Best 5 Vegetarian White Chili Recipes

**Vegetarian White Chili: A Hearty and Flavorful Twist on a Classic**

White chili is a classic comfort food that is typically made with chicken or beef. However, this vegetarian version is just as hearty and flavorful, thanks to a combination of beans, corn, and spices. The chili is also made with a creamy white sauce that is made from cashews, making it a great option for those who are looking for a dairy-free meal. This recipe is easy to make and can be tailored to your own taste preferences. For a spicier chili, add more chili powder or cayenne pepper. For a milder chili, reduce the amount of spices. You can also add other vegetables to the chili, such as bell peppers, zucchini, or squash. Serve the chili with your favorite toppings, such as sour cream, avocado, or cheese. This recipe also includes variations for making the chili in a slow cooker or Instant Pot, making it a great option for busy weeknights.

Check out the recipes below so you can choose the best recipe for yourself!

20-MINUTE VEGETARIAN WHITE BEAN CHILI

20-Minute Vegetarian White Bean Chili image

I'm always surprised by how complex this tastes considering it only takes 20 minutes! Three kinds of beans add interest to this simple (and fast) vegetarian/vegan white bean chili recipe. A weeknight go-to around here!

Provided by Kare for Kitchen Treaty

Categories Main Course

Time 20m

Number Of Ingredients 23

Ingredients

2 teaspoons olive oil
1/2 medium yellow onion (diced) (about 1 cup)
1 teaspoon dried oregano
1/4 teaspoon kosher salt + more to taste
1/8 teaspoon freshly ground black pepper + more to taste
3 medium cloves garlic (peeled and minced)
2 teaspoons ground cumin
2 cups low-sodium vegetable broth*
1 (15-ounce) can cannellini beans, rinsed
1 (15-ounce) can navy beans, rinsed
1 15-ounce can chickpeas, rinsed
1 4-ounce can diced green chiles
1/4 teaspoon ground cloves
1/8-1/4 teaspoon ground (cayenne red pepper) (use less for less heat)
Juice of 1 medium lime
Fresh cilantro
Lime wedges to squeeze over the top
Sliced scallions
Diced onions
Grated cheese or vegan cheese
Diced avocado
Sour cream or cashew sour cream
A dash or two of Green Tabasco

Steps:

Set a medium-to-large pot over low heat. Add the olive oil, onion, oregano, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cook the onion, stirring occasionally, until soft and translucent, about 8 minutes.
Add the garlic and cumin. Cook, stirring frequently, for another minute.
Add the broth, beans, chiles, cloves, and cayenne. Stir to combine. Increase heat to medium-high and bring to a boil. Reduce to a simmer and cook for 3-5 more minutes until thickened a tiny bit.
Remove from heat. Run a potato masher or fork through 5-6 times just to smash a few of the beans and help thicken it all up. Squeeze the lime over the top and stir. Taste and add additional salt and pepper if desired.
Serve with assorted toppings if desired. I'm partial to this vegan cashew sour cream - yum!

Nutrition Facts : Calories 158 kcal, Sugar 5 g, Sodium 600 mg, Fat 9 g, SaturatedFat 1 g, Carbohydrate 17 g, Fiber 3 g, Protein 4 g, Cholesterol 1 mg, ServingSize 1 serving

VEGETARIAN WHITE CHILI

Vegetarian White Chili image

This vegetarian twist on white chili skips the chicken in favor of flavorful white corn, spices and tomatillo salsa.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 4

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
2 cups diced white onion
1 tablespoon ground cumin
1 tablespoon ground coriander
1 can (11 oz) white shoepeg whole kernel corn
1 can (4.5 oz) Old El Paso™ chopped green chiles, undrained
2 cans (19 oz each) Progresso™ cannellini beans, drained, rinsed
4 cups low-sodium vegetable broth
4 teaspoons tomatillo salsa
Low-fat sour cream or plain yogurt, if desired
Chopped fresh cilantro, if desired

Steps:

In 4-quart saucepan, heat oil over medium-high heat until hot. Add onion; cook and stir 5 to 7 minutes or until translucent. Add cumin and coriander; cook about 30 seconds or until fragrant. Add corn and chiles; cook 3 to 5 minutes or until corn begins to brown.
Add half of the beans and the vegetable broth. Heat to boiling over high heat. Mash remaining beans with fork. Add to saucepan. Reduce heat to medium-high; continue to cook 18 to 20 minutes or until slightly thickened.
Divide chili evenly among 4 bowls. Top each with 1 teaspoon of the tomatillo salsa. Top with sour cream and cilantro.

Nutrition Facts : Calories 410, Carbohydrate 71 g, Cholesterol 0 mg, Fat 1/2, Fiber 15 g, Protein 20 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 8 g, TransFat 0 g

BLACK & WHITE VEGETARIAN CHIPOTLE CHILI (CROCK POT)

Black & White Vegetarian Chipotle Chili (Crock Pot) image

This is medium-spicy, but like any chili recipe, you can modify this for your own taste by adjusting the amount of chipotle and chili powder used, and the type of canned tomatoes with peppers you use. I used Del Monte's Diced Tomatoes with Zesty Jalapenos, which I think is kickier than the typical tomatoes & green chilis. I brown ground beef on the side for my husband to put into his portion. I usually use cooked dried beans instead of canned.

