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It's a cold snowy day here in the upper Midwest. A good day to stay inside and stay warm!
I got distracted and needed something quick and easy for lunch. (Who doesn't, right?) So, I looked in the pantry to see what I could toss together, and this delicious dish came out! (I LOVE when that happens!)
Most of the ingredients you will have on hand (or could easily stock up on for just such an occasion!) Other than chopping some onions and peppers (and pressing a few cloves of fresh garlic) everything else is 'open the can and dump it in.' Everyone can make this chili! I promise!!!
Not only is it budget friendly, but it is truly bursting with flavor!
When I sautéed my veggies, I use little splashes of water instead of olive oil. It works splendidly and doesn't add any extra fat or calories (BIG YAY!) Keep adding splashes until the veggies are softened and the onions are translucent.
This chili gets its whiter, creamy texter from plant-based cream cheese. I used Kitehill brand as it really melts nicely and has a mild flavor which allows for the spices to really shine. It's made with almonds (I KNOW, CRAZY). Feel free to use regular cream cheese if that's what you want. You do you! :)
Dump in the rest of the ingredients, simmer 10-15 minutes and voila! White vegetable chili.
If you can make this up ahead of time it tastes even better the second day!
Consider changing it up with spinach, carrots or zucchini or any other veggies you need to use up in your fridge!
Please leave me a comment so I know you stopped by, especially if you make the recipe for yourself!
WHITE VEGETABLE CHILI
INGREDIENTS:
3/4 cup diced onions
1 red pepper, diced
1/2 green pepper, diced
4 cloves of garlic, pressed (or 2 tsp minced from a jar)
4 oz plant-based cream cheese
2 cups vegetable broth
1 1/2 TBSP cumin
1 TBSP chili powder
3/4 tsp garlic powder
salt & pepper to taste
1 can corn, drained
1 can white beans (I used northern), drained
1 can diced potatoes, drained
1 can diced green chilis
DIRECTIONS:
Sauté onions and peppers in a soup pot using splashes of water to prevent from sticking. Cook until onions are translucent. Add in pressed garlic and sauté 30 seconds.
Add cream cheese and slowly stir in vegetable broth with a whisk to melt cream cheese and blend well.
Add remaining ingredients. Cover and simmer on low for 10-15 minutes to allow flavors to blend.
