Name: Vegetarian White Chili
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 onion, diced; 3 garlic cloves, minced; 1 jalapeño, diced (optional, for heat); 1 teaspoon ground cumin; 1 teaspoon chili powder; ½ teaspoon smoked paprika; ½ teaspoon dried oregano; ½ teaspoon salt (adjust to taste); ¼ teaspoon black pepper; 2 (15 oz) cans white beans (such as cannellini or Great Northern), drained and rinsed; 1 (4 oz) can diced green chilies; 3 cups vegetable broth; 1 cup frozen or fresh corn; ½ cup sour cream or plain Greek yogurt (for creaminess); Juice of 1 lime; ¼ cup fresh cilantro, chopped; Sliced avocado; Shredded cheese; Tortilla chips or strips; Extra lime wedges

Vegetarian White Chili

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This comforting and flavorful white chili is made with white beans, green chilies, and warm spices. It’s creamy, satisfying, and perfect for a cozy meal!

Author: Beth
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Soup, Chili
Method: Stovetop
Cuisine: American, Mexican-Inspired

Ingredients

Scale

1 tablespoon olive oil
1 onion, diced
3 garlic cloves, minced
1 jalapeño, diced (optional, for heat)
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon smoked paprika
½ teaspoon dried oregano
½ teaspoon salt (adjust to taste)
¼ teaspoon black pepper
2 (15 oz) cans white beans (such as cannellini or Great Northern), drained and rinsed
1 (4 oz) can diced green chilies
3 cups vegetable broth
1 cup frozen or fresh corn
½ cup sour cream or plain Greek yogurt (for creaminess)
Juice of 1 lime
¼ cup fresh cilantro, chopped

Optional Toppings:

Sliced avocado
Shredded cheese
Tortilla chips or strips
Extra lime wedges

Cook Mode Prevent your screen from going dark

Instructions

Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add onion, garlic, and jalapeño, and cook for about 3–4 minutes until softened.
Add Spices: Stir in cumin, chili powder, smoked paprika, oregano, salt, and black pepper. Cook for 1 minute until fragrant.
Simmer the Chili: Add white beans, green chilies, vegetable broth, and corn. Bring to a simmer and cook for 15 minutes, stirring occasionally.
Mash Some Beans for Creaminess: Use a fork or potato masher to mash about ½ cup of the beans in the pot to help thicken the chili.
Finish with Creaminess: Reduce heat to low and stir in sour cream (or Greek yogurt) and lime juice. Let cook for 2 more minutes, then remove from heat.
Serve & Enjoy: Ladle into bowls, garnish with cilantro and toppings, and enjoy warm!

Notes

Dairy-Free/Vegan Option: Use coconut cream or cashew cream instead of sour cream.
Make It Spicier: Add extra jalapeños or a pinch of cayenne pepper.
Extra Protein: Add chickpeas or diced tofu for an extra protein boost!

Storage: Store in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.

Find it online: https://ukfinda.com/vegetarian-white-chili/