White chili is like the classy cousin of regular chili.
It shows up to the party all monochromatic acting like it ain’t a thing. White chili is made up of pretty much the same stuff, except… not?
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.
This white chili is an absolute powerhouse. As if quinoa weren’t enough protein already, it’s also packed with beans and healthy veggies.
I actually think it expands in your stomach, so a little bit goes a long way. You can leave the toppings off to make it vegan and gluten free, but I love it with whole grain tortilla chips or some hearty bread for dipping. If you prefer a looser chili feel free to add more broth.
This vegetarian quinoa white chili can be customized! Here are a few ideas to get you started:
- 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
If you make this recipe be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Vegetarian Quinoa White Chili
- 1/2 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)
- 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.