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Earthy Vegetarian White Bean Chili - Chef Whitney Aronoff | Starseed Kitchen

Earthy Vegetarian White Bean Chili

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  • Author: Chef Whitney Aronoff
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Stove Top
  • Cuisine: Healthy


Extra thick, hearty and vegetable packed White Bean Chili is easy to make with earthy herbs and spices of fresh oregano and cumin.


  • 3 Tbsp extra virgin olive oil
  • 1 large white onion, medium diced
  • 3 carrots, quartered (2 cups)
  • 4 celery ribs, diced (2 cups)
  • 1 Tbsp ground cumin
  • 2 15-oz cans white cannellini beans (3 ½ cups) drained and rinsed
  • 6 cups vegetable broth
  • 1 tsp sea salt
  • ½ cup uncooked white quinoa, rinsed
  • 1 bunch Lacinato (Dino) kale, stems trimmed, chopped into 1-inch pieces
  • 1 tbsp chopped fresh oregano


  1. Heat oil in a soup pot over medium heat. Add onion, carrot and celery; cook, stirring occasionally, until vegetables are soft (about 8-10 minutes). Add cumin and sea salt to activate (30 seconds).
  2. Add broth, bring to a boil, then simmer for 5 minutes. Trim 3 inches off the ends of the kale and discard, Chop kale and remaining stems into 1-inch pieces. Stir in kale and quinoa. Cover and simmer till quinoa is cook through, 15 minutes.
  3. Stir in oregano. Garnish with extra virgin olive oil to serve.


  • Trim 2-3 inches off the ends of the kale and discard. Chop the remaining stems into ½ -inch pieces, and the leaves into 1-inch pieces.
  • The stems will soften while cooking and make for great texture in the chili. Plus they are full of fiber and vitamin K.