Vegetarian White Chili Recipe

Published on December 13th 2021 by Rachael Ottier Hart.
Last updated on March 20th 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Front shot of Vegetarian White Chili in a bowl in wooden background

This is the perfect dish for an easy meal during the week or for those cold nights when you need something creamy to warm you up. We have made this Vegetarian White Chili dish also Vegan friendly but still full of flavor in a silky-smooth broth. You could even prepare this in a slow cooker if you’re looking to multitask your busy schedule and still have a delicious healthy meal at the end of the day. So enjoy our Vegetarian White Chili recipe with friends and family for a wholesome meal that will keep you comforted and satisfied.

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Time & Serves

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Serves
6

Ingredients

  • 2 tablespoons Olive oil

  • 1 medium Onion - diced

  • 3 cloves Garlic - minced

  • 2 Bell Pepper - diced

  • 1 Jalapeno - seeded and diced

  • 2 tablespoons Cilantro - chopped

  • 1 tablespoon Cumin

  • 2 teaspoons Allspice

  • 1 teaspoon Paprika

  • 3 X15 ounce cans Navy Beans - rinsed and strained

  • 1x4 ounce can Green Chilies

  • 1x 12ounce can Sweet Corn - rinsed and strained

  • 1 Liter Vegetable broth

  • 400 ml Soy milk

  • 3 tablespoons Arrowroot Starch

  • 3 tablespoons Water

  • Salt & Black Pepper to taste

  • Lime wedges

Instructions

Using a large stock pot or heavy bottom pot, place on medium high heat and add the oil.

Once the oil is hot, add the onion, garlic, bell pepper, jalapeño, and cilantro and sauté for 5 minutes.

Stir in the spices, beans, chilies, corn, and broth, bring to a boil, then reduce to a low simmer, cover, and let cook for 15 minutes.

In a bowl, make a slurry with the arrowroot starch and water, then add it and the soy milk to the pot, stir to combine, and simmer for another 3-5 minutes until the consistency has thickened.

Season with salt and black pepper, remove from the heat and serve warm plates or bowl with lime wedges for a bit of citrus kick, squeeze over the chili and enjoy.

Rachael Ottier Hart
Author:

Join Rachael on a global culinary journey. With a passion for travel and diverse cuisines, she crafts recipes that weave flavors, scents, and stories into each dish, igniting your wanderlust with every bite.

More posts by Rachael Ottier Hart

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Keywords
creamy vegetable chili, white bean chili vegetarian, recipe, instant pot, slow cooker, creamy

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Rachael Ottier Hart
Author:

Join Rachael on a global culinary journey. With a passion for travel and diverse cuisines, she crafts recipes that weave flavors, scents, and stories into each dish, igniting your wanderlust with every bite.

More posts by Rachael Ottier Hart