Creamy White Bean Chili

$- 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed - 1 tablespoon olive oil - 1 onion, diced - 3 cloves garlic, minced - 1 green bell pepper, diced - 1 jalapeño, minced (seeds removed for less heat) - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1/2 teaspoon cayenne pepper (adjust for spice level) - 4 cups vegetable broth - 1 cup corn kernels (fresh or frozen) - 1/2 cup heavy cream (or coconut milk for a dairy-free option) - Salt and pepper to taste - Fresh coriander (cilantro) for garnish - Lime wedges for serving This recipe shines with a few key ingredients. The white beans bring a creamy texture and a nutty flavor. I often use cannellini or great northern beans. They are perfect for this dish. Fresh vegetables add color and taste. I like to use onion, garlic, green bell pepper, and jalapeño. The onion and garlic form the base flavors. The peppers add crunch and a bit of heat. Spices are essential for depth. Ground cumin gives warmth and earthiness. Smoked paprika adds a rich, smoky taste. Don’t forget the cayenne pepper! It adds a kick, but you can adjust it to suit your taste. The liquid components create the chili's base. Vegetable broth is my go-to for flavor and richness. Heavy cream makes it silky and rich. If you prefer a lighter option, use coconut milk. Finally, I love adding fresh coriander and lime wedges as garnishes. They bring brightness and freshness to each bowl. These ingredients work together to create a comforting and flavorful dish. {{ingredient_image_1}} 1. Cooking the aromatics: Start by heating 1 tablespoon of olive oil in a large pot over medium heat. Add 1 diced onion and cook until it turns soft, about 5 minutes. Then, stir in 3 minced garlic cloves, 1 diced green bell pepper, and 1 minced jalapeño (remove seeds for less heat). Cook these for 3 to 4 minutes until they soften. 2. Adding spices and creating flavor: Sprinkle in 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, and 1/2 teaspoon of cayenne pepper. Stir well to coat the veggies with the spices. Cook this mix for 1 to 2 minutes until it smells great. 3. Incorporating broth, beans, and corn: Pour in 4 cups of vegetable broth, then add 2 cans of drained white beans and 1 cup of corn kernels. Bring this mixture to a boil. After boiling, reduce the heat and let it simmer for 15 to 20 minutes. This helps all the flavors mix together. 1. Mashing beans for creaminess: Grab a potato masher or fork and gently mash some of the beans in the pot. This adds a nice creamy texture to the chili. 2. Adding cream or coconut milk: Stir in 1/2 cup of heavy cream or coconut milk for a dairy-free option. Let it simmer for another 5 minutes to blend the flavors. 3. Adjusting seasoning and serving temperature: Taste the chili and add salt and pepper as needed. Remove it from heat and let it cool slightly before serving. Adjusting spice levels to taste Start with small amounts of spices. You can always add more later. If you like heat, keep the jalapeño seeds in. For less heat, remove them. Always taste as you cook. This lets you find your perfect balance. Tips for enhancing creaminess For a creamier chili, mash some beans in the pot. Use a potato masher or fork. You can also add more heavy cream or coconut milk. This will make it rich and smooth. Suggested cooking times for optimum flavor Cook your onions and garlic until soft. This usually takes about 5 minutes. After adding spices, let them cook for 1-2 minutes. This helps release their flavors. Simmer the chili for 15-20 minutes. This allows all the flavors to blend well. Ideal accompaniments: tortilla chips and crusty bread Serve your chili with crunchy tortilla chips. They add a fun texture. Crusty bread is also great for dipping. Both pair well with the creamy chili. Garnishing tips for presentation When serving, ladle chili into bowls. Then, sprinkle fresh coriander on top. Add a lime wedge on the side for a burst of flavor. This makes your dish look vibrant and inviting. Pro Tips Adjust the Spice Level: If you prefer a milder chili, be sure to remove the seeds from the jalapeño and use less cayenne pepper. Make it Creamy: For an extra creamy texture, mash more of the beans while cooking, or blend a portion of the chili and stir it back in. Garnish for Flavor: Fresh coriander and lime juice not only add color but also enhance the overall flavor of the chili, making it more vibrant. Serve with Sides: Pair this chili with tortilla chips, crusty bread, or even over rice for a heartier meal. {{image_2}} You can switch up the beans in this dish. Try black beans or pinto beans for a twist. Each type brings its own taste and texture. If you want a vegan option, use coconut milk instead of heavy cream. It still gives the chili a creamy feel. You can also skip the cream entirely if you prefer. Adding extra veggies can make this chili even better. Try carrots, zucchini, or spinach for added nutrition. You can even toss in some cooked chicken or turkey for extra protein. This dish is all about making it yours. To change the flavor, use different spice blends. For a smoky taste, add chipotle powder. If you want a fresh kick, a touch of lime zest can brighten it up. You can also mix in herbs like thyme or oregano for depth. If you like heat, try adding other peppers. Serrano or habanero peppers can crank up the spice level. For a milder option, you can use sweet bell peppers. Remember to adjust the cayenne pepper based on your heat preference. Get creative and make this chili fit your taste! To store leftover creamy white bean chili, let it cool first. Then, place it in an airtight container. Store it in the fridge. This chili stays fresh for about 4 to 5 days. For freezing, use a freezer-safe container. Leave some space at the top for expansion. This chili can last up to 3 months in the freezer. When you’re ready to eat, thaw it overnight in the fridge. Reheat it on the stove over medium heat for the best texture. Stir it often to keep it smooth. You can also use a microwave, but watch it closely to avoid hot spots. Enjoy your warm, comforting chili again! Can I make this chili in a slow cooker? Yes, you can make creamy white bean chili in a slow cooker. Start by sautéing the onion, garlic, and peppers in a pan. Then, add them to the slow cooker with the other ingredients. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the cream or coconut milk near the end for a nice finish. How do I thicken the chili if it’s too watery? If your chili is too watery, there are a few options. You can mash some beans with a fork or potato masher. This adds creaminess and helps thicken the chili. Another option is to simmer the chili uncovered for a bit, allowing some liquid to evaporate. What can I serve with creamy white bean chili? Creamy white bean chili pairs well with many sides. I recommend serving it with tortilla chips for crunch. Crusty bread also works great for dipping. For a fresh touch, add a lime wedge and some fresh coriander on top. This adds flavor and a nice color to your dish! You learned about the key ingredients for creamy white bean chili and how to make it. The step-by-step guide showed you how to build flavor and get the right texture. Tips and tricks can help you perfect this dish to your taste. You also discovered ways to customize and store your chili. Experimenting with variants and serving ideas can make each meal special. Enjoy your cooking journey and create a chili that suits you best!$

