White Chili Recipe Vegetarian: Easy, Hearty & Delicious

Warm, comforting, and packed with wholesome ingredients, this vegetarian white chili recipe is the perfect meal to satisfy your cravings without any meat. Whether you’re a vegetarian looking for a hearty dinner or simply want to try a delicious plant-based twist on classic chili, this recipe delivers on flavor and nutrition.

Loaded with white beans, tender vegetables, and a subtle blend of spices, it’s both filling and easy to prepare. The creamy texture and gentle heat make it ideal for cozy family dinners or meal prepping for the week ahead.

Plus, it’s naturally gluten-free and can be easily customized to suit your tastes.

In this post, I’ll guide you through every step to create a flavorful, protein-rich white chili that’s bursting with fresh ingredients and warming spices. Get ready to add a new favorite to your recipe collection!

Why You’ll Love This Recipe

This vegetarian white chili stands out for several reasons. First, it’s incredibly easy to make, requiring just one pot and simple pantry staples.

The combination of white beans and vegetables creates a protein-packed, fiber-rich meal that keeps you energized and satisfied.

Unlike traditional red chili, this version uses a white base, giving it a lighter, creamier texture that’s perfect for those who prefer milder flavors. It’s also highly versatile—you can add your favorite veggies or adjust the spice level to your liking.

Finally, it’s perfect for batch cooking, making leftovers just as delicious as the first serving.

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 poblano pepper, diced (remove seeds for less heat)
• 1 jalapeño pepper, minced (optional, for extra spice)
• 2 cans (15 ounces each) white beans, drained and rinsed (cannellini or great northern beans work well)
• 1 can (14.5 ounces) diced green chilies
• 3 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• ½ teaspoon smoked paprika
• Salt and black pepper, to taste
• 1 cup corn kernels (fresh or frozen)
• 1 medium carrot, diced
• 1 lime, juiced
• ¼ cup fresh cilantro, chopped
• Optional toppings: avocado slices, vegan sour cream, shredded vegan cheese, tortilla chips

Equipment

• Large pot or Dutch oven
• Cutting board and sharp knife
• Wooden spoon or spatula
• Measuring spoons and cups
• Can opener
• Serving bowls

Instructions

1. Heat the olive oil in your large pot or Dutch oven over medium heat.
2. Add the diced onion and sauté for 5-7 minutes until soft and translucent.
3. Stir in the minced garlic, poblano, and jalapeño peppers. Cook for another 2-3 minutes until fragrant and slightly softened.
4. Add the diced carrot and cook for 3 more minutes, stirring occasionally.
5. Mix in the ground cumin, oregano, smoked paprika, salt, and pepper. Stir well to coat the vegetables with the spices.
6. Add the drained white beans, diced green chilies, and corn kernels to the pot.
7. Pour in the vegetable broth and stir to combine all ingredients.
8. Bring the chili to a gentle boil, then reduce the heat and let it simmer uncovered for 25-30 minutes. This allows the flavors to meld and the chili to thicken slightly.
9. Using a potato masher or the back of a spoon, gently mash some of the beans to create a creamier texture without losing the chunkiness.
10. Remove the pot from heat and stir in the lime juice and chopped cilantro for a fresh, zesty finish.
11. Adjust seasoning with additional salt, pepper, or spices as desired.
12. Serve hot with your choice of optional toppings like avocado slices, vegan sour cream, or crunchy tortilla chips.

Tips & Variations

Tip: If you prefer a thicker chili, simmer it longer to reduce liquid or add a small amount of masa harina or cornmeal during the last 10 minutes of cooking.

For a smoky flavor, consider roasting the poblano pepper before dicing. If you want to add more protein, toss in some cooked quinoa or crumbled tempeh.

Not a fan of spicy food? Omit the jalapeño and reduce the green chilies to mild or none at all.

Looking for a slow cooker version? Check out this Chili Recipe Slow Cooker Vegetarian: Easy & Hearty Meal for a hands-off option.

Nutrition Facts

Serving Suggestions

This vegetarian white chili pairs wonderfully with a variety of sides and toppings to enhance your meal. Try serving it with warm cornbread or freshly baked bread.

For a lighter option, a crisp green salad or steamed vegetables are excellent complements.

Top your chili with creamy avocado slices, a dollop of vegan sour cream, or some shredded vegan cheese for extra richness. Crunchy tortilla chips or toasted pumpkin seeds add delightful texture.

For a tangy contrast, a squeeze more of fresh lime juice or a few dashes of hot sauce can really brighten the bowl.

Want to explore more vegetarian and vegan recipes? You might enjoy these:

• Vegetarian Tex Mex Recipes for Easy Weeknight Dinners
• Vegetarian Date Cake Recipe: Moist, Easy, and Delicious
• Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes

Conclusion

This vegetarian white chili recipe is a delightful way to enjoy a cozy, nutritious meal any day of the week. The balance of creamy beans, fresh veggies, and warming spices creates a satisfying dish that’s both hearty and wholesome.

It’s perfect for beginners and seasoned cooks alike, offering flexibility to customize according to your taste and dietary preferences.

Not only is it delicious, but it’s also a great meal prep option, keeping well in the fridge or freezer for busy days. If you’re looking to expand your vegetarian recipe repertoire, this white chili is a must-try.

Dive in, enjoy the comforting flavors, and don’t forget to share your own creative twists in the comments!

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