Description
This Creamy Vegetarian White Bean Chili is healthy, hearty and great for lunch or dinner! Add your favorite toppings and enjoy!
Ingredients
Scale
- 2–3 teaspoons olive oil, or oil of choice
- 1 small yellow onion, small diced
- 1 large green bell pepper, small diced
- 2–3 cloves garlic, minced
- 3 (15 oz) cans Cannelloni or Great Norther Beans, drained and rinsed
- 1 (15 oz) can sweet corn, or about 1 1/2 cups fresh or frozen corn
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika (optional)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1 1/2 cups salsa verde (or blended roasted green chilis)
- 2 1/4 cups vegetable broth (I like my chili pretty thick, so feel free to add extra broth if you don’t want it thick)
- About 1/2 block cream cheese (room temp is best) You can add more or less depending on how creamy you want your chili
- Fresh lime juice
- Salt and black pepper, to taste (I probably used about 1/2 teaspoon pepper and between 1 and 1 1/2 teaspoons salt. The salt will depend on how salty your vegetable broth is)
- Optional chili toppings: tortilla strips, crackers, avocado, onion, tomato, green chili, shredded cheese, sour cream, greek yogurt, etc…)
Instructions
- Heat a large pot over medium heat and add a few teaspoons of olive oil, chopped onion and green bell pepper. Add a pinch of salt and cook until onion and pepper are softened, about 5 minutes, stirring every so often. Add the garlic and cook for another minute.
- Next, add in the white beans, corn, spices and salt and pepper. I like to mix everything together and let cook for a couple minutes. Then, add the salsa verde and vegetable broth. Mix well and let chili come to a simmer. Simmer for about 20 minutes, stirring occasionally.
- I like my chili thick so I take a couple ladels of the chili, add it to a blender or food processor and blend until smooth, then add back into the chili. Add the cream cheese into the chili and cook on low until the cream cheese is completely melted, stirring often. Add a big squeeze of fresh lime juice to the pot of chili and season with salt and black pepper, to taste.
- Garnish with your favorite chili toppings and enjoy!
Notes
Lots of recipe notes included in post text!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Vegetarian, Dinner
- Method: Stovetop
- Cuisine: American
