A delicious hearty, creamy chili that is perfect for a cold night. Works great to make ahead and feed a crowd!

Creamy Vegetarian White Bean Chili

This recipe for Vegetarian White Bean Chili is actually what changed my attitude toward onions. When I first made it the thought of a whole onion frightened me so I only put a half onion in. It was so bland! I regretted not following the recipe. I realized onions aren’t so bad after all, they add great flavor!

I first tried this recipe at a Soup & Sing event at our church. We get together for soup , bread , crackers , and fellowship then we sing hymns. It is such a lovely evening! It’s a nice time to relax and worship together.

That event was how I was first introduced to this soup! The event planner, a dear friend of mine, brings this and it’s always a hit! It has such a nice creamy texture and rich flavor – it’s delicious!

If the cold winter months have you chilled, you can warm up with a hot bowl of Winter Vegetable Chili or Vegetarian Chicken Noodle Soup , too!

What You’ll Need

1 medium Onion, Finely Chopped

2 cups Water

3 tbsp McKay’s Chicken Seasoning

1 tbsp Chopped Garlic

1 tsp Salt

1/3 tsp Dried Oregeno

1/4 tsp Cumin

2 (15.5 oz) cans Great Northern Beans, Drained & Rinsed

1 can Loma Linda Fri-Chik, Shredded

12 oz Sour Cream

Where to Find Loma Linda Fri-Chik

How to Make Creamy Vegetarian White Bean Chili

Saute 1 medium onion in butter. Transfer to a medium size saucepan.

Add 2 cups water, 3 tbsp vegetarian chicken seasoning, 1 tbsp chopped garlic, 1 tsp salt, 1/4 tsp dried oregano, 1/4 tsp cumin, 2 cans (15.5 oz) drained and rinsed Great Northern Beans, and 1 can shredded Loma Linda Fri-Chik.

Once hot, add 12 oz sour cream. Stir until well mixed.

Leave chili over heat until hot again, stirring occasionally.