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Creamy White Bean Chili

This creamy white bean chili is a comforting dish that's perfect for cold weather. Packed with protein and fiber from the beans, and enriched with spices and seasonings, it’s a hearty meal that can be made in under an hour.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4 People
Calories 320 kcal

Equipment

  • 1 Large pot or Dutch oven
  • 1 Measuring cups and spoons
  • 1 Cutting board
  • 1 Can opener
  • 1 Potato masher or fork

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 green bell pepper, diced
  • 2 cans (15 oz each) white beans (such as cannellini or Great Northern), drained and rinsed
  • 1 can (15 oz) diced tomatoes with green chilies
  • 2 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • to taste salt and pepper
  • 1 cup heavy cream or coconut cream
  • for garnish fresh cilantro or parsley
  • optional toppings: sliced jalapeños, shredded cheese, sour cream, or avocado

Instructions
 

  • Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent.
  • Stir in the minced garlic and diced green bell pepper, cooking for another 3-4 minutes until softened.
  • Add the drained white beans, diced tomatoes with green chilies, vegetable broth, cumin, chili powder, smoked paprika, salt, and pepper. Stir to combine.
  • Bring the mixture to a simmer, then reduce the heat and let it cook for about 20 minutes, stirring occasionally.
  • After 20 minutes, use a potato masher or fork to mash a portion of the beans for a creamier texture, leaving some whole for added texture.
  • Stir in the heavy cream (or coconut cream) and allow it to heat through for an additional 5 minutes. Adjust seasoning if necessary.
  • Serve the chili hot, garnished with fresh cilantro or parsley and any desired toppings like jalapeños, cheese, sour cream, or avocado.

Notes

This chili can be made ahead of time and is perfect for meal prep.
For a spicier version, consider adding some cayenne pepper or increasing the amount of chili powder.
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.