Vegetarian White Chili

So you want cozy comfort without the meat—excellent choice.
I make this Vegetarian White Chili when I want something creamy, spicy, and fast.
You get big flavor, protein from beans, and a bowl that feels like a hug. Sound good?

I also experimented with flavor combos after checking out this Greek roasted garlic spinach white pizza.

Why You’ll Love This Recipe

• Quick weeknight win — ready in under 30 minutes.
• Protein-packed from beans and veggies.
• Creamy texture without dairy (hello, vegan cream cheese).
• Customizable spice — turn it mild or scorch-your-tastebuds level.
• Budget-friendly pantry staples do most of the work.
• Leftovers improve as flavors meld overnight.

I stumbled into this recipe on a cold weeknight when my brain wanted nachos and my fridge only offered beans. I threw things together, tasted, adjusted, and ended up with something way better than nachos—less guilt, same satisfaction. Now I keep the components handy and make it maybe once a week because apparently I enjoy predictable happiness.

Ingredients You’ll Need

• 2 cups vegetable broth
• 4 cloves garlic, peeled and minced
• 2 15 oz white beans, drained
• 1 7 oz can jalapeño slices, drained
• 8 oz vegan cream cheese
• white chili seasoning (I used 1/4 tsp ground cloves, 1 tbs chili powder, 2 Tbs Cumin, 2 tsp garlic powder and 2 tsp maple syrup)
• salt, pepper to taste
• Optional add ons:
  • 1 cup chopped bell pepper
  • 3/4 cup chopped white onion
  • 1 cup corn cooked and peeled

The white chili seasoning deserves a shout-out. I use a blend that balances warmth and sweetness so the flavor feels rounded, not one-note. You can tweak the cumin and maple syrup if you want more earth or more sweet.

How to Make (Step-by-Step)

STEP 1

First heat a bit of oil – or vegetable broth for doing this oil-free – in a casserole.
Fry the garlic and the optional onions and bell for around 5 minutes.

STEP 2

Now add the vegetable broth, vegan cream cheese, white chili seasoning, and jalapeños.
Cook for around 10 minutes on medium heat.
Season with salt and pepper, finishing with the beans and optional corn and cook for another 5 minutes.

STEP 3

Divide onto plates and enjoy.

This method keeps things simple and forgiving. You can skip oil, swap beans, or add roasted veggies without breaking anything. The key is time—gentle simmering melds flavors.

Pro Tips for the Best Results

• Warm cream cheese slightly before adding so it mixes in smoothly.
• Mash some beans for thickness and texture.
• Reserve some beans whole for bite and contrast.
• Taste as you go — adjust chili powder and maple syrup slowly.
• Use low-sodium broth so you control salt levels.
• Let it rest five minutes before serving so flavors marry.

IMO the tip about mashing beans made the biggest difference to texture for me. I also sometimes blitz half the batch in a blender when I want velvet-smooth chili. Does that make me lazy or brilliant? I’ll let you decide.

Taste as you go and adjust spices gradually; chili powder and cumin can overpower if you dump them in. Warm your cream cheese slightly so it blends smoothly into the broth. If you prefer chunkier beans, reserve half whole; if you want silky, mash or blend half. Garnish right before serving to keep textures contrasting.

Fun Variations & Topping Ideas

Variations:

• White bean and sweet potato mash for a heartier bowl.
• Add cubed tofu for extra protein and chew.
• Stir in green salsa for brightness.
• Smoked paprika + apple cider vinegar for complexity.
• Roasted poblano peppers for depth.
• Roasted squash in fall for seasonality.

I sometimes add smoked paprika and a splash of apple cider vinegar for brightness—you’d be surprised. Roasted poblano peppers add depth and play nice with the creaminess. If you follow seasonal produce, throw in roasted squash in fall and it sings.

Toppings:

• Chopped cilantro and lime wedges — essential freshness.
• Crushed tortilla chips or crispy shallots for crunch.
• Avocado slices or a dollop of vegan sour cream.
• Sliced radish for peppery snap.
• Shredded cabbage for color and bite.

