Harissa and White Bean Chili
Ingredients
- 2 tablespoons olive oil
- 1 small red onion
diced
- 2 red or orange bell peppers
seeded and diced
- 2 jalapeños
1 seeded and diced, 1 sliced into thin rounds for garnish
- Kosher salt
- 1 container cherry or grape tomatoes
10-ounce
- 1 to 2 tablespoons harissa
depending on heat preference
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 garlic cloves
grated or minced
- 2 tablespoons low-sodium soy sauce
- 2 cans white beans
such as cannellini or great Northern, drained and rinsed, 15-ounce
- 2 cups low-sodium vegetable broth
- Black pepper
- 3 packed cups baby spinach
- 2 limes
1 halved, 1 cut into wedges for serving
- Full-fat yogurt or sour cream
for serving
- 1 avocado
sliced or cubed, for serving
- 1/4 cup packed cilantro or parsley leaves and tender stems
roughly chopped or torn, for serving
- 1/2 cup crumbled feta or grated Parmesan or mozzarella
for serving
Directions
- 1
In a Dutch oven or large pot, heat the oil over medium-high until shimmering. Add the onion, bell pepper and diced jalapeño, and season with salt. Cook, stirring occasionally, until the onions just start to soften in color and texture, about 3 minutes. Add the tomatoes, season lightly with salt and cook, stirring occasionally, until most of the tomatoes have burst, 6 to 7 minutes, lowering the heat if the onions threaten to burn. Stir in the harissa, cumin, oregano and garlic, and cook until fragrant, about 1 minute. Stir in the soy sauce, scraping up anything on the bottom of the pot, until combined, about 1 minute.
- 2
Add the white beans and broth, season with salt, and raise the heat to bring it to a gentle boil. Adjust the heat to maintain a simmer, then cook until the broth thickens and the beans become soft and creamy, stirring occasionally to make sure nothing is sticking to the bottom, about 12 to 15 minutes. Smash any remaining whole tomatoes against the side of the pot. Stir in the spinach in batches until wilted. Squeeze in the lime halves, and season to taste with salt and pepper.
- 3
Divide among bowls and top each with a spoonful of yogurt, followed by the avocado, cilantro, feta and jalapeño rounds. Serve with the lime wedges.
Harissa and White Bean Chili
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About this Recipe
Craving a vibrant, flavorful meal that comes together in a flash? This Harissa and White Bean Chili is your answer, delivering an exciting, nontraditional take on a classic comfort food in just 30 minutes.
Why This Chili Works
The secret to this chili’s remarkable depth of flavor lies in its clever use of bold condiments. Layering ingredients like umami-rich soy sauce and aromatic harissa means you achieve a complex taste profile usually reserved for dishes that simmer all day. The harissa provides a delightful kick of spice and heat, while the soy sauce adds a foundational savory note, ensuring every spoonful is incredibly satisfying.
What truly sets this chili apart is its fresh, bright character. You'll discover tender white beans swimming in a rich, spicy broth, balanced by the sweetness of bell peppers and the slight tang of tomatoes. The textures are varied and inviting, making this a hearty yet surprisingly light meal. Whether you prefer a gentle warmth or a fiery kick, you can easily adjust the harissa to your preference, making this a truly customizable experience.
Customization & Variations
This versatile chili is wonderfully adaptable to your pantry and dietary needs. For a fully vegan option, simply omit the yogurt and feta cheese toppings. If fresh cherry or grape tomatoes aren't available, substitute with 2 tablespoons of tomato paste, adding it to the pot alongside the harissa. Feel free to swap cannellini beans for great Northern beans, as either works perfectly. For those who enjoy a milder spice, start with 1 tablespoon of harissa and increase to 2 for more heat.
Serving & Context
Serve this Harissa and White Bean Chili as a quick and satisfying weeknight dinner. It’s excellent on its own, but for a more substantial meal, pair it with fluffy rice or crusty bread. Don’t forget to offer a generous spread of toppings, from creamy avocado and tangy yogurt to fresh cilantro and a squeeze of lime, allowing everyone to personalize their bowl.