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.
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
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!
This Cheesy Green Chile Pinto Bean recipe is cozy and flavorful. This delicious bean dish is a great one-pan vegetarian meal that can be enjoyed as a side or main course, with chips or corn tortillas and your favorite toppings. Each serving boasts 26 grams of protein, so you’ll feel satisfied for hours after eating.
Given how much I love beans and cheese, it’s a little surprising that I haven’t already posted a recipe like this one. These Cheesy Green Chile Pinto Beans are quick and easy to throw together while packing in tons of flavor. Enjoy them with tortilla chips or rice for a filling meal that’s high in protein and fiber.
Why You’ll Love These Cheesy Pinto Beans
Minimal Main Ingredients Needed – This recipe uses Pinto beans, canned green chile, and canned tomatoes. Cheese and spices are also needed, but if you have a stocked spice cabinet, it shouldn’t be a problem.
Made in One Pot – This recipe can be made in one pot with an oven-safe skillet. I used an enameled cast iron skillet to cook the bean mixture on the stove and then transferred it to the oven to melt the cheese at the end.
Versatile – I love having these green chile pinto beans on hand because they can be used in many different ways. I like to serve them as a side dish or enjoy them as a main with tortilla chips or corn tortillas. Add your favorite toppings or roll this filling into a burrito with some added rice.
Why Your Body Will Love These Green Chile Pinto Beans
Blood Sugar Regulation – Pinto beans are high in fiber and protein, giving them a low glycemic index. This means they digest slowly and don’t cause blood sugar levels to spike or rise too quickly. This makes pinto beans a healthy choice for people with diabetes who need to control their blood sugar levels more.
Heart Health – Beans contain a significant amount of soluble fiber, which helps decrease cholesterol absorption in the bloodstream. Lowering the “bad” cholesterol in the body can greatly reduce the chances of a stroke or heart attack.
Digestive Health – Beans are also high in insoluble fiber, which helps bulk up the digestive system and prevent constipation. The fiber in beans also acts as a prebiotic that feeds the good bacteria in the large intestine and carries out toxins in the system. Green chile also benefits digestion by increasing the production of gastric juices and improving nutrient absorption.
Cheesy Green Chile Pinto Bean Recipe Ingredients
Pinto Beans – I used three cans of pinto beans that I rinsed and drained. I love pinto beans in this recipe, but you can use any kind of beans you like.
Green Chile – I used two small cans of Hatch green chile. Fresh or frozen green chile is also great if you can get it. I like using the mild kind, but you can use whatever heat level you prefer.
Tomatoes – I used a can of fire-roasted tomatoes. I drained off most of the liquid and diced the tomatoes into pieces similar in size to the green chile (optional). Freshly diced tomatoes work great, too.
Spices – I seasoned these pinto beans with cumin, paprika, smoked paprika, granulated garlic, dried oregano, salt and pepper. If you don’t have these spices on hand, you can buy a packet of chili or fajita seasoning and use a Tablespoon or two.
Onion & Garlic – Fresh onion and garlic create a nice flavor base for this recipe and complement the other ingredients.
Cheese – I used pepper jack cheese because I love its flavor and wanted to add some extra heat. Regular Monterey jack, or even cheddar, also works. If making this dish vegan, use your favorite meltable vegan cheese.
How To Make Cheesy Pinto Beans
Preheat the oven to 425 degrees F. Heat a large (oven-safe) skillet over medium heat and add the diced onion with a pinch of salt. Cook the onion until softened, 3-4 minutes. Add the minced garlic and cook another 1-2 minutes until fragrant.
Add the pinto beans, canned tomatoes, green chile, spices, and salt and pepper. Mix well to combine the ingredients completely. Let the mixture cook until heated and then simmer for about 5 minutes.
Next, add half of the shredded cheese and stir until melted. Evenly sprinkle the remaining half of the cheese on top of the pinto beans and place in the preheated oven until melted, 5-7 minutes.
Remove from the oven and allow to cool for a few minutes before enjoying. Garnish with chopped cilantro and enjoy with tortilla chips or warm corn tortillas
Recipe Frequently Asked Questions
This recipe is already gluten-free.
Make this recipe vegan by using your favorite melty vegan cheese substitute.
Can I use black beans instead of pinto beans? Yes, any kind of beans can easily be subbed into this recipe.
What kind of cheese is best? I like using pepper jack in this recipe because of the heat it adds, but any cheese will do.
How should I enjoy this recipe? There are many ways to enjoy these pinto beans. I like to eat them with chips or warm corn tortillas. You can also make them into burritos or enjoy them as a side to scrambled eggs.
Is this recipe freezer-friendly? Yes, I suggest cooking the bean mixture on the stove, letting it cool completely, and then transferring it to a freezer-friendly container. Add the top layer of cheese, cover and secure, and freeze for up to three months.
How long do leftovers last? Leftovers should last about 4-5 days if stored in an airtight container.
Do you have a question I didn’t answer? Please ask me in the comment section below, and I will respond as soon as possible.
This Cheesy Green Chile Pinto Bean recipe is cozy and flavorful. These delicious beans are a great one pan vegetarian meal that can be enjoyed in many different ways. Serve as a side dish or as the main course, along side chips or corn tortillas, with your favorite toppings. Each serving boasts 26 grams of protein, so you’ll be satisfied for hours after eating.
Ingredients
2 teaspoons olive oil
1/2 medium sized yellow onion, diced
2–3 cloves garlic, minced
3 (15 oz) cans pinto beans, drained and rinsed
1 (14.5 oz) can fire roasted tomatoes, I like to drain the liquid and then dice them up into small pieces
2 (4 oz) cans diced green chile, I used mild
1 1/2 teaspoons cumin
1 teaspoon paprika
1/2 teaspoon granulated garlic
1/4 teaspoon smoked paprika
1/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (8 oz) block pepper jack cheese, grated (divided)
Instructions
Pre-heat oven to 425 degrees F. Heat a large (oven safe*) skillet over medium heat and add the diced onion, with a pinch of salt. Cook onion until softened, 3-4 minutes. Add in the minced garlic and cook another 1-2 minutes, until fragrant.
Add in the pinto beans, canned tomatoes, green chile, spices and salt and pepper. Mix until everything is completely combined and let mixture cook until heated through and starting to simmer, about 5 minutes.
Next, add half of the shredded cheese in and stir until cheese is melted. Evenly sprinkle the remaining half of the cheese on top of the pinto beans and place in the pre-heated oven until cheese is melted, 5-7 minutes.
Remove from the oven and allow to cool for a few minutes before enjoying. Garnish with chopped cilantro and enjoy with tortilla chips or warm corn tortillas
Notes
*If you don’t have an oven safe skillet, you can cook the mixture in a regular skillet and then transfer it to an oven safe dish to finish cooking.
You could also place a lid on the pan once you’ve sprinkled the top layer of cheese on and let it sit for a few minutes to hopefully melt the cheese, rather than placing the entire pan in the oven.
Prep Time: 15 mins
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