Bobble Head White Veggie Chili Recipe

Bobble Head White Veggie Chili


  • Olive oil
  • 1 white onion, diced
  • 2 jalapeños, diced
  • 2 ½ tbsp. white chili powder (I used Mild Bill’s K-H®)
  • 1 ½ tsp. garlic granules (I used Mild Bill’s®)
  • 1 tsp. Mexican oregano (I used Mild Bill’s®)
  • 1 tsp. Cayenne Pepper (I used Mild Bill’s 40K®)
  • 1 tsp. white pepper (I used McCormick’s®)
  • 1 tbsp. granulated vegetable bouillon (I used Knorr Selects®)
  • 1 cup vegetable broth
  • ¼ cup water
  • 1 lime, juiced
  • 1 cup sour cream (I used Daisy®)
  • 1 cup table cream (I used Mexicana®)
  • 16 oz. white cheese dip (I used Gustoso®)
  • 1 head cauliflower, chopped (about 2 cups)
  • One 8-oz. can yellow corn, drained (I used Del Monte®)
  • 1 ½ cups fresh Roma tomatoes, diced
  • One 15-oz. can black beans, drained (I used Bush’s®)
  • One 4-oz. can diced green chiles (I used Hatch® Select Hot Diced Green
  • Chiles)
  • 1 bunch green onions, thinly sliced
  • Celery salt1.


In a stock pot, add enough olive oil to coat the bottom, then add diced onion and jalapeños. Sauté until clear.

Add the first six dry ingredients. Sauté those ingredients for a few minutes. Stir often until all oil is absorbed.

Whisk in the water, vegetable broth, and lime juice, and then add chopped cauliflower. Heat to a slight boil- about 10 to 15 minutes. Let pot rest for 30 minutes.

Add sour cream, table cream, and white cheese dip. Simmer on low for 20 minutes, stirring constantly.

Add canned corn, diced tomatoes, black beans, and green chiles. Simmer very low for another 15 to 20 minutes.

Add sliced green onions and two pinches of celery salt. Stir pot counterclockwise.


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