White Bean Chili



Serving size

about 2 cups
60 Minutes

This recipe can easily be multiplied, cut in half to serve 2, and makes great leftovers.

White Bean Chili


1 tsp. Olive oil
1 large White onions (diced)
8 ounces Parsnips, raw (peeled and cut into 1/2 inch dice)
1 pound Idaho potatoes (peeled and cut into 1/2 inch dice)
4 cups No salt added vegetable stock
2 15 ounce can Canned no salt added white beans (drained and rinsed)
1 tsp.. Ground cumin
2 tsp. no salt added chili powder
1 tsp. Paprika
1 tsp., leaves Dried oregano
1/4 tsp. Salt
1/2 cup 2% milk
4 Ounces Reduced fat monterey jack cheese (grated)
1/2 cup Coriander (cilantro) leaves, raw


Place the olive oil in a saucepan over medium heat.

Add the onion and cook slowly for 5-10 minutes or until the onions are soft.

Add the parsnips, potatoes, vegetable stock, beans, cumin, chili powder, paprika, oregano, and salt, stir, and reduce heat to low.

Simmer the soup for 40 minutes, stirring occasionally.

Add the milk and the cheese and stir until the cheese melts.

Add the cilantro, stir, and serve immediately.

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is NOT safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Watch for unspecified food starch in pre-shredded cheese: it's safest to grate your own from a block.


This is NOT a low sodium recipe.

Recipe Notes

Chili is the best. Easy to make, simple to clean up, great for leftovers, and really great for you. This white bean version has the sweetness of parsnips and the creaminess of the beans – and the potatoes work great for thickening. Your kids won’t even know there are vegetables in it – the parsnips are easily mistaken for more potatoes.

"Good motives butter no parsnips, and hell is paved with buttered parsnips."

Irvin S. Cobb, Author