Creamy Healthy Vegetarian White Chili Recipe (with vegan option) (2024)

FAQs

What is the difference between chili and white chili? ›

There's your red. On the other hand, white versions are made with chicken instead of beef, and without tomatoes but with beans (usually white beans) and tons of flavor from green chilies.

Health benefits

As a Dietitian, I love a one bowl meal that has complex carbs, protein, plenty of veggies, and healthy fat all in one. This chili is packed with plant protein and filling fiber from beans and veggies, making it crazy hearty. Regular consumption of beans can help lower cardiovascular risk.

How to store and reheat vegetarian chili. In the refrigerator: this plant-based chili will stay good in your fridge for about 1 week. Once your chili is completely cooled, just place it in an airtight container (or multiple, if you'd like to meal prep it) without the additional toppings and place it in the fridge.

The good news is there are lots of easy ways to thicken up your chili with ingredients you likely already have in your pantry— flour, cornmeal, pureed beans, cornstarch, or even crushed tortilla chips will help do the job, along with some good old extra simmering time.

Sorry, Texas chili purists, but beans can totally be your BFF when attempting to thicken chili. In a bowl, use a fork to smash ½ cup to 1 cup of kidney beans, pinto beans, or black beans into a paste. Stir this bean mash into the chili and allow it to simmer for 5 to 10 additional minutes.

“Look for chilis that use turkey, tofu, chicken or beans,” suggested RDN Bianca Tamburello. “Those are leaner proteins that typically have less saturated fat than chili made with beef or pork.” Sodium content can be an issue with canned food, so it's important to check out how much is in your chili.

Stirred into the pot right before serving, a spoonful of vinegar brightens up the finished product, and gives it that full, rounded taste that was missing. Even if the chili recipe you're using doesn't call for vinegar, go ahead and add it anyway. You won't actually taste the tang or sharp flavor of the vinegar.

This Vegan Chili is a moderately-spiced, tomato-y stew loaded with chunks of celery, onion, green bell pepper, and carrot. Spices like ancho chili powder, cumin, oregano, garlic, and cayenne pepper add some body to the chili, while kidney beans and pinto beans give a hearty and creamy texture.

Stir in Some Beans

Instead, use beans in your healthy chili to add fiber and stretch your dish healthfully and inexpensively. You can use one type of beans, such as kidney beans or black beans, or mix several types for a variety.

Some studies have indicated that the consumption of chilli-containing foods can influence iron absorption and affect serum insulin and glucose concentrations, which may help to alleviate diabetes or prediabetes.

What do I do if my chili is too watery? ›

Add Thickeners: Mix a small amount of cornstarch or flour with cold water and add it to the chili. Cook while stirring until it thickens. Mash Ingredients: Partially mash some beans or vegetables to naturally thicken the chili.

In addition, broth, beer, and/ or water is usually added to produce the desired consistency in the pot of chili. I usually add one or two cups of beef broth. If you put tomatoes in the stew, this will also provide plenty of liquid.

Use All-Purpose Flour or Cornstarch

"Transfer some warm liquid [from the chili] to a separate bowl. Whisk in the flour or cornstarch, then slowly stir it back in the pot," advises Wofford. Bring the mixture back to a boil, which will "activate" the ingredient, instantly thickening the dish.

Whisk together milk (any kind) and flour (gluten free, if you need it!) in a small dish then pour into the chili and stir to combine. Cover and cook on high for 30 minutes. This will give the chili just a touch of velvety thickness.