Picture a warm, hearty bowl of white bean chili, its savory aroma filling your kitchen with comfort and delight.
This dish is as easy to prepare as it’s delightful to enjoy, making it a go-to favorite for cozy nights in.
As the beans, spices, and vegetables simmer together, they transform into a rich, flavorful delight that’s both nourishing and satisfying.
Let’s bring this comforting dish to life.
Kitchen Tools Required
- 1 large pot
- 1 wooden spoon
- 1 knife
- 1 cutting board
- 1 can opener
- 1 measuring cup
- 1 measuring spoon set
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium green bell pepper, diced
- 2 cans (15 ounces each) white beans, drained and rinsed
- 1 can (15 ounces) diced tomatoes with green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups vegetable broth
- 1/4 cup fresh cilantro, chopped (optional for garnish)
Cook & Prep Time
To efficiently manage your time while preparing and cooking White Bean Chili, you can follow this timeline.
Assume you also need some time for reading the recipe and gathering ingredients:
- Reading and Gathering Ingredients (5 minutes):
- Read through the recipe carefully.
- Gather all the needed ingredients and equipment.
- Prep Work (10 minutes):
- Dice the onion.
- Mince the garlic.
- Dice the green bell pepper.
- Open and drain the cans of white beans.
- Open the can of diced tomatoes with green chilies.
- Chop the fresh cilantro if using as a garnish.
- Cooking (30 minutes):
- 0:00 – Heat the olive oil in a large pot over medium heat.
- 1:00-4:00 – Add the diced onion and sauté until translucent.
- 4:00-6:00 – Stir in the minced garlic and diced green bell pepper, cooking for another 2 minutes.
- 6:00-10:00 – Add the drained white beans and diced tomatoes with green chilies. Sprinkle in the ground cumin, chili powder, smoked paprika, salt, and black pepper.
- 10:00-12:00 – Pour in the vegetable broth and stir to combine all ingredients.
- 12:00-32:00 – Bring the mixture to a boil, then reduce the heat to simmer. Cover the pot and let the chili simmer for 20 minutes, stirring occasionally.
- Resting (5 minutes):
- 32:00-37:00 – Remove the pot from heat and let it rest before serving.
- Optional Garnishing and Serving (5 minutes):
- Garnish with fresh cilantro if desired and serve hot.
This timeline includes initial reading and preparation, guarantees all steps are accounted for, and provides a slight buffer within the 30-minute cooking window to accommodate stirring and checking on the chili.
Adjust the timeline as needed based on your actual pace and efficiency.
Recipe Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and diced green bell pepper, cooking for another 2 minutes.
Add the drained white beans and diced tomatoes with green chilies to the pot.
Sprinkle in the ground cumin, chili powder, smoked paprika, salt, and black pepper.
Pour in the vegetable broth and stir to combine all ingredients.
Bring the mixture to a boil, then reduce the heat to simmer.
Cover the pot and let the chili simmer for 20 minutes, stirring occasionally.
Remove the pot from heat and let it rest for 5 minutes before serving.
Garnish with fresh cilantro if desired and serve hot.
Serving Tips
- Crusty Bread: Pairing the chili with crusty bread allows you to soak up the flavorful broth.
- Rice: Serve the chili over a bed of rice to make it a more filling meal.
- Tortilla Chips: Use tortilla chips for a crunchy contrast and to scoop up the chili.
- Avocado Slices: Top each serving with slices of avocado to add creaminess and a fresh touch.
- Sour Cream: A dollop of sour cream can balance the heat and add a creamy texture.
Storage
Store leftover white bean chili in an airtight container in the refrigerator for up to 3 days.
For longer storage, freeze in a freezer-safe container for up to 3 months.
Freezing
Allow the white bean chili to cool completely before transferring it to airtight containers.
Leave space for expansion.
Label the containers with the date.
Freeze for up to three months.
Reheating
To reheat white bean chili, transfer it to a pot and warm over medium heat, stirring occasionally.
Alternatively, microwave individual servings, covered, on medium power.
Stir halfway through for even heating.
Final Thoughts
White Bean Chili is a versatile and comforting dish that can be tailored to your taste preferences.
For an extra kick, consider adding more chili powder or a dash of hot sauce.
If you enjoy a thicker texture, try mashing some of the beans against the side of the pot.
This dish isn’t only delicious on the day it’s made but also develops a deeper flavor when prepared in advance.
Making it a day ahead allows the spices to meld together more thoroughly.
Enjoy this hearty meal with your favorite toppings, and don’t forget to garnish with fresh cilantro for an added touch of freshness.
Frequently Asked Questions
Can I Substitute the White Beans With Another Type of Bean?
You can substitute white beans with black, pinto, or kidney beans. Make certain you drain and rinse them. Adjust seasoning to taste. For plating, garnish with cilantro, creating a vibrant contrast against the chili’s rich color palette.
What Are Some Alternative Garnishes Besides Cilantro?
You can garnish with diced avocado, a dollop of sour cream, or shredded cheese. For a pop of color, add sliced radishes or jalapeños. Sprinkle finely chopped green onions or parsley for a fresh, vibrant finish.
Is It Possible to Make This Chili in a Slow Cooker?
Yes, you can make this chili in a slow cooker. Sauté onions, garlic, and bell peppers first. Transfer to slow cooker, add remaining ingredients, and cook on low for 6-8 hours. Garnish with sour cream or avocado slices.
How Can I Make the Chili Spicier Without Altering the Flavor Balance?
To intensify the spice without changing the flavor balance, add finely chopped fresh jalapeños or serrano peppers. Incorporate them during the sauté phase. For presentation, garnish with a sliced pepper ring atop each serving.
Are There Any Protein Additions You Recommend for This Chili?
You can add grilled chicken or turkey for extra protein. Dice it into bite-sized pieces and stir it in just before serving. For a vegetarian option, try adding cubed tofu. Garnish with fresh cilantro for presentation.
White Bean Chili
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Knife
- 1 Cutting board
- 1 can opener
- 1 measuring cup
- 1 measuring spoon set
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 medium green bell pepper diced
- 2 cans white beans drained and rinsed
- 1 can diced tomatoes with green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups vegetable broth
- 1/4 cup fresh cilantro chopped (optional for garnish)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and sauté for 3-4 minutes until translucent.
- Stir in the minced garlic and diced green bell pepper, cooking for another 2 minutes.
- Add the drained white beans and diced tomatoes with green chilies to the pot.
- Sprinkle in the ground cumin, chili powder, smoked paprika, salt, and black pepper.
- Pour in the vegetable broth and stir to combine all ingredients.
- Bring the mixture to a boil, then reduce the heat to simmer.
- Cover the pot and let the chili simmer for 20 minutes, stirring occasionally.
- Remove the pot from heat and let it rest for 5 minutes before serving.
- Garnish with fresh cilantro if desired and serve hot.
Notes
