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!

What You’ll Need

• Olive Oil
• White Onion
• Garlic
• Chili Powder
• Cumin
• Cayenne Pepper – optional! I used to add this all of the time to this chili but now that I serve it to my kids, I omit it.
• Northern Beans
• Cannellini Beans
• Frozen Corn
• Vegetable Broth
• Sour Cream
• Shredded Cheddar Cheese
• Avocado, green onion – for topping
• Tortilla chips – for serving

How to Make Vegetarian White Chili

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.

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Vegetarian White Chili

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!

Print Pin Rate

Course: Soup

Cuisine: American

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings: 4 -6 servings

Author: Taylor

Ingredients

• 2 tbsp olive oil
• 1/2 white onion diced
• 3 cloves garlic minced
• 1 tbsp chili powder
• 2 tsp cumin
• 1/2 tsp salt
• 1/4 tsp cayenne pepper – optional! This will add some spice so add accordingly. I omit when making this for our kids.
• 2 cans cannellini beans
• 1 can Northern beans
• 2 cups frozen corn
• 4 cups vegetable broth
• 8 ounces sour cream
• 2 cups shredded cheddar cheese
• diced green onions, avocado slices, and tortilla chips for serving

Instructions

• In a large pot, add the olive oil and set stove to medium heat.
• Add the onions and cook until softened, about 5-7 minutes.
• Add the garlic, chili powder, cumin, salt, and cayenne pepper (if using), and cook one more minute.
• Add the beans, corn, and broth, and stir well to combine.
• Bring to a boil and reduce heat to medium low to let the chili simmer for 20 minutes.
• After 20 minutes, add 1 cup of broth to a bowl. Stir in the sour cream until smooth.
• Add the broth/sour cream mixture to the pot and stir well to combine.
• Stir in the cheese until melted.
• Serve topped with diced green onions, avocado, and chips!

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