Here’s a comfort-food, plant-based recipe for you! This one-pot creamy vegetarian white chili will warm up any day.
Whip up a batch of this delicious chili any time of year for a flavorful soup that’s packed full of veggies and nutrients.
Have you ever made vegetarian white chili? It’s tasty, easy to make, and features most of the same ingredients that you’ll find in regular chili…except it’s creamy rather than tomato based.
Not to mention: It’s healthy! This recipe for vegetarian white chili uses low-sodium vegetable broth and almond milk as the base to keep sodium and saturated fat content at bay.
I know you will love this vegan chili recipe just as much as I do. Now, let’s learn how to make it!
Here’s an overview of what you’ll need to make vegetarian white chili:
Vegetables: Diced onion, bell peppers, jalapeno peppers, and corn kernels are the star veggies of this recipe. If you don’t feel like cooking up the corn kernels, you can use low-sodium canned corn kernels that are rinsed and drained.
And you can substitute other veggies based on what you have on hand, though!
Seasonings: Spice up vegetarian white chili with minced garlic, cumin, and chili powder. Finish off the flavor with a little salt and pepper to taste.
Vegetable broth: Opt for low-sodium vegetable broth to keep the chili heart healthy. If you don’t have vegetable broth on hand, you could use water for this step.
White beans: You’ll need two 15-ounce cans of white beans to make vegetarian white chili. Make sure to choose beans that have no salt added. Rinse and drain them before adding them to the soup.
Almond milk: Add creaminess to the chili with one cup of almond milk. Choose an unsweetened version so it doesn’t alter the flavor.
You could use any type of unsweetened, unflavored plant-based milk if you don’t have almond milk on hand.
Garnishes: Use any garnishes that you like to finish off the chili. The possibilities are endless here, but some of my favorite garnishes to use are lime slices, fresh cilantro, jalapeno slices, red pepper flakes, and corn kernels.
To make vegetarian white chili, first place a pot on the stove and heat it over medium heat. Once the pot is heated, add olive oil.
When the olive oil is hot, add the diced onion and bell peppers.
Cook them for about 10 minutes, stirring occasionally until soft.
Next, add the garlic cloves, cumin powder, and chili powder. Cook for a couple more minutes, until the garlic is fragrant.
Finally, pour the vegetable broth into the pot. Then, add white beans, corn kernels, and almond milk.
Season with salt and pepper, then cook for 25 minutes.
Allow the chili to cool for a few minutes, then serve in bowls. Add desired toppings, and enjoy!
The key ingredients in white chili recipes are white beans and green chiles, rather than the red beans and red chiles typically found in regular chili.
Additionally, white chili is not made with tomatoes as the base—rather, it usually includes milk or cream and thus has a creamier texture compared to regular chili.
Many white chili recipes use chicken as the protein, which I left out of this recipe to keep it vegetarian.
There are a few different ways that you can thicken up white chili. One of the easiest ways is to mix some cornstarch or flour into the soup. These thickening agents will make the chili thicker before you serve it.
You can also try mashing some white beans and then adding them to the chili, which will allow the soup to thicken.
The toppings that you use can also make a difference in how thick the chili ends up. Try adding some vegan cheese, tortilla chips, or croutons to your chili if you prefer extra thickness.
Storing the chili is so easy—it’s the perfect meal prep recipe for that reason! Allow the soup to cool, then place it in an airtight container. Keep it in the fridge and enjoy within 3-4 days.
To make it easier to reheat, you can store the chili in several smaller containers versus one large one. Yes, you can also freeze vegetarian white chili! It will keep its quality in the freezer for up to 1 month.
More healthy bean recipes
If you love this vegetarian white chili, you’ll also enjoy:
- Vegetarian Rice Bowl with Chickpeas & Tomato
- White Bean Pizza on Naan Bread
- Italian Lupini Bean Salad with Crushed Pistachio
- Chocolate Chip Vegan Cookie Dough
All in all, vegetarian white chili is no fuss, and you can make it for any occasion—whether you need something to cook on a busy weeknight or a comforting meal to enjoy with friends and family on the weekend.
You can make the recipe your own based on your favorite flavors and what you have on hand!
Vegetarian White Chili
- 1 tbsp olive oil
- 1 onion, diced
- ½ green bell pepper
- ½ red bell pepper
- 2 jalapeño peppers diced
- 2 garlic cloves, minced
- 1 tbsp cumin powder
- ½ tbsp chili powder
- 3 cups low-sodium vegetable broth
- 2-15 oz no-salt-added white beans rinsed and drained
- 1 cup corn kernels
- 1 cup unsweetened almond milk
- Salt and black pepper to taste
- Garnish: limes, fresh cilantro, jalapeños, pepper flakes, corn kernels
- Heat a pot to medium heat, then add olive oil.
- Add onion and bell peppers. Cook for 10 minutes, or until the veggies are soft.
- Add garlic cloves, cumin powder, and chili powder and cook for a couple of more minutes.
- Add vegetable broth, white beans, corn kernels, and almond milk. Season with salt and pepper, and cook for 25 minutes.
- Serve with desired toppings.
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