Tara Teaspoon

menu icon
go to homepage
  • Recipes
  • Cookbooks
  • Newsletter
  • Shop
  • About
    • Bloglovin
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Recipes
    • Cookbooks
    • Newsletter
    • Shop
    • About
    • Bloglovin
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
    • YouTube
  • ×
    TaraTeaspoon » Recipes » Soups + Stews + Chili

    White Vegetarian Chili

    Published: Feb 6, 2025 · Updated: Feb 24, 2025 by Tara Teaspoon · This page contains affiliate and sponsored links. See my full disclosure

    Jump to Recipe Jump to Video Pin Recipe
    White Vegetarian Chili
    White Vegetarian Chili

    This cozy one pot White Vegetarian Chili is filled with hominy, beans, and other veggies for a creamy, easy meal that's ready in an hour. It's total comfort food when served with all your favorite fixings!

    Top view of a bowl of vegetarian white chili with toppings and corn chips.

    There's a reason chili and soup recipes are classic comfort foods! Recipes like my Chipotle Sweet Potato Soup With Queso Blanco and Broccoli Cheddar Soup come together quickly and give all the homey feels we crave after busy days.

    Plus, since they are vegetarian, these soups also make a light, nutritious, and budget-friendly way to end the day.

    Why you'll love this recipe

    We can all relate to long, stressful days and the need for a warm and satisfying meal to take the edge off. This Vegetarian White Chili recipe is sure to erase the strains of the day because it is everything comfort food should be.

    It's bound to become a family favorite -- especially when served with your favorite chili toppings!

    Let me tell you more about why you'll love this meatless white chili:

    • Quick and easy: When life gets busy, having an easy, tried and true recipe I can turn to and get dinner on the table in a snap is crucial. This chili recipe is a lifesaver because it's made in one pot and ready in an hour.
    • Vegetarian comfort food: It's made with hominy, beans, other veggies, and lots of cozy seasonings, making a soup that will fill your belly and warm your soul. You'll want to have this vegetarian recipe on rotation all fall and winter!
    • Meat-Eaters will love it: This chili is packed with flavor and is meant to be loaded with delicious toppings so no one misses the meat or chicken! Carnivores have been known to go for a second bowl!
    • Great make ahead meal: Plus, it stays fresh for a full week in the refrigerator and can be frozen for up to three months. I often make a batch to enjoy now and freeze a few portions to enjoy later.
    Jump to:
    • Why you'll love this recipe
    • Ingredients
    • Step-by-step instructions
    • How-To Make It
    • Tara's tips: make it vegan
    • Variations
    • Equipment
    • Storage
    • FAQ
    • Related
    • 📖 Recipe
    • 💬 Comments

    Ingredients

    With only a few ingredients, this vegetarian white chili is pretty simple to make. Keep these ingredient tips in mind as you select everything you'll need to get started.

    Ingredients needed for making vegetarian white chili.
    • Oil: You'll need some cooking oil to sauté the vegetables. I like using avocado oil or olive oil.
    • Celery
    • Yellow onion: You could also use a white onion or sweet onion if you don't have a yellow onion.
    • Jalapeno: Heat should be added with the heart. If you are sensitive, reduce or leave out the jalapeno completely.
    • Minced garlic: It's best to mince fresh garlic cloves, but you can also use jarred minced garlic.
    • Mild green chilis: I like to use mild green chilis so that the soup doesn't become too spicy.
    • Spices and salt: To flavor the chili I used a bay leaf, ground cumin, and dried oregano. You'll also need a little salt for flavor enhancement.
    • Cornstarch: Used to thicken the chili.
    • Lime juice: If possible, use freshly squeezed lime juice for the best flavor.
    • Vegetable broth
    • Great Northern beans: You could also use navy beans.
    • Hominy: Depending on where you live, it can sometimes be difficult to find hominy. Most grocery stores will stock it near canned beans or on the Mexican aisle. You can also order canned hominy online.
    • Cream: For a rich, creamy chili, use heavy cream or half and half. To make this recipe vegan, you could also use your favorite unsweetened vegan creamer or vegan milk.
    • Toppings: Take your chili to the next level with an assortment of your favorite toppings. I think chopped cilantro, sliced jalapenos, diced avocados, and sliced radishes go really well with this soup. I also recommend eating it with tortilla chips or cornbread, and hot sauce.

