Creamy Vegetarian White Chili

I’ve lived in SF & currently living in LA. Two great cities to be a vegetarian in. I would definitely recommend Gracias Madre for phenomenal vegan Mexican cuisine. There is a location in SF’s mission district and in LA’s West Hollywood.

I think three brunches a day sounds perfectly reasonable given the circumstances. Lol. Beautiful variation of white chili. Sounds (and looks) amazing!

A white chili! Yum.

I used to live in SF! I really recommend Al’s Place; it’s not entirely vegetarian, but the menu is pretty vegetable focused and just really incredible. Plus, a lot of the taquerias in the Mission have vegetarian options and are pretty amazing. Hope you guys have fun! xo

I just made this and YUM! So warming and delicious!
Have a great time on your trip!

Dosa’s for great Indian food w/lots of veg options. Yes to Gracias Madre (all veg) Although Slanted Door (Vietnamese) isn’t entirely veg they have wonderful veg options.

I made this tonight and my husband and I loved the flavors. I can’t wait to take the leftovers for lunch tomorrow! I know that I will make it again and I think that I can get away with using less milk. A few less calories can’t hurt, right?! I would love to know if you have ever tried to adapt the recipe for a crockpot and, if so, what suggestions you may have? I am thinking saving the milk and flour until the end of the cooking time but am not sure how I may adjust the total liquid volume or if this is just a bad idea.

This is great! I puréed two cans of beans with two pickled jalapeños and just one can wholes, omitted the jalapeños in the soup, used about 2 cups stock and omitted milk. The beans made up the creaminess. Oh and added carrots and a red pepper and paprika.

This is more soup than chili. Not at all thick.

This is a fantastic recipe! It’s going in my handwritten book. I agree that it’s very thin and not” chili like”. But that’s easily remedied by leaving out some of the liquids.

Has anyone tried to add quinoa to this recipe?

Super delicious and easy! Trying to eat different kinds of beans and this is a great recipe for white ones, so thanks a lot. Will definitely be making it again :*

This is really good!! I made a few changes due to what I had on hand and to taste. 3 large stalks of celery chopped small, red pepper instead of green and 3 different types of white beans, more garlic and only 2 cups of milk. I added fresh chopped cilantro & parsley to the pot at the end, about 1/2 cup. I added only a 1/4 of a large jalapeno and it’s a good thing. I like it hot but this little bit with seeds was too hot. I should have known better than to add the seeds. I will eat the whole lot but it will definitely clear our sinus’s! I hope my 11 year old will be able to eat it tomorrow. Next time I will try to add plant based milk but wonder what type would be best. I am afraid it will not taste as good but have to try it since I am mainly a WFPB eater. Any suggestions? I wonder how coconut milk with taste? Thanks for the recipe. I just love it and highly recommend it!

I made this on a cold wintery day. Followed almost all the directions with a few tweaks. I didn’t have frozen corn so I used peas and added celery with the onion. Gluten free flour works just fine. Only 2 cans of beans. Instead of Milk I used cream of mushroom soup.
It turned out delicious!!

Can I make this the day before serving?

Wonderful recipe! I’m not actually vegan, but love trying new healthy, hearty soup recipes. This one moved to the top of my list as a favorite!!

Well Ive got to say the base concept is nice, it’s good to get away from the carb and starch of potatoes in stews and soups for a change. However even with salt and pepper to taste, which is something I think most professional chefs wince at hearing, this was pretty bland. Don’t believe me try for yourself!

We used a small amount of agave, celery for texture and curry powder to brighten up the flavor profile.

Anyone who tasted this and said it’s perfect as is should never cook again or is named Rebecca. Come on folks spice and season your food. I’m shaking my head

I made this dish last night and it is very, very good. However, I would not classify it as chili. It is much too thin to be a chili. I would call it a chowder. That being said I loved it and am having the leftovers for lunch. I used 1 poblano pepper, 1/2 green bell pepper and 1/2 jalapeño pepper because that was what I had on hand. The heat was good, not too hot and spicy, just the way I like it.

We were searching for a healthy chili to add to our weekly crockpot option (I did all the sauté steps and then loaded it into my crockpot). We LOVED it! We both agreed it’s a winner and is being added to the rotation. Thank you for such a healthy and delicious meal!

This was too much work for very little flavor. Somehow tasted like nothing yet still burned my mouth off with the jalapeños. Topping suggestions were nice, but would not replicate this. It was just bad. Suggestions: way more garlic, some seasonings, another type of bean (chick pea or navy), add coja cheese. Seasonings and less heat.