Creamy White Bean Chili

A delicious and creamy chili made with white beans, vegetables, and spices, perfect for a cozy meal.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine American

Servings 6

Calories 300 kcal

Ingredients

2 cans white beans (cannellini or great northern), drained and rinsed
1 tablespoon olive oil
1 whole onion, diced
3 cloves garlic, minced
1 whole green bell pepper, diced
1 whole jalapeño, minced (seeds removed for less heat)
1 teaspoon ground cumin
1 teaspoon smoked paprika
0.5 teaspoon cayenne pepper (adjust for spice level)
4 cups vegetable broth
1 cup corn kernels (fresh or frozen)
0.5 cup heavy cream (or coconut milk for a dairy-free option)
to taste salt and pepper
to garnish fresh coriander (cilantro)
to serve lime wedges

Instructions

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, about 5 minutes.
Stir in the minced garlic, diced green bell pepper, and jalapeño. Cook for another 3-4 minutes, until the peppers soften.
Add the ground cumin, smoked paprika, and cayenne pepper to the pot, stirring to coat the vegetables with the spices. Cook for 1-2 minutes until fragrant.
Pour in the veggie broth and add the drained white beans and corn. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes to allow the flavors to meld.
Use a potato masher or fork to gently mash some of the beans in the pot for added creaminess, if desired.
Stir in the heavy cream (or coconut milk) and simmer for an additional 5 minutes. Season with salt and pepper to taste.
Remove from heat and let it cool slightly before serving.

Notes

Ladle the chili into bowls and garnish with fresh coriander and a lime wedge on the side for a burst of freshness. You can also serve it with tortilla chips or crusty bread for dipping!

Keyword chili, creamy, vegetarian, white beans