Vegetarian White Chili is a hearty, comforting twist on the classic chili, made without meat yet packed with bold Southwestern flavors. Instead of the usual red beans and tomato base, it features creamy white beans, sweet corn, and tender vegetables simmered in a savory broth infused with mild green chilies and warm spices.
Often enriched with a touch of cream or dairy-free alternatives, this chili is both satisfying and nourishing.
Perfect for cozy weeknight dinners or casual gatherings, it delivers plenty of protein and fiber while keeping things light. Serve it with crusty bread or tortilla chips for a wholesome, flavorful meal.
White chili is a creamy, comforting alternative to the more common red chili. Instead of tomato sauce and red kidney beans, this version uses white beans, green chilies, and mild spices to create a silky, slightly tangy broth.
In this vegetarian variation, we replace chicken with hearty plant-based protein sources like cannellini beans, chickpeas, and sometimes tofu or meatless crumbles for added texture.
The result is just as satisfying as the traditional version but with lighter, fresh flavors and a nutritional boost from vegetables.
Vegetarian White Chili: An Amazing Ultimate Recipe
Description
Vegetarian White Chili is a hearty, flavorful twist on the classic chili, made without meat yet packed with protein and comfort.
Featuring creamy white beans, tender corn, mild green chilies, and aromatic spices like cumin and oregano, this dish delivers warmth in every spoonful.
Simmered in a savory vegetable broth and enriched with a touch of cream or dairy-free alternative, it’s perfect for a cozy dinner or casual gathering.
Topped with fresh cilantro, shredded cheese, or avocado, it’s both nourishing and satisfying.
Ideal for weeknight meals, meal prep, or meatless Mondays, this chili offers wholesome comfort any time of year.
Ingredients
For garnish (optional):
Instructions
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Sauté the Aromatics
In a large soup pot or Dutch oven, heat olive oil over medium heat. Add chopped onion and cook for 4–5 minutes, stirring occasionally, until softened and translucent. Add minced garlic, green bell pepper, and jalapeño (if using). Continue cooking for another 2–3 minutes, letting the vegetables release their aroma.
Tip: Keep the heat moderate to avoid browning the garlic, which can make it bitter.
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Add the Beans and Spices
Stir in the cannellini beans, chickpeas, and green chilies. Sprinkle in the cumin, oregano, smoked paprika, and cayenne pepper.
Cook for 1–2 minutes, stirring to coat the beans in the spice mixture. This quick “toasting” of the spices helps deepen their flavor.
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Pour in the Broth
Add the vegetable broth and bring the mixture to a gentle boil. Reduce the heat to low and let it simmer uncovered for 20 minutes. This simmering stage allows the flavors to blend and the beans to soften even more.
If you prefer a creamier chili, you can use an immersion blender to partially blend the soup—just a few pulses will give it a thick, rich texture while leaving some beans whole for bite.
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Add Corn and Creaminess
Stir in the frozen corn kernels and let them heat through for about 3–4 minutes. Lower the heat to a gentle simmer and pour in the plant-based milk. Stir well to combine. Add the sour cream or dairy-free yogurt, mixing until the broth takes on a pale, creamy appearance. Season with salt and freshly ground black pepper to taste. -
Final Touches and Garnish
Once the chili is hot and creamy, ladle it into bowls. Top with your choice of garnishes: fresh cilantro for brightness, avocado slices for creaminess, shredded cheese for richness, a squeeze of lime for tang, or crushed tortilla chips for crunch.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 235kcal
- % Daily Value *
- Total Fat 5g8%
- Saturated Fat 2g10%
- Total Carbohydrate 36g12%
- Dietary Fiber 7g29%
- Sugars 6g
- Protein 11g22%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Vegetarian White Chili is the cozy, lighter cousin of traditional red chili. Instead of beef or pork, it relies on white beans, vegetables, and warming spices—making it a healthy yet comforting dish. Here’s how to take it from “good” to “can I have seconds?”
1. Building Deep Flavor Without Meat
- Sauté aromatics slowly – Start with onions, garlic, and perhaps leeks or shallots. Cooking them over medium heat until translucent (not just softened) gives a sweeter, richer flavor.
- Toast the spices – Add your cumin, coriander, oregano, and chili powder to the pan before the liquid. Toasting for 30 seconds unlocks deeper aromas.
- Use roasted peppers – Roasting poblano or Anaheim peppers before adding them gives a subtle smokiness.
2. Choosing the Right Beans
- Great Northern, cannellini, or navy beans work best. They’re creamy without overpowering the broth.
- For the creamiest chili, mash a small portion of the beans before adding them—this thickens the chili naturally without cream or flour.
- If using canned beans, rinse them well to reduce excess sodium and improve flavor.
3. Boosting Creaminess (Without Heavy Cream)
- Plant-based milks like unsweetened oat milk or cashew milk add a luscious texture without dairy.
- A spoonful of Greek yogurt or sour cream stirred in at the end gives tang and body.
- Blending a portion of the cooked chili with an immersion blender and then returning it to the pot adds creaminess while keeping texture.
4. Layering Vegetables for Interest
- Corn – Fresh or frozen corn kernels add bursts of sweetness.
- Zucchini – Diced zucchini cooks quickly and keeps the chili light.
- Mushrooms – Finely chopped mushrooms mimic a “meaty” texture and deepen flavor.
- Add vegetables in stages—firmer veggies first, quick-cooking ones last—so nothing turns mushy.
5. Season Smartly
- Acid is your friend – A squeeze of lime juice or splash of apple cider vinegar just before serving brightens all the flavors.
- Salt in layers – Add a little salt during each stage of cooking rather than just at the end to build balanced seasoning.
