White Bean Salsa Verde Chili with Lentils and Quinoa
Thick, creamy and packed with protein, this vegetarian white bean salsa verde chili is the perfect cozy meal! Filled with veggies, lentils, quinoa and beans, it’s hearty, healthy and flavorful. Dairy free, gluten free and vegan.
This chili. It feels good to finally share it here with you.
I’ve been working on this recipe for months. Monthssss. No joke. I kid not. I apparently just like to torture myself and refuse to admit defeat.
I also have far too many containers of the not-so-hot versions of this dish stashed in the freezer.
So let me tell you the saga of this chili. My first mistake was trying to force it to work in the crockpot. I LOVE making chili in the crockpot but no dice with this flavor.
You would think that after three tries I would move on, but nope. It took another kinda weirdly crunchy batch to finally try it on the stove.
And then, we had magic. Well, at least no more strange crunchy chili (oh gosh, just thinking about it weirds me out). A few more tweaks and changes and tadda! I present to you my new favorite vegetarian chili.
About This Vegetarian Green Chili
And I really do mean it. Even the husband said that this is his favorite of all the meatless versions of chili I make. I guess that means the 6th or 7th times the charm?
Totally worth it.
Plus, it actually does freeze beautifully. And I’m talking about the version below, you know, the good version. Not just the strange ones I have in my freezer.
It is almost creamy and filling and just so so flavorful. It’s packed with protein from the beans and lentils and even a touch of quinoa.
There’s veggies and spices … and then of course all the toppings.
Go get your chili on. And then cozy up on the couch with a big bowl … and of course plenty of chips to go with it. ♥
Additional Chili Recipes You Might Enjoy:
- Vegetarian Pumpkin Lentil Chili
- Slow Cooker Butternut Squash Chili
- Crockpot Vegetarian Chili with Farro
- Sweet Potato Turkey Chili
- Slow Cooker Green Chicken Chili
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
White Bean Salsa Verde Chili with Lentils and Quinoa
Thick, creamy and packed with protein, this vegetarian white bean salsa verde chili is the perfect cozy meal! Filled with veggies, lentils, quinoa and beans, it’s hearty, healthy and flavorful. Dairy free, gluten free and vegan.
Ingredients
For the chili:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium green bell peppers, chopped
- 1 medium jalapeno, seeded and diced
- 1 ½ cups frozen or fresh corn kernels
- 2 (15 ounce) cans white beans, drained and rinsed
- 1 cup green lentils, picked through and rinsed
- ½ cup quinoa, rinsed
- 4 cups low-sodium vegetable broth
- 1 cup salsa verde
- 2 teaspoons cumin
- ½ teaspoon smoked paprika
- 1 teaspoon salt
Topping ideas:
- sliced or diced avocado
- shredded cheese or dairy free cheese
- chopped fresh cilantro
- plain greek yogurt, sour cream or dairy free sour cream
- tortilla chips or cornbread
Instructions
- Set a large stockpot or dutch oven over medium heat. Add in the olive oil. When hot, add in the onion and cook for about 2 minutes, until it starts to soften. Add in the garlic and cook for 30 seconds, until fragrant.
- Add in the peppers, jalapeno and corn. Cook for another 5 minutes, until the veggies are tender.
- Add in the beans, lentils, quinoa, broth, salsa verde, cumin, paprika and salt. Mix to combine. Increase the heat and bring the mixture to a boil. Cover, reduce the heat and simmer gently for about 35 minutes, until the lentils are tender and the chili has thickened up.
- Serve with desired toppings!
Notes
As written, this chili is thick - which is how we like it. Feel free to thin it out as needed with additional broth to your own preference.
To keep this chili vegan / dairy free / gluten free - be sure to serve with appropriate toppings!
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 248Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 844mgCarbohydrates: 40gFiber: 9gSugar: 7gProtein: 11g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.
Was wondering if you or any of your followers have made this in the Instant Pot. Would love to know the cook time. It sounds great!
Hey Lee – thank you! Unfortunately I haven’t (I don’t own one!). Sorry I couldn’t help!
I made this over the weekend and it is sooooo good! Bonus it was easy to make and my 3 year old ate it!
I’m so happy to hear this Alexis! Thanks for letting me know!
Just finished making – and eating! – this chili, and it’s delicious! Thanks for the perseverance in working out the recipe! Before I went vegetarian, I used to make white chicken chili, and I’ve always missed it. But this is even better!!
Oh I’m so happy to hear this Rachel! Thanks for letting me know! 🙂
1) Thank you for your persistence.
2) Crunchy chili?? This fascinates me hahaha
3) I’ve been looking for a new chili recipe to try out. I think I found it.
4) Pinning this like crazy!
hahaha yeahhh … the crunchy chili still fascinates me too!!
Looks so comforting! Love a veg chili 🙂
I just recently tried a lentil chili and loved it. I haven’t cooked with them yet, so I think I’ll give them a go with this recipe. Looks great!
I’ve gotten really into lentils over the last year! I can’t stop cooking with them! 🙂
How many tries it takes to get to perfection is no matter…as long as you get there! I can tell you I would love this and I cannot wait to make it! Salsa verde is good enough to drink in my book! 🙂
Oh gosh, I’m with you – I love it too!
Mmm, looks just about perfect for all the gray, rainy, chilly days we’ve been having in Vancouver. Love the ingredient list, lots of goodies in there! Thanks!
