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.
4 people
Calories: 260kcal
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: 260kcal | Carbohydrates: 21g | Protein: 4g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 34mg | Sodium: 2144mg | Potassium: 393mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1056IU | Vitamin C: 30mg | Calcium: 104mg | Iron: 2mg