- Fresh herbs at the end – Cilantro, parsley, or green onions keep the chili fresh and vibrant.
6. Texture Tricks
- Don’t let the chili boil hard—gentle simmering keeps beans intact and vegetables tender.
- If you like a thicker chili, simmer uncovered for the last 10–15 minutes to reduce liquid.
- For a chunkier bite, avoid over-stirring once beans are added.
7. Make-Ahead Magic
- Vegetarian white chili tastes better the next day as flavors meld. Store it in the fridge overnight for the ultimate flavor payoff.
- It freezes beautifully—cool completely before portioning into airtight containers.
8. Serving Ideas to Elevate Your Chili
- Toppings Bar – Set out bowls of shredded cheese, diced avocado, tortilla strips, pickled jalapeños, fresh cilantro, and lime wedges so guests can customize.
- With Cornbread – Sweet or jalapeño cornbread makes a perfect pairing.
- In Bread Bowls – Hollow out crusty rolls or sourdough loaves for a restaurant-style presentation.
- Over Rice or Quinoa – Adds heartiness for bigger appetites.
- With a Crunch – Garnish with crushed tortilla chips or pumpkin seeds for texture.
9. Tricks for Feeding a Crowd
- Use a large Dutch oven or slow cooker to double or triple the recipe.
- Serve in a slow cooker on “warm” during gatherings so guests can help themselves.
- Offer both mild and spicy versions by making a base batch mild, then setting out hot sauce or chili flakes for heat lovers.
10. Quick Nutrition Boosts
- Stir in chopped kale, spinach, or Swiss chard at the very end for extra vitamins.
- Add quinoa or bulgur for extra protein without changing the chili’s flavor profile.
Tips for Success
- Make it thicker: For a thicker chili, mash about ½ cup of the beans before adding them to the pot, or let the chili simmer uncovered a bit longer to reduce.
- Spice control: Skip the jalapeño and cayenne if you want it mild; add extra if you like it fiery.
- Protein boost: Toss in diced tofu, tempeh, or plant-based chicken strips for extra texture and protein.
- Meal prep friendly: This chili stores beautifully in the fridge for up to 4 days and freezes well for up to 2 months.
Nutritional Benefits
- High in fiber: The combination of white beans, chickpeas, and corn provides plenty of dietary fiber, which helps with digestion and satiety.
- Rich in plant protein: Beans and legumes deliver protein without the saturated fat found in meat.
- Packed with antioxidants: Green chilies, bell peppers, and corn add vitamin C, carotenoids, and other phytonutrients that support immune health.
Serving Suggestions
- With bread: Pair with warm crusty bread or garlic toast for a comforting meal.
- Over rice: Spoon the chili over cooked brown rice or quinoa for a heartier plate.
- As a dip: Serve thicker chili with tortilla chips at a party or gathering.
- In a bread bowl: Hollow out a small round loaf and ladle in the chili for a fun presentation.
Variations
- Southwest Style: Add black beans, fire-roasted corn, and a sprinkle of chili powder for a smoky Southwestern twist.
- Creamy Coconut: Replace plant-based milk with coconut milk for a subtly sweet, tropical note.
- Zucchini & Spinach Boost: Stir in chopped zucchini during the simmering stage and fresh spinach right before serving for added vegetables.
Why You’ll Love This Recipe
This vegetarian white chili is cozy enough for winter yet light enough for spring. It’s a one-pot recipe that requires minimal cleanup, making it perfect for weeknight dinners. With its creamy base, gentle spices, and satisfying texture, even meat-lovers will find themselves going back for seconds. The flexibility of the ingredients also makes it a go-to recipe for cleaning out the pantry — swap in whatever beans or veggies you have on hand, and it will still be delicious.
Final Tip:
Vegetarian White Chili is forgiving—taste as you go, adjust seasoning, and don’t be afraid to make it your own. The secret is balancing creaminess, spice, and brightness so each spoonful feels satisfying yet fresh.
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Frequently Asked Questions
What is Vegetarian White Chili?
Vegetarian White Chili is a hearty, creamy chili made without meat, featuring white beans (like cannellini or Great Northern), vegetables, green chilies, and warm spices.
Instead of the deep red broth of traditional chili, it has a lighter, golden or creamy base—often from vegetable broth, milk, or a dairy-free alternative.
It’s packed with plant-based protein and fiber, making it both filling and nutritious.
How do you make Vegetarian White Chili flavorful without meat?
The key is building layers of flavor. Start by sautéing aromatics like onion, garlic, and celery in olive oil for depth.
Use spices such as cumin, coriander, oregano, and smoked paprika for warmth. Fire-roasted green chilies or jalapeños add a subtle kick, while vegetable broth provides a savory backbone.
Creaminess can come from blended beans, coconut milk, or cream cheese (dairy or vegan). Garnishes like lime juice, cilantro, and shredded cheese (or vegan cheese) brighten and balance the dish.
Can Vegetarian White Chili be made ahead or frozen?
Yes! In fact, the flavors deepen after sitting overnight in the fridge. Store in an airtight container for up to 4 days. To freeze, let the chili cool completely, transfer to freezer-safe containers, and freeze for up to 3 months.
Reheat gently on the stovetop, adding a splash of broth or milk to restore creaminess if needed. If using dairy in the original recipe, note that freezing can slightly change the texture—plant-based milks tend to freeze more smoothly.
What can you serve with Vegetarian White Chili?
This chili pairs wonderfully with cornbread, tortilla chips, or warm crusty bread. Toppings like avocado slices, shredded cheese, sour cream (or vegan yogurt), and fresh herbs enhance both flavor and texture. For a complete meal, serve it with a simple side salad or grilled vegetables.