    See recipe card for quantities.

    A side view of a bowl of vegetarian white chili with toppings.

    Step-by-step instructions

    Ready to get cooking? Follow this photo tutorial to stay on track and make an amazing meatless chili.

    Before you begin adding the main ingredients, heat 2 tablespoons of oil in a 6- or 8-quart Dutch oven or stockpot over medium-high heat.

    1. Sauté celery and aromatics: When the oil is hot, add ¾ cup diced celery, 1¾ cups chopped onion, 1 chopped jalapeno, and 3 cloves minced garlic to the hot oil. Stir to combine and cook until the onions are translucent (about 5 minutes).
    2. Start adding seasonings: Add 8 ounces mild green chiles, 1 teaspoon salt, and a bay leaf to the sauteed mixture.
    3. Finish adding seasonings: Then add 2 teaspoons cumin, 1 teaspoon oregano, 6 tablespoons cornstarch, and 2 tablespoons lime juice to the pot. Stir to combine.
    4. Pour in broth: Add 6 cups vegetable broth to the pot and stir mixture.
    5. Bring to boil, then simmer: Cover pot and bring chili to a boil. Then, reduce heat and allow chili to simmer until the celery is tender, about 15 minutes.
    6. Add beans and hominy: Next, add 2 cans of beans and 1 can of hominy, place the lid back on the pot, and simmer 10 more minutes for full flavor.
    7. Pour in cream: Stir in 1 cup heavy cream (or unsweetened vegan milk/creamer).
    8. Serve: Remove the pot from the heat, ladle into bowls, and serve with chili toppings.

    How-To Make It

    Chopped vegetables and aromatics in the bottom of a pot.
    1. Sauté veggies and aromatics: Heat oil in a pot and cook chopped onion, jalapeno, celery, and garlic until tender, about 5 minutes.
    Browned vegetables with roasted chilis and seasonings in the bottom of a pot.
    1. Add some seasonings: Add chiles, salt, and bay leaf to the pot.
    Hand pouring in more spices and lime juice to the base of vegetarian white chili.
    1. Add remaining seasonings: Stir in cumin, oregano, cornstarch, and lime juice.
    Broth being poured into the base of vegetarian white chili.
    1. Stir in vegetable broth: Pour in vegetable broth, stirring to combine.
    Hand placing a lid on the pot of simmering vegetarian white chili.
    1. Bring to a boil: Cover pot with a lid and bring to a boil. Reduce heat and simmer, about 15 minutes.
    A pot of vegetarian white chili after adding hominy and white beans to the mixture.
    1. Add beans and hominy: Add the beans and hominy to the soup, simmer 10 more minutes.
    Cream being poured into a pot of vegetarian white chili.
    1. Stir in cream: Pour the cream into the soup and stir to combine.
    Stirring the vegetarian white chili together to fully incorporate the cream.
    1. Remove from heat: Remove the soup from the heat, ladle into bowls and serve with favorite toppings.

    Tara's tips: make it vegan

    Turn this vegetarian chili into vegan chili with one simple ingredient swap. Replace the heavy cream/half and half with your favorite unsweetened non-dairy milk or creamer.

    Variations

    One of the best ways to add some variety to white chili is to serve it with an assortment of delicious chili toppings.

    • Extra heat - Amp up the spice by serving it with sliced jalapenos and some hot sauce.
    • More veggies and herbs - Sprinkle the top with chopped cilantro, diced avocado, sliced radish, or pico de gallo.
    • Don't forget the carbs - Serve with crunchy corn chips or cornbread to round out your meal.
    • Go gourmet - Whip up some gourmet chili toppings: cornbread croutons, crispy cheese bits, cilantro cream, corn relish, or spiced roasted pepitas.

    Equipment

    You'll need either a Dutch oven or stockpot with a lid that can accommodate 6 to 8 quarts. I like this Emile Henry Ceramic Dutch Oven.

    If you plan to make the soup ahead of time and freeze some for later, make sure to have some heavy duty freezer bags on hand. I also love Souper Cubes for freezing portions.

