Easy recipe for 30-Min White Chili (Vegetarian)
Craving a cozy meal? Our hearty White Chili (Vegetarian) is creamy, easy, and plant-based. Discover the best simple recipe today
Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion chopped
- 3 cloves garlic minced
- 1 (4 oz) can diced green chiles undrained
- 1 tsp ground cumin
- 0.5 tsp dried oregano
- 0.25 tsp cayenne pepper optional, for heat
- Salt to taste
- Black pepper to taste
- 2 (15 oz) cans cannellini beans rinsed and drained
- 4 cups vegetable broth
- 1 cup frozen corn
- 4 oz cream cheese softened, cut into cubes (use vegan cream cheese for plant-based)
- 0.5 cup milk or unsweetened plant-based milk
- 1 tbsp fresh lime juice
- Fresh cilantro chopped, for garnish
- Avocado sliced, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened and translucent, about 5-7 minutes.
- Stir in the minced garlic, diced green chiles, ground cumin, dried oregano, and cayenne pepper (if using). Cook for another 1-2 minutes until fragrant, stirring constantly to prevent burning. Season lightly with a pinch of salt and pepper.
- Add the rinsed and drained cannellini beans and vegetable broth to the pot. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let it cook for 10-15 minutes, allowing the flavors to meld together.
- Stir in the frozen corn and the softened cream cheese cubes. Stir gently until the cream cheese is fully melted and incorporated, creating a rich and creamy texture throughout the chili.
- Pour in the milk (or plant-based milk) and stir until well combined. Continue to cook on low heat for an additional 5 minutes, stirring occasionally, until the chili is heated through and creamy.
- Remove the pot from the heat and stir in the fresh lime juice. Taste the chili and adjust seasoning as needed, adding more salt, pepper, or other spices to your preference.
- Ladle the warm chili into individual bowls. Garnish generously with fresh chopped cilantro and sliced avocado before serving. Optional toppings include a dollop of sour cream or a sprinkle of shredded cheese (omit for plant-based).
Notes
For an extra kick, add a dash of your favorite hot sauce. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. This chili also freezes well for longer storage. To make it thicker, you can mash some of the beans against the side of the pot.
