My favourite white chili recipe is from Half-Assed Vegetarian. I’ve made it a number of times with great success. In fact, on the drive home, I was thinking about how perfect it would be for what is a very snowy night in Alberta.
White Not-Turkey Chili
1 large onion, diced
3/4 tsp cinnamon
1 1/2 Tbs cumin
2 tsp oregano
1 tsp cayenne
2 tsp pepper
12 oz soy veggie protein crumbles (such as Lightlife “Smart Ground”)
1 tsp minced garlic (2 cloves)
2 4oz cans diced green chilies
4 cans of white (Great Northern) beans (set 2 of the cans aside)
3 cups chicken-flavoured vegetable broth (set 1 cup aside)
2 cups shredded cheddar (see *)
crushed tortilla chips
Sauté onion in olive oil until tender. Add spices and fry for about a minute, stirring constantly. Add veggie crumbles and garlic and sauté for 10 minutes. Add green chilies. Stir and let simmer for 2 minutes.
Drain 2 cans of beans and add them to the pot. Purée the other 2 **(undrained) **cans with a stick blender or food processor separately. Add 2 cups of broth and bring to a simmer. Add puréed beans and remaining cup of broth. Simmer gently for 10 minutes. Either add all the cheese here, or top each bowl with it individually (*I add about ¾ of a cup to the soup, and then just sprinkle the individual bowls with a tablespoon or two).
Serve with sour cream and crushed tortillas. This recipe freezes well.