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    Home » Vegetarian Recipes

    Vegetarian White Chili

    Lindsay Moe

    351 shares

    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.

    a white bowl of vegetarian quinoa white chili on a wood table.
    Jump to Recipe

    This post contains affiliate links. As an Amazon Affiliate I earn from qualifying purchases. All opinions are my own.

    Jump to:
    • Ingredients
    • How to make vegetarian white chili
    • Top tips
    • FAQ
    • More vegetarian recipes
    • Recipe

    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.
    a white bowl of vegetarian quinoa white chili topped with tortilla chips.

    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

    What kind of white beans should I use for white chili?

    I like a combination of garbanzo beans (also known as chickpeas) and cannellini beans (also known as white kidney beans). You could also make this recipe with navy beans, great northern beans, or butter beans.

    How do I make white chili less thick?

    If you prefer your chili a little on the soupier side, just add more vegetable broth until it reaches your desired consistency.

    a white bowl of quinoa chili on a wood table.

    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!

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    Recipe

    a white bowl of vegetarian quinoa white chili on a wood table.

    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
    Print Pin Rate SaveSaved!
    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
    Tried this recipe?Mention @theliveinkitchen or tag #theliveinkitchen!

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    Reader Interactions

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    1. Yvonne [Tried and Tasty] says

      March 03, 2015 at 7:36 am

      My husband would flip over this, I definitely need to make it for him!

      Reply
    2. Julia says

      March 03, 2015 at 9:41 am

      White chili is my favorite kind of chili! I love that you put quinoa in this. Great for meatless Monday!

      Reply
    3. Kristen @ A Mind Full Mom says

      March 03, 2015 at 9:52 am

      Oh, I am in love with this recipe and it looks great for this rainy day we are having here.

      Reply
    4. Alex Caspero MA,RD (@delishknowledge) says

      March 03, 2015 at 9:58 pm

      I am a huge fan of chili these days. Love that you put quinoa in this- so healthy and full of protein! I bet a bowl of this would keep me full for hours.

      Reply

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    lindsay moe in a kitchen with glasses on shelves behind her

    Hi, I'm Lindsay! I've been creating easily customizable vegetarian recipes since 2011. I love the outdoors, brownies, and brand new books. I live and work in La Crosse, Wisconsin and founded Wild Flour Media to expand on my love for food photography and videography to my community and beyond.

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    351 shares