
How should this recipe be enjoyed? I like to eat this cabbage salad as a side dish or afternoon snack. You can also use it like you would any kind of slaw (tacos, sandwiches, salads, and more).

Have a question I didn’t answer? Ask me in the comment section below, and I will reply ASAP!

Looking For More Hearty Cabbage Recipes?

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