Go Back
- 2 tablespoons olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 1 bell pepper (any color), diced - 2 carrots, diced - 1 celery stalk, diced - 1 can (15 oz) white beans (cannellini or great northern), drained and rinsed - 4 cups vegetable broth - 1 cup corn kernels (fresh or frozen) - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1/2 teaspoon smoked paprika - 1/4 teaspoon cayenne pepper (optional for heat) - 1 cup heavy cream or coconut milk for a vegan option - Salt and pepper to taste - Fresh cilantro or parsley, for garnish - Lime wedges, for serving I love using simple, fresh ingredients. Each one adds to the chili's flavor. Olive oil gives a rich base. Onion and garlic bring depth and aroma. Bell peppers add sweetness and color, while carrots and celery add crunch. White beans are the star of this dish. They are creamy and filling. You can use cannellini or great northern beans. Vegetable broth makes the chili hearty and adds a vegetable kick. Corn kernels bring a pop of sweetness. Spices like cumin and chili powder give warmth. Smoked paprika adds a nice, smoky touch, and cayenne pepper can give it a kick if you like heat. Finally, heavy cream or coconut milk makes it creamy. It rounds out the flavors and adds richness. Salt and pepper bring everything together. Garnish with cilantro or parsley for a fresh finish. Lime wedges add a zesty touch when serving. This combination creates a warm and comforting meal. {{ingredient_image_1}} 1. Heating the oil and sautéing the onion In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 medium diced onion. Sauté the onion for about 3 to 4 minutes until it turns translucent. 2. Adding garlic and vegetables Next, add 3 minced garlic cloves, 1 diced bell pepper, 2 diced carrots, and 1 diced celery stalk to the pot. Stir frequently for 5 to 7 minutes, until all the vegetables soften. 3. Stirring in beans, broth, and spices Now, stir in 1 can of drained and rinsed white beans, 4 cups of vegetable broth, and 1 cup of corn kernels. Add 1 teaspoon of ground cumin, 1 teaspoon of chili powder, 1/2 teaspoon of smoked paprika, and 1/4 teaspoon of cayenne pepper if you want heat. Mix well. 1. Bringing to a boil and simmering Bring the mixture to a gentle boil. Once it starts bubbling, reduce the heat. Let it simmer for about 20 to 25 minutes. Stir occasionally to help the flavors meld. 2. Adding cream or coconut milk After it thickens slightly, stir in 1 cup of heavy cream or coconut milk for a vegan option. This adds a nice creaminess to the chili. 3. Final seasoning and serving instructions Season with salt and pepper to taste. Let the chili simmer for another 5 minutes to heat through. Remove from heat, ladle into bowls, and garnish with fresh cilantro or parsley. Serve with lime wedges for an extra zing. For a creamy chili, I love using cannellini or great northern beans. These beans blend well and create a rich texture. If you want a thicker chili, mash some beans with a fork. This adds body without changing the flavor. You can also adjust the chili's consistency by adding more broth or cream. If it's too thick, just add a splash of vegetable broth. You can always add more, but it's hard to take it out! Spices make all the difference in chili. I recommend using cumin, chili powder, and smoked paprika for a warm taste. If you like a kick, add cayenne pepper. For toppings, fresh cilantro or parsley brightens each bowl. Squeeze lime juice on top to add zest. You can even try avocado slices or shredded cheese for extra creaminess. Each of these choices adds a unique twist to your creamy white bean chili. Pro Tips Use Fresh Ingredients: Fresh vegetables and herbs elevate the flavor of your chili, making it more vibrant and delicious. Adjust the Spice Level: Customize the heat by varying the amount of cayenne pepper or adding diced jalapeños for an extra kick. Let It Rest: Allow the chili to sit for a few minutes after cooking to let the flavors meld together for a richer taste. Garnish Creatively: Experiment with different garnishes like avocado, sour cream, or shredded cheese to enhance the presentation and flavor. {{image_2}} To make this creamy white bean chili vegan, swap the heavy cream for coconut milk. This keeps it rich and tasty. For a dairy-free option, coconut milk works great as well. It adds a sweet flavor and creamy texture. If you need a gluten-free version, you’re in luck! All the ingredients in this chili are gluten-free. Just check your vegetable broth label to ensure it’s gluten-free. Enjoy this chili without worry! You can use fresh or frozen corn in this recipe. Fresh corn gives a sweet crunch, while frozen corn is convenient and just as tasty. If you choose frozen, add it in during the last 10 minutes of cooking for best results. When it comes to beans, feel free to switch things up! Cannellini beans are my favorite, but you can also try great northern beans or even chickpeas. Each type of bean adds its own unique flavor and texture. Don’t hesitate to experiment! To keep your creamy white bean chili fresh, use airtight containers. Glass containers work well since they don’t absorb odors. Plastic containers are also good if they seal tightly. Store the chili in the fridge for up to five days. If you want to keep it longer, freezing is a great option. When reheating, avoid the microwave if you can. Instead, warm the chili on the stove over low heat. Stir often to keep it from sticking. You can add a splash of broth or cream to restore its creamy texture. If you freeze it, let the chili cool completely before putting it in containers. It can last up to three months in the freezer. When ready to eat, thaw it in the fridge overnight. Then, reheat it slowly on the stove. This way, you keep all the great flavors intact. Can I use different types of beans? Yes, you can use different beans. Cannellini and great northern beans work best. You can also try navy beans or pinto beans. Each type adds a unique texture and taste. Mixing beans can make the chili even more interesting. How can I make it spicier or milder? To make it spicier, add more cayenne pepper or some hot sauce. You can also use jalapeños for a fresh kick. If you prefer it milder, skip the cayenne and reduce the chili powder. Taste as you go to find the right balance for you. What are some good sides to serve with chili? Chili pairs well with cornbread or crusty bread. A fresh salad can add a nice crunch. You might also enjoy tortilla chips or rice on the side. Lime wedges are great for squeezing over the dish for extra flavor. This blog post covered delicious chili ingredients and simple steps to cook it. You also learned tips to enhance flavor and texture. Experiment with variations for dietary needs and ingredient swaps. Storing and reheating are easy when done right. Feel excited to make this chili your own. Enjoy a warm bowl and share with friends!

