White Bean Chili


Whether you are looking for a healthy Super Bowl chili to feed a large crowd or simply looking for warming comfort food on a cold winter’s day, this recipe is for you! Savoury and smokey this chili hits the spot and is taken up a notch when served with avocado, brown rice, cilantro, diced green onion and my recipe for cashew sour cream. Heaven!

Yield: 8-10 servings (it will stretch even further if you are serving it with rice and garnishes)

Time: Prep 10 minutes, Cook time 50-60 minutes



1 large onion chopped

6 garlic cloves minced

1 Tbsp cumin

1 Tbsp smoked paprika

1 Tbsp chili powder

1 Tbsp chipotle pepper puree (or you can use the whole peppers in adobo sauce, just mashed them up)

1 tsp cinnamon

1/2 tsp ground cloves

3 cups vegetable stock

1 medium size butternut squash cut into 1″ cubes (approx 5 cups)

4 carrots chopped into small cubes

1 large can crushed tomatoes (796 ml or 28 fl oz)

1 can white kidney beans (cannellini beans) drained and rinsed

1 can navy beans drained and rinsed

1 tsp sea salt or add salt to taste

*Pictured above served with brown rice, cashew sour cream, avocado, green onion and fresh cilantro.



  1. In a large dutch oven or heavy soup pot, sauté onions and garlic in 1 Tbsp of olive oil at medium heat  until onions are translucent, about 3-5 minutes.
  2. Add spices: cumin, chili powder, smoked paprika, cloves, cinnamon and chipotle pepper puree and sauté with the onions until the spices become fragrant, about 1 minute.
  3. Then add vegetable stock, squash, carrots, beans, tomatoes and bring to a boil. Reduce heat and let simmer on low heat for 40-50 minutes, stirring occasionally until the squash has softened and chill has thickened. Season with sea salt to taste.
  4. Serve chili with sliced avocado, chopped green onion and fresh cilantro. I love mine also served with brown rice and my recipe for cashew sour cream. Enjoy!


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