Published:
Dec 13th 2021
by 
Last updated: Dec 17th 2024
Looking for a comforting, hearty meal that’s packed with flavor and perfect for any night of the week? This Vegetarian White Chili is creamy, delicious, and comes together in no time. With the rich flavors of white beans, fresh vegetables, and a touch of spice, it’s the ultimate cozy meal for cool evenings. It’s also vegan-friendly, making it a versatile dish that everyone can enjoy, whether you’re serving it for a family dinner or meal prepping for the week. Enjoy a satisfying bowl of this white chili that’s guaranteed to warm you up!
This recipe is quick to prepare, making it perfect for busy weeknights. It’s also rich in flavor while being vegan-friendly and packed with healthy ingredients. Plus, it’s easy to customize, and the creamy broth is comforting without being heavy. This dish will become a family favorite that’s easy to reheat, making it perfect for meal prep too!
- For a thicker chili, mash a portion of the beans before adding them to the pot.
- Sautéing the vegetables properly enhances the overall flavor of the dish, so don’t rush this step.
- If you want to add more heat, leave the seeds in the jalapeño or add a pinch of cayenne pepper.
Serve this chili with a side of crusty bread or over brown rice for a more filling meal. Garnish with avocado slices, cilantro, or a squeeze of lime for a fresh burst of flavor. It also pairs perfectly with a crisp green salad for a balanced meal.
- Beans: You can use any white beans, like cannellini or great northern beans.
- Milk: For a creamier version, substitute soy milk with coconut milk.
- Vegetables: Add more vegetables like zucchini or carrots for extra nutrition.
- Spices: For more spice, add a pinch of cayenne or red pepper flakes.
Store any leftover Vegetarian White Chili in an airtight container in the refrigerator for up to 4 days. Reheat on the stove over low heat, adding a bit more vegetable broth if the chili has thickened too much. This dish also freezes well—just thaw in the refrigerator overnight before reheating.
- Olive oil: Adds a healthy fat and helps to sauté the vegetables.
- Onion: Provides a savory base flavor for the dish.
- Garlic: Adds an aromatic, slightly spicy flavor.
- Bell Pepper: Adds sweetness and crunch to the chili.
- Jalapeño: Adds a subtle heat.
- Cilantro: Provides a fresh, herbaceous flavor.
- Cumin, Allspice, Paprika: These spices give the chili its depth of flavor.
- Navy Beans: The main source of protein and texture.
- Green Chilies: Adds tang and mild heat.
- Sweet Corn: Adds sweetness and crunch.
- Vegetable Broth: Forms the flavorful base of the chili.
- Soy Milk: Adds creaminess to the broth.
- Arrowroot Starch: Used to thicken the chili.
Can I make this recipe without beans?
Yes, you can substitute beans with other protein sources like tofu or tempeh, but the texture and flavor will differ slightly.
Is vegetarian white chili spicy?
The spice level is mild, thanks to the jalapeño, but you can make it spicier by leaving in the seeds or adding cayenne pepper.
Can I freeze this chili?
Yes, this chili freezes very well. Store it in an airtight container in the freezer for up to 3 months. Thaw in the fridge overnight and reheat on the stove.
How to Make Vegetarian White Chili
To make Vegetarian White Chili, start by heating olive oil in a large pot over medium-high heat. Add the diced onion, garlic, bell pepper, jalapeño, and cilantro, and sauté for about 5 minutes until softened. Stir in cumin, allspice, paprika, beans, green chilies, corn, and vegetable broth. Bring to a boil, then reduce to a simmer and cover, cooking for 15 minutes. Make a slurry with arrowroot starch and water, then stir in soy milk and the slurry into the pot. Let the chili simmer until thickened, season with salt and pepper, and serve warm with lime wedges.
Time & Serves
Ingredients
2 tablespoons Olive oil
1 medium Onion - diced
3 cloves Garlic - minced
2 Bell Pepper - diced
1 Jalapeño - 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
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