These spicy white beans are one of my favorite game day recipes! It’s creamy, delicious, easy to prepare, and the perfect dinner for busy weekends.
Check out my favorite white bean chili recipe! This creamy vegetarian recipe revolves around white spicy chicken, and is a perfect meal for busy weekends and game day alike.
It’s easy to make with basic ingredients (and minimal chopping!), and the flavor is absolutely amazing. Spices like cumin and coriander add earthy depth, and canned green chiles and fresh lime juice make it flavorful and bright.
Fill your bowl with toppings like avocado, jalapeño, and cilantro for a hearty, healthy, and delicious meal!
Why you’ll love this white bean chili recipe
- It is very creamy without any cream. Blending in some grains gives it a rich, velvety texture, no dairy required!
- It’s easy to make using pantry ingredients Such as canned beans, spices, and vegetable broth.
- It tastes better the next day. Have it ready for game day, or make it for easy lunches or dinners. Your future self will thank you!
Ingredients for white beans with chili pepper
Here’s what you’ll need to prepare white bean chili:
- lima beannaturally! Cannellini beans, great northern beans, or navy beans work great. You’ll leave some of it whole and puree the rest to give the chili its creamy texture.
- Extra virgin olive oil -For wealth.
- Onions and garlic – For the depth of delicious flavour.
- Poblano pepper – Adds a little heat.
- Vegetable broth – Use store-bought vegetable broth, or make vegetable broth at home.
- Hot green pepper cut into cubes -They add a tangy, tangy flavor to this simple chili.
- Ground cumin, coriander, and dried oregano – To obtain an earthy and aromatic flavour. If you want your chili to have a smokier flavor, feel free to add a pinch of smoked paprika or chili powder as well.
- Fresh lemon juice – Chili pepper gives a bright and beautiful touch.
- And salt and pepper – To make all the flavors pop!
Find the full recipe with measurements below.
How to make white beans with chili
This white bean chili recipe is super easy!
First, mix half the beans With 3/4 cup broth. Set the puree aside for now. You’ll add it to your chili later to create a thick, creamy consistency.
Meanwhile, sauté the onions and poblano. Add green chili pepper, garlic, and spices. Then add the rest of the beans and broth and simmer for 10 minutes.
Next, stir in the bean puree. Simmer for another 20 minutes.
After the chili is cooked, remove it from the heat and add lemon juice. Season to taste with more salt, pepper, and lemon to taste. That’s it!
Submission suggestions
When ready to serve, scoop the chiles into bowls and garnish with fresh garnishes for color and crunch. Here are a few favorites:
- Fresh coriander
- Sliced ​​hot peppers, such as jalapeno or serrano
- Slices of avocado or chopped avocado
- Green onions cut into slices
- An amount of Greek yogurt, sour cream, or vegan sour cream
- Grated cheddar or cotija cheese
- Crushed tortilla chips
Finish the meal with homemade cornbread or jalapeno cornbread. Enjoy!
How to store
Store leftovers in an airtight container in the refrigerator for up to 5 days. They also freeze well for up to 3 months!
Reheat in the microwave or on the stove. If chili thickens in the refrigerator, add water as needed to thin it to desired consistency.
More favorite soup and chili recipes
If you love white bean chili, try one of these delicious soup or chili recipes:
White beans with chili
serves 6
This creamy white bean chili recipe is delicious and delicious! It’s an easy dinner that’s perfect for game day or busy weeknights. We love it with toppings like jalapeños, scallions, cilantro, and avocado for color and crunch.
- 4½ Cups Cooked white beans, 3 (15 oz cans), drained, rinsed and divided
- 4 Cups Vegetable broth, divider
- 2 tablespoons Extra virgin olive oil
- 1 Medium sized yellow onion, Chopped
- 1 Poblano pepper, Stems, seeds, and cubes
- 1¼ teaspoons sea ​​salt
- 1 (4 oz) can Diced green chili pepper
- 4 Garlic cloves, Chopped
- 1½ teaspoons Ground cumin
- 1 teaspoon Dried thyme
- ½ teaspoon Ground coriander
- 2 tablespoons Fresh lemon juice, Plus wedges for serving
- Freshly ground black pepper
To top
- Fresh coriander
- Sliced ​​jalapeno peppers or serrano peppers
- Avocado cut into cubes
- Green onions cut into slices
Prevent the screen from turning dark
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In a blender, place half the white beans (2¼ cups) and ¾ cup of the broth and blend until smooth. Set aside.
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Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion, poblano, salt and several grinds of pepper and cook for 5 minutes, stirring occasionally, or until tender. Add green chilies, garlic, cumin, oregano and coriander and cook, stirring, for 30 seconds. Add remaining 3¼ cups broth and 2¼ cups white beans. Simmer for 10 minutes.
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Add the bean puree, stir and simmer, uncovered, for 20 minutes. Remove from heat and add lemon juice. Season to taste and serve with desired toppings and lemon slices to squeeze.