White Chili(Vegetarian)

READY IN: 2hrs
Recipe by Sharon123

I made this during the winter and it hit the spot! A very nice alternative to regular chili. Excellent! You can eliminate alot of time by just using canned beans instead of cooking them from scratch. Prep time includes soaking beans.

Top Review by Shuzbud

Thanks for a lovely, low fat meat-free chili. We really enjoyed the flavour and creamy texture. It was a bonus that it was low fat so I could have a second helping! We used canned beans to make it quicker. Celery soup isn't available here so for the second can I used cream of chicken. This will be a favourite through the winter!

Ingredients Nutrition


  1. Place navy beans in a soup kettle.
  2. Add water to cover by 2 inches.
  3. Bring to a boil.
  4. Boil for 2 minutes.
  5. Remove from heat.
  6. Cover and let stand for 1 hour.
  7. Drain and discard liquid.
  8. Return beans to pan.
  9. Add water to cover by 2 inches.
  10. Bring to a boil, cover and simmer for 45 minutes.
  11. or until beans are tender.
  12. Drain and discard liquid.
  13. Set beans aside.
  14. In the same kettle, saute onions and garlic in oil until tender.
  15. Add soups, one cup water, potato, chili powder, bouillon and salt.
  16. Cover and cook over medium-low heat for 10 minutes.
  17. Add garbanzo beans, half and half and navy beans.
  18. Cook over medium heat for 10 minutes or until heated through.
  19. You could eliminate alot of time and just use canned navy beans.

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