Creamy Vegetarian White Chili

By jiafei

6 Person

50 Minutes

235 Calories

Creamy Vegetarian White Chili recipe that is cozy and filling (with vegan option). Loaded with tons of nutrient-rich veggies, protein-packed beans, and flavorful spices. Ideal for healthy weeknight meals or chilly afternoons. Want to make it vegan? Swap in your favorite non-flavored dairy-free milk for the whole milk in the recipe. Also, feel free to add as many or as little toppings as you’d like.

Ingredients

Salt
Pepper
Lime juice
1 Green bell pepper, diced small
2 cups Warmed non-dairy milk
3/4 cup Frozen corn
1 can Chopped green chilies
3 cans Northern beans, drained and rinsed
4 cups Low-sodium vegetable broth
1/4 cup All-purpose flour
1 tsp. Cumin
3 cloves Garlic, minced
1 Jalapeno, diced
1 White onion, diced
1 tbsp. Olive oil

Method

01

Heat olive oil over medium in a large stockpot.
02

Add onion, pepper, and jalapeno and saute for 7 to 10 minutes, or until the vegetables are soft and onions translucent.
03

Add garlic and cumin and saute for another 30 seconds.
04

Next, add flour and toss until the vegetables are coated. Slowly add in vegetable stock, while stirring, and then add in beans, green chilies, and corn.
05

Turn heat to medium-high and bring to a boil. Once boiling, turn the heat down to medium-low and let simmer for 15 minutes.
06

Stir in warm milk and let simmer for another 2 minutes.
07

Remove from heat and season with salt, pepper, and lime juice. Divide between serving bowls and garnish before serving.

Related Tags

Dinner Recipes

Easy Dinner Recipes

Chili Recipes

Creamy Vegetarian White Chili

4.7

( By jiafei )

01 Information

Grade easy
Serving 6 servings
Calorie 235 Kcal
Prep Time 10 Mins
Cook Time 40 Mins
Total Time 50 Mins

02 Ingredients

Salt

Pepper

Lime juice

1 Green bell pepper, diced small

2 cups Warmed non-dairy milk

3/4 cup Frozen corn

1 can Chopped green chilies

3 cans Northern beans, drained and rinsed

4 cups Low-sodium vegetable broth

1/4 cup All-purpose flour

1 tsp. Cumin

3 cloves Garlic, minced

1 Jalapeno, diced

1 White onion, diced

1 tbsp. Olive oil

03 Method

Step 1

Heat olive oil over medium in a large stockpot.

Step 2

Add onion, pepper, and jalapeno and saute for 7 to 10 minutes, or until the vegetables are soft and onions translucent.

Step 3

Add garlic and cumin and saute for another 30 seconds.

Step 4

Next, add flour and toss until the vegetables are coated. Slowly add in vegetable stock, while stirring, and then add in beans, green chilies, and corn.

Step 5

Turn heat to medium-high and bring to a boil. Once boiling, turn the heat down to medium-low and let simmer for 15 minutes.

Step 6

Stir in warm milk and let simmer for another 2 minutes.

Step 7

Remove from heat and season with salt, pepper, and lime juice. Divide between serving bowls and garnish before serving.

04 Author