My White Bean Chili Is Irresistibly Creamy — Without a Drop of Cream (2024)

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Kelli Foster

Kelli FosterSenior Contributing Food Editor

Kelli is a Senior Contributing Food Editor for Kitchn. She's a graduate of the French Culinary Institute and author of the cookbooks, Plant-Based Buddha Bowls, The Probiotic Kitchen, Buddha Bowls, and Everyday Freekeh Meals. She lives in New Jersey.

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published Feb 1, 2024

Dinner Therapist

My White Bean Chili Is Irresistibly Creamy — Without a Drop of Cream (1)

With a smoky flavor and subtle heat, this cozy chili will make you think it has the richness of meat even though (spoiler) it's totally vegan.

Serves6MakesMakes about 8 cupsPrep15 minutesCook45 minutes

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My White Bean Chili Is Irresistibly Creamy — Without a Drop of Cream (2)

Dear Dinner Therapist: With two kids and all the extracurricular activities, there’s little to no time to get dinner ready. More importantly, my daughter is a vegetarian by choice, although the rest of the family is not. There’s no way I can prepare two dinners, so she has to eat dinner with meat in it sometimes. I’d like more vegetarian meals with good protein that a kid would like (she’s 11) — ideally ones that can be made ahead, reheat well, and don’t require lots of hands-on time. Thanks! —Dawn

Dawn, you’ll love my creamy white bean chili. It’s the perfect dinner recipe for your family — it checks all the boxes, plus a few others I think you’ll appreciate. Inspired by white chicken chili and my creamy white bean and kale soup, this comforting one-pot plant-based dinner is packed with protein. It has thick-cut bell pepper, celery, and onion, along with the warm, smoky flavors we associate with white chili.

The incredibly creamy texture totally comes from the beans (you’ll use a whopping four cans). Bonus: You won’t find a drop of dairy in this chili. Some of the beans break down a little during cooking, but mainly the creaminess comes from puréeing some of the beans, broth, and sautéed vegetables, then stirring it back into the pot. This white bean chili is wholesome, satisfying for all eaters, and easy to make.

Why White Bean Chili Is the Perfect Make-Ahead Meal

For a family with varied diets, white bean chili hits the mark on many fronts.

  • It can be made in advance, keeps well, and reheats easily. (Plus, it freezes very well!)
  • It’s naturally vegan and gluten-free.
  • Prep is no more than 15 minutes all-in. You can even chop the veggies a day in advance, if it helps.
  • Once the chili is going on the stovetop it doesn’t require much attention from you — just give it a stir once in a while.
  • Everyone can top their chili how they like. For example, if some eaters feel like dinner isn’t complete without meat, try including shredded chicken as a topping.

Key Ingredients in White Bean Chili

  • Canned white beans. We’re leaning on the convenience of canned beans for this recipe. Any variety of white beans will work here. I personally love using a couple of varieties that differ in size (like cannellini beans and navy beans) for a more interesting texture.
  • Canned diced green chiles. No need to drain the chiles, as everything gets tossed into the pot for maximum flavor. Just be sure to read the label and to make sure you’re not grabbing spicy chiles (unless, of course, you want that). I speak from experience, and it was a very unexpected surprise.
  • Bell pepper. The recipe calls for green bell pepper, which is a common ingredient in white chicken chili. If you really have a strong feeling against green bell pepper, other bell pepper varieties will work just fine.
  • Low-sodium broth. If making a vegetarian chili isn’t a priority for you, take your pick between chicken or vegetable broth.
  • Lime. Once the chili comes off the heat, you’ll squeeze the juice from a whole lime into the pot. Definitely don’t skip this part. Lime juice adds a pop of acidity that really rounds out the chili and brightens the flavor.

If You’re Making White Bean Chili, a Few Tips

  • Add meat at the end, if you want to. This chili is vegetarian (vegan, if you don’t top it with sour cream or Greek yogurt), but there’s always the option to mix in some meat (like shredded chicken made in a slow cooker, rotisserie chicken, or browned ground beef) at the end, either into individual bowls or the pot.
  • If you like spicy foods, add more heat. The recipe calls for just 1/4 teaspoon chili powder, which adds a little warmth. For a chili with a kick, you can double the chili powder and/or consider using spicy canned chiles. And of course, there’s always the option to add hot sauce with the toppings.
  • Double the recipe. If you really want to make the most of your time, make a double batch and freeze the extras for future dinners or lunches. This chili reheats very well.

