White Bean Chili
A creamy white bean chili with a hidden dose of pureed cauliflower — packed with fiber and just enough kick from green chiles.
- Prep Time
- 10 min
- Cook Time
- 20 min
- Total Time
- 30 min
- Servings
- 6-8 servings
A friend of mine asked if I had a good white chili recipe, and it dawned on me that I'd never actually made one. This quickly became one of my go-to soups — packed with fiber, veggies, and a little pureed cauliflower hidden in the broth (a trick I use in soups more often than I'll probably ever admit to).
It's technically called a chili, but I'd argue it's more of a chowder, which happens to be my favorite kind of soup anyway. Either way, it's got enough kick from the chiles and spices to double as a healthier option for your next Mexican-inspired spread.
Ingredients
- 1 medium yellow onion, diced
- 1 tbsp. coconut oil
- 3 cloves garlic, minced
- 14.5 oz. vegetable broth, divided
- 4 oz. can diced green chiles, drained
- 1/2 tbsp. cumin
- 1/2 tsp. paprika
- 1/2 tsp. dried oregano
- 1/2 tsp. ground coriander
- 1/4 tsp. cayenne
- 1 tbsp. sea salt
- 1/2 tsp. black pepper
- 12 oz. bag steam-in-bag cauliflower
- 8 oz. dairy-free cream cheese
- 3 (15 oz.) cans cannellini beans, divided
- 12 oz. bag frozen corn, thawed
Instructions
- 1In a soup pot, combine the onion and coconut oil and cook over medium heat until the onion is tender.
- 2Add the garlic and cook 1 more minute. Add 2 cups of the vegetable broth and all the spices, and cook for 6-10 minutes.
- 3Cook the cauliflower in the microwave according to the package directions.
- 4Add the cooked cauliflower to a blender with the remaining vegetable broth, green chiles, dairy-free cream cheese, and 1 can of cannellini beans. Puree until smooth, then pour into the pot.
- 5Add the remaining two cans of beans and the corn. Cook for 5 more minutes and serve.
Storage & Reheating
Distribute into freezer-safe containers and store in the fridge for up to 7 days, or the freezer for up to 6 months.
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