White Bean Chili

Prep: 15 minutes Cook: 25 minutes


By Carol Van Elderen
Carol is Mary McDougall's sister. This is one of her family’s favorite healthy recipes. This is a fast and easy meal and it makes enough for leftovers for lunch later in the week.


  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1/2 cup water
  • 2-4 ounce cans green chilies, chopped
  • 1 tbsp cumin
  • 1 tbsp oregano
  • 1 tsp cinnamon
  • 1 tsp chili powder
  • 1 tsp cayenne
  • 5 cups vegetable broth
  • 6-15 ounce cans great northern beans
  • 1 1/2 cups seitan or baked tofu, cut into bite-sized pieces (optional)


Place the onions and garlic in a large pot with the water. Cook, stirring occasionally until onion softens slightly. Add the chilies and the seasonings and cook and stir for another minute. Then add the broth and the beans. Bring to a boil, reduce heat and simmer for about 15 minutes, stirring occasionally. Add the seitan or tofu, if desired. Stir and cook for another 5 minutes.

Hints: We usually serve this over rice for a very satisfying meal. The seitan or tofu are optional. The chili tastes great without those additions! This freezes well and reheats well. If you prefer to cook your own beans for this recipe, you will need about 9 cups of cooked beans.