Spicy White Bean Vegetarian Chili

Course: Main Course
Cuisine: North American
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 12 servings
Calories: 208
Author: Lord Byron's Kitchen
A vegetarian chili that's packed with protein - Spicy White Bean Vegetarian Chili is rustic, easy, and delicious!  Made with lots of fresh veggies and quinoa too!
Print Recipe


  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 large carrots, diced
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
  • 1 teaspoon seasoning salt
  • 2 tablespoons paprika
  • 1 tablespoon chili powder
  • 1 tablespoon dried oregano
  • 1 teaspoon cumin
  • 1 teaspoon dried thyme
  • 8 cups white beans, cooked
  • 6 cups vegetable stock
  • 1/2 cup quinoa, uncooked
  • 1/2 cup parsley, chopped


  • Add the olive oil, onion, carrot, and celery to a large, heavy-bottomed soup pot.  Over medium heat, saute the veggies for 5 minutes.
  • Add the garlic, seasoning salt, paprika, chili powder, oregano, thyme, and cumin.  Cook for 5 minutes.
  • Next, add the beans and stock.  Stir to combine, cover, and cook for 15 minutes.  Stir at the 7-minute mark.
  • Add the quinoa and stir to combine.  Cover and cook for another 15 minutes.  Again, stir well at the 7-minute mark.
  • Stir in the parsley and serve.


If you decide to use canned white beans, drain the beans and rinse before adding to the chili.


Calories: 208kcal | Carbohydrates: 35g | Protein: 10g | Fat: 3g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 697mg | Potassium: 717mg | Fiber: 7g | Sugar: 2g | Vitamin A: 3275IU | Vitamin C: 5.3mg | Calcium: 119mg | Iron: 4.8mg