Creamy Vegetarian White Chili for Cozy Nights In

This Vegetarian White Chili is a creamy, flavorful, and gluten-free dish perfect for any occasion.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 bowls

Course: Soup

Cuisine: Vegan

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 cups vegetable broth Substitute with water if needed.
4 cloves garlic, peeled and minced Enhances savory depth.
1 can (7 oz) jalapeño slices, drained Adjust quantity based on spice preference.

For the Protein

2 cans (15 oz) white beans (e.g., cannellini or navy beans), drained Kidney or pinto beans can also be used.

For the Creaminess

8 oz vegan cream cheese Swap with cashew cream for a nut-free alternative.

For the Seasoning

1/4 tsp ground cloves Part of the seasoning blend.
1 tbsp chili powder Part of the seasoning blend.
2 tbsp cumin Part of the seasoning blend.
2 tsp garlic powder Part of the seasoning blend.
2 tsp maple syrup Part of the seasoning blend.
salt and pepper to taste Essential for enhancing flavor.

Optional Add-Ons

1 cup chopped bell pepper Adds color and sweetness.
3/4 cup chopped white onion Enhances flavor complexity.
1 cup corn, cooked and peeled Frozen corn is a handy substitute.

Equipment

Large pot

Method

Step-by-Step Instructions

In a large pot over medium heat, add a splash of oil or vegetable broth. Sauté minced garlic with onions and bell pepper for about 5 minutes until soft and fragrant.
Pour in the vegetable broth and add the vegan cream cheese along with drained jalapeño slices. Stir well and let simmer for about 10 minutes until creamy and bubbling.
Add the white chili seasoning blend and let it simmer for another 5 minutes to infuse flavors.
Gently fold in the drained white beans and optional corn. Cook for an additional 5 minutes to heat through.
Taste and adjust seasonings with salt and pepper before serving hot.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 45gProtein: 12gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 780mgPotassium: 700mgFiber: 12gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 120mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days. You can freeze the chili for up to 3 months. Reheat gently on the stovetop with a splash of broth to restore creaminess.

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