Dinner Therapist is my column dedicated to solving your dilemmas around the most important — but, let’s be honest, sometimes most dreaded — meal of the day. Prepping dinner night after night can be so hard. Here, I deliver practical and hopefully fun advice to make cooking less complicated and more enjoyable. Follow along for all the recipes. Got your own dinner struggles? We want to hear from you! Fill out this super-quick form for your chance to be featured in an upcoming column.

Filed in:

Gluten-Free

vegetarian

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winter

Main Dish

Freezer Friendly

Insights, advice, suggestions, feedback and comments from experts

As an expert in plant-based cooking, I have extensive knowledge in creating delicious and nutritious vegetarian meals. I have a deep understanding of the concepts and techniques involved in preparing vegetarian dishes that are not only satisfying but also packed with protein. My expertise stems from my culinary education at the French Culinary Institute and my experience as the author of several cookbooks, including "Plant-Based Buddha Bowls" and "Everyday Freekeh Meals."

In this article, the Dinner Therapist offers a solution to a reader's dilemma of preparing meals for a vegetarian child in a non-vegetarian family. The Dinner Therapist suggests making a creamy white bean chili that is not only vegan but also rich in flavor and protein. The recipe incorporates the smoky flavors traditionally associated with white chili, using thick-cut bell peppers, celery, and onions. The creaminess of the chili comes from pureeing some of the beans, broth, and sautéed vegetables, creating a satisfying texture without any dairy products.

The Dinner Therapist emphasizes that white bean chili is an ideal make-ahead meal for families with diverse dietary preferences. It can be prepared in advance, stored well, and reheated easily, making it a convenient option for busy schedules. Additionally, it is naturally vegan and gluten-free, accommodating various dietary needs. The preparation time for this recipe is minimal, and the vegetables can even be chopped a day in advance to save time. Once the chili is simmering on the stovetop, it requires minimal attention, allowing for a hands-off cooking experience.

The key ingredients used in the white bean chili recipe include canned white beans, canned diced green chiles, bell peppers, low-sodium broth, and lime juice. The recipe suggests using a combination of white bean varieties for a more interesting texture. The canned diced green chiles add flavor without the need for additional spices. Green bell peppers are recommended, but other bell pepper varieties can be used as well. The type of broth used can be either chicken or vegetable, depending on personal preference. The addition of lime juice at the end of cooking brings acidity and brightness to the chili's flavor profile.

For those who prefer meat in their chili, the Dinner Therapist suggests adding shredded chicken or ground beef at the end of cooking. This allows for a customizable dining experience, where each individual can top their chili according to their preferences. If a spicier chili is desired, the amount of chili powder can be increased, or spicy canned chiles can be used. Hot sauce can also be added as a topping.

To maximize efficiency, the Dinner Therapist recommends doubling the recipe and freezing the extras for future meals. This ensures that you always have a hearty and delicious meal on hand, even on the busiest days.

In conclusion, the Dinner Therapist provides a comprehensive solution to the reader's request for vegetarian meals that are appealing to their 11-year-old daughter. The creamy white bean chili recipe meets all the criteria, offering a protein-rich and flavorful option that can be made ahead, reheated easily, and requires minimal hands-on time. With the flexibility to customize and the option to add meat if desired, this recipe caters to the needs of both vegetarians and non-vegetarians in the family.

My White Bean Chili Is Irresistibly Creamy — Without a Drop of Cream (2024)

FAQs

How to thicken white chicken chili without cornstarch? ›

Cornmeal: Add a tablespoon of cornmeal or masa harina while stirring continuously. Mashed Beans: Mash a portion of the beans and stir them into the chili to thicken it. Crushed Tortilla Chips: Crushed tortilla chips can also be added as a thickening agent.

Which white bean is creamier? ›

Cannellini Beans – I love using canned cannellini beans for this white bean recipe. These beans help provide an extra creamy consistency to the dish. However, you can use any of the other white beans in this recipe if you wish.