    Get canned hominy online if you can't find it in your store. If you find a large can, it freezes in individual portions well. Place it in ziptop bags, seal, and freeze up to 3 months.

    Storage

    Don't let all your hard work go to waste. Keep your white chili with veggies fresh with proper storage.

    • Refrigerate: Cool the chili and place it in an airtight container. Then refrigerate for up to a week.
    • Freeze: This soup freezes very well. Place the cooled soup into a freezer-safe container and freeze for up to 3 months.
    • Reheat: Leftover vegetarian white chili can be reheated easily. If you are starting with frozen soup, allow it to fully thaw in the refrigerator (overnight is best) or use the thaw function on your microwave. Refrigerated chili can be warmed in the microwave or on the stovetop over medium heat. Stir occasionally for even heating.
    A bowl of vegetarian white chili surrounded by chips and other toppings.

    FAQ

    How do I thicken a white vegetarian chili?

    To get the perfect creamy texture for veggie chili, I used a combination of cornstarch and heavy cream. If you don't want to use cornstarch, your chili will be thinner, but it will still have amazing flavor.

    Can I make this chili in the crockpot?

    I didn't test making this vegetarian white chili in a crockpot. However, you could definitely use your slow cooker to keep the soup warm or reheat it at a later time.

    What is the difference between white chili and regular chili?

    The difference comes down to the ingredients used in each chili. White vegetarian chili is white in color because it's made with cream and white beans. A regular chili is usually a dark reddish-brown color because it's made from beef, dark colored beans (like pinto beans or black beans), and tomatoes.

    Related

    Looking for more delicious soup recipes? Don't miss these:

    • Chicken Chili Verde with white beans in white bowls
      Chicken Chili Verde
    • Roasted Tomato and Eggplant Bisque in copper pot
      Roasted Tomato and Eggplant Bisque
    • pot of beef and bean chili
      Classic Chili with Beef and Beans
    • Butternut squash soup square feature image
      Simple Butternut Squash and Carrot Soup

    Rate this recipe! ⭐⭐⭐⭐⭐

    Scroll to the bottom of the page to rate and comment on this recipe. Leaving comments, questions, and ratings helps other too!

    📖 Recipe

    Top view of a bowl of vegetarian white chili with toppings.

    White Vegetarian Chili

    Tara Teaspoon
    This cozy one pot Vegetarian White Chili is filled with hominy, beans, and other veggies for a creamy, easy meal that's ready in an hour. It's total comfort food when served with all your favorite fixings!
    5 from 8 votes
    Print Recipe Pin Recipe
    Work Time 30 minutes mins
    Total Time 1 hour hr
    Course Soup
    Servings 10

    Ingredients
      

    White Chili

    • 2 tablespoons avocado oil (or olive oil)
    • ¾ cup diced celery
    • 1 medium yellow onion (finely diced, 1¾ cups)
    • 1 medium jalapeno (finely diced)
    • 3 cloves garlic (minced)
    • 2 (4-ounce) cans mild diced green chiles
    • 1 teaspoon kosher salt
    • 1 bay leaf
    • 2 teaspoons ground cumin
    • 1 teaspoon dried oregano
    • 6 tablespoons cornstarch
    • 2 tablespoons lime juice
    • 6 cups vegetable broth
    • 2 (15-ounce) cans Great Northern beans (drained)
    • 1 (15-ounce) can hominy (drained)
    • 1 cup heavy cream (half and half, or unsweetened vegan milk/creamer)

    Optional Toppings:

    • Chopped cilantro
    • Sliced jalapenos
    • Diced avocado
    • Sliced radish
    • Tortilla chips
    • Hot sauce

    Instructions
     

    • Add oil to a 6- or 8-quart Dutch oven or stock pot and heat over medium-high.
    • Add onion, jalapeno, celery, and garlic and stir to combine. Cook, stirring frequently, until the onions are soft and translucent, about 5 minutes.
    • Add the green chiles, salt, bay leaf, cumin, oregano, cornstarch, and lime juice. Stir to combine. Then add vegetable broth, stir to combine, and cover.
    • Bring soup to a boil. Reduce heat to a simmer and simmer until celery is tender, about 15 minutes.
    • Add beans and hominy and simmer another 10 minutes to meld the flavors.
    • Stir in heavy cream (or unsweetened vegan replacement) and serve with desired toppings.
    • Cooled soup can be refrigerated for up to a week, or frozen for up to 3 months.

