Vegetarian White Chili

Vegetarian white chili is comforting, spicy, and so satisfying! It has plenty of protein thanks to the addition of quinoa and white beans, but it’s also low calorie and easy to make vegan and plant based.

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White chili is so classy.

Look at it, all monochromatic with those creamy beans and filling quinoa. This is my take on a vegetarian white chili except instead of chicken, we’re doing plenty of white beans.

If you’re just absolutely craving a classic chili, be sure to try my easy vegetarian chili. Also, if you need to know everything about cooking quinoa, don’t miss my post on how to cook perfect quinoa.

Ingredients

• Quinoa
• Water
• Olive oil
• Onion
• Garlic
• Jalapeño
• Cumin
• Chili powder
• Cannellini beans
• Garbanzo beans
• Vegetable broth
• Corn
• Lime juice
• Salt & pepper

How to make vegetarian white chili

1. In a 2 quart saucepan, bring quinoa and water to a boil over high heat. Cover, reduce the heat to low, and simmer until the water is absorbed, about 15 minutes.
2. Meanwhile, heat olive oil in a large pot or dutch oven over medium high heat. Add the onion and cook, stirring, until softened, 5 minutes.
3. Reduce the heat to medium and add the garlic and jalapeño. Cook, stirring, for one minute.
4. Add the cumin and chili powder and cook, stirring, for another minute.
5. Add the beans, broth, corn, lime juice, and quinoa. Season with salt and pepper and stir gently to combine. Bring the mixture to a boil, reduce the heat, and simmer uncovered, stirring occasionally, for about 30 minutes. If you prefer your chili more like soup, add an additional cup or two of broth.
6. Serve chili in bowls topped with a sprinkling of monterey jack cheese, fresh cilantro, and crushed whole grain tortilla chips, or swirl in a spoonful of plain Greek yogurt.

Top tips

Be careful chopping the jalapeño

There’s nothing worse than touching a jalapeño and then touching your eyes… or a paper cut on your finger… or letting your dog lick your fingers… you get the point. Jalapeños have a chemical in them that makes them spicy and causes them to burn when they touch you.

Try to avoid handling the cut portions of the pepper as much as possible, wash your hands well with soap and water when you’re done, or consider wearing food safe gloves while handling peppers.

How to store

Leftovers can be stored in a sealed container in the refrigerator for up to 3 days. You can also freeze portions in an airtight container for up to 3 months.

Tips for customizing vegetarian quinoa white chili

• Add more jalapeno for extra spice
• Top with your favorite hot sauce
• Mix and match whatever kind of beans you have on hand
• Mash the beans a bit and serve as a hearty, healthy dip

FAQ

More vegetarian recipes

• Easy Vegetarian Chili
• Roasted Sweet Potato Bulgur Bowl
• Red Wine Tomato Soup
• Hummus Bowls
• Vegetarian Autumn Grain Bowl
• Mediterranean Inspired Bowl
• Rainbow Quinoa Salad with Gochujang Crispy Chickpeas
• Crispy Quinoa Bake
• Italian Quinoa Casserole
• Biscuit Topped Vegetarian Pot Pie
• Vegan Tofu Bowl

If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!

Recipe

Vegetarian White Chili

This gluten-free, vegetarian white chili is perfect for those cold winter nights! Made with white beans and quinoa, it's so hearty, rich, and filling.

5 from 2 votes

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Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 50 minutes minutes

Servings: 8

Calories: 187kcal

Author: Lindsay Moe

Ingredients

• ▢ ½ cup quinoa, rinsed
• ▢ 1 cup water
• ▢ 1 tablespoon olive oil
• ▢ 1 large onion, chopped
• ▢ 2 cloves garlic, minced
• ▢ 1 jalapeño pepper, seeds and ribs removed, minced
• ▢ 2 teaspoons ground cumin
• ▢ 2 teaspoons chili powder
• ▢ 2 15 ounce cans white kidney beans, cannellini beans, rinsed and drained
• ▢ 1 15 ounce can garbanzo beans, chickpeas, rinsed and drained
• ▢ 2 cups low sodium vegetable broth
• ▢ 1 cup frozen corn
• ▢ 1 tablespoon fresh lime juice
• ▢ Coarse kosher salt and freshly ground black pepper
• ▢ Monterey Jack Cheese, (optional)
• ▢ Fresh cilantro, (optional)
• ▢ % plain Greek yogurt, (optional)
• ▢ Whole grain tortilla chips, (optional)

Instructions

• In a 2 quart saucepan, bring quinoa and water to a boil over high heat. Cover, reduce the heat to low, and simmer until the water is absorbed, about 15 minutes.
• Meanwhile, heat olive oil in a large pot or dutch oven over medium high heat. Add the onion and cook, stirring, until softened, 5 minutes. Reduce the heat to medium and add the garlic and jalapeño. Cook, stirring, for one minute. Add the cumin and chili powder and cook, stirring, for another minute.
• Add the beans, broth, corn, lime juice, and quinoa. Season with salt and pepper and stir gently to combine. Bring the mixture to a boil, reduce the heat, and simmer uncovered, stirring occasionally, for about 30 minutes. If you prefer your chili more like soup, add an additional cup or two of broth.
• Serve chili in bowls topped with a sprinkling of monterey jack cheese, fresh cilantro, and crushed whole grain tortilla chips, or swirl in a spoonful of plain Greek yogurt.

Nutrition

Calories: 187kcal | Carbohydrates: 31g | Protein: 8g | Fat: 4g | Sodium: 559mg | Potassium: 397mg | Fiber: 7g | Sugar: 2g | Vitamin A: 305IU | Vitamin C: 5.9mg | Calcium: 53mg | Iron: 2.5mg

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