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Meatless Monday: White bean and corn chili

This simple but flavorful white bean and corn chili is easy to make, perfect for a Meatless Monday, and you won’t have to look much farther than your pantry for the ingredients.

White bean and corn chilli

Once it’s time for dinner on a Monday, you might not feel like standing over the stove for long. But what if you still want a delicious, hot and hearty meal? This recipe for a Meatless Monday white bean and corn chili is the perfect solution. With just a handful of ingredients, most of which you might have in your pantry, you can serve up this hearty chili. Serve with a fresh green salad, a handful of tortilla chips on the side and a dollop of sour cream on top, and your Monday dinner turns out terrific!

White bean and corn chili

Serves 6


  • 2 (15 ounce) cans great northern beans, drained and rinsed
  • 1-1/2 cups frozen corn kernels (or use canned, drained first)
  • 1 (15 ounce) can diced tomatoes, drained
  • 1 cup vegetable broth
  • 4 ounces diced green chilies
  • 1/4 cup white onion, diced
  • 1 garlic clove, minced
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chipotle chili powder
  • Optional: Sour cream to dollop on individual servings


  1. In a large stock pot over medium heat, add two tablespoons of olive oil. When hot, add the onion and garlic and cook for about four minutes, or until the onion softens.
  2. Add the beans, tomato, corn and green chilies, and mix well.
  3. Add in the vegetable broth along with the salt, pepper, cumin and chili powder.
  4. Mix all the ingredients, cover and simmer for 25-30 minutes.
  5. Serve in individual bowls with a dollop of sour cream on top.

You’ll really warm up to this hearty, meatless chili!

More Meatless Monday recipes

Vegetarian paella
Easy, meatless shepherd’s pie
Crustless broccoli and cheese quiche

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