Provided by Vino Girl

Categories Black Beans

Time 6h15m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 (15 ounce) can black beans, drained and rinsed (or 1 1/2 - 2 cups cooked beans)
1 (15 ounce) can navy beans, drained and rinsed (or 1 1/2 - 2 cups cooked beans)
1 (14 1/2 ounce) can diced tomatoes
1 (14 1/2 ounce) can diced tomatoes and green chilies or 1 (14 1/2 ounce) can diced tomatoes with jalapenos
1 cup onion, chopped
6 garlic cloves, minced
2 tablespoons chili powder
1 tablespoon sweet Hungarian paprika
1 tablespoon dried cilantro (optional)
1/2 teaspoon fresh coarse ground black pepper
1 teaspoon chipotle chile, minced

Steps:

Stir everything together in a 4 1/2 quart or larger slow cooker.
Set power to low and cook for 6 hours or longer (we usually let this cook for 10 hours).
Serve with cheese or sour cream if you wish.

Nutrition Facts : Calories 323.8, Fat 2.2, SaturatedFat 0.4, Sodium 739.1, Carbohydrate 62, Fiber 21.9, Sugar 5.3, Protein 18.7

VEGETARIAN WHITE CHILI WITH OPTIONAL CHICKEN

Vegetarian White Chili with Optional Chicken image

White kidney beans and hearty pinto beans simmer together with a rich vegetable broth, green chiles, diced fresh jalapeno pepper, and warming, comforting spices like cumin, oregano, and - believe it or not - a little touch of ground cloves. Add in some chopped cooked chicken at the end of the process, and - look! - vegetarians and carnivores can live together.

Provided by Kare for Kitchen Treaty

Time 2h

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
2 medium onions (chopped (about 2 cups))
3 cloves garlic (minced (about 2 teaspoons))
2 4- ounce cans diced mild green chilies
2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper
1 teaspoon coarse salt
2 14 oz. cans cannelloni (white kidney beans, drained)
1 14 oz. can pinto beans (drained)
4 cups vegetable broth
1 jalapeno pepper with seeds (finely chopped*)
2 cups diced cooked chicken (optional; this enough meat for half of the chili**)
Assorted toppings such as Monterey Jack cheese

Steps:

In a large saucepan, heat the olive oil over medium heat. Cook the onion, stirring occasionally, for about five minutes, until soft.
Stir in the garlic, cumin, oregano, cloves, cayenne pepper, and salt. Cook for another minute.
Add diced green chiles, beans, and vegetable broth. Continuing over medium heat, let the mixture come to a boil, then reduce the heat to love to keep the soup at a steady simmer. Simmer uncovered for about an hour.
Add the jalapeno pepper.
If adding chicken to a portion of the recipe, scoop just under half the chili into a separate, medium saucepan. Add the chicken to that half.
Simmer both versions for another 30 minutes uncovered.
Serve with assorted toppings.

WHITE CHILI(VEGETARIAN)

White Chili(Vegetarian) image

I made this during the winter and it hit the spot! A very nice alternative to regular chili. Excellent! You can eliminate alot of time by just using canned beans instead of cooking them from scratch. Prep time includes soaking beans.

Provided by Sharon123

Categories Southwestern U.S.

Time 2h

Yield 10 serving(s)

Number Of Ingredients 13

Ingredients

1 lb dry navy beans
1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon vegetable oil
1 (10 3/4 ounce) can cream of mushroom soup (condensed, undiluted)
1 (10 3/4 ounce) can cream of celery soup
1 cup water
1 medium potato, peeled and cubed
1 tablespoon chili powder
1 vegetable bouillon cube
1/2 teaspoon salt
1 (15 1/4 ounce) can garbanzo beans, rinsed and drained
1 1/2 cups half-and-half

Steps:

Place navy beans in a soup kettle.
Add water to cover by 2 inches.
Bring to a boil.
Boil for 2 minutes.
Remove from heat.
Cover and let stand for 1 hour.
Drain and discard liquid.
Return beans to pan.
Add water to cover by 2 inches.
Bring to a boil, cover and simmer for 45 minutes.
or until beans are tender.
Drain and discard liquid.
Set beans aside.
In the same kettle, saute onions and garlic in oil until tender.
Add soups, one cup water, potato, chili powder, bouillon and salt.
Cover and cook over medium-low heat for 10 minutes.
Add garbanzo beans, half and half and navy beans.
Cook over medium heat for 10 minutes or until heated through.
You could eliminate alot of time and just use canned navy beans.

Tips:

Soak the beans overnight: Soaking the beans overnight helps to soften them and reduce the cooking time. If you don't have time to soak the beans overnight, you can quick-soak them by boiling them for 1 minute, then removing them from the heat and letting them sit for 1 hour.
Use a variety of beans: Using a variety of beans adds flavor and texture to the chili. Some good options include pinto beans, black beans, kidney beans, and white beans. You can also use a mix of beans.
Don't overcook the beans: Overcooked beans can become mushy and lose their flavor. Cook the beans until they are tender but still have a slight bite to them.
Sauté the vegetables: Sautéing the vegetables helps to bring out their flavor and add depth to the chili. Be sure to cook the vegetables until they are softened but still have a slight crunch.
Use a good quality broth: The broth is the base of the chili, so it's important to use a good quality broth. You can use chicken broth, vegetable broth, or a combination of the two.
Season the chili well: Chili is a flavorful dish, so don't be afraid to season it well. Add salt, pepper, cumin, chili powder, and other spices to taste.
Let the chili simmer: Simmering the chili allows the flavors to meld and develop. Simmer the chili for at least 30 minutes, or longer if you have time.

Conclusion:

This vegetarian white chili is a hearty and flavorful dish that is perfect for a cold winter day. It is made with a variety of beans, vegetables, and spices, and it is simmered in a creamy broth. This chili is also very versatile. You can add different vegetables, beans, or spices to suit your taste. You can also top the chili with your favorite toppings, such as sour cream, cheese, or avocado. No matter how you serve it, this vegetarian white chili is sure to be a hit.