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Homemade Vegetarian White Chili with Optional Chicken photo

Vegetarian White Chili with Optional Chicken

A hearty, mildly spicy white chili made with beans and green chiles that can be served vegetarian or portioned with cooked chicken.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours
Servings 6 servings

Equipment

  • Large saucepan
  • Medium Saucepan
  • Knife
  • Cutting Board
  • Can opener
  • Measuring Spoons

Ingredients
  

  • 1 tablespoon olive oil
  • 2 medium onions chopped (about 2 cups)
  • 3 cloves garlic minced (about 2 teaspoons)
  • 2 4-ounce cans diced mild green chiles
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons dried oregano
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon coarse salt
  • 2 14 oz cans cannellini (white kidney) beans drained
  • 1 14 oz can pinto beans drained
  • 4 cups vegetable broth
  • 1 jalapeño pepper finely chopped, include seeds for more heat if desired
  • 2 cups diced cooked chicken optional; enough meat for roughly half the chili
  • assorted toppings Monterey Jack or cheddar cheese, sour cream, cilantro, salsa, and fresh lime wedges

Instructions
 

  • Heat the olive oil in a large saucepan over medium heat.
  • Add the chopped onions and cook, stirring occasionally, until softened, about 5 minutes.
  • Stir in the minced garlic, ground cumin, dried oregano, ground cloves, cayenne pepper, and coarse salt and cook for 1 minute until fragrant.
  • Add the diced green chiles, drained cannellini and pinto beans, and vegetable broth. Bring to a boil over medium heat.
  • Reduce heat to low to maintain a gentle simmer and cook uncovered for about 60 minutes.
  • Stir in the finely chopped jalapeño pepper; include seeds if you want more heat.
  • If adding chicken to half the batch, scoop just under half of the chili into a separate medium saucepan and stir in the diced cooked chicken.
  • Simmer both the main (vegetarian) pot and the chicken portion, uncovered, for an additional 30 minutes.
  • Serve the chili hot with assorted toppings such as cheese, sour cream, cilantro, salsa, and lime wedges.

Notes

  • Use one jalapeño with seeds for mild heat or add more for spicier chili.
  • You can portion out half the chili and add 2 cups cooked chicken to that portion.
  • Baked bone-in, skin-on chicken can be used: roast at 350°F for about 40 minutes until done, then remove skin and chop the meat.
  • Drain canned beans well before adding to the chili.