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Vegetarian White Chili

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  • Prep 20 min
  • Total 50 min
  • Servings 4
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This vegetarian twist on white chili skips the chicken in favor of flavorful white corn, spices and tomatillo salsa.
By Betty Crocker Kitchens
Updated Apr 7, 2022
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Ingredients

Chili

  • 1 tablespoon olive oil
  • 2 cups diced white onion
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 can (11 oz) white shoepeg whole kernel corn
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles, undrained
  • 2 cans (19 oz each) Progresso™ cannellini beans, drained, rinsed
  • 4 cups low-sodium vegetable broth

Toppings

  • 4 teaspoons tomatillo salsa
  • Low-fat sour cream or plain yogurt, if desired
  • Chopped fresh cilantro, if desired

Steps

  • 1
    In 4-quart saucepan, heat oil over medium-high heat until hot. Add onion; cook and stir 5 to 7 minutes or until translucent. Add cumin and coriander; cook about 30 seconds or until fragrant. Add corn and chiles; cook 3 to 5 minutes or until corn begins to brown.
  • 2
    Add half of the beans and the vegetable broth. Heat to boiling over high heat. Mash remaining beans with fork. Add to saucepan. Reduce heat to medium-high; continue to cook 18 to 20 minutes or until slightly thickened.
  • 3
    Divide chili evenly among 4 bowls. Top each with 1 teaspoon of the tomatillo salsa. Top with sour cream and cilantro.

Tips from the Betty Crocker Kitchens

  • tip 1
    Bulk up this chili by serving it over rice.
  • tip 2
    Making this during the summer months? Instead of tomatillo salsa, consider topping this beautiful bowl with chopped heirloom yellow tomatoes and cilantro.
  • tip 3
    Store any leftover chili, tightly covered, in the refrigerator for up to 3 days or in the freezer for up to 1 month. Thaw in refrigerator; then heat to eat.
  • tip 4
    Cooking Vegetarian? Always read labels to make sure each recipe ingredient is vegetarian. Products and ingredient sources can change.

Nutrition

320 Calories, 4 1/2g Total Fat, 12g Protein, 58g Total Carbohydrate, 9g Sugars

Nutrition Facts

Serving Size: 1 1/4 Cups
Calories
320
Calories from Fat
40
Total Fat
4 1/2g
7%
Saturated Fat
1/2g
3%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
1050mg
44%
Potassium
950mg
27%
Total Carbohydrate
58g
19%
Dietary Fiber
15g
60%
Sugars
9g
Protein
12g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
10%
10%
Calcium
20%
20%
Iron
25%
25%
Exchanges:
2 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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