About this recipe
This Creamy White Bean Chili is the kind of dinner that checks every box: cozy, comforting, and weeknight-friendly (and easily made kid-friendly). It’s made in one pot, ready in about 30 minutes, and finished with a creamy base that makes it feel extra satisfying without being heavy. Whether you keep it vegan, vegetarian, or add rotisserie chicken, this is a white bean chili recipe you’ll want on repeat year-round.
Why will you love it
- One-pot and easy – minimal cleanup, maximum comfort
- Creamy without cream overload – rich but balanced
- Family-friendly – mild, cozy flavors with customizable toppings
- Flexible – make it vegetarian or turn it into white bean chicken chili
- Perfect for leftovers – tastes even better the next day
ingredient notes
- White beans: Cannellini or great northern beans work best for a creamy texture. You can use store-bought or home-cooked. To tell you the truth, I always used organic canned beans from Trader joes.
- Peppers: You can add poblano peppers or hatch green chile (I used canned or jarred), which add mild heat and depth without overpowering the chili. If you are making this chili for little mouths (kids), use green bell peppers.
- Sour cream or milk: Creates that signature creamy finish. Greek yogurt works too. If you want it lighter, use milk or plant-based milk. For a vegan version, cashew sour cream works great.
- Broth: You can use chicken broth, which keeps it savory and rich; vegetable broth works if keeping it meatless.
- Spices: It is important to check your spices from time to time; fresh, flavorful spices make delicious dishes.
- Optional rotisserie chicken: Turns this into a hearty white bean chicken chili with zero extra effort.
How to Make Creamy White Bean Chili notes
- Build flavor early. Start by cooking the onion in olive oil until soft and lightly golden. This gives the chili a savory base before anything else goes in.
- Bloom the spices. Add the garlic, cumin, coriander, oregano, and chili powder and let them cook briefly. This quick step deepens flavor and keeps the chili from tasting flat.
- Layer the vegetables. Stir in the poblano pepper, white beans, cauliflower, and corn, then pour in the broth. Keep the simmer gentle so the beans stay intact and creamy.
- Let it thicken naturally. Simmer until the vegetables are tender and the chili thickens slightly on its own—no flour or cornstarch needed.
- Finish with creaminess. Lower the heat before stirring in the sour cream and fresh lime juice. This keeps the chili smooth and prevents curdling.
- Add chicken last (if using). If you’re making white bean chicken chili, fold in shredded rotisserie chicken at the very end, just long enough to warm through.
- Taste and adjust. A final pinch of salt and a squeeze of lime makes all the difference.
Variations
- Vegetarian white bean chili: Use vegetable broth and skip the chicken.
- White bean chicken chili: Add shredded rotisserie chicken at the end.
- Spicier version: Add sliced jalapeños or chili flakes when serving.
- For a thicker chili, blend or lightly mash some of the beans and cauliflower.
Home-Cook to Home-Cook Tips
- This chili thickens as it sits, making leftovers even better the next day.
- If it gets too thick, add a splash of broth when reheating.
- Set out toppings and let everyone build their own bowl—it makes dinner feel easy and fun.
- Do not store with the chili with the toppings.
Creamy White Bean Chili
This creamy white bean chili is cozy, comforting, and made for busy weeknights. It comes together in one pot, uses simple pantry ingredients, and is easy to customize—keep it vegetarian or add rotisserie chicken if that’s your vibe. Creamy, mild, and family-friendly, this is the kind of chili you’ll want to make on repeat.
Equipment
- 1 Soup pot
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion finely chopped
- 4 cloves garlic finely chopped
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- ½ teaspoon chili powder
- ½ cup roasted and chopped poblano peppers Hatch chiles, or green bell pepper
- 2 15-oz cans white beans, drained and rinsed
- 2 cups cauliflower florets
- 1 cup corn fresh or frozen
- 4 cups broth chicken or vegetable
- 2 teaspoons kosher salt plus more to taste
- Freshly ground black pepper
- 1 sprig fresh cilantro
- 1 cup sour cream or Greek yogurt
- Juice of 1 lime
Optional add-in
- 2 cups shredded rotisserie chicken
Toppings (optional)
- Fresh cilantro
- Sliced jalapeños
- Tortilla strips
- Avocado
- Cheese options: Manchego cotija, Monterey Jack, mozzarella, or a vegan shredded cheese if keeping it dairy-free.
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and cook until soft, about 5 minutes.
- Stir in the garlic, cumin, coriander, oregano, and chili powder. Cook for 30 seconds, until fragrant.
- Add the roasted poblano (or Hatch chile or green bell pepper), white beans, cauliflower, corn, broth, kosher salt, black pepper, and the cilantro sprig.
- Bring to a gentle simmer and cook for 15–20 minutes, until the vegetables are tender and the chili thickens slightly.
- Lower the heat and stir in the sour cream and lime juice until creamy and smooth.
- If using rotisserie chicken, fold it in and cook just until warmed through.
- Taste and adjust seasoning. Serve hot with your favorite toppings.
Notes
For extra creaminess, blend 1 cup of the chili and stir it back into the pot.
This chili thickens as it sits—add a splash of broth when reheating if needed.
Leftovers keep well in the fridge for up to 4 days.
Nutrition
Calories: 260kcalCarbohydrates: 21gProtein: 4gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 34mgSodium: 2144mgPotassium: 393mgFiber: 3gSugar: 8gVitamin A: 1056IUVitamin C: 30mgCalcium: 104mgIron: 2mg
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
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I am Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes — some Mexican, mostly plant-based — that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I am also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications. Follow along on my social accounts for daily inspiration, tips, and delicious recipes! I would love to hear about you! Send me a DM on Instagram, and we can talk all things food 🍽️✨