Baby, it’s cold outside! Bring on soup season! I have been loving this 30-minute veggie white chili lately, so I thought I’d share. It’s a lighter, brothy-er chili compared to other chili recipes I love to make at home. But, this veggie white chili is still packed with flavor and it’s super simple and quick to throw together.
Not only is this 30-minute veggie white chili fast to come together (making it an awesome weeknight dinner), but it makes around 4-5 servings. So if you’re like me, you’ll be eating this for lunch multiple days that week too. I love a good meal that makes great lunch leftovers, as I don’t usually make time to cook weekday lunches even though I work from home. But with this chili (or many of the soup recipes from our archives) you just warm it back up and top it with the good stuff and you’re ready to go!
Oftentimes, white chili is made with chicken. And if you have some cooked, shredded chicken that you need to use up, feel free to stir it into this chili. But if you prefer to keep things vegetarian, that’s great too, as there is still a good amount of protein in this chili from the beans as well as the Greek yogurt I stir in (you’ll see—it’s the secret that makes this creamy and gives it a little tang!).
Here’s to staying warm this winter! xo. Emma
30-Minute Veggie White Chili
- 1 small yellow bell pepper
- 1/2 a small red onion
- 4 cloves of garlic
- 2-3 tablespoons olive oil
- salt pepper, and cayenne
- 1 small can of diced green chilies
- 2 cans white beans around 32 ounces
- 2 cups vegetable or chicken stock
- 1 small container of Greek yogurt around 5 ounces
- 2 tablespoons chopped cilantro
- shredded cheese and tortilla chips to serve
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.
Turn the heat down to medium low and add the stock as well as one can of (drained) beans. Cover and cook for 5-6 minutes until everything is nice and hot. Then use an immersion blender (or in a blender in batches) to blend the soup together. You don’t necessarily want it perfectly smooth, more of a rough blend (this is the texture I prefer). Then stir in the remaining beans, Greek yogurt, and cilantro and continue to cook until everything is warm. Serve with more cilantro, shredded cheese, and chips.
The leftover soup may separate some when stored in the refrigerator. But just give it a good stir when you rewarm it and all will be well in the world.