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- 2 cans (15 oz each) white beans (cannellini or navy), drained and rinsed - 1 medium onion, diced - 2 cloves garlic, minced - 1 green bell pepper, diced - 1 jalapeño, seeded and minced - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1/2 teaspoon cayenne pepper (adjust for spice preference) - 4 cups vegetable broth - 1 cup heavy cream or coconut milk (for a dairy-free option) - 1 cup corn kernels (fresh, frozen, or canned) - Salt and pepper to taste - Fresh cilantro, for garnish - Lime wedges, for serving Gather these ingredients before you start. Canned white beans make this recipe quick and easy. You can choose either cannellini or navy beans. Both work well and add creaminess. Fresh vegetables bring the dish to life. Diced onion, minced garlic, green bell pepper, and jalapeño add flavor and texture. The jalapeño adds a nice kick. Adjust the amount to suit your taste. Seasonings are key to a tasty chili. Ground cumin and smoked paprika give depth. Cayenne pepper adds heat, but you can skip it if you prefer mild flavors. For a rich texture, use vegetable broth. Heavy cream makes the chili creamy, while coconut milk offers a dairy-free option. Don’t forget the garnishes! Fresh cilantro brightens the dish, while lime wedges add a zing. You can also add a dollop of sour cream or avocado slices for extra creaminess. With these ingredients, you will create a delicious and comforting creamy white bean chili! {{ingredient_image_1}} 1. Start by heating a large pot over medium heat. Add a splash of olive oil. 2. Once the oil is hot, toss in the diced onion. Sauté it for about 3-4 minutes until it turns soft and clear. 3. Next, add the minced garlic, diced green bell pepper, and jalapeño. Cook these veggies for another 3-5 minutes until they are tender. 4. Now stir in the ground cumin, smoked paprika, and cayenne pepper. Cook them for one more minute to let the spices release their aroma. 5. Add the rinsed white beans and pour in the vegetable broth. Stir well to combine. 1. Bring the mixture to a boil. Once it bubbles, reduce the heat to a simmer. 2. Let the chili cook for 15-20 minutes. This allows the flavors to blend well together. 3. After simmering, take a potato masher or the back of a spoon. Mash some of the beans in the pot to make it creamy. Leave some beans whole for texture. 4. Stir in the heavy cream or coconut milk and corn. Let it simmer for another 5-10 minutes. 1. Taste the chili and adjust the seasoning with salt and pepper as needed. 2. Remove the pot from heat and let it cool slightly. 3. Serve the chili hot in deep bowls, garnished with fresh cilantro and a lime wedge for added flavor. To make your chili creamy, focus on two key steps: mashing and adding cream. After simmering, use a potato masher to mash some beans. This releases starches that thicken the chili. Leave some beans whole for texture. For creaminess, you can choose between heavy cream or coconut milk. Heavy cream gives a rich flavor, while coconut milk offers a dairy-free option with a unique taste. Spices make a big difference. Ground cumin and smoked paprika add depth. You can also try adding oregano or thyme for more flavor. Simmering is essential. It lets all the ingredients blend, making the chili taste better. The longer it simmers, the more intense the flavors become, so don’t rush this step. For a beautiful dish, serve the chili in deep bowls. Top it with fresh cilantro and a lime wedge for color and zest. A dollop of sour cream or avocado slices adds an extra creamy touch. Pair it with crusty bread or a fresh salad for a complete meal. Enjoy your creamy white bean chili with friends and family! Pro Tips Use Fresh Ingredients: Fresh vegetables and herbs enhance the flavor profile of the chili, making it more vibrant and delicious. Adjust Spice Levels: Feel free to adjust the amount of cayenne pepper and jalapeño to suit your spice preference. Start small and add more as needed. Thicken the Chili: For a thicker chili, let it simmer longer or mash more beans to create a creamier texture. You can also add more corn or a bit of flour mixed with water. Garnish Creatively: Experiment with different toppings like avocado, cheese, or tortilla chips for added texture and flavor. {{image_2}} You can swap beans for different flavors. For a nutty taste, try black beans. Pinto beans give a creamy texture. You can mix different beans for fun. Change up the veggies too! Zucchini or carrots can work well. For more color, add some diced tomatoes. This chili is flexible! Do you like it spicy? Add more cayenne pepper or jalapeños. If you want mild flavor, cut back on the heat. You can add sweet bell peppers for sweetness. For a gentle warmth, use just a pinch of cayenne. Taste as you go to find your perfect heat! Want to make it vegan? Just use coconut milk instead of heavy cream. It keeps the creaminess and adds a nice flavor. This chili is already vegetarian with beans and veggies. For gluten-free, check your broth label. Most are gluten-free, but it’s good to double-check. Enjoy your chili no matter your dietary needs! To keep your leftover chili fresh, store it in an airtight container. Place it in your fridge right after it cools down. This helps lock in flavor and keeps it safe to eat. It stays fresh for about 3 to 4 days. If you want to enjoy it later, freezing is a great option. Freezing your chili is simple. First, let it cool to room temperature. Then, pour it into freezer-safe bags or containers. Leave some space for expansion as it freezes. Label the bags with the date. Your chili can last in the freezer for up to 3 months. To thaw, move it to the fridge overnight. For a quick thaw, place the bag in cold water. When ready to eat, reheat it on the stove or microwave. For the best taste, reheat your chili on the stove over low heat. Stir it often to avoid burning. If using a microwave, heat in short bursts, stirring in between. To keep it creamy, add a splash of cream or coconut milk while reheating. This helps maintain that rich texture you love. Enjoy your delicious chili warm! Creamy White Bean Chili takes about 45 minutes in total. You need 15 minutes to prep and 30 minutes to cook. This gives you time to chop veggies and sauté them. The chili simmers for about 20 minutes to blend all the flavors. Yes, you can make this chili ahead of time. It tastes even better the next day! Store it in an airtight container in the fridge. It will stay fresh for about 4 days. Just reheat it on the stove or in the microwave before serving. You can try different beans, like great northern or pinto beans. They will change the taste a bit but will still be yummy. Mixing different beans adds fun textures. Just make sure to drain and rinse them well before adding. This blog post covered how to make creamy white bean chili. We discussed key ingredients, step-by-step instructions, and tips for the best flavor and texture. I shared variations, storage info, and answers to common questions. With these insights, you can create a delicious dish that's perfect for everyone. Remember, cooking is about exploring flavors. Don't be afraid to adjust the recipe to suit your taste. Enjoy your chili-making adventure!

