This Vegetarian White Chili with Optional Chicken is cozy, bright, and built around creamy white beans, mild green chilies, and warming spices. It’s an easy weeknight dinner that still feels special, with plenty of texture from beans and a gentle heat from jalapeño and cayenne. You can keep it entirely meat-free or stir in diced cooked chicken for a heartier pot—either way, the flavor sings.

Why you’ll love this recipe

This Vegetarian White Chili with Optional Chicken doubles as a weeknight workhorse and a dinner-party crowd-pleaser. It comes together quickly, uses pantry-friendly cans and staples, and is flexible with toppings. The seasoning blend—cumin, oregano, a hint of cloves, and cayenne—creates depth without overpowering the beans, while green chilies and jalapeño give bright, layered heat.

Ingredients

1 tablespoon olive oil
2 medium onions (chopped, about 2 cups)
3 cloves garlic (minced, about 2 teaspoons)
2 4-ounce cans diced mild green chilies
2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper
1 teaspoon coarse salt
2 14oz. cans cannellini (white kidney beans, drained)
1 14oz. can pinto beans (drained)
4 cups vegetable broth
1 jalapeno pepper with seeds (finely chopped*)
2 cups diced cooked chicken (optional; this is enough meat for half of the chili**)
Assorted toppings such as Monterey Jack cheese, cheddar cheese, sour cream, cilantro, salsa, and fresh lime wedges for squeezing over the top

*If you prefer milder chili, scrape the seeds from the jalapeño before chopping. **If you add the optional chicken, the recipe will serve both meat-eaters and vegetarians in the same pot; add it at the end so it stays tender.

Make-ahead and storage

This Vegetarian White Chili with Optional Chicken tastes even better the next day after flavors have melded. Refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.

Step-by-step instructions

Heat the olive oil in a large, heavy-bottomed pot over medium heat. When the oil shimmers, add the chopped onions.
Sauté the onions for about 6–8 minutes, stirring occasionally, until they are softened and translucent but not browned.
Add the minced garlic to the pot and cook for 30–45 seconds, stirring constantly, until fragrant. Don’t let the garlic brown.
Stir in the diced mild green chilies, ground cumin, dried oregano, ground cloves, cayenne pepper, and coarse salt. Cook the spices with the onion mixture for about 1 minute to bloom their flavors.
Add both cans of drained cannellini beans and the drained can of pinto beans to the pot. Stir gently to combine so the beans are evenly coated with the spiced onion mixture.
Pour in the 4 cups of vegetable broth and give everything a good stir. Bring the chili to a gentle simmer over medium-high heat.
Once simmering, reduce the heat to medium-low and let the chili cook, uncovered, for 12–15 minutes. This will help the flavors meld and slightly thicken the broth.
While the chili simmers, finely chop the jalapeño pepper. If you prefer less heat, remove and discard the seeds before chopping; if you like more heat, include the seeds.
After the chili has simmered and reduced a bit, stir in the finely chopped jalapeño. Taste and adjust seasoning—add a pinch more salt or a touch of cayenne if you want extra heat.
If you’re using the optional diced cooked chicken, fold the 2 cups of diced cooked chicken into the pot now. Heat the chili gently for 2–3 minutes, just long enough to warm the chicken through without drying it out.
Remove the pot from the heat. Ladle the Vegetarian White Chili with Optional Chicken into bowls and set out a tray of toppings: shredded Monterey Jack or cheddar cheese, sour cream, fresh cilantro, salsa, and lime wedges.
Serve with lime wedges for squeezing over each bowl; the acidity brightens the rich beans and spices. Enjoy immediately.

Topping ideas and serving suggestions

Layer on one or two toppings for contrast: cool sour cream balances the warmth, shredded cheese adds richness, and a squeeze of lime brings brightness. Pair this Vegetarian White Chili with crusty bread, warm tortillas, or a simple green salad. For an extra creamy texture, stir in a splash of plain yogurt or a swirl of blended beans before serving.

Notes and swaps

If you want a smoother chili, mash a cup of the beans against the side of the pot with a spoon or use an immersion blender for a few pulses to thicken the base without losing all the bean texture.
To make the dish spicier, increase the cayenne by 1/8 to 1/4 teaspoon and include the jalapeño seeds. To tone it down, omit the seeds and use only one jalapeño.
For a different flavor profile, swap smoked paprika for some of the cumin, or add a teaspoon of lime zest with the jalapeño for a citrusy note.
If you keep the optional chicken, use cooked white meat or dark meat as you prefer; diced rotisserie chicken works beautifully and speeds up dinner.

Yield

This Vegetarian White Chili with Optional Chicken makes about 6 generous servings. If you add the optional chicken, it’s enough to distribute meat through half the chili while keeping plenty of vegetarian portions in the pot.

Final thoughts

Comforting, adaptable, and full of bright, layered flavors, this Vegetarian White Chili with Optional Chicken is a simple staple to keep in your weeknight rotation. It’s forgiving, fridge-friendly, and crowd-approved—exactly the kind of recipe you’ll find yourself making again and again.

Vegetarian White Chili with Optional Chicken

A cozy, flavorful white chili made with cannellini and pinto beans, green chiles, warming spices, and an option to add cooked chicken to part of the pot.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 2

Total Time 2

Servings: 6 servings

Ingredients Equipment Method Notes

Ingredients

1 tablespoon olive oil
2 medium onions chopped (about 2 cups)
3 cloves garlic minced (about 2 teaspoons)
2 4-ounce cans diced mild green chilies
2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper
1 teaspoon coarse salt
2 14 oz cans cannellini (white kidney) beans drained
1 14 oz can pinto beans drained
4 cups vegetable broth
1 jalapeño pepper finely chopped with seeds
2 cups diced cooked chicken optional; enough meat for half of the chili
assorted toppings Monterey Jack or cheddar cheese, sour cream, cilantro, salsa, and fresh lime wedges for serving

Equipment

Large saucepan
Wooden spoon or spatula
Measuring Spoons
Can opener
Medium Saucepan
Knife and cutting board

Method

Heat the olive oil in a large saucepan over medium heat.
Add the chopped onions and cook, stirring occasionally, until soft, about 5 minutes.
Stir in the minced garlic, ground cumin, dried oregano, ground cloves, cayenne, and coarse salt; cook for 1 minute until fragrant.
Add the diced green chiles, drained cannellini beans, drained pinto beans, and vegetable broth; bring to a boil over medium heat.
Reduce heat to low and simmer the chili uncovered for about 60 minutes to develop flavor.
Stir in the finely chopped jalapeño (including seeds) and continue simmering.
If you want a chicken portion, scoop just under half of the chili into a separate medium saucepan, add the diced cooked chicken to that portion, and return both pots to simmer.
Simmer both the main pot and the chicken portion uncovered for another 30 minutes.
Serve the chili hot with assorted toppings: cheese, sour cream, cilantro, salsa, and lime wedges.

Notes

Adjust the number of jalapeños to control heat.
Seeds increase spiciness, leave them out for milder chili.
The chicken addition is optional and is mixed into about half the chili.
Bake bone-in chicken at 350°F for about 40 minutes until cooked, then shred for adding if using.