Recipe: Vegetarian White Chili

by JJ Virgin on October 21, 2016

Finally, a chili recipe that’s proof vegetarians and carnivores can find common ground!

The cannellini beans and hearty quinoa in this white chili provide plenty of fiber and protein, so no one is going to feel less full or satisfied, and the green chile flavors are delicious. For extra crunch and flavor, try your chili topped with a spoonful of Roasted Jalapeno Guacamole and toasted brown rice tortilla strips from this recipe. Yum!

It’s worth noting that this recipe calls for “chili” powder. Chili powder is a blend of spices, usually dried ground chiles, garlic powder, onion powder, and cumin powder. “Chile” powder is just dried ground chile pepper – chipotle, habanero, or cayenne, for instance. Be sure you use a tablespoon of chili powder with an “i” in this recipe, or the results could potentially set your mouth on fire!

Vegetarian White Chili joins Grilled Pesto Chicken Wraps, Jicama, Apple, and Pear Slaw, and Cinnamon Roasted Pecans on our yummy Tailgating Party menu.

Vegetarian White Chili


October 21, 2016

Nothing warms you up like a satisfying bowl of chili! This vegetarian recipe is still packed with protein to keep you energized. Try it topped with guacamole and baked brown rice tortilla strips for extra crunch and flavor.

Virgin Diet compliant: Cycles 1, 2, and 3
Sugar Impact Diet compliant: Cycles 1, 2, and 3

  • Prep: 25 mins
  • Cook: 30 mins
  • Yields: 4 servings


1 cup dry quinoa, rinsed and cooked (about 3 cups cooked)

2 tbsp olive oil

2 medium yellow onions, chopped

4 garlic, minced

1 medium red bell pepper, chopped

1 medium green bell pepper, chopped

1 jalapeño pepper, seeded and finely chopped

1 tbsp chili powder

2 tsp dried oregano

1 tsp ground coriander

1/2 tsp smoked paprika

2 (15-ounce) cans cannellini beans, drained and rinsed

2 cups low-sodium vegetable stock or vegetable broth

1/4 cup chopped fresh cilantro

3/4 tsp sea salt


1Heat the oil in a Dutch oven over medium-high heat.

2Add the onion, garlic, and peppers; cook, stirring occasionally, until the veggies are slightly softened, 4-5 minutes.

3Stir in the spices and cook, stirring, for 1 minute.

4Add the beans and stock and bring the mixture to a boil.

5Cover and reduce the heat to medium-low and simmer, stirring occasionally, until the vegetables are tender, 18-20 minutes.

6Remove from the heat and stir in the cilantro and salt.

7Divide the cooked quinoa between 4 bowls and then top each with 1/4 of the white chili. Enjoy piping hot.

This recipe is part of the Tailgating Party menu, with Grilled Pesto Chicken Wraps; Jicama, Apple, and Pear Slaw; Vegetarian White Chili; and Cinnamon Roasted Pecans. Check out the Tailgating Party Menu and Guide for links to all the recipes, plus more handy tips and games for lots of tailgating fun!

Originally published in JJ Virgin's Sugar Impact Diet Cookbook, Grand Central Life & Style, 2015

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Nutrition Facts

Calories380 calories
Sodium510 milligrams
Protein14 grams
Sugar8 grams
Total Fat12 grams
Saturated Fat1.5 grams
Total Carbohydrates57 grams
Dietary Fiber12 grams

Please SHARE with this tweetable (just click!): You’ll never miss the meat in this Vegetarian White Chili, the next easy and delicious entry in our Tailgating Party Menu.