It didn’t really occur to me how much we like chili in this house – and how much I must make it – until I realized that this is the third chili recipe I’ve posted here in as many months.

I guess there are worse things to be a little obsessed with.

This healthy vegetarian white chili is among my favorites. White kidney beans and hearty pinto beans simmer together with a rich vegetable broth, green chiles, diced fresh jalapeno pepper, and warming, comforting spices like cumin, oregano, and – believe it or not – a little touch of ground cloves. Add in some chopped cooked chicken at the end of the process, and – look! – vegetarians and carnivores can live together.

Topped with a little shredded cheese, sour cream, fresh cilantro, and a wedge of lime, this white chili is plenty satisfying without the chicken. But it’s nice to have options, right?

No ratings yet

Vegetarian White Chili with Optional Chicken

Prep: 15 minutes
Total: 2 hours
Author: Kare
Yield: 6 servings
White kidney beans and hearty pinto beans simmer together with a rich vegetable broth, green chiles, diced fresh jalapeno pepper, and warming, comforting spices like cumin, oregano, and - believe it or not - a little touch of ground cloves. Add in some chopped cooked chicken at the end of the process, and - look! - vegetarians and carnivores can live together.
Print Pin Rate

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 chilies
  • 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 cannelloni (white kidney beans, drained)
  • 1 14 oz. can pinto beans (drained)
  • 4 cups vegetable broth
  • 1 jalapeno pepper with seeds (finely chopped*)
  • 2 cups diced cooked chicken (optional; this enough meat for half of the chili**)
  • Assorted toppings such as Monterey Jack cheese (cheddar cheese, sour cream, cilantro, salsa, and fresh lime wedges for squeezing over the top)

Instructions

  • In a large saucepan, heat the olive oil over medium heat. Cook the onion, stirring occasionally, for about five minutes, until soft.
  • Stir in the garlic, cumin, oregano, cloves, cayenne pepper, and salt. Cook for another minute.
  • Add diced green chiles, beans, and vegetable broth. Continuing over medium heat, let the mixture come to a boil, then reduce the heat to love to keep the soup at a steady simmer. Simmer uncovered for about an hour.
  • Add the jalapeno pepper.
  • If adding chicken to a portion of the recipe, scoop just under half the chili into a separate, medium saucepan. Add the chicken to that half.
  • Simmer both versions for another 30 minutes uncovered.
  • Serve with assorted toppings.

Notes

  1. I add one jalapeno - with seeds - for just a touch of heat, but you might want to add two (or more) if you really want some fire.
  2. I rub bone-in, skin-on chicken breasts with olive oil, kosher salt, and pepper, then bake them at 350 degrees for about 40 minutes until a fork inserts easily into the meat and the juices run clear. Then I remove the meat from the bone, discard the skin, and chop.
Adapted from Simply Recipes and the Beyond Parsley cookbook

Share or save:

This post may contain affiliate links, which means if you click on a link and make a purchase, I may receive a portion of the proceeds. More about this here.