Name: White Bean Spinach Chili
Prep time: 10 min
Cook time: 20 min
Total time: 5 min
Yield: 4
Cuisine: American
Ingredients: 1 large onion, diced; 3 garlic cloves, minced; 2 cans white beans, drained and rinsed; 1 can diced fire-roasted tomatoes; 2 cups vegetable broth; 1 teaspoon ground cumin; 1/2 teaspoon smoked paprika; 1/4 teaspoon chili flakes; 4 cups fresh spinach; Juice of 1/2 lemon; Salt & black pepper, to taste

Okay, let’s set the scene. It’s grey outside, your socks are mismatched (but warm), and your belly is grumbling for something hearty, healthy, and definitely not boring.

Enter: this White Bean and Spinach Chili, a tasty, satisfying dish that meets all of your needs.

It’s thick and comforting, it’s light enough to keep you feeling alert rather than drowsy. A total win.

This chili brings major cozy vibes with creamy white beans, a swirl of wilted spinach, and just enough spice to warm you up without sending you running for water.

What’s the best part? You would never guess from the taste that it is completely plant-based, gluten-free, dairy-free, and vegan.

You’ll see why it’s been a weeknight staple in my kitchen for years after you give it a try.

Need something bready to go with it? It’s chef’s kiss with this fluffy Low-carb Cornbread—trust me on this one.

A steaming bowl of white bean chili with greens and tomatoes in a white bowl. Text reads "Best White Bean Chili for Busy Weeknights. Piersey.com".

Table of Contents

What You’ll Need

This recipe keeps things simple—just a handful of pantry staples, a few fresh veggies, and boom, dinner’s sorted.

2 tablespoons olive oil – for sautéing that onion to golden, cozy perfection
1 large onion, diced – yellow or white both work; we want lots of flavor here
3 garlic cloves, minced – no shortcuts, fresh garlic is a must
2 cans white beans, drained and rinsed – cannellini or great northern are ideal
1 can diced tomatoes – fire-roasted adds extra depth, but any will do
2 cups vegetable broth – homemade or store-bought, just make it flavorful
1 teaspoon ground cumin – earthy warmth incoming
1/2 teaspoon smoked paprika – brings a little smoky hug to every bite
1/4 teaspoon chili flakes – optional, but I love the hint of heat
4 cups fresh spinach – it wilts down, so don’t be shy
Juice of 1/2 lemon – for that little zing that lifts it all up
Salt & black pepper, to taste

Optional toppings (highly recommended):

Sliced avocado
Chopped fresh cilantro
Vegan sour cream or coconut yogurt
Croutons made from toasted slices of your favorite Keto Bread

A rustic bowl of white bean and spinach stew sits on a wooden table, surrounded by scattered crumbs. The scene evokes warmth and comfort.

Why You’ll Love This White Bean Chili

Creamy, Cozy, and Packed With Plant-Based Goodness

This isn’t just soup. This is your new go-to comfort meal that just so happens to be nutritious, vegan, gluten-free, and ridiculously delicious.

Here’s what makes it extra special:

It’s hearty without the heaviness – white beans give it a creamy, protein-rich base that’s satisfying and wholesome
Loaded with good-for-you greens – spinach gives it that nutrient-packed finish while still letting the beans shine
Flavor that builds with every spoonful – between the garlic, cumin, smoked paprika, and lemon? It’s layered and lush
One-pot wonder – everything comes together in a single pot in about 30 minutes
Diet-friendly without sacrificing comfort – dairy-free, gluten-free, and plant-based without any compromise on flavor

If you’re a fan of recipes like Creamy Tomato Basil Soup, this chili is basically its chunkier, more rustic cousin—and just as comforting on a cold night.

A bowl of hearty white bean soup with spinach and tomatoes, set on a dark surface. A wooden spoon rests inside, evoking warmth and comfort.

How to Make White Bean Spinach Chili

Get your spoon ready—this comes together quicker than you’d expect!

1. Sauté your flavor base

In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion with a pinch of salt and cook for 6–8 minutes, stirring occasionally, until it’s soft and starting to brown around the edges. Add the minced garlic and stir for another minute, just until fragrant. This is where the flavor magic begins!

2. Spice it up

Sprinkle in the cumin, smoked paprika, and chili flakes. Let the spices toast in the oil for about 30 seconds—this wakes them up and gives the chili even more depth.

