Creamy white bean chili is the perfect comfort food for chilly nights, weeknight dinners, or game day gatherings. This rich, hearty dish brings warmth with every spoonful, offering a blend of tender white beans, fragrant spices, and creamy texture without needing any dairy. Whether you’re a seasoned home cook or a beginner, this recipe is simple to follow and easy to love. Plus, it’s packed with protein and fiber, making it as nourishing as it is satisfying. Let’s dive into why this creamy white bean chili recipe deserves a spot in your weekly meal rotation.
Why You’ll Love This Creamy White Bean Chili Recipe
This creamy white bean chili has all the cozy vibes of a classic chili but with a lighter twist. It’s vegetarian-friendly (or can be made with chicken broth if preferred), and it’s packed with pantry staples you likely already have. The combination of green chiles, cumin, and lime juice adds a flavorful punch that keeps you coming back for more. It’s also incredibly versatile: you can enjoy it as-is, top it with your favorite garnishes, or pair it with warm bread or tortilla chips. It’s a feel-good recipe you’ll turn to again and again.
Ingredients
- 1 large yellow onion (about 2 cups, diced)
- 2 medium stalks celery (about 3/4 cup, sliced)
- 1 medium green bell pepper, diced (yields about 1 cup)
- 3 cloves garlic, minced
- 4 (15-ounce) cans white beans, drained and rinsed
- 2 tablespoons olive oil
- 1 (4-ounce) can diced green chiles (with liquid)
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 1 1/2 teaspoons kosher salt, with additional to adjust flavor as needed
- 1/4 teaspoon chili powder
- 1/4 teaspoon freshly ground black pepper
- 1 (32-ounce) box low-sodium vegetable or chicken broth (about 4 cups)
- 1 cup fresh or frozen corn kernels (do not thaw)
- Juice of 1 medium lime (about 2 tablespoons)
Optional toppings:
- Sour cream or Greek yogurt
- Diced avocado
- Sliced scallions
- Fresh cilantro leaves
Step-by-Step: How to Make Creamy White Bean Chili
- Prepare the vegetables: Dice the onion, slice the celery, dice the bell pepper, and mince the garlic. Place all prepared vegetables in a large bowl.
- Drain the beans: Rinse and drain the white beans thoroughly. Set aside.
- Sauté the base: In a large pot or Dutch oven, heat the olive oil over medium heat. Once shimmering, add the onion, celery, bell pepper, and garlic. Cook for 5 to 8 minutes, stirring occasionally, until the onion becomes translucent.
- Add seasonings: Stir in the diced green chiles (with their liquid), cumin, oregano, salt, chili powder, and black pepper. Cook for 1 minute until fragrant.
- Simmer the chili: Add the drained beans and broth. Stir to combine, then bring to a simmer over medium-high heat. Reduce the heat and let simmer gently for 30 minutes, allowing the flavors to meld.
- Blend for creaminess: Transfer about 2 cups of the chili to a blender and puree until smooth. Return the blended mixture to the pot and stir to combine.
- Finish with corn and lime: Add the corn kernels and cook for an additional 10 minutes. Mix in the lime juice and adjust the flavors as needed.
- Serve: Spoon the chili into bowls and finish with your choice of garnishes.
Helpful Tips
- Blending a portion of the chili gives it a thick, creamy texture without any added cream or dairy.
- Use canned beans to save time, but feel free to use cooked dry beans if you have them on hand.
- Taste and adjust the seasoning after blending. The flavors intensify as the chili simmers.
- This recipe can easily be doubled for a crowd or meal prep.
Substitutions And Variations
- Beans: Use cannellini, great northern, or navy beans.
- Vegetables: Add diced carrots or zucchini for more veggie goodness.
- Protein: Add cooked shredded chicken or turkey for a non-vegetarian option.
- Spice level: Kick it up with a chopped jalapeño or a dash of cayenne pepper.
- Creaminess: Stir in a spoonful of Greek yogurt or cream cheese at the end for extra richness.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container for up to 5 days.
- Freezer: Once cooled, transfer to freezer-safe containers and freeze for up to 3 months.
- Reheating: Warm on the stovetop over medium heat or in the microwave, stirring occasionally. Add a bit of broth or water if it becomes too thick.
Nutritional Information
Per serving (without optional toppings):
- Calories: Approximately 280
- Protein: 14g
- Fat: 6g
- Carbohydrates: 45g
- Fiber: 12g
- Sugar: 3g
- Sodium: 680mg
Note: Actual nutrition may vary based on specific ingredients and portion sizes.
