This Creamy White Bean Chili is thick, cozy, and loaded with tender cannellini and great northern beans, fresh poblano and jalapeño, and a smoky, cumin-spiced broth. A couple of cups of the chili are blended and stirred back into the pot, then finished with heavy cream, sour cream, and a squeeze of lime for a velvety, restaurant-style vegetarian white chili.
If you love white chicken chili but want something meatless, this vegetarian version is the one. I made it a few times to get the balance of creamy and zesty just right, and the secret is adding the sour cream off the heat so it stays smooth. It's ready in about 50 minutes in one Dutch oven, so it works for busy weeknights, game day, and make-ahead lunches.
If you loved this recipe, try our White Chicken Chili recipe, Sweet Potato Black Bean Chili, or Vegetarian Chili next.
Why You'll Love This Recipe
- Thick and creamy. Blending part of the chili thickens it naturally, and the cream and sour cream make it velvety.
- Meatless but hearty. Three cans of beans make it filling, with plenty of plant-based protein and fiber. It's my favorite chili recipe when I want something meatless.
- One pot. Everything cooks in a single Dutch oven, so there's very little cleanup. It's such an easy meal.
- Big flavor, mild heat. Poblano, jalapeño, cumin, oregano, and smoked paprika add depth without overwhelming spice, and you control the heat.
- Make it your way. Pile on toppings like avocado, cheese, and tortilla strips, or cook it in a slow cooker or Instant Pot.
Jump to:
- Why You'll Love This Recipe
- Ingredients and Substitutions
- Equipment
- Instructions
- Stir In the Sour Cream Off the Heat
- Slow Cooker Creamy White Bean Chili
- Instant Pot Creamy White Bean Chili
- Recipe Variations
- Tips for the Best Creamy White Bean Chili
- Storage
- How to Serve
- Side Dishes for Soup
- FAQ
- More Chili and Soup Recipes
- Tried this recipe?
- Comments
Ingredients and Substitutions
To make this cozy Creamy White Bean Chili, you will need the following ingredients (see recipe card below for quantities):
- olive oil - for sautéing the vegetables. Avocado oil works too.
- yellow onion - diced, for a savory base. White onion works as a substitute.
- poblano pepper - diced. It adds a mild, slightly smoky flavor. Green bell pepper is a milder substitute.
- jalapeño - seeded and minced jalapeno pepper for gentle heat. Leave some seeds in for more spice.
- garlic - minced fresh cloves give the best flavor.
- ground cumin - adds earthy depth.
- dried oregano - Mexican oregano is great if you have it.
- smoked paprika - adds a smoky note. Regular paprika works, but you'll lose some smokiness.
- salt and black pepper - start with the amounts in the recipe and adjust at the end.
- vegetable broth - low-sodium lets you control the salt. Use chicken stock if you don't need it to be vegetarian.
- cannellini beans - canned, drained, and rinsed. They're creamy and blend smoothly. Navy beans work too.
- great northern beans - a smaller white bean that holds its shape. Use another can of cannellini if you prefer.
- diced green chiles - a mild canned variety adds tang. Choose hot for more heat.
- heavy cream - makes the chili rich and velvety. Half and half works for a lighter version.
- sour cream - adds tang and creaminess. Plain Greek yogurt is a substitute.
- lime juice - brightens the flavors. Fresh juice tastes best.
- fresh cilantro - chopped. Parsley works if you don't like cilantro.
- optional toppings - shredded Monterey Jack cheese, sliced avocado, extra cilantro, lime wedges, tortilla strips, and sliced jalapeños.
Equipment
You will need a large Dutch oven or large pot, a wooden spoon, a blender or immersion blender, a cutting board and sharp knife, a can opener, and a ladle.
Instructions
- Cook the vegetables. Heat the olive oil in a large Dutch oven over medium heat. Add the onion, poblano, and jalapeño. Cook until softened, about 5 minutes.
- Add garlic. Stir in the garlic and cook for 1 minute.
- Toast the spices. Stir in the cumin, oregano, smoked paprika, salt, and black pepper. Cook for 30 seconds, until fragrant.
- Simmer the chili. Stir in the vegetable broth, beans, and diced green chiles. Bring to a boil, then reduce the heat and simmer for 20 minutes.
- Blend for a creamy texture. Transfer about 2 cups of the chili to a blender and blend until smooth, then stir it back into the pot. Remove the center cap of the lid and cover it with a towel so the hot steam can escape. Alternatively, use an immersion blender to partially blend the chili, leaving plenty of whole beans for texture.
