Creamy White Bean Chili
This creamy white bean chili is a delightful and hearty dish loaded with flavor and nutrition. It features tender white beans simmered in a luscious sauce made with spices, vegetables, and cream, making it perfect for any chilly day.
Equipment
- 1 large pot or Dutch oven
- 1 wooden spoon
- 1 cutting board
- 1 can opener
- 1 set measuring cups and spoons
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced any color
- 2 medium carrots, diced
- 2 cans white beans (such as cannellini or great northern), drained and rinsed (15 oz each)
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper adjust to taste
- Salt and pepper to taste
- 1 cup heavy cream (or coconut cream for a dairy-free option)
- ½ cup corn (frozen or canned)
- Fresh cilantro or parsley for garnish (optional)
- Lime wedges for serving (optional)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onions and sauté for about 5 minutes until they become translucent.
- Stir in the minced garlic, bell pepper, and carrots, cooking for an additional 5 minutes until the vegetables are softened.
- Add in the drained white beans, vegetable broth, cumin, smoked paprika, cayenne pepper, salt, and pepper. Bring the mixture to a boil, then reduce heat and let it simmer for 15 minutes.
- After simmering, use a potato masher or fork to mash some of the beans to create a creamier texture, leaving some whole for added body.
- Stir in the heavy cream and corn, and allow the chili to simmer for another 5 minutes, ensuring everything is heated through. Adjust seasoning if necessary.
- Remove from heat and serve the chili in bowls, garnished with fresh cilantro or parsley, and lime wedges on the side if desired.
- For a spicier version, increase the amount of cayenne pepper or add diced jalapeños.
- Serve with crusty bread or over rice for a more filling meal.
Notes
This chili can be made ahead of time and stored in the fridge for up to 3 days. It also freezes well for up to 3 months.
For a spicier version, increase the amount of cayenne pepper or add diced jalapeños.
Serve with crusty bread or over rice for a more filling meal.