Creamy Vegetarian White Chili recipe that is cozy and filling (with vegan option). Ideal for healthy weeknight meals or chilly afternoons. /// Adapted from Gimme Some Oven and The Food Network
Recipe by Shelly Westerhausen on January 3, 2017
Rating
4.42 stars (36 reviews)
Ingredients
1 Tbsp olive oil
1 white onion (, diced)
1 green bell pepper (, diced small)
1 jalapeno (, diced)
3 garlic cloves (, minced)
1 Tbsp cumin
1/4 cup all-purpose flour
4 cups low-sodium vegetable broth
3 15- ounce cans Great Northern beans (, drained and rinsed)
1 4- ounce can chopped green chilies
3/4 cup frozen corn
2 cups warmed whole milk ((use non-dairy if wanting to make the recipe vegan))
Add onion, pepper, and jalapeno and saute for 7 to 10 minutes, or until the vegetables are soft and onions translucent.
Add garlic and cumin and saute for another 30 seconds.
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.
Turn heat to medium-high and bring to a boil. Once boiling, turn heat down to medium-low and let simmer for 15 minutes.
Stir in warm milk and let simmer for another 2 minutes.
Remove from heat and season with salt, pepper, and lime juice. Divide between serving bowls and garnish before serving.
Nutitrion
Serving Size: 1 serving
Calories: 235 kcal
Carbohydrates: 36 g
Protein: 11 g
Fat: 5 g
Saturated Fat: 2 g
Cholesterol: 8 mg
Sodium: 667 mg
Sugar: 6 g
Reviews
Sarah on 2021-09-28 (5 stars): This is so good!! I'm wondering if this can be frozen? I'd like to make it again, and double it and freeze. Thank you!
Lindsay on 2021-09-12 (1 stars): This was too much work for very little flavor. Somehow tasted like nothing yet still burned my mouth off with the jalapeños. Topping suggestions were nice, but would not replicate this. It was just bad. Suggestions: way more garlic, some seasonings, another type of bean (chick pea or navy), add coja cheese. Seasonings and less heat.
Patsy on 2021-01-31 (4 stars): This recipe was wonderful! I did make a modification to the amount of liquid after reading the comments. I only used 2 cups of water instead of 4, which ended up being more than enough, along with the 2 cups of milk (I used Silk brand soy milk). I also don't like really spicy food, so I left out the jalapeno and used a can of MILD green chilies. Adding fresh cilantro and a splash of lime juice at the end really gave it a nice flavor. It is delicious, and I will definitely make this again!
Missy on 2021-01-11 (5 stars): We were searching for a healthy chili to add to our weekly crockpot option (I did all the sauté steps and then loaded it into my crockpot). We LOVED it! We both agreed it's a winner and is being added to the rotation. Thank you for such a healthy and delicious meal!
Samantha B on 2020-10-16 (5 stars): OMG!!! This will be a staple in my house. I tripled the beans, used coconut milk, GF flour blend and added roasted red pepper enchilada sauce for more heat. This one is family approved.
Margaret on 2020-10-14 (4 stars): I made this dish last night and it is very, very good. However, I would not classify it as chili. It is much too thin to be a chili. I would call it a chowder. That being said I loved it and am having the leftovers for lunch. I used 1 poblano pepper, 1/2 green bell pepper and 1/2 jalapeño pepper because that was what I had on hand. The heat was good, not too hot and spicy, just the way I like it.
Tiffany on 2020-04-20 (5 stars): This is definitely one of my favorite recipes! I make it Vegan with coconut milk and even my omnivore boyfriend loves it.
Katrina Zapora on 2020-02-03 (5 stars): Wonderful recipe! I’m not actually vegan, but love trying new healthy, hearty soup recipes. This one moved to the top of my list as a favorite!!
lilly b. on 2019-12-29 (5 stars): Turned out super delicious and creamy. Super easy recipe that had a ton of flavor. Yum!
Rocco Tavani on 2019-12-23 (4 stars): Can I make this the day before serving?
culinary wonder on 2019-11-24 (2 stars): The recipe and photo look amazing, However, the lack of seasoning left bland as hell. added much more Cumin, jalapeno, salt and pepper also I followed recipe to the T and was watery, not creamy at all, had to add flour to make even a little like creamy chili . I am sure in the end it will be delicious but what a bummer I had to save it .
I do so appreciate the vegetarian recipe's maybe I will put on some myself.
Thanks
K Courtney on 2019-10-27 (4 stars): I made this on a cold wintery day. Followed almost all the directions with a few tweaks. I didn’t have frozen corn so I used peas and added celery with the onion. Gluten free flour works just fine. Only 2 cans of beans. Instead of Milk I used cream of mushroom soup.
It turned out delicious!!
