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Creamy White Bean Chili

Vegetarian White Bean Chili

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 9 reviews
  • Author: Liz Thomson
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 cups 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Description

This rich and creamy white bean chili is made with cannellini beans, chickpeas, and salsa verde for a flavorful yet simple dish! By blending some of the beans into a broth, we create a hearty texture that makes this chili super satisfying.


Ingredients

Units Scale
  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 3 cloves minced garlic
  • 1 cup salsa verde
  • 2 cups vegetable broth
  • 1 (15oz) can cannellini beans, drained and rinsed
  • 1 (15oz) can chickpeas, drained and rinsed
  • 1 (15oz) can sweet corn, drained
  • 2oz cream cheese OR 1/4 cup vegan cashew cream
  • Optional toppings. Diced red onion, jalapeño, avocado, cilantro, crushed tortilla chips etc.

Instructions

Stovetop Directions

  1. In a large pot, heat the olive oil over medium heat for 30 seconds.
  2. Add the onion and sauté for 5 minutes until the onion is slightly translucent.
  3. Add the garlic and continue to sauté for 1 minute.
  4. Add the salsa verde, vegetable broth, white beans, chickpeas, and corn.
  5. Bring to a boil then reduce heat to medium-low and simmer for 15 minutes.
  6. Transfer 1 cup of soup to a blender, add the cream cheese or cashew cream and blend until smooth. Be sure to allow steam to escape from the top of the blender. See note for tips for blending hot soup.)
  7. Add the blended soup back to the pot and stir to combine.
  8. Divide into bowls and top with cilantro, red onion, jalapeño, or avocado.

Instant Pot Directions

  1. Set the Instant Pot to sauté, then add the olive oil and onion to the pot. Sauté for 2 minutes.
  2. Add the garlic and continue to sauté for 1 minute.
  3. Press cancel to end the sauté function, then add the salsa verde, vegetable broth, white beans, chickpeas, and corn.
  4. Secure the lid and ensure the venting knob is seat to “sealing” then select Manual pressure cooker for 5 minutes. It will take about 10 minutes for the Instant Pot to come to pressure, then it will begin counting down.
  5. Once the Instant Pot is finished cooking, quick-release the pressure by turning the venting knob to release the steam.
  6. Transfer 1 cup of soup to a blender, add the cream cheese or cashew cream, and blend until smooth. Be sure to allow steam to escape from the top of the blender. See note for tips for blending hot soup.)
  7. Add the blended soup back to the pot and stir to combine.
  8. Divide into bowls and top with cilantro, red onion, jalapeño, or avocado.

Notes

When blending hot soup, it’s important to allow steam to escape. Most blenders have a vent plug on the lid. Allow steam to escape and cover with a kitchen towel to prevent splattering. Blend on a low speed until mostly smooth. Do not blend hot soup in a bullet-style blender.