How do you make chili taste richer? ›

Elevate your chili recipe by adding an extra layer of flavor. Cocoa powder, bacon, cinnamon, ground coffee and tomato paste will all add a rich sweet & salty flavors that are sure to surprise and delight.

How do you fix chili that is too soupy? ›

How to Thicken Chili
  1. Simmer down. ...
  2. Stir in some finely ground cornmeal or masa harina. ...
  3. Mix in a scoop of cornstarch, all-purpose flour, or oats. ...
  4. Pile on the vegetables. ...
  5. Try more tomato paste. ...
  6. Mash some beans. ...
  7. Crumble up some corn chips.
Oct 28, 2023

Why is my chili not thickening? ›

Thin chili may just need time to cook down. Cook it uncovered low and slow, at least one hour, for it to thicken on its own. Cooking it uncovered allows for evaporation to reduce and concentrate the chili. For quick weeknight chili, using cornmeal is probably the fastest option.

What can I add to chili to make it more soupy? ›

Add more water or tomato sauce if it's too thick.

Can you add flour to chili to make it thicker? ›

All-purpose flour and cornstarch are useful for thickening chili, as well as sauces, soups, and stews. However, you'll want to avoid adding these ingredients directly to your recipe, as this will result in clumps. Instead, create a slurry and add it slowly to help the thickener fully incorporate.

Should chili be thick or soupy? ›

You won't find much agreement on what ingredients go into a chili or how spicy it should be but uniformly, they are thick, and never soupy. Is chili supposed to have a soup-like consistency? Chili is technically a stew, so if yours is soupy, it needs more bulk (meat and/or beans).

Why are my beans not creamy? ›

If you're looking for creamy, soft beans the trick to getting the creamiest results is by cooking them mostly covered. Recipes for whole, firm beans recommend simmering beans uncovered, which allows a portion of the heat to escape as vapor, reducing the cooking liquid while cooking the beans more slowly.

Is there a difference between white beans and cannellini beans? ›

Cannellini Beans are larger and heartier than Great Northerns and are sometimes referred to as “white kidney beans” because of their traditional kidney shape. You'll often find them mixed with pinto beans.

Are goya small white beans the same as navy beans? ›

GOYA® Navy Beans, also called “small beans,” are very popular in the United States and are part of the variety of beans that GOYA® has for you. These beans are smaller in size than many other types of white beans, and their preparation is very easy and fast because they are ready to use.

What secret ingredient will deepen the flavor of your chili? ›

Stir some puréed pumpkin into your chili just after sautéing your aromatics (onions, garlic, etc...) and before adding any liquid. This will deepen and sweeten its flavor, making it a great balance for all the chile peppers and heat.

What is the secret to perfect chili? ›

Cook it long enough

Chili recipes need time for flavors to meld and come together, and collagen-rich meat (like chuck roast or ground beef) needs 90 minutes to two hours to fully break down and become tender. If you don't have time for a long simmer, try using a slow cooker or making it the day before.

What is the most important spice in chili? ›

Most Common Chili Spices. Cumin, Chile Powders, and Paprika are the most common spices in chili followed by garlic, onion, coriander, Mexican oregano, and bay leaves. These ingredients can be combined to create a savory and well-balanced pot of top notch comfort food.

How do you thicken white sauce? ›

The most readily available sauce-thickener is flour. For a too-thin sauce, try adding a slurry (equal parts flour and water, whisked together) or beurre manie (equal parts softened butter and flour, kneaded together to form a paste)—both are ideal thickeners for rich and creamy sauces, such as steak sauce recipes.

How do you thicken leftover chili? ›

8 Easy Ways to Thicken Chili
  1. Use a Potato Masher. All you have to do is take a potato masher and smash some (but not all) of the chili around. ...
  2. Add Cornmeal. ...
  3. Add Tortillas. ...
  4. Add Beans or Veggies. ...
  5. Uncover and Simmer. ...
  6. Make a Slurry with Masa Harina. ...
  7. Make a Slurry with Flour. ...
  8. Make a Slurry with Cornstarch.

How do you thicken cream cheese chili? ›

Cornstarch and all-purpose flour are used to thicken a variety of dishes, including chili. Try making a “slurry” by adding one tablespoon of cold water with one tablespoon of cornstarch, then stirring into your chili. If you're relying on flour instead, simply double the amount of water to avoid lumps.

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