CREAMY VEGETARIAN WHITE CHILI
A creamy vegetarian white chili that's ready in 30 minutes, this recipe is on the fast track of becoming one of my favourite quick dinners. It's a simple yet comforting meal that's perfect for a busy weeknight and super easy to make vegan, too.
Provided by Alice | Skinny Spatula
Categories One Pot Meals
Number Of Ingredients 14
Steps:
- In a large pot or Dutch oven, heat the olive oil and fry the onion over medium heat for 4-5 minutes until translucent.
- Add the garlic and green chili and continue to cook for another minute until fragrant. Stir in the ground cumin, oregano, and cayenne pepper and cook for 30 more seconds.
- Stir in the flour, then add half of the vegetable stock. Stir continuously until you have a creamy paste without any lumps, then add the rest of the stock.
- Add the beans and sweetcorn and simmer for 10-15 minutes. Stir in the lime juice and sour cream and season to taste. Serve with tortilla chips or cornbread and topped with extra lime wedges, sliced green chili, and a dash of sour cream if you like.
Nutrition Facts : Calories 458 calories, Carbohydrate 78 grams carbohydrates, Cholesterol 10 milligrams cholesterol, Fat 8 grams fat, Fiber 15 grams fiber, Protein 23 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 342 grams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
VEGETARIAN WHITE CHILI
A Parmesan rind is the secret ingredient in this hearty white-bean chili-it adds tremendous richness and depth of flavor. If you don't have one, substitute the water in the recipe for homemade or store-bought low-sodium vegetable broth.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 1h5m
Yield Makes 6 cups
Number Of Ingredients 16
Steps:
- Place poblanos directly over a gas flame, and cook, turning with tongs occasionally, until charred all over, about 8 minutes. (Or char under a broiler on a rimmed baking sheet.) Transfer to a bowl; cover with plastic wrap until cool enough to handle, about 15 minutes. Using your hands, rub off charred skin, rinsing your hands frequently under cold running water. Pat poblanos dry. Slice poblanos in half, remove seeds and stems, and cut flesh into 1-inch pieces.
- Heat oil in a medium saucepan over medium-high. Add onion and a pinch of salt; cook until translucent and browned around edges, about 7 minutes. Add garlic, cumin, chili powder, and coriander; cook until fragrant, 1 minute more.
- Add Parmesan rind, green chiles, poblanos, and 4 cups water. Season with 1 teaspoon salt and 1/2 teaspoon pepper; bring to a boil. Reduce heat to medium and simmer until flavors meld, 15 to 20 minutes.
- In a small bowl, whisk together cornmeal and 1 cup hot cooking liquid. Return to saucepan and stir to combine. Simmer until liquid thickens slightly, about 5 minutes.
- Meanwhile, in a small bowl, stir together cilantro and sour cream. Set aside.
- Add beans and greens to saucepan; simmer until beans are heated through and greens are wilted, 2 to 3 minutes. Season to taste with salt and pepper. Serve immediately, with herbed sour cream, radishes, jalapenos, avocado, and a squeeze of lime.
CREAMY WHITE CHILI
This is the best chili recipe I have ever had! It is so delicious and everyone raves about how good it tastes. Don't count on leftovers!
Provided by JELZA
Categories Soups, Stews and Chili Recipes Chili Recipes White Chili Recipes
Time 55m
Yield 8
Number Of Ingredients 14
Steps:
- Heat olive oil in a large saucepan over medium heat; cook and stir chicken, onion, and garlic into the hot oil until chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes.
- Mix Great Northern beans, chicken broth, green chiles, salt, cumin, oregano, black pepper, and cayenne pepper into chicken mixture; bring to a boil. Reduce heat and simmer until flavors have blended, about 30 minutes.
- Remove chili from heat; stir in sour cream and whipping cream until incorporated.
Nutrition Facts : Calories 334.4 calories, Carbohydrate 29.7 g, Cholesterol 63.4 mg, Fat 15.1 g, Fiber 6.4 g, Protein 21.3 g, SaturatedFat 7.9 g, Sodium 887.7 mg, Sugar 2.4 g
EASY VEGETARIAN WHITE BEAN CHILI
Busy weeknights call for yummy recipes like this easy vegetarian white bean chili. Bell pepper, onion, and corn make it extra hearty!
Provided by Emily Hill
Time 25m
Number Of Ingredients 14
Steps:
- Heat a bit of olive oil in a 6-quart stock pot. Saute the garlic, bell pepper, and onion for around 5 minutes or just until tender.
- Add vegetable broth, cream cheese, white chili seasoning (or substitute seasonings), and green chilies. Cook for around 10 minutes on medium heat, stirring occasionally.
- Add beans and corn and season with salt and pepper. Cook an additional 5 to 10 minutes or until ingredients are heated through. Serve topped with your favorite toppings (e.g., sour cream, avocado, shredded cheese, olives). Refrigerate leftovers for up to 1 week.
Nutrition Facts : Calories 408 calories, Carbohydrate 55 grams carbohydrates, Cholesterol 40 milligrams cholesterol, Fat 13 grams fat, Fiber 12 grams fiber, Protein 18 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1 serving, Sodium 1664 milligrams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat
VEGETARIAN WHITE CHILI WITH OPTIONAL CHICKEN
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.
Provided by Kare for Kitchen Treaty
Time 2h
Number Of Ingredients 15
Steps:
- 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.
20-MINUTE VEGETARIAN WHITE BEAN CHILI
I'm always surprised by how complex this tastes considering it only takes 20 minutes! Three kinds of beans add interest to this simple (and fast) vegetarian/vegan white bean chili recipe. A weeknight go-to around here!