- Finish the chili. Reduce the heat to low and stir in the heavy cream. Cook for 2 to 3 minutes until warmed through. Remove the chili from the heat, then stir in the sour cream, lime juice, and cilantro until well combined. Taste and adjust the seasoning with additional salt and pepper, if needed.
- Serve. Ladle into bowls and garnish with your favorite toppings.
Expert Tip
Stir In the Sour Cream Off the Heat
Sour cream can curdle and turn grainy if it gets too hot. Keep the heat on low while the heavy cream warms through, then take the pot off the burner before you stir in the sour cream, lime juice, and cilantro. Stir until everything is smooth. If you reheat leftovers, warm them gently over low heat and don't let the chili boil.
Alternative Cooking Method
Slow Cooker Creamy White Bean Chili
Sauté the onion, poblano, jalapeño, garlic, and spices in a skillet as directed in the recipe, or skip this step for a no-fuss version. Add them to a 6-quart crockpot with the vegetable stock, beans, and diced green chiles. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. Blend about 2 cups of the chili and stir it back in, then stir in the heavy cream and cook on high for 10 minutes until warmed through. Turn off the heat and stir in the sour cream, lime juice, and cilantro just before serving.
Alternative Cooking Method
Instant Pot Creamy White Bean Chili
Use the sauté function to cook the onion, poblano, and jalapeño for 5 minutes, then add the garlic and spices for 1 minute. Stir in the vegetable broth, beans, and diced green chiles, scraping up any browned bits from the bottom of the pot. Seal and pressure cook on high for 5 minutes, then let the pressure release naturally for 10 minutes before releasing the rest. Blend about 2 cups of the chili and stir it back in, then use the sauté function on low to warm the heavy cream for 2 to 3 minutes. Turn off the pot and stir in the sour cream, lime juice, and cilantro.
Recipe Variations
- Add corn. Stir in 1 cup of frozen or canned corn with the beans for sweetness and texture.
- Add chicken. For a meaty version, stir in 2 cups of shredded cooked chicken (or rotisserie chicken) at the end, or try our White Chicken Chili.
- Make it vegan. Swap the heavy cream and sour cream for full-fat coconut cream and a dairy-free sour cream or cashew cream.
- Turn up the heat. Leave the jalapeño seeds in, add a pinch of cayenne pepper, or use hot green chiles.
- Add coriander. Stir in ½ teaspoon of ground coriander with the other spices for an earthy, citrusy note.
- Roast the poblano. Char the poblano under the broiler, peel it, and dice it for a deeper, smokier flavor.
- Add greens. Stir in a couple of handfuls of baby spinach or chopped kale at the end and let it wilt.
- Make it heartier. Add diced potatoes or hominy with the broth and simmer until tender.
- Swap the beans. Use navy beans, chickpeas, or all cannellini in place of the great northern beans.
Tips for the Best Creamy White Bean Chili
- Rinse the beans. Rinsing canned beans removes extra salt and the starchy liquid that can dull the flavor.
- Dice evenly. Pieces of the same size soften at the same rate.
- Blend as much as you like. For a thicker chili, blend 3 cups. For a chunkier one, give it a few pulses with an immersion blender.
- Blend safely. Let the chili cool for a few minutes first, and vent the blender lid so the steam can escape.
- Add the dairy last. Keep the heat low for the cream, and take the pot off the heat for the sour cream.
- Use low-sodium broth. Then season at the end, when you can taste the final result.
- Add the lime at the end. Acid stays bright when it goes in last.
- Thin it if needed. The chili thickens as it sits, so add a splash of broth or water when reheating.
- Prep the toppings while it simmers. The 20 minutes is plenty of time to slice avocado and chop cilantro.
Storage
Make Ahead
Make the chili through the blending step up to 3 days ahead and refrigerate it in an airtight container. Reheat it gently on the stove, then stir in the heavy cream, sour cream, lime juice, and cilantro just before serving.
How to Store
Let the chili cool to room temperature, then transfer it to an airtight container and refrigerate for up to 4 days. It thickens as it sits.
How to Reheat
Reheat the chili in a pot over low heat, stirring often, with a splash of vegetable broth or water if it's too thick. Don't let it boil, since the dairy can separate. You can also microwave individual bowls in 60-second bursts, stirring between each one.
How to Freeze
- To freeze before adding the dairy, which gives the best texture, cool the chili after the blending step and transfer it to freezer-safe containers, leaving an inch of space at the top. Freeze for up to 3 months. Thaw overnight in the fridge, reheat gently, then stir in the heavy cream, sour cream, lime juice, and cilantro.
- To freeze the finished chili, cool it completely and freeze for up to 2 months. The texture may separate slightly after thawing, so thaw it overnight in the fridge and whisk it well as you reheat it over low heat.