3. Add beans, tomatoes, and broth

Pour in the drained white beans, diced tomatoes, and vegetable broth. Give everything a good stir and crank up the heat to bring it to a gentle boil. Once it starts bubbling, lower the heat and let it simmer uncovered for 15–20 minutes. This gives the beans time to absorb all the spicy, savory flavor.

4. Finish with greens and lemon

Stir in your fresh spinach and let it wilt completely—this takes just 2–3 minutes. Turn off the heat, squeeze in the lemon juice, and season with salt and pepper to taste. Give it a final stir and admire that gorgeous, green-speckled bowl of goodness.

5. Time to serve

Ladle into deep bowls and top with your faves—avocado, cilantro, a drizzle of coconut yogurt, or even torn pieces of bread toasted with olive oil for crunch. Chef’s kiss.

A steaming pot of hearty soup with white beans, fresh spinach, and diced tomatoes in a rich broth. A wooden spoon is gently stirring the ingredients.

Storage Tips & Meal Prep Ideas

This chili is basically begging to be made in big batches. It stores like a dream, which means dinner (or lunch!) is sorted for days.

Fridge: Keeps well in a sealed container for 4–5 days. The flavor deepens as it sits, so leftovers are golden.
Freezer: Let it cool completely, then portion into freezer-safe containers or bags. It’ll keep for up to 2 months.
Reheating: Thaw overnight in the fridge, then warm it on the stove or in the microwave with a splash of broth to loosen it.
Meal prep tip: Make a double batch on Sunday and stash half in the freezer. Future you will be grateful on those busy nights.

Want even more healthy, make-ahead meals?

Pop over to these Clean Eating Recipes for inspiration galore.

A white bowl of hearty bean stew with carrots, spinach, and tomato, garnished with cilantro, next to a slice of crusty bread. A striped cloth napkin lies beside it.

Nutritional Information

Each bowl (serving 4) is:

Calories: ~280
Protein: 12g
Fiber: 10g
Fat: 9g
Carbs: 30g
Naturally: Vegan, gluten-free, dairy-free, and plant-powered

Thanks to the beans and greens, this chili brings fiber, plant-based protein, and tons of micronutrients to the table without any of the heaviness of traditional meat chilis.

FAQ

Can I use dried beans instead of canned?
Totally! Just soak about 1.5 cups of dried white beans overnight, cook until tender, and use in place of the canned ones.

Is it spicy?
Not really—it’s gently warming, but definitely not hot. You can always dial it up with more chili flakes or a fresh chopped jalapeño.

What else can I add?
Chopped bell peppers, zucchini, or a handful of corn work beautifully in this chili. Just toss them in with the onion in step one.

Can I make this in a slow cooker?
Yes! Sauté the onion and garlic first, then throw everything (except the spinach and lemon juice) into your slow cooker. Cook on low for 6–7 hours. Stir in spinach and lemon at the end, just before serving.

A bowl of hearty plant-based white bean chili with spinach, surrounded by patterned cloth and a slice of bread, conveying a warm and nourishing feel.

Plant-Powered Comfort You’ll Crave Again

This white bean and spinach chili is my definition of feel-good food: comforting, colorful, and nourishing all at once.

It’s a go-to for those nights you want something wholesome but don’t want to fuss, and the leftovers are even better than the first bowl (isn’t that always the best kind of recipe?).

If you’ve got chili on your mind and a spoon in hand, this one’s ready to become your new favorite.

And hey, if you’re still hungry, I say make it a cozy dinner duo with this Vegan Side Dishes on the side or check out more plant-powered bites with these Cookies Recipes.

Craving chili yet? Because I definitely am.

Yield: 4 Servings

White Bean Spinach Chili

You’ll love this White Bean and Spinach Chili—an easy, one-pot recipe packed with white beans, spinach, and bold flavor.

It’s a healthy, plant-based, gluten-free, and dairy-free meal the whole family will enjoy.

Prep Time 10 minutes

Cook Time 20 minutes

Additional Time 5 minutes

Total Time 5 minutes

Ingredients

1 large onion, diced
3 garlic cloves, minced
2 cans white beans, drained and rinsed
1 can diced fire-roasted tomatoes
2 cups vegetable broth
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon chili flakes
4 cups fresh spinach
Juice of 1/2 lemon
Salt & black pepper, to taste