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