Hold the phone! Have you had white bean chili before? Because it has changed my life, and it’s about to yours, quickly becoming the repeat soup recipe on your menu!
Maybe you’re like me, and a classic tomato-based bean chili has been your go-to for vegetarian chili recipes…for…forever? I thought there was nothing better than the hearty, spicy, creamy tomato base that warms your soul — until now.
Now, this meatless white bean chili is mixing up Sunday game day meals and weeknight dinners. It’s bringing the texture, the flavor, the creaminess in a veggie-loaded way. It has a wonderful balance of spice, without being spicy spicy. It’s what they might say, just right. Bring. It. On.
Ingredient Spotlight: White Beans
When it comes to choosing white beans for recipes like chili, you really cannot go wrong. That being said, this recipe uses both cannellini beans and navy beans.
Cannelini beans are larger and heartier when it comes to white bean varieties (also known as white kidney beans), so they’re the bulk of the soup. They have a mild nutty flavor and a super creamy texture, making them perfect for soups and bean dips. They’re balanced out with smaller navy beans for a balance of texture.
Great Northern Beans would be a good substitution if needed.
How to Make White Bean Chili
To make meatless white bean chili, we are going for two things: texture and flavor. So we’ve got a whole lotta veggies, spices, and we’re using our beans in two ways (more on that in a minute). As always, please see the full recipe card below.
- Start sauteeing the aromatics to soften and create a flavorful base for our chili. This includes yellow onion, jalapeno – seeds and ribs removed, and bell pepper. Any variety will work, but I prefer red for a pop of color.
- After they have cooked for several minutes, fresh garlic and spices are added. Oh, the delicious smells that will fill your kitchen!
- As the veggies cook, prepare the canned beans by draining and rinsing them. Then, take about 1 1/2 cups (or just one can if it’s easier), and smash it. This will thicken and create an extra creamy chili with added texture.
- Stir in a can of Rotel diced tomatoes, additional diced green chilies, beans, and vegetable stock. I also like to add a splash of Worcestershire sauce (or soy sauce) for extra umami flavor. Check to ensure you’re using a vegetarian version if needed.
- Bring to a simmer for 10-15 minutes until reduced slightly. Add salt throughout the cooking process to layer in flavor!
- The final touches: stir in frozen corn, then cubed cream cheese until melted. And before digging in, add cilantro and a squeeze of lime. Acid really helps bring out flavors, similar to how salt does, so be sure to add as needed then adjust the salt levels from there.
Garnish with sliced green onion, avocado, tortilla chips or strips, jalapenos…or truly whatever your favorite chili toppings are!
Serving Suggestions
It’s a meal on its own, but that doesn’t mean we don’t like a side dish, too! Toss some greens with honey-lime vinaigrette for a salad side, or try our Southwest Salad. It will pair fantastically with our cilantro lime rice if you want to serve chili over rice. And a serving of cornbread is always a favorite (just don’t forget whipped honey butter to top it off!).
Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!
Hearty and Creamy White Bean Chili (Meatless)
Ingredients
- 2-3 Tablespoons extra virgin olive oil
- 2 cups yellow onion (1 medium) finely diced
- 1 jalapeno seeds removed, finely diced
- 1 bell pepper finely diced
- 30 ounces cannellini beans (2 cans) drained and rinsed
- 15 ounces navy beans (1 can) drained and rinsed
- 4-5 cloves garlic minced
- 2 teaspoons cumin
- ½ teaspoon paprika
- 1 teaspoon Chili powder
- 1 teaspoon dried oregano
- 4 cups vegetable stock
- Splash Worcestershire sauce
- 10 ounces Rotel diced tomatoes
- 4 ounces diced green chiles
- Kosher salt to taste
- 1 ½ cups frozen corn
- 8 ounces cream cheese cubed
- ½ cup cilantro tightly packed, finely chopped
- ½ lime juiced, more to taste
Instructions
- In a Dutch oven or stock pot, heat oil over medium-high heat. Add onion, jalapeno, and bell pepper with a pinch of kosher salt. Saute for 4-5 minutes.2-3 Tablespoons extra virgin olive oil, 2 cups yellow onion (1 medium), 1 jalapeno, 1 bell pepper
- As the veggies cook, drain and rinse the beans, then smash about 1 ½ cups of beans (or 1 can) using a potato masher or fork. Set aside.30 ounces cannellini beans (2 cans), 15 ounces navy beans (1 can)
- Add minced garlic and spices, sauteing for another 2-3 minutes.4-5 cloves garlic, 2 teaspoons cumin, ½ teaspoon paprika, 1 teaspoon Chili powder, 1 teaspoon dried oregano
- Stir in whole and smashed beans, stock, Worcestershire sauce, Rotel, and chiles. Add another pinch of kosher salt, and bring to a boil. Simmer for 10-15 minutes until slightly reduced.4 cups vegetable stock, Splash Worcestershire sauce, 10 ounces Rotel diced tomatoes, 4 ounces diced green chiles, Kosher salt
- Stir in frozen corn and cream cheese cubes until completely melted. Then, stir in cilantro and lime juice. Taste test after adding lime juice – it will really brighten up and bring out the flavor. Add additional salt if needed.1 ½ cups frozen corn, 8 ounces cream cheese, ½ cup cilantro, ½ lime
- Serve with tortilla chips, avocado, additional cilantro, green onion, sour cream, jalapenos or your other favorite toppings! Leftovers can be stored in an airtight container in the fridge for up to 5 days. Enjoy!
Nutrition
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