Vegetarian Buffalo White Chili
When the weather turns chilly and the days feel a little shorter, there’s nothing better than a warm, comforting bowl of soup. This Vegetarian Buffalo White Chili is one of those recipes that feels like a hug but still brings a bold, spicy kick. Creamy, hearty, and packed with flavor, it’s the kind of meal you’ll want on repeat all winter long.
This chili is incredibly easy to make and works beautifully on the stovetop or in the crock pot, making it perfect for busy weeknights or lazy weekends. The combination of tender vegetables, creamy white beans, tangy buffalo sauce, and melty cheese creates a rich, satisfying soup without the need for meat. That said, if you’re cooking for meat eaters, chicken thighs or breasts can easily be added without changing the soul of the dish.
Serve it up with your favorite toppings, curl up with a blanket, and let this chili bring some heat to the cold days ahead.
Ingredients
2 tablespoons butter or olive oil
1 medium yellow onion, chopped
1 poblano pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 orange bell pepper, seeded and chopped
4 cloves garlic, chopped
4 carrots, peeled and chopped
1 teaspoon smoked paprika
Salt and pepper, to taste
4 to 6 cups broth of choice
4 ounces cream cheese, room temperature
2 cans white beans, rinsed and drained
1 cup buffalo sauce
1/2 cup salsa verde
1 cup shredded cheddar cheese
1/2 cup fresh cilantro and/or chives, chopped
Optional Garnishes:
Avocado, extra cheddar cheese, Greek yogurt or sour cream
Instructions
(Stovetop method. For crock pot, see notes below.)
Heat the butter or olive oil in a large pot over medium heat. Add the onion, peppers, and carrots. Cook for about 5 minutes, until softened and fragrant.
Stir in the garlic, smoked paprika, salt, and pepper. Cook for another 3 to 5 minutes, stirring often, until very fragrant.
Add the white beans and pour in 4 cups of broth. Stir well and season with additional salt and pepper to taste.
Reduce heat to medium-low, partially cover, and let simmer for about 20 minutes.
Stir in the cream cheese, letting it slowly melt into the broth until smooth and creamy.
Add the salsa verde, buffalo sauce, and shredded cheddar cheese. Cook for another 5 to 10 minutes, stirring, until the cheese is fully melted.
Remove from heat and stir in the fresh cilantro and/or chives. If the chili is too thick, add additional broth until you reach your desired consistency.
Ladle into bowls and top with your favorite garnishes. Enjoy!
Crock Pot Notes
To make this in the crock pot, sauté the vegetables, garlic, and spices on the stovetop first, then transfer everything except the cream cheese, cheddar cheese, and fresh herbs to the slow cooker. Cook on low for 6 to 7 hours or high for 3 to 4 hours. Stir in the cream cheese, buffalo sauce, salsa verde, and cheddar cheese during the last 30 minutes, then finish with fresh herbs before serving.
This Vegetarian Buffalo White Chili is creamy, spicy, and deeply satisfying. Whether you’re feeding a crowd or meal-prepping for the week, it’s a recipe that earns a permanent spot in your winter rotation.
