chili with white beans recipe

Written ByJenny Smyth Posted on
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The Best chili with white beans recipe

I have been making this chili with white beans recipe for years, and it’s a staple in our household. I love it because it’s hearty, flavorful, and packed with nutrients.

My family devours it every time I make it, and it’s perfect for a quick weeknight dinner or a special occasion. The best part is that it’s incredibly easy to make, requiring just a few ingredients and minimal prep time.

Plus, the combination of tender white beans, rich ground beef, and vibrant spices is simply irresistible. I’ve even made it for large groups of people, and everyone always raves about how delicious it is.

As a busy mom, I appreciate that this recipe is both healthy and satisfying. It’s also an excellent way to get my kids to eat more vegetables, as they don’t even notice them amidst all the other flavors.

Over the years, I’ve tweaked this recipe to make it my own, but the core ingredients remain the same. If you’re looking for a comforting meal that’ll warm your belly and your heart, look no further than this chili with white beans recipe.

White Bean Chili

4.9 from 1104 votes

A hearty and flavorful chili made with tender white beans, aromatic spices, and a touch of heat. This comforting dish is perfect for a cozy weeknight dinner and comes together in under an hour.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Chili

2 tablespoons olive oil
1 large yellow onion, diced
3 cloves garlic, minced
1 jalapeno pepper, seeded and minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional)
3 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
1 can (14.5 oz) fire-roasted diced tomatoes, undrained
3 cups vegetable broth
1 teaspoon salt
1/2 teaspoon black pepper
Juice of 1 lime
1/4 cup chopped fresh cilantro

For Garnish (optional)

Sour cream or Greek yogurt
Shredded cheddar or Monterey Jack cheese
Sliced green onions
Tortilla chips

👨‍🍳Directions

1Heat olive oil in a large pot over medium heat until shimmering.
2Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3Stir in the minced garlic and jalapeno and cook for 1 minute until fragrant.
4Add the ground cumin, dried oregano, smoked paprika, and cayenne pepper (if using) to the pot.
5Stir constantly for 30 seconds until the spices are toasted and aromatic.
6Pour in the drained white beans, fire-roasted diced tomatoes with their juices, and vegetable broth.
7Stir well to combine all ingredients.
8Increase heat to high and bring the chili to a boil.
9Once boiling, reduce the heat to low and let the chili simmer uncovered for 20 minutes, stirring occasionally.
10The chili will thicken slightly and the flavors will meld together.
11The beans should be tender but not falling apart.
12Remove the pot from the heat.
13Stir in the lime juice and chopped cilantro.
14Taste and adjust seasoning with additional salt and pepper if needed.
15Ladle the chili into bowls and serve hot with your desired garnishes.

🔧Equipment

Large pot or Dutch oven
Cutting board
Chef’s knife
Wooden spoon
Measuring cups and spoons
Can opener

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 8g💛Saturated Fat: 1g❤️Cholesterol: 0mg🧂Sodium: 850mg🌾Total Carbs: 58g🥦Dietary Fiber: 14g🍬Sugars: 6g🥩Protein: 18g

📝Notes

For a thicker chili, mash some of the beans against the side of the pot before adding the broth. You can also add diced zucchini or bell peppers for extra vegetables. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Watch Video Of How White Bean Chili Works

This chili with white beans is always a good idea for any occasion because it is simple, satisfying, and feeds a crowd without much fuss. I often make a double batch for family gatherings or potlucks, and it never fails to get compliments.

For storage, let the chili cool completely, then transfer it to airtight containers. It keeps well in the fridge for up to four days, and you can freeze individual portions for quick lunches later.

When reheating, add a little broth or water to restore the consistency, and serve with your favorite toppings like shredded cheese, avocado, or a squeeze of lime. I also love to serve this chili over baked potatoes or with crusty bread for a heartier meal.

It is a versatile recipe that works for busy weeknights or relaxed weekends, and I hope it becomes a favorite in your home too.

❓ Frequently Asked Questions About White Bean Chili

Q: What type of beans should I use in this recipe?

A: You can use any type of white bean you like, such as cannellini or navy beans. However, cannellini beans are a classic choice for chili because of their creamy texture and mild flavor.

Q: Can I make this recipe in a slow cooker?

A: Yes, you can make this recipe in a slow cooker! Simply brown the ground beef and cook the onions before adding all the ingredients to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.

Q: Do I need to soak the beans before cooking them?

A: No, you don’t need to soak the beans before cooking them. However, if you want to reduce cooking time or make the dish more convenient, you can soak them overnight or use canned beans.

Q: Can I substitute ground turkey or chicken for the ground beef?

A: Yes, you can substitute ground turkey or chicken for the ground beef if you prefer a leaner protein option. Just adjust cooking time accordingly.

Q: How do I store leftover chili?

A: Store leftover chili in an airtight container in the refrigerator for up to 3 days or freeze it for up to 3 months. Reheat by simmering over low heat until hot and bubbly.

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