White Bean Chili Verde
Eat Well Nov. 12. 2019

White Bean Chili Verde

Nov. 12. 2019
McKel Hill Kooienga, MS, RDN, LDN

McKel Hill Kooienga, MS, RDN, LDN

Founder of Nutrition Stripped and the Mindful Nutrition Method™

Add a little color to your meal-prep day with this delicious and easy White Bean Chili Verde!

This White Bean Chili Verde is the perfect balance between function and flavor. The green chiles add wonderful complex flavors and beautiful color, and the beans provide a boost of plant-based protein. Throw in the superfood effects from fresh cilantro and you have a batch-cooking friendly meal that checks all the boxes.


Chilis, soups, and stews have tons of extra protein potential, depending on your unique diet.

Use whatever protein you enjoy to fit your unique eating habits. Whether you prefer tofu, tempeh, or animal proteins, this chili is the perfect vessel, depending on your preference.

For more information about animal proteins, what to look for, and how to shop for animal proteins check out our article Guide to Eating Animal Protein. Also, check out our factory farming article as it relates to animal proteins.

Did someone say batch-cooking? Whether you’re a seasoned batch-cooking vet, or just learning the ropes, White Bean Chili Verde is the perfect recipe to incorporate into your repetoiré. It’s quick and easy to make, packed with healthy vitamins and nutrients, and stores perfectly in our favorite glass containers.

The Recipe

Serves 6 - 8



5, 15oz cans Cannellini beans, drained and rinsed

2 cup fresh or frozen corn

4 poblano peppers

1 jalapeno pepper

1 large onion, peeled and cut in half

8 cloves garlic, peeled

2 tablespoons olive oil

1 tablespoon ground cumin

1 tablespoon ground coriander

1-quart stock

1/2 cup cilantro, roughly chopped, plus more for garnishing

juice from 1 lime, plus more for garnishing

4 scallions, sliced for garnishing

salt and pepper to taste


Step 1

preheat oven to 450° and line a large rimmed baking sheet with heavy-duty aluminum foil.

Arrange poblanos, jalapeno, onion, and garlic on the rimmed baking sheet and roast until vegetables begin to charre slightly and have softened, about 10 minutes.

Remove vegetables and allow them to cool slightly. Remove stems and seed from peppers and place all vegetables in a Vitamix blender. Blend vegetables until completely smooth and homogenous.

Step 2

In a large Dutch oven, heat olive oil until shimmering. Add cumin and coriander, and cook until fragrant, about 10 seconds. Pour in blended vegetables and stir to incorporate.

Add stock, beans, and corn and bring to a simmer. Using a ladle, remove about 2 cups of chili, beans, and corn and add to Vitamix. Blend until smooth and return to the pot.

Step 3

Simmer chili on low heat until beans and corn are tender. Stir in lime, and cilantro and adjust seasoning to taste.

Serve with sliced scallions, fresh cilantro, and lime wedges.

Have Leftovers? Here’s What To Do With Them:

As always, store in an airtight glass container that we recommend from the NS Shop for up to a month in the freezer, or in the fridge for 10 days. Reheat upon serving.

Can’t wait to see you try it!

Did you know that you can submit your own photo of whatever recipe you make from NS? Scroll down to the bottom right and you’ll see a section for you to show off your creations from home!

Can’t wait to see how you make these and share your meal with me! Tag us on Instagram @nutritionstripped #nutritionstripped


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