Go Back

Creamy White Bean Chili

This creamy white bean chili is a comforting, hearty dish perfect for chilly evenings. Made with white beans, bell peppers, and a blend of spices, it serves as a warm and nutritious meal. Enjoy with toppings of your choice!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4 People
Calories 350 kcal

Equipment

  • 1 Large pot or Dutch oven
  • 1 Wooden spoon or spatula
  • 1 Measuring cups and spoons
  • 1 Can opener
  • 1 Potato masher or immersion blender

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 bell peppers bell peppers, diced Any color.
  • 3 cans white beans Cannellini or great northern, drained and rinsed.
  • 4 cups vegetable or chicken broth
  • 1 cup heavy cream
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • to taste fresh cilantro or parsley For garnish.
  • optional sour cream or Greek yogurt For serving.

Instructions
 

  • Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and sauté for about 5 minutes, until it becomes translucent.
  • Stir in minced garlic and diced bell peppers. Cook for another 3-4 minutes until the peppers begin to soften.
  • Add the drained and rinsed white beans, vegetable or chicken broth, heavy cream, chili powder, cumin, smoked paprika, salt, and pepper. Stir well to combine.
  • Bring the mixture to a simmer. Reduce heat and let it cook uncovered for about 20 minutes, stirring occasionally.
  • If you prefer a creamier texture, use a potato masher or an immersion blender to mash some of the beans, then stir to incorporate.
  • Taste and adjust the seasoning if necessary. Let it simmer for an additional 5 minutes if you want it thicker.
  • Serve hot, garnished with fresh cilantro or parsley. Add a dollop of sour cream or Greek yogurt if desired.

Notes

This chili can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for longer storage.
For a spicier chili, consider adding diced jalapeños or cayenne pepper to taste.
Experiment with different toppings like avocado slices, shredded cheese, or tortilla strips for added flavor and texture.