How to Serve
Serve this Creamy White Bean Chili hot in big bowls with plenty of toppings for a cozy dinner, game day spread, or make-ahead lunch. A squeeze of lime and a handful of crunchy tortilla strips balance the creamy base.
These are my favorite sides to serve with it:
Side Dishes for Soup
Looking for the perfect accompaniments to your favorite soups? Explore our collection of soup side dishes, including crusty breads, fresh salads, savory crackers, and hearty sandwiches that complement and elevate any bowl of soup.
FAQ
Traditional white chili is made with chicken, but this version is vegetarian. It uses vegetable broth and three cans of beans for protein. If you're cooking for strict vegetarians, check that your broth and toppings are meat-free.
White chili is built on white beans, broth, and cream or sour cream, with green chiles instead of the tomatoes and red chili powder in classic chili. That gives it a pale, creamy color.
Blend part of the chili and stir it back into the pot. The mashed beans thicken it naturally. Then finish with heavy cream and sour cream, added off the heat, for a velvety texture.
Yes. Blend more of the chili, about 3 cups, to thicken it, and skip the heavy cream. You can stir in a little sour cream or Greek yogurt for tang, or use coconut milk for a dairy-free version.
Cannellini, great northern, and navy beans all work. Cannellini are the creamiest, and great northern and navy hold their shape well. Using a mix gives you the best texture.
Yes. Use about 1½ cups of dried white beans in place of the three cans. Soak them overnight, then cook them until tender before adding them to the chili.
Yes, but the dairy can separate. For the best texture, freeze the chili before adding the heavy cream and sour cream, then stir them in after thawing and reheating.
It's mild to medium. The poblano is mild, and the jalapeño is seeded. For more heat, leave the seeds in, add cayenne pepper, or serve with sliced jalapeños on top.
More Chili and Soup Recipes
Looking for other recipes like this? Try these:
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Creamy White Bean Chili
- Total Time: 50 minutes
- Yield: 6 servings (about 8 cups) 1x
- Diet: Gluten-Free, Vegetarian
Description
This creamy white bean chili is loaded with poblano, jalapeño, and cannellini beans, then blended and finished with cream and sour cream. It's cozy, vegetarian, and ready in about 50 minutes.
Ingredients
For the chili:
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 poblano pepper, diced
- 1 jalapeño, seeded and minced
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- 4 cups vegetable broth
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 1 (15-ounce) can great northern beans, drained and rinsed (or cannellini beans)
- 1 (4-ounce) can diced green chiles
- ½ cup heavy cream
- ½ cup sour cream
- 1 tablespoon lime juice
- ¼ cup fresh cilantro, chopped
Instructions
- Heat the olive oil in a large Dutch oven over medium heat. Add the onion, poblano, and jalapeño. Cook until softened, about 5 minutes. Stir in the garlic and cook for 1 minute.
- Stir in the cumin, oregano, smoked paprika, salt, and black pepper. Cook for 30 seconds, until fragrant.
- Stir in the vegetable broth, beans, and diced green chiles. Bring to a boil, then reduce the heat and simmer for 20 minutes.
- Transfer about 2 cups of the chili to a blender and blend until smooth, then stir it back into the pot. Alternatively, use an immersion blender to partially blend the chili, leaving plenty of whole beans for texture.
- Reduce the heat to low and stir in the heavy cream. Cook for 2 to 3 minutes until warmed through. Remove the chili from the heat, then stir in the sour cream, lime juice, and cilantro until well combined. Taste and adjust the seasoning with additional salt and pepper, if needed.
- Ladle into bowls and garnish with your favorite toppings.
Notes
Slow cooker: Add the sautéed vegetables, spices, broth, beans, and green chiles to a slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. Blend about 2 cups and stir back in, warm the heavy cream for 10 minutes, then stir in the sour cream, lime juice, and cilantro off the heat.
Instant Pot: Sauté the vegetables, garlic, and spices, then add the broth, beans, and green chiles. Pressure cook on high for 5 minutes with a 10-minute natural release. Blend about 2 cups and stir back in, warm the heavy cream on sauté low, then stir in the sour cream, lime juice, and cilantro off the heat.
Vegan: Swap the heavy cream and sour cream for coconut cream and dairy-free sour cream.
Storage: Refrigerate leftovers in an airtight container for up to 4 days and reheat gently over low heat with a splash of broth, without boiling. To freeze, freeze the chili before adding the dairy for up to 3 months, then thaw overnight and stir in the cream, sour cream, lime juice, and cilantro.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Comments
No Comments