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Homemade Vegetarian White Chili with Optional Chicken recipe photo

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.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours
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
 

  1. Heat the olive oil in a large saucepan over medium heat.
  2. Add the chopped onions and cook, stirring occasionally, until soft, about 5 minutes.
  3. Stir in the minced garlic, ground cumin, dried oregano, ground cloves, cayenne, and coarse salt; cook for 1 minute until fragrant.
  4. Add the diced green chiles, drained cannellini beans, drained pinto beans, and vegetable broth; bring to a boil over medium heat.
  5. Reduce heat to low and simmer the chili uncovered for about 60 minutes to develop flavor.
  6. Stir in the finely chopped jalapeño (including seeds) and continue simmering.
  7. 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.
  8. Simmer both the main pot and the chicken portion uncovered for another 30 minutes.
  9. 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.