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White Bean and Mushroom Chili

in Other, Soups

I don’t know about you, but I am a sucker for a good chili soup!  There is just something so comforting about chili.  Generally, I go the more traditional route and make Vegetarian Chili.  Sometimes I like to spice things up by adding soyrizo to my chili.  This time, however, I wanted to spice things up in a different way and make a white chicken chili-inspired soup.  Boy, was I glad that I did!

white bean mushroom chili 4

 

 

 

 

 

White Bean and Mushroom Chili

Adapted from this recipe from Kelly’s amazing blog!

Servings: 3-4

Ingredients

water, for cooking
4 cloves garlic, minced
1/2 yellow onion, diced
4 oz can diced green chiles
3 tsp oregano
2 tsp cumin
black pepper, to taste
2 TB whole wheat flour
1 15 oz can cannelini beans, drained and rinsed
1 15 oz can navy beans, drained and rinsed
1/2 cup low-sodium vegetable broth
2 cups water
3 tsp Better Than Bouillon “No Chicken” soup base
8 oz package sliced white bella mushrooms, chopped
3/4 cup unsweetened almond milk
1 tsp low-sodium soy sauce
2 tsp liquid smoke
1 cup frozen corn
2 cups fresh spinach, roughly chopped

Directions

1. Line a large dutch oven or soup pot with a thin layer of water.  Heat over medium-high heat until very hot.  Once hot, lower the heat to medium and add garlic and onions.  Cook for approximately 6-8 minutes, or until softened.

2. Add green chiles, spices, and flour.  Stir until well-combined.

3. Add beans, vegetable broth, water, and soup base.  Raise the heat to medium-high to bring the soup to a boil.

4. Once boiling, lower the heat to medium-low and add the mushrooms.  Simmer for approximately 10 minutes.

5. Stir in almond milk, soy sauce, liquid smoke, and corn.  Simmer for an additional 5 minutes, or until the corn is heated through.

6. Add spinach and simmer and additional 2-3 minutes, or until the spinach has wilted.

white bean mushroom chili

 

 

 

 

 

Serve your White Bean and Mushroom Chili with your favorite bread and/or crackers.

white bean mushroom chili 7

 

 

 

 

 

I am no stranger to soups that contain beans and vegetables, but this was the first time that I have added mushrooms to a soup.  I was so glad that I did.  The mushrooms tasted fabulously delicious in this flavorful soup, and complimented the beans and vegetables very well.  While I certainly love a bowl of traditional chili soup, I was very pleased with the change-up in flavors and textures that this soup brought to the table (no pun intended ;)).  I was also really pleased to be able to enjoy an easy-to-make bowl of vegan soup.  Yes, vegans eat good food!

white bean mushroom chili 2

 

 

 

 

 

Oh, and the best part?  I had enough leftovers for three additional meals.  You sure can’t beat that!

