One-Pot Green Chili White Beans

This one-pot green chili white bean and corn stew has been my go-to comfort meal for busy weeknights when I need something hearty yet simple. The combination of tender white beans, sweet corn, and mild green chilies creates a perfectly balanced southwestern-inspired dish that satisfies without hours of cooking.

I first created this recipe during a particularly cold spring evening when I needed something warming but didn't want to spend hours in the kitchen. My family immediately requested it be added to our regular rotation, and it's now our favorite way to use up summer corn and zucchini when they're abundant.

Ingredients

• Olive oil: creates the foundation of flavor for sautéing vegetables with a mild fruity note
• Yellow onion: adds essential aromatic sweetness that develops as it cooks
• Garlic: provides depth and pungent flavor that mellows beautifully during cooking
• Red bell pepper: brings vibrant color and natural sweetness to balance the savory elements
• Corn kernels: adds delightful sweetness and texture use fresh summer corn when available for the best flavor
• Zucchini: contributes tender texture and mild flavor while adding nutritional value
• White beans: delivers creamy texture and protein choose cannellini for the most buttery texture
• Diced green chilies: provides authentic southwestern flavor without overwhelming heat use fire-roasted for extra depth
• Ground cumin: offers earthy warmth that's essential for southwestern flavors toast briefly for enhanced aroma
• Ground coriander: brings citrusy notes that complement the corn and lime beautifully
• Dried oregano: adds herbal complexity that stands up to the long cooking process
• Smoked paprika: contributes subtle smokiness that makes the stew taste like it cooked for hours
• Vegetable broth: forms the savory liquid base choose lowsodium to control salt levels
• Lime juice: brightens all flavors and adds necessary acidity at the finish

Instructions

Sauté the aromatics:

Heat the olive oil in a large heavy-bottomed pot over medium heat until it shimmers but doesn't smoke. Add the diced yellow onion, spreading it evenly across the pot. Cook for 3-4 minutes, stirring occasionally with a wooden spoon, until the onion becomes translucent and begins to soften. The edges should just barely start to turn golden, but don't let them brown too much.

Build the vegetable base:

Add the minced garlic and diced red bell pepper to the softened onions. Stir constantly for about 30 seconds to prevent the garlic from burning, then reduce stirring to every 30 seconds for another 2 minutes. The pepper should begin to soften slightly, and the garlic should become extremely fragrant but not browned.

Add corn and green elements:

Add the corn kernels, diced zucchini, and the entire can of green chilies including any liquid. Stir everything thoroughly to combine, making sure to scrape any flavorful bits from the bottom of the pot. Cook this mixture for 2-3 minutes, allowing the vegetables to begin releasing their flavors while maintaining their texture.

Incorporate beans and seasonings:

Add the drained and rinsed white beans to the pot along with the cumin, coriander, oregano, smoked paprika, black pepper, and salt. Stir gently but thoroughly to coat all ingredients with the spices, being careful not to mash the beans. Let this mixture cook for about 1 minute until the spices become extremely aromatic.

Simmer to develop flavor:

Pour in the vegetable broth and stir to combine all ingredients. Bring the mixture to a gentle simmer where small bubbles consistently break the surface. Reduce heat to low, cover the pot with a lid, and allow to simmer for 20 minutes, stirring occasionally to prevent sticking. The broth will reduce slightly and the flavors will meld together beautifully.

Brighten with citrus:

Remove the pot from heat and stir in the fresh lime juice. This final touch adds brightness that balances the rich, savory flavors. Taste the stew and adjust the seasoning if needed, adding more salt, pepper, or lime juice according to your preference.

Garnish and serve:

Ladle the hot stew into bowls and invite everyone to add their preferred toppings. Fresh cilantro adds herbal brightness, green onions provide a mild bite, cheese offers creamy richness, and tortilla chips add delightful crunch and texture.

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The green chilies are truly the secret ingredient in this stew. While they might seem mild, they provide an authentic southwestern flavor that transforms ordinary beans and vegetables into something special. I discovered this when comparing batches with and without them the chilies add a subtle complexity that makes all the difference.

Storage and Leftovers

This stew actually improves with time as the flavors continue to meld together. Store leftovers in an airtight container in the refrigerator for up to 4 days. The stew will naturally thicken as it sits, so when reheating, you may want to add a splash of vegetable broth or water to reach your desired consistency. Heat gently on the stovetop or in the microwave until thoroughly warmed through. For longer storage, this stew freezes beautifully for up to 3 months. Allow it to cool completely before transferring to freezer-safe containers, leaving some headspace for expansion. Thaw overnight in the refrigerator before reheating. The texture of the zucchini may change slightly after freezing, but the flavor remains excellent.

Ingredient Substitutions

This recipe is incredibly forgiving and adaptable to what you have on hand. No white beans? Black beans or pinto beans work wonderfully, though they'll change the color and slightly alter the flavor profile. Yellow squash can easily replace zucchini with virtually no difference in the final dish. For a heartier version, add a cup of diced potatoes along with the corn and zucchini. They'll absorb the flavorful broth and add satisfying substance. In summer, fresh roasted Hatch green chilies make an incredible substitute for canned, offering more complex flavor and variable heat levels. If you're out of lime, a splash of apple cider vinegar provides the necessary acidity. And for those avoiding nightshades, simply omit the bell pepper and chilies and add an extra teaspoon of smoked paprika for depth.

Serving Suggestions

This versatile stew works beautifully as a standalone meal or as part of a larger spread. For a complete dinner, serve with warm cornbread or crusty sourdough bread for dipping. A simple side salad with a cilantro-lime vinaigrette complements the southwestern flavors perfectly. For entertaining, set up a toppings bar with additional options like diced avocado, sour cream, hot sauce varieties, and lime wedges. This interactive approach allows guests to customize their bowls to their preference.

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Seasonal Adaptations

Summer version features fresh sweet corn cut directly from the cob and garden zucchini Fall adaptation incorporates diced butternut squash for additional sweetness and heartiness Winter variation includes kale stirred in during the final minutes of cooking for added nutrition

Success Stories

This stew has become my signature potluck dish, consistently receiving requests for the recipe. One friend who claimed to dislike beans completely changed her mind after trying this stew, saying the creamy texture and balanced flavors won her over. Another regularly makes it for her young children who happily eat the vegetables they'd normally reject, proving this dish truly appeals to all ages. The simplicity and reliability of this recipe make it perfect for sharing with new cooks. I've taught several friends who were intimidated by cooking how to make this stew as their first "from scratch" meal, helping them build kitchen confidence with guaranteed delicious results.

Recipe Q&A

→ Can I use fresh green chilies instead of canned?

Yes, you can substitute canned green chilies with an equal amount of fresh chopped mild green chilies for a brighter taste.

→ How do I make this stew spicier?

Add a chopped jalapeño or a pinch of cayenne with the bell pepper to increase the heat level to your preference.

→ Is it possible to freeze leftovers?

Absolutely. Cool the stew completely, then store in freezer-safe containers for up to three months. Thaw and reheat gently.

→ What are some suggested garnishes?

Try chopped cilantro, sliced green onions, crumbled feta or cotija cheese, or tortilla chips to add texture and flavor.

→ Can I use other beans or vegetables?

Yes! Great Northern or navy beans work well, and you can swap zucchini for yellow squash or add extra veggies as desired.

→ How do I make this dish vegan?

Simply omit cheese or use a plant-based alternative for a fully vegan and dairy-free option.