Vegetarian White Chicken Chili

Total time1 hr

Prep time15 min

Cook time45 min

This cozy, spiced chili leans on tender poblano peppers, diced green chiles, and a hearty base of white beans for its heartiness, with garlic, cumin, turmeric, and a touch of cayenne building warm, earthy layers of flavor. Mashing a portion of the beans right in the pot creates that classic creamy, thick texture everyone loves about white chili, no cream required. A bright finish of fresh lime juice cuts through the richness, and the whole bowl gets even better with a scoop of avocado and a scatter of fresh cilantro on top. It's a comforting, one-pot meal that's easy to portion out for weeknight dinners or a game-day spread. This version fits neatly into a vegetarian rotation, delivering all the cozy, chili-night satisfaction without missing a beat. Serve it with warm tortillas or a crusty piece of bread for scooping up every last spoonful.

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Ingredients

6 servings

2 tbsp extra virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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1 medium yellow onion, finely diced
4 cloves garlic, minced
2 poblano peppers, seeded and diced
1 can (4 oz) diced green chiles
1 tsp ground cumin
1 tsp ground turmeric
½ tsp dried oregano
¼ tsp cayenne pepper
½ tsp salt, plus more to taste
¼ tsp black pepper, plus more to taste
1 ½ lb boneless, skinless chicken breasts
Chef's tip
Choose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes.
4 cups chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
2 cans (15 oz each) white beans, drained and rinsed
2 tbsp fresh lime juice

For serving

¼ cup fresh cilantro, roughly chopped (optional)
1 avocado, sliced (optional)
1 lime, cut into wedges (optional)

Instructions

1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering.
2
Add the onion and poblano peppers and cook, stirring occasionally, until softened and the onion is translucent, about 6–8 minutes.

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