Best 5 White Chilivegetarian Recipes

INSTANT POT VEGETARIAN WHITE CHILI

Steps:

• Select Sauté setting on a 6-quart programmable multicooker (such as an Instant Pot). (Times, instructions and settings may vary according to cooker brand or model.) Select High temperature setting and allow to preheat. Add oil to the cooker; heat until fragrant, about 1 minute. Add parsnips, onions, poblanos and garlic; cook, stirring occasionally, until the vegetables just soften, about 5 minutes.
• Stir cumin, oregano and chili powder into the onion mixture; cook, undisturbed, for 1 minute. Stir in beans, broth and salt. Press Cancel.
• Cover the cooker and lock the lid in place. Turn the steam release handle to Sealing position. Select the Manual/Pressure Cook setting. Select High pressure for 10 minutes. (It will take 5 to 15 minutes for the cooker to come up to pressure before cooking begins.)
• Let the pressure release naturally for 10 minutes. Carefully turn the steam release handle to Venting position, and let the steam fully escape (the float valve will drop; this will take 8 to 10 minutes). Turn off the cooker. Carefully transfer 1 cup of the chili to a food processor; pulse until smooth, 4 to 5 times. Return to the cooker.
• Ladle the chili evenly into 6 bowls. Sprinkle evenly with cilantro and scallions; serve with hot sauce, cheese and sour cream, if desired.

VEGETARIAN WHITE CHILI

Steps:

• Place poblanos directly over a gas flame, and cook, turning with tongs occasionally, until charred all over, about 8 minutes. (Or char under a broiler on a rimmed baking sheet.) Transfer to a bowl; cover with plastic wrap until cool enough to handle, about 15 minutes. Using your hands, rub off charred skin, rinsing your hands frequently under cold running water. Pat poblanos dry. Slice poblanos in half, remove seeds and stems, and cut flesh into 1-inch pieces.
• Heat oil in a medium saucepan over medium-high. Add onion and a pinch of salt; cook until translucent and browned around edges, about 7 minutes. Add garlic, cumin, chili powder, and coriander; cook until fragrant, 1 minute more.
• Add Parmesan rind, green chiles, poblanos, and 4 cups water. Season with 1 teaspoon salt and 1/2 teaspoon pepper; bring to a boil. Reduce heat to medium and simmer until flavors meld, 15 to 20 minutes.
• In a small bowl, whisk together cornmeal and 1 cup hot cooking liquid. Return to saucepan and stir to combine. Simmer until liquid thickens slightly, about 5 minutes.
• Meanwhile, in a small bowl, stir together cilantro and sour cream. Set aside.
• Add beans and greens to saucepan; simmer until beans are heated through and greens are wilted, 2 to 3 minutes. Season to taste with salt and pepper. Serve immediately, with herbed sour cream, radishes, jalapenos, avocado, and a squeeze of lime.

VEGETARIAN WHITE CHILI

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.

20-MINUTE VEGETARIAN WHITE BEAN CHILI

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!

WHITE CHILI(VEGETARIAN)

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.