30-Minute Veggie White Chili

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

5 from 6 votes

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


  1. 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.

  2. 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.

Recipe Notes

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.

Credits // Author and Photography: Emma Chapman. Photos edited with A Color Story Desktop.
  • 5 stars
    Sooo good! I did add chicken and doubled. Great as left overs! Next time I will get extra cilantro and add some jalapeños on top for serving. Thanks for a great, quick and favorable option!!

  • 5 stars
    I’ve made this twice in a month. It really warms a person up after being outside in the winter weather. FYI I made the beans in my instant pot (6 cups of water to 1 cup of beans for 25 minutes) and replaced the yogurt with sour cream. One of my favourite soups-I love this recipe!

  • 5 stars
    I used fresh mild green chilis in the mix, then had this with rice, avocado, cheddar cheese, cilantro, chiles, and lime. omg. Next time I will double and freeze half. 🙂 Thank you!!!

  • OMG! There’s no meat in it! I can’t believe it! I almost didn’t click because I thought for sure it would have meat! Thanks a million! I CANNOT WAIT to try this!

  • Mmm, this looks delicious! Perfect for a weeknight dinner! ❤️❤️

    Charmaine Ng | Architecture & Lifestyle Blog

  • My parents hosted a get-together at their house today with a variety of soups, salad, and bread. I, as the only vegetarian, made this, and it was a huge hit! So quick and easy too. I will definitely make it again! Thank you!

  • 5 stars
    Have enjoyed this now for lunch the last two days- a nice healthy antidote to Christmas cookies. Very flavorful and healthy- two thumbs up!

  • 5 stars
    I just made this! SOOOOOOO good! Added a squeeze of fresh lime over the crushed chips and chopped cilantro. Great weeknight recipe, thank you so much!

  • This looks amazing! Can’t wait to try it, but… I am cooking/eating dairy free and am wondering if you are using the yogurt in place of sour cream; OR, is there a non-dairy sub for the yogurt that can be used instead?

    • Naima, you could probably substitute a cashew cream to keep it dairy free. May not be as thick, but it should give it a tangier flavor!

    • You could easily skip the yogurt. Just use less cayenne pepper 1/4 teaspoon instead of 1/2 teaspoon.

  • Yum! Such a cozy dish for the cold winter months!


  • Glad I ran into this awesome recipe post on Instagram. Will whip up a batch for my hubby who has the sniffles. He will love it!!

  • Mmm, this looks delicious! Perfect for a weeknight dinner! ❤️❤️

    Charmaine Ng | Architecture & Lifestyle Blog

  • this sounds great!!! I havent seen tinned green chillies here in the UK, could I use a chopped fresh one? Is it quite spicy?


    • Yes, you could use fresh instead, just cook them along with the bell pepper and onion. My guess is they will add more spice so I would go light on them in your first batch, probably removing all the seeds in addition to chopping up fine. Let us know how it goes!

    • This recipe is delicious! @Lindzi, in my supermarket (in The Netherlands) I found green peppers in a jar, maybe they have those in the UK as well. Try looking in the olives & stuffed pepper section of your store. Enjoy!

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