White Chili

Simple White Chili

This tasty easy white chili can be meaty, vegetarian, or vegan by simply tweaking the ingredients. I’ll share the variations in parenthesis. Naturally gluten-free.
Prep Time10 mins
Cook Time15 mins
Course: Main Course, Soup
Cuisine: American
Keyword: beans,, chili
Servings: 4
Author: Regina Cyzick Harlow
Cost: $


  • 2 cups vegetable broth (or chicken if going with meat)
  • 4 cloves garlic, minced
  • 2 15 ounce each cans white beans, rinsed and drained
  • 8 ounces cream cheese (use vegan if desired)
  • 1/4 teaspoon ground cloves
  • 1 Tablespoon chili powder
  • 2 Tablespoons ground cumin
  • 2 teaspoons maple syrup, optional, I did not use
  • salt and pepper to taste
  • 1 fresh jalapeno, chopped fine, optional
  • 3/4 cup chopped onion, optional
  • 1 cup chopped red bell pepper, optional
  • 1 cup frozen corn kernels, optional
  • cooked, shredded chicken, if using meat

Topping and Garnish Ideas

  • chopped cilantro
  • chopped jalapeño
  • shredded Monterey Jack cheese
  • Tostitos or Corn Chips


  • Heat a little olive oil or vegetable broth in a large pot. Sauté onions if using, garlic, bell peppers, and jalapeños. (Instead of adding jalapeño here, I saved for garnish since I knew the kids wouldn’t eat the soup with that in it.) Saute for about 2-3 minutes.
    Add the broth of choice, cream cheese of choice, and seasonings. Cook for about 10 minutes. Add beans and corn and season with salt and pepper. Cook for another few minutes, adding more broth if desired.

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