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White Vegetable Chili

Nothing is more comforting in the winter than a bowl of this white vegetable chili. Make it nut-free by omitting the cashews and subbing in Califia Farms Oatmilk!

Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4
A bowl of chili sits at the forefront of the image, with Califia Farms Unsweetened Almondmilk in the background

1 tablespoon extra-virgin olive oil 

1 yellow onion, minced 

1 red bell pepper, minced 

2 garlic cloves, minced 

1 teaspoon chili powder 

Kosher salt and freshly ground black pepper 

4-ounce can of diced green chiles  

2 14-ounce cans of white beans, drained and rinsed 

2 cups vegetable broth  

1 cup Califia Farms Unsweetened Almondmilk 

1/2 cup cashews 

Freshly squeezed lime juice, for topping

Fresh cilantro, for topping

Heat up a Dutch oven or large sauce pot with olive oil until glistening. Add in onion, bell pepper, and garlic. Toss to combine, seasoning with chili powder, salt and pepper. Allow the vegetables to sweat out, about 2 to 3 minutes.
Add in diced green chiles and white beans, and toss to combine, about 2 to 3 minutes. Pour in broth and gently simmer until all the vegetables have softened - about 5 minutes. Bring the heat to medium-low and add in Califia Farms Unsweetened Almondmilk.
Transfer about half of the soup to a blender with cashews and blend until completely smooth. Add the cashew base back into the chili, tossing to combine. Bring to a gentle simmer, about 3 to 4 minutes.
Finish with lime juice. Pour in bowls to serve and garnish with fresh cilantro. Enjoy!
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