Creamy White Bean Chili

A hearty and creamy chili made with white beans and a variety of vegetables, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 6
Calories 300 kcal

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper diced
  • 2 carrots diced
  • 1 stalk celery, diced
  • 1 can (15 oz) white beans (cannellini or great northern), drained and rinsed
  • 4 cups vegetable broth
  • 1 cup corn kernels (fresh or frozen)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 0.5 teaspoon smoked paprika
  • 0.25 teaspoon cayenne pepper (optional for heat)
  • 1 cup heavy cream or coconut milk for a vegan option
  • to taste salt and pepper
  • for garnish fresh cilantro or parsley
  • for serving lime wedges

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until it becomes translucent.
  • Add the minced garlic, bell pepper, carrots, and celery to the pot, stirring frequently. Cook for another 5-7 minutes until all the vegetables are softened.
  • Stir in the white beans, vegetable broth, corn, cumin, chili powder, smoked paprika, and cayenne pepper. Bring the mixture to a gentle boil.
  • Reduce the heat and let it simmer for about 20-25 minutes, allowing the flavors to meld. Stir occasionally.
  • Once the chili has thickened slightly, stir in the heavy cream or coconut milk, and season with salt and pepper to taste.
  • Allow the chili to simmer for an additional 5 minutes to heat through.
  • Remove from heat, and ladle the chili into bowls. Garnish with fresh cilantro or parsley and serve with lime wedges on the side for an extra zing.

Notes

For a vegan option, use coconut milk instead of heavy cream.
Keyword chili, comfort food, vegetarian