Vegetarian White Chili DF GF
This post introduces a versatile vegetarian white chili that can be easily adjusted to cater to various dietary needs. It celebrates the simplicity of cooking while delivering a flavorful and wholesome meal. The recipe features white beans, aromatic spices, and optional dairy-free ingredients, offering a delightful dining experience for all.
Ingredients
- 2 tablespoons avocado oil
- 1 medium white onion diced.
- 3 cloves garlic minced
- 2 cans white beans drained and rinsed (I used cannellini and navy bean)
- 1 can diced green chilies
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 2 cups vegetable broth
- 1 10 oz frozen corn kernels
- 1 diced green bell pepper
- Salt and pepper to taste
- 8 oz block cream cheese dairy free options
- Avocado for garnish
- Shredded Cheese for garnish Dairy free options
Instructions
- In a large pot, heat the avocado oil over medium heat. Add the diced onion and green pepper sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes.
- Pour in the vegetable broth, cream cheese and bring the mixture to a simmer. Cook for 10 minutes, stirring occasionally.
- Add the white beans, diced green chilies, ground cumin, dried oregano, ground coriander, and cayenne pepper to the pot. Stir to combine the ingredients.
- Add the frozen corn kernels to the pot. Continue to simmer for an additional 10-15 minutes, or until the vegetables are tender.
- Season the chili with salt and pepper to taste.
- Serve the vegetarian white chili hot, garnished with chopped fresh cilantro and accompanied by avocado and cheese.