Don’t miss this smoky, savory, vegetable-packed white bean stew studded with potatoes, corn, peas, and spinach. It’s a comforting, easy-to-make vegan and gluten-free dish that works for weeknight dinners or meal-prep lunches.
Why we love this recipe
This white bean stew is quick, comforting, and relies mostly on pantry and freezer staples. It’s:
- Light but satisfying
- Smoky and savory
- Packed with vegetables
- Vegan and gluten-free
- Make-ahead friendly — flavors deepen over time
The recipe first appeared here in 2016 and has been updated for clarity while keeping the original approach and flavors.
What you’ll need
Most ingredients are simple and easy to source. Many are pantry or freezer items, so this is a great everyday recipe.
- Canned white beans such as cannellini are convenient, but any white bean will work.
- Yukon Gold potatoes or other gold-fleshed varieties hold their shape while becoming tender and creamy.
- Frozen corn is just fine here; fire-roasted corn adds extra smokiness if you have it.
- Vegetable broth brings mellow depth and ties the stew together.
- Chili powder refers to the common spice blend, not straight ground chile.
- Smoked paprika adds warm, smoky notes; use sweet or hot depending on your heat preference.
- Diced green chiles (canned) provide a mild, tangy kick; choose mild or hot to suit your taste.
How to make it
Below is an overview of the method. The full, detailed steps follow in the recipe card.
- Sauté onion, bell pepper, and garlic in olive oil, then stir in the spices.
- Add broth and diced green chiles, bring to a boil, then add the potatoes and simmer covered until tender.
- Stir in corn, peas, and beans and simmer until heated through.
- Add spinach and cook until wilted. Off the heat, finish with lime juice and chopped cilantro or scallions.
How to serve it
This stew is a complete one-pot meal. For extra creaminess and umami, garnish with sour cream and shredded cheese (use vegan options if you prefer). Cornbread muffins or crusty bread make nice accompaniments.
Expert tips and FAQs
Yes. Keep the spice blend and the balance of vegetables to broth similar for best results. You can swap bean varieties, use sweet potatoes instead of Yukon Golds, or substitute another leafy green (kale, collards) for spinach — just add heartier greens earlier so they have time to tenderize. If you eat meat, leftover diced sausage or shredded chicken can be stirred in near the end for extra protein.
Absolutely. Like most stews, the flavors deepen after a day or two. Store in an airtight container in the refrigerator for up to a week and reheat on the stovetop or in the microwave. The stew also freezes well.
More favorite vegan stews
- Happy-making kale & chickpea stew
- Vegan chili with pinto beans and corn
- Hearty vegan Instant Pot chili
- Lentil stew with mushrooms and spinach
White Bean Stew with Potatoes and Corn
Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 1 yellow bell pepper, diced
- 1 teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
- 8 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground chili powder
- ½ teaspoon smoked paprika
- ¼ teaspoon dried oregano
- 4 cups (950 ml) vegetable broth
- 1 4-ounce (113 g) can diced green chiles
- 1 pound (454 g) Yukon Gold potatoes, diced small
- 16 ounces (454 g) frozen corn kernels
- 10 ounces (283 g) frozen peas
- 1 15.5-ounce can white beans, drained and rinsed
- 5 ounces (142 g) baby spinach leaves
- Juice of 1 lime
- ½ cup chopped cilantro or scallions
Instructions
- In a large pot, warm the olive oil over medium-high heat.
- Add the onion, bell pepper, salt, and pepper. Cook, stirring occasionally, until the vegetables begin to soften and a bit of browning forms on the bottom of the pot.
- Add the garlic and cook until fragrant, about 1 minute.
- Stir in the cumin, chili powder, smoked paprika, and oregano and cook, stirring constantly, for about 1 minute more.
- Add the vegetable broth and diced green chiles. Bring to a boil over high heat, then reduce to a simmer and add the diced potatoes. Cover and cook until potatoes are tender, about 20 minutes (depending on dice size).
- Uncover, then add the corn, peas, and beans. Simmer until everything is heated through, about 5 minutes.
- Add the baby spinach and cook until wilted, a few minutes.
- Off the heat, stir in the lime juice and chopped cilantro or scallions.
- Ladle into bowls and serve. Garnish with sour cream and shredded cheese if desired.
Notes
- Canned white beans are convenient; cannellini are shown but any white bean works.
- Gold-fleshed potatoes like Yukon Gold hold their shape and become creamy when cooked.
- Frozen corn is convenient; fire-roasted corn adds more smoky flavor if available.
- Use a good vegetable broth for balanced flavor.
- Chili powder here means the spice blend labeled “chili powder.”
- Choose sweet or hot smoked paprika depending on how much heat you want.
- Canned diced green chiles are versatile; pick mild or hot to taste.
- The stew’s flavor improves after a day; refrigerate in an airtight container for up to a week and reheat on the stove or microwave.
- The stew also freezes well.
- Feel free to substitute beans, swap sweet potatoes for Yukon Golds, or change the leafy green — just adjust cooking times so ingredients are cooked but not overdone.
Nutrition
Nutrition information is an approximation.