Creamy Vegetarian White Chili

Delicious! This was really just a delicious, hearty, flavorful chili that hit the spot on a cold winter night. The meal was easy to prepare - I love cooking everything in one simple pot. The kids loved it, my husband did, as well.  I served this chili with am amazing skillet cornbread (recipe to come) and a side salad.

If you want to add meat to this chili, I would recommend cooked, shredded chicken. 

This recipes comes from one of my favorite blogs, Vegetarian Ventures. I blogged her 3-Bean Chocolate Chili a few months back. Super Yum!!

Here is her recipe word for word:

Ingredients

• 1 Tbsp olive oil
• 1 white onion , diced
• 1 green bell pepper , diced small
• 1 jalapeno , diced
• 3 garlic cloves , minced
• 1 Tbsp cumin
• 1/4 cup all-purpose flour
• 4 cups low-sodium vegetable broth
• 3 15- ounce cans Great Northern beans , drained and rinsed
• 1 4- ounce can chopped green chilies
• 3/4 cup frozen corn
• 2 cups warmed whole milk (use non-dairy if wanting to make the recipe vegan)
• Salt / Pepper , to taste
• Lime juice , to taste
• garnish options: cilantro , avocado, tortilla chips, pickled jalapenos, radish slices, hot sauce

Instructions

1. Heat olive oil over medium in a large stock pot.
2. Add onion, pepper, and jalapeno and saute for 7 to 10 minutes, or until the vegetables are soft and onions translucent.
3. Add garlic and cumin and saute for another 30 seconds.
4. Next, add flour and toss until the vegetables are coated. Slowly add in vegetable stock, while stirring, and then add in beans, green chilies, and corn.
5. Turn heat to medium-high and bring to a boil. Once boiling, turn heat down to medium-low and let simmer for 15 minutes.
6. Stir in warm milk and let simmer for another 2 minutes.
7. Remove from heat and season with salt, pepper, and lime juice. Divide between serving bowls and garnish before serving.