Name: Vegetarian White Chili Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: Caribbean
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

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.

Equipment Needed

Stainless Steel Measuring Spoons

Whisk

Author: Rachael Ottier Hart

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

Serves

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.