White Veggie Chili

January 9, 2011

When I was a meat eater I used to love white chicken chili. I hadn’t had it  (or thought of it) in ages, until I came across a recent post on ELR. The creaminess and spices really appealed to me and I found myself craving the recipe immediately. I decided to make a vegetarian version, of course, by chocking this chili full of veggies to keep it hearty and full of flavor. I’m not big on processed meat substitutes, the texture is never quite right. I prefer to swap out the meat for dense, filling vegetables so that you don’t feel deprived in any way. This recipe is so flavorful and satisfying, you won’t miss the meat one bit.

Ingredients: (makes 4 to 6 servings)

2 cans diced green chilis (as mild or hot as you like)

2 can cannelini beans (drained and rinsed)

2 large carrots (peeled and cubed)

2 golden potatoes (peeled and cubed)

1 cup frozen (or thawed) sweet corn

1 bunch green onions (chopped)

1 clove garlic (minced)

1/2 carton veggie stock (14 to 16 oz)

8 oz sour cream

1/2 cup half n half

a good dash of the following seasonings (to suit your taste): cumin, cayenne pepper, oregano, salt

Directions: Prep your ingredients.

 P1070071 P1070112    P1070075 P1070077 P1070079 P1070085  P1070088 P1070091

In a large pot on the stove top, heat a couple of tablespoons olive oil.  Add onions, garlic, carrots, and potatoes. Allow to cook for about 5 minutes until onions are translucent and potatoes and carrots slightly tender.


Next, add beans, spices, broth, and chilies. Stir to combine. Place a lid on top and bring to a rolling boil. While you wait for the soup to boil, go ahead and pull the sour cream and half n half out of the fridge. You don’t want them to be too cold when you add to the hot liquid later.

 P1070107P1070109 P1070114 P1070115

Reduce heat and allow the soup to simmer with the lid on for 20 to 30 min. Turn off the heat and remove lid. Let stand for a minute or two. Then, slowly add the half n half and sour cream (If these ingredients are too cold, they will curdle in the hot liquid. Be sure they are about room temperature). Combine well.  The soup should become slightly thicker and very creamy.

P1070119 P1070118  P1070120 P1070121   P1070124P1070127  

Serve with a dollop of sour cream, shredded cheddar, and corn tortilla chips.

P1070137P1070156    P1070138 P1070140 P1070141 P1070147

Print Friendly

Other posts you may enjoy:

  1. White Bean and Onion Soup with Puya Chili Oil Croutons
  2. Chili Stuffed Sweet Potato
  3. Chili Baked Nachos
  4. Vegan Coconut Chili
  5. Veggie Pot Pie with Black Pepper Biscuits

{ 1 comment }

Ellissa C. November 2, 2012 at 10:29 pm

Awesome recipe! I’m not a huge fan of tomato-based chilis so I was thrilled to find this. We made a mild version to suit the kids and topped ours with pickled jalapenos. This one is definitely a keeper- thank you!

{ 1 trackback }

Previous post:

Next post: