Is white chili vegetarian?

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.

What makes white chili white?

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.

How do you make white bean chili creamy?

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.

Can I make creamy white bean chili without cream?

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.

What are the best beans for white chili?

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.

Can I use dried beans?

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.

Can you freeze white bean 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.

How spicy is this white chili?

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.

Creamy White Bean Chili (Vegetarian)

Name: Creamy White Bean Chili
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 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

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

Scale

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

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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