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{ 44 comments… add one }
  • Natalie March 7, 2013, 7:10 pm
    Love big hearty recipes like this that provide lots of leftovers!
    • cleaneatingveggiegirl March 7, 2013, 7:26 pm
      Leftovers are the best, especially when it is soup because it always tastes better the second or third day :).
  • Michelle @ Eat Move Balance March 7, 2013, 7:35 pm
    I bought some white beans to use this winter, and never did! I should really try using them in a chili (for some reason I always use black beans). And I LOVE mushrooms. Sounds delicious!
  • leighakay March 7, 2013, 8:43 pm
    Oooohh... Thinking about making this tomorrow night!
  • moderngirlnutrition March 7, 2013, 10:07 pm
    Can you come cook for me? ;) Yum!
  • Honey What's Cooking March 7, 2013, 10:10 pm
    oh my that looks absolutely delicious... i love mushrooms, but i haven't cooked wtih white beans, need to start. :-)
    • cleaneatingveggiegirl March 8, 2013, 9:50 pm
      You should definitely give them a try. Using them in a soup is a great way to try cooking with them.
  • Jan @ Sprouts n Squats March 7, 2013, 11:25 pm
    Nothing better than having multiple leftovers from 1 cook up. It's Autumn here in Australia and is still very warm so not quite soup weather but once it is I plan to make lots of soups and freeze them.
    • cleaneatingveggiegirl March 8, 2013, 9:51 pm
      I love how easy it is to freeze soups. They re-heat so well! I am jealous of your warm weather! ;)
  • Khushboo Thadani (@KhushbooThadani) March 7, 2013, 11:25 pm
    This looks yummy! I always find leftovers taste better- the flavors seem to have more time to get better acquainted ;)!
  • Kelly @ Hidden Fruits and Veggies March 8, 2013, 7:10 am
    Yay! I'm glad you made it and liked it! I love the changes you made too, I might have to try it your way. My mind is BLOWN that you hadn't tried mushrooms in soup before. They're probably my favorite thing to put in soup, plus they make a great meat swap in regular chili. I even posted another mushroom soup today-- clearly I'm obsessed.
    • cleaneatingveggiegirl March 8, 2013, 9:52 pm
      It was really great. Thank you for the recipe! And yes, mushrooms in soup are awfully tasty. I will definitely be adding them to more soups :).
  • Nicole @ Fruit 'N' Fitness March 8, 2013, 7:56 am
    This sounds really good, I like how there are all the traditional chili flavors with white beans and mushrooms! I always like to add lots of vegetables to my chili but I have never tried adding mushrooms.
  • Kim @ Cooking in the City March 8, 2013, 8:36 am
    Nice! I always forget how good crackers are with soup, thanks for the reminder :)
  • IHeartVegetables March 8, 2013, 10:10 am
    Yummm that looks like the perfect soup for a rainy day!
  • Nicola @ Love Yourself Nutrition March 8, 2013, 10:28 am
    I am making this for my soup this week!! it looks so good! And i love that its vegan!
  • Sarah@ Making Thyme for Health March 8, 2013, 11:21 am
    Wow, this looks super healthy and yummy. I'll have to bookmark that one. :)
  • aftertheivyleague March 8, 2013, 1:15 pm
    I've never added mushrooms to a soup either and actually haven't had them in awhile. I went through a phase when I ate them almost every week and got sick of them, but I should throw them back into the rotation, with this soup!
  • Oh My Veggies (@ohmyveggies) March 8, 2013, 1:49 pm
    This looks like such a satisfying, hearty recipe. Mushrooms are one of my favorite additions to soup!
  • lifeandfitnessbyashley March 8, 2013, 5:30 pm
    Chili is so good during the winter. I love it on freezing cold days!
    • cleaneatingveggiegirl March 8, 2013, 9:56 pm
      ME TOO! I actually just make a Crock Pot full of traditional veggie chili and it has been so good to eat throughout this week.
  • quartercenturysouthernliving March 9, 2013, 8:51 am
    I am always so happy to have leftovers of a great meal! Especially soup, it always tastes so amazing after the flavors have all blended together :)
  • Sara @ Nourish and Flourish March 9, 2013, 12:32 pm
    Yuu-uummm! Chicken chili is my favorite type of chili, so I have no doubt that I'd love your veganized version! Especially a veganized version that contains mushrooms. I'm a huge fan of their hearty flavor and texture; they're a fantastic meat replacement! I hope you're having a great weekend, Hannah! <3 xoxo
    • cleaneatingveggiegirl March 9, 2013, 1:15 pm
      Mushrooms really are a great meat replacement. I am so glad that I finally started cooking with them. Thank you, Sara. I hope your weekend is fabulous, too! :)
  • Meredith March 9, 2013, 9:28 pm
    Looks delicous! As soon as the weather cools down here, I will be making this! :)
  • Brittany March 9, 2013, 10:34 pm
    Leftovers make the world go round!
  • jessiebearwhat March 10, 2013, 11:30 am
    mmmm mushrooms sound like the perfect addition!
  • Rach @ This Italian Family March 11, 2013, 3:03 pm
    Oh yeah, I like the hearty-ness that mushrooms add to a soup! :)

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