Healthy White Bean Chili in 20 Minutes

Legumes are true nutrient powerhouses – rich in protein, fiber, and flavor. In this quick bean chili, they play the main role.

White beans, bell peppers, and celery create an aromatic and satisfying base. This chili is prepared quickly and is perfect for a fast, healthy lunch or dinner.

Thanks to simple ingredients, this spicy chili is on the table in about 20 minutes.

Ingredients (approx. 3–4 servings)

2 spring onions
1 clove of garlic
2 red bell peppers
4 stalks of celery

2 cans white beans (approx. 240 g drained weight each)

4 tbsp olive oil
400 ml chopped tomatoes or pizza tomatoes

½ tsp chili powder
½–1 tsp freshly ground black pepper
Salt
1 pinch of sugar

50–100 ml vegetable broth

2 sprigs fresh parsley

Preparation

1. Prepare ingredients

Wash spring onions and cut into fine rings.

Peel garlic and finely chop or press through a garlic press.

Wash bell pepper, core, and dice.

Wash celery stalks and cut into approximately 5 mm thick slices.

Place white beans in a sieve, rinse with water, and drain well.

2. Sauté vegetables

Heat olive oil in a cocotte or a large pot.

Sauté spring onions, garlic, bell pepper, and celery for 3–4 minutes until the vegetables are slightly softened.

Add vegetable broth and gently simmer the vegetables, covered, for 5 minutes.

3. Cook chili

Add tomatoes and beans to the pot.

Stir everything well and bring to a boil.

Season with chili powder, black pepper, salt, and a pinch of sugar.

Then, gently simmer the chili for 5–8 minutes to allow the flavors to meld.

4. Serve

Wash parsley, shake dry, and chop coarsely.

Season the chili again and serve in bowls.

Garnish with fresh parsley.

Serving suggestions

This bean chili pairs excellently with:

• Rice
• Baguette or ciabatta
• Tortilla chips
• Baked potatoes