Red Hot Wing Vegetarian White Chili
Spice up your dinner routine with this Red Hot Wing Vegetarian White Chili, a bold and creamy twist on traditional chili. Packed with hearty cannellini and great northern beans, sweet red bell peppers, and a hint of smoky paprika, this vegetarian recipe delivers all the warmth and flavor you crave. Its secret weapon? A splash of tangy hot sauce paired with silky coconut milk, creating a rich, satisfying base with just the right amount of heat. Ready in under 45 minutes, this one-pot wonder is perfect for busy weeknights or game-day gatherings. Serve it up with a squeeze of lime, a sprinkle of fresh cilantro, and a generous topping of shredded cheese for a dish that’s as comforting as it is irresistible. Ideal for vegetarians and spice lovers alike, this white chili is your next go-to comfort food!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 4 cloves garlic, minced
- 2 15-ounce cans canned cannellini beans, drained and rinsed
- 1 15-ounce can canned great northern beans, drained and rinsed
- 1 cup frozen corn
- 4 cups vegetable broth
- 1 cup coconut milk
- 0.25 cup hot sauce (e.g., Frank's RedHot)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon lime juice
- 0.25 cup fresh cilantro, chopped (optional, for serving)
- 0.5 cup shredded cheddar or pepper jack cheese (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and red bell pepper to the pot. Sauté for 3-4 minutes, or until softened.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the cannellini beans, great northern beans, frozen corn, vegetable broth, coconut milk, and hot sauce to the pot. Stir well to combine.
Sprinkle in the ground cumin, smoked paprika, dried oregano, salt, and black pepper. Stir again to evenly distribute the spices.
Bring the chili to a gentle boil, then reduce the heat to low and let it simmer for 20 minutes, stirring occasionally.
After simmering, stir in the lime juice for a fresh burst of flavor.
Ladle the chili into bowls and garnish with chopped fresh cilantro and shredded cheese, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
1960 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.3 g | 79% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 6818 mg | 296% | |
| Total Carbohydrate | 286.7 g | 104% | |
| Dietary Fiber | 63.2 g | 226% | |
| Total Sugars | 58.5 g | ||
| Protein | 87.0 g | 174% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1036 mg | 80% | |
| Iron | 24.6 mg | 137% | |
| Potassium | 5942 mg | 126% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
