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.

Print Recipe

Spicy White Cheddar Chili

Hearty, spicy vegetarian chili made with white beans, peppers, and white cheddar!

Yield: 11 cups

Cook Time: 30 minutes

Total Time: 30 minutes

Ingredients:

• 2 1/2 tablespoons olive oil
• 3 garlic cloves, minced
• 1 red onion, diced
• 1/2-1 teaspoon sea salt, divided
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 jalapeño, diced
• 1 (4-ounce) can diced green chilies
• 4 cups vegetable broth, divided
• 3 cans cannelinni beans, divided
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1/4-1/2 teaspoon crushed red pepper
• 6 ounces white cheddar, shredded (about 1 1/2 cup)
• Cilantro, additional cheddar, baguettes for serving

Directions:

1. Heat the olive oil in a large soup pot over medium heat. Add the garlic and cook for 30 seconds, then add the onion and 1/4 teaspoon of salt. Cook for 3-4 minutes, stirring frequently, until the onions are softened.
2. Add the bell peppers, jalapeño, and green chilies to the pot, and cook until the peppers are softened - about 7 minutes.
3. Combine 1 1/2 cups of the cannelinni beans with 1 1/2 cups of broth in a blender and blend until smooth.
4. Pour the remaining broth and beans into the pot, along with the cumin, oregano, and crushed red pepper. Stir in the creamy blended bean and broth mixture. Taste the soup and adjust salt level to your liking (I used a total of 1 teaspoon sea salt, but I love me some salt).
5. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
6. After 20 minutes remove the soup from the burner, and whisk in the cheese 1/2 cup at a time. It is important that the soup is very hot at this point, because you want the cheese to melt in. Whisk vigorously after each additional handful of cheese to make sure it completely melts before adding the next round of cheese.
7. Top with cilantro and additional cheddar, and serve with baguettes.