A squeeze of lime wakes everything up; don’t skip it unless you enjoy dull soup. Crispy shallots add a restaurant-level crunch and feel a little fancy for very little effort.

Storing and Reheating

Refrigerate leftovers in an airtight container for up to four days.
Reheat gently on the stove over low heat, stirring so the creaminess stays smooth.
For microwave reheating, zap in 60 second bursts and stir between rounds.

You can freeze portions for up to three months in freezer-safe containers. Thaw overnight in the fridge before reheating and add a splash of broth if it thickened too much. I label containers with the date because I have the attention span of a goldfish.

Leftover ideas

• Use as a filling for burritos or tacos.
• Turn into a baked pasta sauce mixed with penne and breadcrumbs.
• Blend into a creamy dip for chips or veggie sticks.

My favorite leftover hack turns the chili into a melty sandwich—yes, I said sandwich. I spoon the chili into a skillet, add slices of vegan cheese, and fold into toasted bread; it’s basically the savory cousin of my grilled cheese experiments like this Honey Peach White Cheddar Grilled Cheese. Try it and thank me later.

Frequently Asked Questions (FAQ)

Is this Vegetarian White Chili spicy?

You control the heat. Use fewer jalapeños for milder chili, or add extra for a kick.

Can I make this gluten-free?

Yes. All core ingredients are naturally gluten-free; just check your chili powder and vegan cream cheese labels.

Can I use canned beans other than white beans?

Absolutely. Cannellini, navy, or great northern beans all work. I prefer cannellini for a silky bite.

How do I make this oil-free?

Skip the oil and sauté in a splash of vegetable broth instead, as the recipe already suggests.

Can I use fresh jalapeños instead of canned slices?

Yes. Fresh jalapeños give brighter heat; seed them if you want milder chili.

What’s a dairy option if I’m not vegan?

Use regular cream cheese and a splash of heavy cream or half-and-half for richness; skip vegan swaps.

How many servings does this make?

This recipe serves about four as a main meal, fewer if you pair it with sides. If you need to feed a crowd, double the recipe and simmer a little longer. It stores well so scaling up makes sense.

Can I make this in an Instant Pot or slow cooker?

Yes. For Instant Pot, sauté aromatics on sauté mode then pressure cook for 5 minutes and use quick release. For slow cooker, toss everything in and cook on low for 4–6 hours.

I play with textures depending on the mood. Some nights I smash half the beans and leave the rest whole for a mix of creamy and bite, and other nights I blitz everything with an immersion blender for a silky, ladle-able soup. I treat the jalapeños like a volume knob for the whole bowl; one slice per serving gives a whisper of heat, heavy-handed chopping turns it into a background bonfire. When I host friends, I set out toppings in little bowls and let everyone customize—people love that interactive vibe more than you expect.

If you plan to meal prep, portion into single-serve containers so reheating feels effortless. Add fresh lime and cilantro only at serving to keep brightness; reheating ruins that zing. My kitchen rule: if it takes less than 10 minutes to assemble and feeds well, I call it a win. Seriously, what other cozy meal gives you protein, creaminess, freshness, and the option to be spicy or mild? This recipe does all that, and it behaves well in a hurry.

Conclusion

This Vegetarian White Chili hits that sweet spot between quick comfort and pantry-friendly cooking. You get creamy texture, hearty beans, easy swaps, and tastes that actually improve as leftovers. If you want another vegetarian idea that plays with similar flavor contrasts, check this version of vegetarian white bean chili for inspiration: Vegetarian White Bean Chili – It’s a Veg World After All®. I’d love to hear how you adapt it—leave a comment and rating if you try it, FYI it makes terrific leftovers.

Share your tweaks below—did you go smoky, sweet, or nuclear? I read every comment and I love seeing substitutions that actually work. If you made it, rate the recipe so others know this one behaves like a champ. Happy cooking, friends. Post a photo if you want — I steal recipe ideas from comments and steal credit shamelessly too.