I’m a big fan of white chicken chili, but obviously I’m a vegetarian. So this recipe for vegetarian white bean chili is a great option for everyone to enjoy. Obviously if you really miss the chicken you could definitely add that to this recipe. I almost added some shredded jackfruit (which is my go-to in replacing chicken), but honestly the potatoes and beans give this chili an awesome texture. Scroll down to get the recipe for this delicious white bean chili.
Vegetarian White Bean Chili
On a cold winter night you can’t go wrong with this chili recipe! Like I mentioned before, if you really want to add meat you could definitely add chicken to this recipe. But, trust me you probably won’t miss the meat in this chili. You can top this chili with chopped avocado, green onions, salsa verde, sour cream or cheddar cheese when serving. I really like topping my chili with avocado and green onions. I would also suggest serving this chili with cornbread or tortilla chips on the side. I’m slightly obsessed with cornbread so that’s always a must for me with chili.
Vegetarian White Bean Chili
Ingredients
- 3 tbsp Extra Virgin Olive Oil
- 1 Onion Medium-large size, diced
- 1 Jalapeño Seeded and diced
- 3 Garlic Cloves Minced
- 1 tsp Smoked Paprika
- 1 tsp Cumin
- 1 tsp Chili Powder
- 1/4 tsp Red Pepper Flakes
- 1/2 tsp Oregano
- 1 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 2 1/2 cups Yellow Baby Potatoes Chopped
- 4 cups Vegetable Broth
- 3 cans White Beans Cannellini or Great Northern Beans, rinsed and drained
- 1 4.5oz can Diced Green Chiles Mild
- 1 1/4 cup Frozen Roasted Corn I love the frozen roasted corn from Trader Joe's. Regular frozen corn will also work.
- 1/2 cup Cilantro Chopped
- 1 Lime Zested and juiced
Toppings (optional)
- Green Onion Diced
- Avocado Diced
Instructions
- In a dutch oven start by adding the extra virgin olive oil on medium-high heat. Add the onions and cook for 3 minutes. Then add the jalapeño and cook for 2 more minutes. Then add the garlic and cook for 1 minute.
- Add the spices to the onions, jalapeño, and garlic. Stir until the spices have cooked for 1-2 minutes and are fragrant.
- Add the vegetable broth and stir (make sure you get everything on the bottom of the dutch oven).
- Add the diced potatoes and allow to simmer for 15 minutes or until the potatoes are softened.
- Add the white beans and diced green chiles. Allow to simmer for 20 minutes.
- Use your spoon or potato masher to smash some of the potatoes and white beans. This gives the soup some texture, but don't smash all of the potatoes and beans.
- On low heat add the frozen corn and cilantro and stir.
- Add the lime zest and lime juice and stir.
- Serve with diced green onions and avocado.
To give the chili some texture that you find with white chicken chili, make sure you smash some of the beans and potatoes. This really gives the chili a good texture, but make note not to smash all of the potatoes and beans. I also noted in the recipe above that the frozen roasted corn from Trader Joe’s is the best in chili. The slightly roasted corn gives this chili another depth of flavor that love. If you can’t find this product you can totally use regular frozen corn.
If you loved this white bean chili, you might also enjoy my easy vegetarian chili or chili with quinoa. Please leave a comment below if you make this vegetarian white bean chili!
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