Well it looks like it was worth the wait! I can’t get enough of chili during January and February, and salsa verde is always a winner in my book. 😀 Love this recipe, Ashley!
Us too – we love chili during the winter!
This chili definitely looks like it was worth the time it took to get it right! This is seriously SO gorgeous, Ashley! I love all the the healthy stuff you packed inside and your photos are stunning! So airy and light. 😉
Thanks so much Sarah!
hahaha I’m totally the same way, I always have weird failure recipes in my freezer. Like, when am I ever going to get desperate enough to pull that out, anyway?? Hand me an entire avocado, btw, this chili looks fabulooooous.
haha exactly – I really can’t think of a situation where I’d want to eat them!!
Looks like all those chili attempts paid off! This looks sooo good and perfect for the cold weather!
Beans, avocado, cheese… girl, you’re speaking my language! This look divine.
Love this recipe, Ashley! Quinoa is my go-to lunch, so delicious and good for you too!
Well, now that you have worked on this so beautifully, I think we owe you a big thank you for doing all that ‘testing’ for us! I totally hear you re. the failed batches of things in the freezer. I dread the evenings we eat them, but can’t bring myself to throw them away. Oh, dear. Definitely #foodbloggerproblems 🙂
haha definitely food blogger problems!
I too have a secret compartment in my freezer that is full of not so good versions of recipes, that I will never eat but can’t bring myself to throw away. I will one day when I run out of space! Again another vegetarian winner!
I am so impressed when people work on a recipe multiple times to get it right and then share it with us like this. Thank goodness for you! I give you a virtual pat on the back! Looks like you nailed it and I just want to grab a bowl and sit in front of the TV with it…then go back into the kitchen and refill my bowl, and repeat. : )
I am such a fan of both quinoa and lentils yet have never had them together. I’m so excited to try this! Thanks for not giving up!!
This is so healthy and delicious looking. I love it!
I think its the vision of the perfect recipe that keeps us going when the 1st (2nd, 3rd….) try doesn’t work. It can be so frustrating when you know something SHOULD work, but doesn’t. Lucky for us, you kept at it! This veggie, gluten-free chili is something my whole family will enjoy and in this freezing weather, its just what we need!
Yes! That’s exactly it – you know it should work! Thanks Wendy!
I have to tell you that I am obsessed with salsa verde. We grew tomatillos for the first time last year and there my love started. I could eat it with a spoon! I can’t wait to get down with this recipe!
This chili is the perfect meal for the freezing cold weather we’ve had here. I know what you mean about trying to get it to work in the slow cooker. Thanks for testing it out so many times for us. It looks amazing and I love the quinoa and lentils in here!
Those recipes that take plenty of tries to get “just right” can always be so frustrating, but in the end they end up being the ones you make over and over! I love white beans in chilli but combined with quinoa and lentils, this version is so creative Ashley!
Thanks Katy!!
This dish looks amazing. And I love the avocado slices on top of it as well. Totally making me hungry lol. Amazing dish
sounds awesome! love all that avocado on top. yum! glad you finally got a great version to share 🙂
I hate that!!!! At least you finally got it right, and man, does it look good!!!!! Happy Friday friend!!
As much as I love regular meat chili, sometimes I think i love the meatless versions ever more! This looks so warm and filling!
Me too! Thanks Liz!
Yum, yum, yum! I LOVE salsa verde. I love chili, and I LOVE lentils and beans in my soups. This sounds killer!
Thanks Hannah! Me too – it’s like all my favorites in one chili!
This must have so much flavor – I can tell just from the list of ingredients. Must try! Love the avocado on top.
So funny- I was just thinking about this chili the other day! I remember seeing it on your day in the life post and was dying for the recipe. I’m glad you were able to perfect it and move on from crunchy chili, haha! That does sound strange.
The final product looks amazing!
haha I know! When I was writing up the post all I could think about was how I was still working on it when I did that guest post!!
I love me some thick chili – specially when it’s beefed up with all those beans and lentils! Fantastic recipe Ashley!
Btw, puhleez let me volunteer to take those not-so-hot versions of this chili out of your feezer and -in to ma belly! 🙂
Hope you have a wonderful weekend!
haha you are most certainly welcome to any of the ones in my freezer!! Happy weekend!
I’ve totally found myself in the must-cook-it-in-the-crockpot trap. Glad you didn’t give up though – this sounds great!
With this cold weather I’ve been wanting to eat ALLLL the chili. Love this one! We’ve been going heavy on the lentil soup, so this is the perfect thing to shake up our routine. And crunchy chili sounds…interesting! Haha Thanks for taking the time (…and filling your freezer) to share the perfect version!
haha oh god, it was so bad. And weird!
This is the vegetarian chili I have been looking for all of my life!! Thanks for doing all the work perfecting it 🙂 Can’t wait to try it!
Thanks Taylor! Happy (almost!) weekend!
I’m so glad you finally got this recipe right, Ashley! Looks like it was definitely worth it! I love the flavors of this chili! I’ve never tried it with quinoa or lentils before, so that sounds delicious. And gorgeous pictures, too!
Thanks so much Gayle! 🙂
I am on a big quinoa kick at the moment (I bought some in bulk) and I was wondering what to make with it next. Thanks for sharing.
Going to share this on Twitter too 🙂
Thanks Dannii! Happy Friday!