Serving Suggestions
- Serve with warm cornbread or crusty sourdough bread.
- Top with sliced avocado, sour cream, scallions, and fresh cilantro.
- Enjoy alongside a fresh green salad for a complete meal.
- Make it a chili bar for gatherings with a variety of toppings.
- Serve alongside tortilla chips for a fun twist.
Frequently Asked Questions About Creamy White Bean Chili
Can I make this white bean chili in advance? Yes! This chili tastes even better the next day after the flavors have had time to meld. Store it in the fridge and reheat when ready to serve.
Can I use dried beans instead of canned? Absolutely. Just make sure to soak and cook them ahead of time. You’ll need about 6 cups of cooked beans to replace the canned ones.
How can I make this recipe spicier? Add diced jalapeños, a pinch of cayenne pepper, or extra chili powder to increase the heat level to your liking.
Is this recipe vegan? Yes, as long as you use vegetable broth and skip any dairy-based toppings.
Can I freeze leftovers? Definitely. Freeze in individual portions for easy future meals. Just thaw and reheat when needed.
Final Thoughts
Thank you for trying this creamy white bean chili recipe. It’s one of my go-to dishes when I want something easy, nourishing, and full of flavor. The simplicity of the ingredients combined with the cozy, comforting texture makes it a favorite in my kitchen. I hope you love it as much as I do. Whether you’re feeding a family, meal prepping, or just craving something hearty and satisfying, this chili delivers every time. Happy cooking, and thanks for being part of our food-loving community!
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Creamy White Bean Chili Recipe
- Total Time: 1 hour
- Yield: About 8 cups Servings: 6 1x
- Diet: Vegetarian
Description
Creamy White Bean Chili is a hearty, protein-packed dish made with simple pantry staples. This cozy, comforting recipe comes together in under an hour and is perfect for weeknight dinners, meal prep, or feeding a crowd. Make it tonight and top it with your favorite garnishes for a warming meal everyone will love!
Ingredients
1 large yellow onion (about 2 cups, diced)
2 medium celery stalks (about 3/4 cup, sliced)
1 medium green bell pepper, diced (about 1 cup)
3 garlic cloves, minced
4 (15-ounce) cans white beans, drained and rinsed
2 tablespoons olive oil
1 (4-ounce) can diced green chiles (with liquid)
1 tablespoon ground cumin
2 teaspoons dried oregano
1 1/2 teaspoons kosher salt, plus more to taste
1/4 teaspoon chili powder
1/4 teaspoon ground black pepper
1 (32-ounce) box low-sodium vegetable or chicken broth
1 cup corn kernels (fresh or frozen)
Juice of 1 medium lime (about 2 tablespoons)
Optional toppings:
Sour cream or Greek yogurt
Diced avocado
Sliced scallions
Fresh cilantro leaves
Instructions
- Prepare the vegetables: Dice the onion, slice the celery, dice the bell pepper, and mince the garlic. Place all prepared vegetables in a large bowl.
- Drain the beans: Rinse and drain the white beans thoroughly. Set aside.
- Sauté the base: In a large pot or Dutch oven, heat the olive oil over medium heat. Once shimmering, add the onion, celery, bell pepper, and garlic. Cook for 5 to 8 minutes, stirring occasionally, until the onion becomes translucent.
- Add seasonings: Stir in the diced green chiles (with their liquid), cumin, oregano, salt, chili powder, and black pepper. Cook for 1 minute until fragrant.
- Simmer the chili: Add the drained beans and broth. Stir to combine, then bring to a simmer over medium-high heat. Reduce the heat and let simmer gently for 30 minutes, allowing the flavors to meld.
- Blend for creaminess: Transfer about 2 cups of the chili to a blender and puree until smooth. Return the blended mixture to the pot and stir to combine.
- Finish with corn and lime: Add the corn kernels and cook for an additional 10 minutes. Mix in the lime juice and adjust the flavors as needed.
- Serve: Spoon the chili into bowls and finish with your choice of garnishes.
Notes
To thicken chili naturally, blend part of it instead of using cream.
Store leftovers in the fridge for up to 5 days or freeze for 3 months.
Add cooked chicken or extra spices for variation.
For extra creaminess, stir in Greek yogurt or cream cheese before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner, Soup, Chili
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/3 cups
- Calories: 280
- Sugar: 3g
- Carbohydrates: 45g
- Protein: 14g