Hearty and Flavorful: Hatch Green Chile Vegetarian White Bean Chili

Name: Vegetarian Hatch Green Chile & White Bean Chili
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4-6
Cuisine: Southwestern
Ingredients: 2 tablespoons extra-virgin olive oil; 1 small white onion; 2 cloves garlic; 1 teaspoon cumin; 1/2 teaspoon white pepper; 1/2 teaspoon salt; 4 cups vegetable stock; 1 (16-ounce) can pinto beans, drained and rinsed; 1 (16-ounce) can cannellini beans, drained and rinsed; 1 cup frozen corn; 1/2 cup Chopped Chile Co. Green Hatch Chiles

In the bustling kitchen of Chef Maria's cozy restaurant nestled in the heart of Santa Fe, New Mexico, inspiration struck one brisk autumn evening. As the aroma of spices filled the air and the fire crackled in the hearth, Chef Maria envisioned a comforting bowl of chili that would warm the soul and awaken the taste buds. Drawing from the vibrant culinary traditions of the Southwest, she crafted a recipe that combined creamy white beans, hearty corn, and the unmistakable kick of Chopped Chile Co. Green Hatch Chiles. Thus, her signature Vegetarian White Bean Chili was born—a celebration of wholesome ingredients and bold flavors that brings a taste of New Mexico to every spoonful.

Vegetarian Hatch Green Chile & White Bean Chili

Rated 5.0 stars by 1 users

Cuisine

Southwestern

Author:

Chef Maria

Servings

4-6

Prep Time

10 minutes

Cook Time

30 minutes

Indulge in a bowl of comfort with our Vegetarian White Bean Chili! This easy-to-make chili is packed with creamy white beans, sweet corn, and the perfect amount of heat from Chopped Chile Co. Green Hatch Chiles. Whether you're a chili aficionado or new to meatless meals, this recipe promises to satisfy your cravings and warm you from the inside out.

Image of Vegetarian Hatch Green Chile & White Bean Chili

Ingredients

2 tablespoons extra-virgin olive oil
1 small white onion
2 cloves garlic
1 teaspoon cumin
1/2 teaspoon white pepper
1/2 teaspoon salt
4 cups vegetable stock
1 (16-ounce) can pinto beans, drained and rinsed
1 (16-ounce) can cannellini beans, drained and rinsed
1 cup frozen corn
1/2 cup Chopped Chile Co. Green Hatch Chiles

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Directions

In a large soup pot, heat olive oil over medium-high heat. Add onions and saute until translucent, about 3-4 minutes.
Add garlic and cumin, and cook for another 1-2 minutes, until garlic is softened slightly and fragrant.
Add vegetable stock and bring to a boil.
Add pinto beans, cannellini beans, corn, and Chopped Chile Co. Green Hatch Chiles. Bring back to a boil, then reduce to a simmer and cook for 20 minutes. Season with salt and pepper.
Remove from heat and let cool slightly. Ladle out one cup of the chili and use a blender to blend until smooth, then return the chili to the pot. Stir well until chili has thickened.

Recipe Note

Note: You can also use an immersion blender to puree a small amount of the soup in the pot, but be careful not to over-blend.

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