Super Fast Vegetarian White Chili

Super fast Vegetarian White ChiliThe first time I had white chili, I was being a judge in a chili cook off.  I was in love from first bite!  White chili doesn’t have the typical flavors of chili that use things like chili powder. Instead the green chili flavor is strong, which I love. This super fast vegetarian white chili recipe is quicker to make than most chili recipes.  This recipe uses store bought salsa, making it really fast to throw together, which is always a plus!

This chili recipe is one of my absolute favorite recipes, inspired by my time as a chili cook-off judge.  I tend to avoid buying canned goods, because there are so many with BPA linings, and I think it’s better to make food yourself if you can.  I use home-cooked beans, my homemade refried beans, and I even chop the peppers myself.  It is great having a large deep freeze so that I can make large batches of beans and diced peppers to freeze.  It makes recipes like this super easy.  You can also sub cans to make this recipe in a pinch.

Variations to the super fast vegetarian white chili recipe:

  1. Be sure to use a tomatillo based green salsa for this recipe.  Store bought or homemade! My favorite brand is Herdez.
  2. If you are into vegetarian meat substitutes, try using seitan in place of some of the white beans.  It adds great texture to the chili.  Chicken would be another option to sub in, if that is your thing {wink!}.
  3. I prefer my chili to be spicy.  If you want to make this recipe mild, try cutting the cumin in half, and sub half of the Anaheim peppers with green bell peppers.

Super Fast Vegetarian White Chili
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 6 servings
  • 1 large onion, diced
  • 1 TBS olive oil
  • 4 garlic cloves, minced
  • 2 Anaheim peppers, diced (or 2 cans diced green chilies)
  • 4 cups veggie broth
  • 6 cups cooked white beans (1 lb dried or 4 cans)
  • 16 oz green salsa
  • 1 TBS ground cumin
  • 2 cups vegetarian refried beans (or 1 can)
  • 1 cup shredded Mexican cheese blend
  • 2 TBS fresh parsley, minced
  1. Combine onion and olive oil in a large dutch oven. Saute over medium heat until the onion is translucent, 3-5 minutes. Add the garlic and peppers. Saute another 2-3 minutes.
  2. Mix in broth, white beans, salsa and refried beans. Bring to a boil and simmer for 20 minutes.
  3. Stir in cheese and serve garnished with parsley.

This recipe was shared at The Weekend Potluck Party!

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