Easy Harissa White Bean Chili
This smoky, spicy Harissa White Bean Chili is an easy one-pot vegan dinner made with pantry staples like canned beans, crushed tomatoes, and harissa chili paste. It’s quick to make, loaded with plant-based protein and fiber, and perfect for meal prep or freezer meals.
Servings 4 people
Ingredients
Chili:
- 2 tablespoons olive oil or oil of choice
- ½ cup diced onion (½ medium)
- ½ cup diced carrots (2 medium)
- 1 28-ounce can crushed tomatoes
- 1 (15-ounce) can white cannellini beans drained and rinsed (or 1 ½ cups cooked cannellini beans)
- 1 (15-ounce) can chickpeas drained and rinsed (or 1 ½ cups cooked chickpeas)
- ½ cup frozen corn kernels
- 2-3 tablespoons harissa (see note)
- Salt
Optional Garnish:
- Plain yogurt (dairy or dairy-free for vegan variation)
- Fresh herbs (such as baby dill, mint, cilantro, and parsley)
- Fresh bread for serving
Instructions
- Heat stock pot or Dutch oven over medium-high heat. Stir in olive oil, onion, and carrots, and cook 5 minutes, or until onion is translucent.
- Stir in tomatoes, kidney beans, chickpeas, corn, harissa (see note), and salt. Bring to a boil, and then reduce heat to medium. Simmer 25 minutes, or until liquid is absorbed, chili thickens, and carrots are tender.
- Ladle chili into bowls and top with yogurt and fresh herbs if desired. Serve with freshly-baked bread if desired.
Notes
- Harissa is a chili paste/sauce that’s popular in North African cuisine. Every brand is a little different, so taste a little and add it to the chili in one-tablespoon increments. Taste to ensure it’s not too spicy before adding more. I tested this recipe with Mina brand harissa.
- Storage: Store in an airtight container and refrigerate for up to 4 days.
- Freezing: Store cooked chili in an airtight, freezer-safe container and freeze for up to six months. Thaw overnight in the fridge, or reheat from frozen with a splash of water or broth.