Samantha Harris - White Bean Chili

Monday, May 10th, 2021
Emmy award-winning TV Host and author of “Your Healthiest Healthy,” Samantha Harris shows how to make a meal the whole family will love in 20 minutes.
White Bean Chili
4-6 Servings
20 minutes
  • 2 teaspoons olive oil
  • 1/2 medium yellow onion, diced (about 1 cup)
  • 1 teaspoon dried oregano
  • 1/4 teaspoon kosher salt + more to taste
  • 1/8 teaspoon freshly ground black pepper + more to taste
  • 3 medium cloves garlic, peeled and minced
  • 2 teaspoons ground cumin
  • 2 cups low-sodium vegetable broth*
  • 1 (15-ounce) can cannellini beans, rinsed
  • 1 (15-ounce) can navy beans, rinsed
  • 1 (15-ounce) can chickpeas, rinsed
  • 1 (4-ounce) can diced green chiles
  • 1/4 teaspoon ground cloves
  • 1/8-1/4 teaspoon ground (cayenne) red pepper (use less for less heat)
  • Juice of 1 medium lime

Topping Ideas (Optional)

  • Fresh cilantro
  • Lime wedges to squeeze over the top
  • Sliced scallions
  • Diced onions
  • Grated cheese (if not vegan)
  • Diced avocado
  • Sour cream (organic) or cashew sour cream
  • A dash or two of green tabasco


  1. Set a medium-to-large pot over low heat. Add the olive oil, onion, oregano, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cook the onion, stirring occasionally, until soft and translucent, about 8 minutes.
  2. Add the garlic and cumin. Cook, stirring frequently, for another minute.
  3. Add the broth, beans, chiles, cloves, and cayenne. Stir to combine. Increase heat to medium-high and bring to a boil. Reduce to a simmer and cook for 3-5 more minutes until thickened a tiny bit.
  4. Remove from heat. Run a potato masher or fork through 5-6 times just to smash a few of the beans and help thicken it all up. Squeeze the lime over the top and stir. Taste and add additional salt and pepper if desired.
  5. Serve with assorted toppings if desired.