Creamy White Bean Chili

A hearty and creamy chili made with white beans, vegetables, and spices, perfect for a cozy meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 2 cans white beans (cannellini or navy), drained and rinsed
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 green bell pepper diced
  • 1 jalapeño seeded and minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon cayenne pepper (adjust for spice preference)
  • 4 cups vegetable broth
  • 1 cup heavy cream or coconut milk (for a dairy-free option)
  • 1 cup corn kernels (fresh, frozen, or canned)
  • to taste salt and pepper
  • for garnish fresh cilantro
  • for serving lime wedges

Instructions
 

  • In a large pot over medium heat, add a splash of olive oil. Once hot, add the diced onion and sauté for about 3-4 minutes until translucent.
  • Add the minced garlic, green bell pepper, and jalapeño. Sauté for another 3-5 minutes until the vegetables are tender.
  • Stir in the ground cumin, smoked paprika, and cayenne pepper, and cook for an additional minute until fragrant.
  • Add the rinsed white beans and vegetable broth. Bring the mixture to a boil, then reduce to a simmer. Let it cook for 15-20 minutes to allow the flavors to meld.
  • Using a potato masher or the back of a spoon, mash some of the beans in the pot to create a creamy texture, leaving some whole for added texture.
  • Stir in the heavy cream or coconut milk and corn, and let it simmer for another 5-10 minutes. Season with salt and pepper to taste.
  • Remove from heat and let it cool slightly before serving.

Notes

Serve the chili in deep bowls, garnished with fresh cilantro and a lime wedge on the side for a burst of freshness. Add a dollop of sour cream or avocado slices for an extra creamy touch.
Keyword chili, comfort food, vegetarian, white beans