Description
A cozy and rich vegetarian white chili featuring creamy white beans and a blend of spices, perfect for chilly evenings.
Ingredients
Scale
- 2 cups vegetable broth (low-sodium recommended)
- 4 cloves garlic, peeled and minced
- 2 (15 oz) cans white beans (like cannellini or great northern), drained
- 1 (7 oz) can jalapeño slices, drained
- 8 oz vegan cream cheese
- 1/4 tsp ground cloves
- 1 tbsp chili powder
- 2 tbsp cumin
- 2 tsp garlic powder
- 2 tsp maple syrup
- Salt and pepper, to taste
- Optional: 1 cup chopped bell pepper
- Optional: 3/4 cup chopped white onion
- Optional: 1 cup corn, cooked and peeled
Instructions
- Heat a splash of oil or use vegetable broth in a large casserole or pot over medium heat. Add the minced garlic and optional chopped onions and bell pepper. Sauté for about 5 minutes until the veggies are soft and fragrant.
- Add the vegetable broth, vegan cream cheese, white chili seasoning, and jalapeños. Stir to combine and let simmer for about 10 minutes.
- Season with salt and pepper to taste. Fold in the drained white beans and optional corn, and let simmer for another 5 minutes.
- Divide the chili into bowls and top with your favorite garnishes. Serve warm.
Notes
For a creamier texture, purée a portion of the white beans before adding back into the pot. This chili freezes well and tastes even better the next day.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg
Keywords: vegetarian chili, white chili, comfort food, creamy chili, easy recipes
