Spicy White Cheddar Chili
So much carb dunking around these parts.
Although I’ve been on a soup kick for over a month, this is the first truly chilly week where soup feels necessary, and I’m digging it.
Check back with me in January, and I will very likely be digging it MUCH less. But, for now, lets proceed with all the bread and all the cheesy soup.
This soup is a take on white chicken chili, which my sister often orders when we go to lunch. Whenever she sits down with a big bowl of the creamy, hearty and comforting soup, I feel just a touch of jealousy.
Last week, after deciding I needed to make baguettes, I knew that a vegetarian version of the chili would be the perfect vehicle for bread dunking.
Like white chicken chili, this soup is made with cannelinni beans, which are creamy in texture, mild in flavor, and work well with a variety of ingredients. Most of the beans go straight into the soup pot, but 1/3 of them are blended up with broth to add a little creaminess to the base. In addition to the beans, I added a red and green bell pepper for color and a little sweetness, a jalapeño for heat, and fire-roasted green chilies for a touch more spice and smoky flavor. After the soup simmers for 20 minutes, I quickly whisked 6 ounces of shredded white cheddar into the hot soup, which adds some sharp saltiness and extra creaminess.
It all comes together into a spicy, smoky, creamy, and cheesy warm-your-soul bowl of soup.
It’s dreamy.
The recipe makes a large amount of soup (11 cups!), so you can either eat it for days and days, or freeze for later. Ryan and I have actually been moving through it rather quickly, especially because he ate 4 cups for dinner last night…with baguettes of course.
If you’re not going to make baguettes, or even if you are, you can crush some tortilla chips on top. I do that with all the chili I consume, which might be weird, but I HIGHLY recommend it.
Soup season 4 LIFE.
Hearty, spicy vegetarian chili made with white beans, peppers, and white cheddar! Yield: 11 cups Cook Time: 30 minutes Total Time: 30 minutes
Spicy White Cheddar Chili
Ingredients:
Directions:
YES to all of this! Soup season, spicy chili, CHEESY chili, and chips on chili!! Love it all!
Thanks Taylor! :)
Um, yes, yes, a thousand times yes. White cheddar = best thing ever. Spicy anything = also best thing ever. Vegetarian? Well, you get where I’m going with this. This is going on next week’s meal plan!
Awesome! Hope you love it!
This is the most unique looking chili I’ve ever seen! What an awesome recipe friend!
Thanks, Katrina! Who needs traditional chili, right?
Thank you so much! Made this last night for a group of friends and it was a big hit. Delicious!
Awesome! I just finished the last of this a couple days ago, and think I need a batch this week :) Thanks for your comment!
This is such a great recipe! Like you, since becoming a vegetarian I’ve been envious of my omnivore friends eating white chili and have been searching for a vegetarian substitute for years! This recipe has definitely suited my needs! I’m currently in the middle of making for the third time ever and can’t wait to dig in!
Hooray! Thank you so much for the comment!
Hi
I am curious is that milk or cream being poured into the soup in the photo?
It is a blended up mixture of the white beans and broth! Makes the chili creamy without any cream :)
I made this tonight for my family and it was delicious! Without knowing anything about the recipe I used, my husband said this tasted like a vegetarian white chicken chili. I laughed and said that was exactly what this was intended to be. Nice job! This was a total success.
Awesome! So happy to hear that!