Recipe

Creamy White Bean Chili

A one-pot white bean chili that is creamy, bright, and cozy, with easy pantry ingredients and a finish of lime and cilantro.

By Matt Campbell

•

4.8

A rustic bowl of creamy white bean chicken chili topped with cilantro, sliced jalapeño, and a lime wedge on a wooden table with a spoon nearby

Jump to Recipe

White bean chili is my kind of comfort food: cozy enough for a cold night, bright enough that you do not feel like you need a nap afterward, and ridiculously forgiving if you are cooking with whatever you have. This version leans creamy (thanks to a quick bean mash), uses accessible spices, and finishes with lime so every bite tastes awake.

It is also a weeknight hero. One pot, mostly hands-off simmering, and it somehow tastes like you cared a lot more than you really did. If you want it mild, keep it chill. If you want it spicier, we can absolutely make it sweaty in a controlled way.

Canned white beans, chicken broth, diced green chiles, onion, garlic, cumin, chili powder, cream cheese, lime, and cilantro arranged on a bright kitchen counter

Why It Works

Creamy without fuss: Mashing a portion of the beans thickens the pot naturally, no flour slurry needed.
Big flavor, gentle heat: Green chiles, cumin, and smoked paprika bring warmth without turning it into a five-alarm situation (unless you want that).
Fast but tastes simmered: A short simmer plus a quick finish of lime and cilantro gives you that slow-cooked vibe.
Flexible protein: Rotisserie chicken, leftover turkey, or go meatless with extra beans and corn.

Pairs Well With

Storage Tips

Refrigerator: Cool the chili and refrigerate within 2 hours, then store in an airtight container for up to 4 days. It will thicken as it sits. Add a splash of broth or water when reheating.

Freezer: Freeze in portioned containers for up to 3 months. Thaw overnight in the fridge or defrost gently in a saucepan over low heat.

Reheating: Warm on the stovetop over medium-low, stirring often. If you used dairy (cream cheese or sour cream), keep the heat gentle to avoid splitting.

Portioned white bean chili in clear meal prep containers cooling on a kitchen counter with lids nearby

Common Questions

How do I thicken white bean chili?

The easiest move is to mash or blend some of the beans. Scoop out about 1 to 1 1/2 cups of beans with a little broth, mash with a fork or potato masher, then stir back in. You can also blend a cup briefly with an immersion blender.

Can I make it in a slow cooker?

Yes. Sauté the onion and spices first if you can (better flavor). Add everything except the dairy and lime. Cook on low 4 to 6 hours or high 2 to 3 hours, or until hot and the flavors have melded. Stir in cream cheese at the end until melted, then finish with lime and cilantro.

Can I make it vegetarian?

Absolutely. Swap chicken broth for vegetable broth, skip the chicken, and add an extra can of beans or 1 cup corn. For extra body, stir in a handful of shredded pepper jack or a few tablespoons of Greek yogurt at the end.

What beans are best for white chili?

Great Northern beans are classic because they get creamy and tender. Cannellini beans work too and are a little larger and silkier. Navy beans are smaller but totally fine.

What toppings go best?

Crushed tortilla chips, shredded Monterey Jack, cilantro, pickled jalapeños, sliced avocado, and a big squeeze of lime. I also love a little hot sauce right at the end.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large Dutch oven or heavy-bottomed pot (5 to 7 quart)
Cutting board and knife
Wooden spoon
Can opener
Potato masher (or immersion blender, optional)
Measuring spoons

This is the kind of chili I make when I want something that feels like a hug but still has some personality. The first time I tried a white bean chili, I expected it to be bland, like it was afraid of seasoning. So I started treating it like a sauce problem: build a good base with onion, garlic, and spices, then finish with acid. That squeeze of lime at the end is the difference between “nice soup” and “wait, give me another bowl.”

Creamy White Bean Chili

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 6

Ingredients

1 tbsp olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 jalapeño, seeded and finely diced (optional)
1 1/2 tsp ground cumin
1 tsp chili powder
1/2 tsp smoked paprika
1/2 tsp dried oregano
1/4 tsp ground coriander (optional)
3 (15-oz) cans Great Northern beans, drained and rinsed
1 (4-oz) can diced green chiles
4 cups low-sodium chicken broth (or vegetable broth), plus more as needed
2 cups cooked shredded chicken (rotisserie works great)
1 tsp kosher salt, plus more to taste
1/2 tsp black pepper
4 oz cream cheese, cubed and softened (or 1/2 cup sour cream, stirred in off heat)
1 tbsp lime juice, plus wedges for serving
1/3 cup chopped fresh cilantro, plus more for topping

Optional toppings

Shredded Monterey Jack or pepper jack
Sliced avocado
Crushed tortilla chips
Pickled jalapeños
Hot sauce

Diced onion, minced garlic, and finely chopped jalapeño on a cutting board with a chef's knife in a bright home kitchen

Instructions

Sauté the base. Heat the olive oil in a large pot over medium heat. Add the onion and cook 5 to 6 minutes, stirring, until softened. Add the garlic (and jalapeño if using) and cook 30 seconds, just until fragrant.
Bloom the spices. Stir in cumin, chili powder, smoked paprika, oregano, and coriander. Cook 30 seconds to wake everything up.
Add beans and broth. Add the beans, green chiles, chicken broth, shredded chicken, salt, and pepper. Bring to a gentle boil, then reduce heat and simmer uncovered for 15 minutes. If you like it soupier, add a splash more broth.
Make it creamy. Scoop out about 1 to 1 1/2 cups of the beans with a little broth and mash them well. Stir the mashed beans back into the pot. Reduce the heat to low. Add the cream cheese and stir until fully melted and silky, 2 to 3 minutes.
Finish bright. Turn off the heat. If you are using sour cream instead of cream cheese, stir it in now (off heat) until smooth. Stir in lime juice and cilantro. Taste and adjust salt, pepper, and lime. If you want more heat, add a pinch of cayenne or a few dashes of hot sauce.
Serve. Ladle into bowls and top with cheese, tortilla chips, avocado, and extra cilantro. Serve with lime wedges and let everyone build their own perfect bowl.