Vegetarian White Chili is delicious white chili made with Northern beans and cannellini beans, diced green chiles, corn, cheese, chili powder, cumin, and sour cream and so full of flavor! It’s the perfect vegetarian chili to satisfy that craving without the meat!
When September rolls around, I start craving soups and chilis all. the. time. It’s funny how the weather can control our appetite so much! The same goes with wine. All summer I don’t think twice about a cabernet but whenever the faintest chill in the air rolls around, I’m all about the red wine. But, back to soups and chili.
The thing I love about chili is how many different varieties there are. There’s the typical beef chili which can be made a million different ways with all different kinds of meats, slow cooker chili, instant pot chili, vegetarian chili, white chili, chili with beans, chili with no beans….I could go on but I think you get the point. When it comes to white chili, I love my white bean chicken chili and my creamy white turkey chili, but I was wanting a vegetarian soup. This Vegetarian White Chili is an adaptation of my creamy white turkey chili, and it totally hit the spot!
This vegetarian white chili recipe is pretty simple to make, but there is one step that really needs to be followed. That is when the sour cream is added. To do this, it is important to combine the sour cream and 1-2 cups of the broth in a separate bowl, whisking to combine them. If you don’t do this, you run the risk of the sour cream curdling, which just isn’t appetizing! It doesn’t really affect the taste, but it won’t look as good.
Once the sour cream is combined with some of the broth and stirred well to incorporate into each other, you can add that to the pot with the rest of the soup, and stir well to combine! The last step is adding the cheese, which just gets stirred in until it’s melted.