White Vegetarian Chili
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!
Servings: 10
Calories: 141kcal
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: 141kcal | Carbohydrates: 9g | Protein: 1g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 27mg | Sodium: 812mg | Potassium: 80mg | Fiber: 1g | Sugar: 3g | Vitamin A: 710IU | Vitamin C: 4mg | Calcium: 31mg | Iron: 0.5mg