    Video

    Notes

    This recipe makes about 12 cups of chili.

    Nutrition

    Calories: 141kcalCarbohydrates: 9gProtein: 1gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 27mgSodium: 812mgPotassium: 80mgFiber: 1gSugar: 3gVitamin A: 710IUVitamin C: 4mgCalcium: 31mgIron: 0.5mg
    Get exclusive recipes sent to your inbox!Sign up for Tara's newsletter for more.
    Tara in kitchen making salad

    Tara Teaspoon

    I’ve been in food publishing for over 25 years, creating recipes & food-styling for magazines, books, television, food brands, & advertising. With two cookbooks under my belt and thousands of my recipes at your fingertips, I hope you'll be inspired to spend more time in the kitchen!

    More about Tara

    Comments

      5 from 8 votes

      Review Or Ask A Question! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating





      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Tara Teaspoon says

      February 06, 2025 at 4:30 pm

      I worked to get all the most delicious flavors to shine in this soup recipe. I love to add shredded chicken to make it non-vegetarian too! Leave a 5-star rating if you love it too!

      Reply
    2. Emily says

      April 11, 2025 at 5:27 am

      Oh my gosh, this recipe looks so yummy! As a vegetarian myself, Im always looking for delicious meatless recipes to try, so this is just perfect for me.

      Reply
    3. Michelle says

      April 11, 2025 at 5:27 am

      Yet another incredible recipe, Tara! Thanks so much for creating amazing veggie-based recipes for us vegetarians; it was so delicious!

      Reply
    4. LisaLisa says

      April 11, 2025 at 8:24 am

      Okay, I would definitely make this chili, it looks so good and hearty. I would sprinkle a little cheese on top.

      Reply
    5. Michelle Robertson says

      April 11, 2025 at 12:33 pm

      This is yet another mouthwatering recipe from Tara! I've said before that I'm not normally a soup person, but you're quickly changing my mind with these easy recipes!

      Reply
    6. Beth says

      April 11, 2025 at 1:42 pm

      I adore this chili! The beans are perfect, and the hominy is a great touch. I can't wait to make it again!

      Reply
    7. Bedabrata Chakraborty says

      April 11, 2025 at 2:58 pm

      Looks like it would make a great weekend dinner. Quick question - can you please suggest a vegetarian option to the meat so that I can make it for my vegetarian family and friends?

      Reply
      • Tara T. says

        June 02, 2025 at 7:13 pm

        This recipe is already vegetarian (there is no meat in the ingredients). You can make as is for your vegetarian family and friends.

        Tara

        Reply
    8. Catalina says

      April 12, 2025 at 4:58 pm

      I made this last night after a super long day and wow—it really was the comfort food I needed! So creamy and filling, and I love how it’s vegetarian but still so hearty.

      Reply

    Hi, I'm Tara Teaspoon!

    I’ve been sharing my original ideas for years. What began as a passion, turned into a publishing career as Food Editor at Martha Stewart Living and Ladies’ Home Journal magazines.

    Now I write cookbooks, and share delicious recipes and expert cooking tips with you here! Thanks for stopping by Tara Teaspoon!

    More about me →

    Popular

    • square feature image of turkey pot pie with biscuits on top in a cast iron skillet.
      Turkey Pot Pie with Biscuits
    • featured image of the perfect slice of lemon lush icebox dessert.
      Lemon Lush
    • feature square of swiss meringue buttercream from Live Life Deliciously cookbook.
      Swiss Meringue Buttercream Recipe
    • Three stacked Easter blondies on a small white plate.
      Mini Egg Cookie Bars

    Cookbooks

    Tara Teaspoon Cookbooks

    Footer

    Subscribe for emails and exclusive updates!

    Sign me up!
    Tara Teaspoon horizontal logo

    ↑back to top

    Explore

    • Recipe Index
    • Cookbooks
    • New Posts
    • Newsletter Subscribe

    About

    • About
    • Contact
    • Privacy Policy
    • Refund Policy
    • Disclaimer & Terms

    Copyright © 2025 Tara Teaspoon, Inc • Powered by Feast+

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.