A delicious hearty, creamy chili that is perfect for a cold night. Works great to make ahead and feed a crowd!
Creamy Vegetarian White Bean Chili
This recipe for Vegetarian White Bean Chili is actually what changed my attitude toward onions. When I first made it the thought of a whole onion frightened me so I only put a half onion in. It was so bland! I regretted not following the recipe. I realized onions aren’t so bad after all, they add great flavor!
I first tried this recipe at a Soup & Sing event at our church. We get together for soup, bread, crackers, and fellowship then we sing hymns. It is such a lovely evening! It’s a nice time to relax and worship together.
That event was how I was first introduced to this soup! The event planner, a dear friend of mine, brings this and it’s always a hit! It has such a nice creamy texture and rich flavor – it’s delicious!
If the cold winter months have you chilled, you can warm up with a hot bowl of Winter Vegetable Chili or Vegetarian Chicken Noodle Soup, too!
What You’ll Need:
- 1 medium Onion, Finely Chopped
- 2 cups Water
- 3 tbsp McKay’s Chicken Seasoning
- 1 tbsp Chopped Garlic
- 1 tsp Salt
- 1/3 tsp Dried Oregeno
- 1/4 tsp Cumin
- 2 (15.5 oz) cans Great Northern Beans, Drained & Rinsed
- 1 can Loma Linda Fri-Chik, Shredded
- 12 oz Sour Cream
How to Make Creamy Vegetarian White Bean Chili
- Saute 1 medium onion in butter. Transfer to a medium size saucepan.
- Add 2 cups water, 3 tbsp vegetarian chicken seasoning, 1 tbsp chopped garlic, 1 tsp salt, 1/4 tsp dried oregano, 1/4 tsp cumin, 2 cans (15.5 oz) drained and rinsed Great Northern Beans, and 1 can shredded Loma Linda Fri-Chik.
- Once hot, add 12 oz sour cream. Stir until well mixed.
- Leave chili over heat until hot again, stirring occasionally.
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Recipe Notes:
- Vegan – Swap the sour cream and butter for vegan versions if you’d like.
- Fri-Chik Substitute – If you don’t have Fri-Chik, you can substitute with Morningstar Chik’n Strips. Just dice and measure to 1 1/2 cups.
- Freeze – This chili freezes well in a freezer safe container.
More Chili & Soup:
- Vegetarian Chicken Noodle Soup
- Vegetarian Chili
- Minestrone Soup
- Vegetarian Beef Stew
- Vegetarian Potato Corn Chowder
- Vegan Tomato Soup
- Vegetarian White Bean Chili
- Cheesy Potato Soup
- Vegetarian Butternut Squash & Black Bean Chili
Vegetarian White Bean Chili
Vegetarian White Bean Chili, a delicious hearty, creamy chili that is perfect for a cold night. Works great to make ahead and feed a crowd!
Ingredients
- 1 medium Onion, Chopped
- 2 cups Water
- 3 tbsp Vegetarian Chicken Seasoning
- 1 tbsp Chopped Garlic
- 1 tsp Salt
- 1/4 tsp Dried Oregano
- 1/4 tsp Cumin
- 2 cans (15.5 oz) Great Northern Beans, Drained & Rinsed
- 1 can Loma Linda Fri-Chik, Shredded
- 12 oz Sour Cream
Instructions
- Saute onion in butter. Transfer to a medium size saucepan.
- Add water, vegetarian chicken seasoning, chopped garlic, salt, dried oregano, cumin, beans, and Fri-Chik.
- Once hot, add sour cream. Stir until well mixed.
- Leave chili over heat until hot again, stir occasionally.
Notes
Fri-Chik Substitute - If you don't have Fri-Chik, you can substitute with Morningstar Chik'n Strips. Just dice and measure to 1 1/2 cups.