Provided by Kare for Kitchen Treaty
Categories Main Course
Time 20m
Number Of Ingredients 23
Steps:
- Set a medium-to-large pot over low heat. Add the olive oil, onion, oregano, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cook the onion, stirring occasionally, until soft and translucent, about 8 minutes.
- Add the garlic and cumin. Cook, stirring frequently, for another minute.
- Add the broth, beans, chiles, cloves, and cayenne. Stir to combine. Increase heat to medium-high and bring to a boil. Reduce to a simmer and cook for 3-5 more minutes until thickened a tiny bit.
- Remove from heat. Run a potato masher or fork through 5-6 times just to smash a few of the beans and help thicken it all up. Squeeze the lime over the top and stir. Taste and add additional salt and pepper if desired.
- Serve with assorted toppings if desired. I'm partial to this vegan cashew sour cream - yum!
Nutrition Facts : Calories 158 kcal, Sugar 5 g, Sodium 600 mg, Fat 9 g, SaturatedFat 1 g, Carbohydrate 17 g, Fiber 3 g, Protein 4 g, Cholesterol 1 mg, ServingSize 1 serving
WHITE CHILI(VEGETARIAN)
I made this during the winter and it hit the spot! A very nice alternative to regular chili. Excellent! You can eliminate alot of time by just using canned beans instead of cooking them from scratch. Prep time includes soaking beans.
Provided by Sharon123
Categories Southwestern U.S.
Time 2h
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Place navy beans in a soup kettle.
- Add water to cover by 2 inches.
- Bring to a boil.
- Boil for 2 minutes.
- Remove from heat.
- Cover and let stand for 1 hour.
- Drain and discard liquid.
- Return beans to pan.
- Add water to cover by 2 inches.
- Bring to a boil, cover and simmer for 45 minutes.
- or until beans are tender.
- Drain and discard liquid.
- Set beans aside.
- In the same kettle, saute onions and garlic in oil until tender.
- Add soups, one cup water, potato, chili powder, bouillon and salt.
- Cover and cook over medium-low heat for 10 minutes.
- Add garbanzo beans, half and half and navy beans.
- Cook over medium heat for 10 minutes or until heated through.
- You could eliminate alot of time and just use canned navy beans.
VEGETARIAN WHITE BEAN CHILI
My Vegetarian White Bean Chili is a brilliant and hugely flavourful alternative to a traditional chili sin carne. The creamy veg and bean packed chilli is a quick one-pan dish made using tinned beans and is a great base for heaps of tasty garnishes.
Provided by Chloe
Categories Appetizer Main Course Side Dish Soup
Time 40m
Number Of Ingredients 17
Steps:
- Chop 200g Onion, 200g Courgette, 150g Green Bell Pepper and 100g Mushrooms into similar sized small cubes. Also finely chop 20g Green Chilli.
- Add the veg to a large frying pan with 2 tbsp Vegetable Oil, 1 tbsp Sea Salt Flakes. Fry on a medium heat for 10 minutes until the veg has softened a little.
- Finely chop the stalks from 20g Fresh Coriander and add to the pan along with 2 tbsp Garlic Paste, 1 tbsp Cumin and 1 tbsp Lime Juice. Continue frying for 2 minutes.
- Drain and rinse 400g Tinned Haricot Beans and 400g Tinned Butter Beans by running them under the cold tap in a sieve.
- Add the rinsed beans to the pan along with 500 ml Milk and 1 tbsp Vegetable Stock Concentrate.
- Gently stir together and leave to gently simmer for 10 minutes.
- Meanwhile mix 1 tbsp Cornflour with a little water to make a slurry (thin paste).
- Add the cornflour to the pan and stir until fully combined and the sauce has thickened.
- Stir in 150ml Crème Fraiche and the remaining Fresh Coriander Leaves.
- Remove from the heat and serve.
Nutrition Facts : Calories 760 kcal, Carbohydrate 91 g, Protein 33 g, Fat 33 g, SaturatedFat 20 g, Cholesterol 44 mg, Sodium 5991 mg, Fiber 19 g, Sugar 26 g, ServingSize 1 serving
VEGETARIAN WHITE CHILI
This vegetarian twist on white chili skips the chicken in favor of flavorful white corn, spices and tomatillo salsa.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- In 4-quart saucepan, heat oil over medium-high heat until hot. Add onion; cook and stir 5 to 7 minutes or until translucent. Add cumin and coriander; cook about 30 seconds or until fragrant. Add corn and chiles; cook 3 to 5 minutes or until corn begins to brown.
- Add half of the beans and the vegetable broth. Heat to boiling over high heat. Mash remaining beans with fork. Add to saucepan. Reduce heat to medium-high; continue to cook 18 to 20 minutes or until slightly thickened.
- Divide chili evenly among 4 bowls. Top each with 1 teaspoon of the tomatillo salsa. Top with sour cream and cilantro.
Nutrition Facts : Calories 410, Carbohydrate 71 g, Cholesterol 0 mg, Fat 1/2, Fiber 15 g, Protein 20 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 8 g, TransFat 0 g
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- Finely chop up the bell pepper and onion. Mince the garlic. In a medium to large pot, heat the olive oil over medium/high heat. Cook the onion and bell peppers, seasoning well with salt and paper and a little bit of cayenne. Cook until beginning to soften, 2-3 minutes. Add the garlic and cook another minute. Then stir in the green chilies.
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