There’s just something about the calendar saying “October 1” and the leaves changing color on the tree, that makes me crave healthy, Creamy White Bean Chili.
We are having a super hot fall season here in Atlanta, and I swear I overheard my sweaters and boots crying in my closet today… out of patience, waiting for their big moment! When I make this white bean chili, at least I can pretend it’s fall. My husband keeps the air conditioning so cold in this house, I throw on my sweatshirt, imagine fall scenes, and cozy up with this hot bowl – haha!
I actually first began experimenting with this recipe about 7 years ago, when we moved from Texas to Michigan, and had real fall weather. We were hosting a Halloween party at our home, for our kids and their friends and this creamy white bean chili is such a crowd pleaser, that both the parents and kids loved it. The chili is so flavorful, but personally, I think the fun is in choosing toppings! I love to set up a “toppings bar” for the kids to pick and choose what they want to put in their bowl and they love this freedom to elevate their chili on their own!
White Bean vs Chicken Chili
I have made this creamy white bean chili both with chicken and with only white beans as the protein. For a plant-based or meatless meal, beans are a great way to add essential protein, fiber and minerals (like iron) into your meal. To make this white bean chili vegan, simply leave our the chicken, double the beans and swap chicken stock or a quality vegetable stock (I prefer to use brands that don’t add flavoring).
If plant-based is just not your thing, or you’re craving chicken, both white meat and dark meat work well in this recipe.
How do you Thicken White Bean Chili and Make it Creamy?
The easiest, and healthiest way to thicken white bean chili is to puree half of the bean mixture. Sounds too simple, but it’s true! The white beans in the chili become really creamy on their own with a simple immersion blender, or by scooping half the beans and some broth into a food processor. This results in a creamy, thicker chili without compromising flavor or adding unnecessary ingredients.
What Kinds of Beans are White Beans?
White beans are beans that are white and have a mild taste. There are actually tons of different kinds of white beans! I’ll tell you what kinds of beans are considered white beans and how to know what kind of white bean is best for chili. As always, I want to remind you that beans and legumes are hard for the body to digest, and by soaking dried beans overnight and then allowing them to sprout before using (it’s super easy, and fun, I promise!) they won’t bother your stomach and will be even more nutritious than how they started out!
Which kind of white bean should be used to make white bean chili? I love using whatever I have on hand, and I’m always switching it up! The great news is, you can use any of the white beans I listed below, to make white bean chili. White beans are all mild tasting, with a slightly nutty flavor but you’ll be particularly impressed with the unique flavor of one of them!
Varieties of White Beans for Chili:
Great northern beans
These beans can also be called “large white beans,” and have a mild, nutty flavor. Great northern beans are rich in vitamin B (including folate) and are a good source of zinc and calcium.
White kidney beans
White kidney beans are also called “cannellini beans” and are the highest protein white bean available. Also a great source of the B vitamin folate, as well as iron, these creamy beans are fat-free!
Navy beans
The smallest white bean is the navy bean. Although small, it is actually highest in fiber! These beans also get creamy when cooked, making them easy to puree into chili. Navy beans are a great source of magnesium and folate.
Marrow beans
Get ready to have your mind blown: marrow beans taste similar to smokey bacon! With a meaty, creamy texture, these beans also work really well for chili.
Cranberry beans
These are technically considered a red bean, but they are more white in color and become really creamy when cooked. A bean that is creamy, is perfect for pureeing into a chili! These mild-flavored beans have a slightly nutty flavor and are rich in protein, fiber and iron.
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White Bean Chili
Equipment
- Slow Cooker
Ingredients
- 2 lbs boneless chicken white meat or dark meat
- 1.5 lbs white beans I like to soak dried beans overnight and then sprout them before using.
- 3 tbsp extra-virgin olive oil
- 1 medium onion, coarsely chopped
- 2 stalks celery, chopped
- 1 carrot, chopped
- 5 cloves garlic, minced
- 1 c hatch green chiles, diced
- 1 tbsp cumin
- 1.5 tsp alderwood smoked salt
- 1 tsp coriander
- 1/4 tsp cayenne pepper
- 1 bay leaf
- 4 c chicken stock
- 2 tbsp fresh lime juice
- 2 tbsp cornmeal
- 1 c frozen fire-roasted corn kernals
- 1 tbsp chopped cilantro
Toppings
- lime wedges
- Mexican cheese like cotija
- sour cream
- Wild Brine smokey jalapeno sriracha
- avocado slices
- sliced scallions
- chopped cilantro
Instructions
- Add all but the last four ingredients to the slow cooker, and stir. Cover the slow cooker with the lid.
- Cook on High for 4 hours or Low for 6 hours.
- 15 minutes before cooking time is up, remove the bay leaf and add in the cornmeal and frozen corn kernals. Stir well and cover again.
- Transfer the chicken to a seperate plate, and shred or cut it into smaller pieces. Before adding the chicken back into the pot, use an immersion blender to puree a little bit of the chili until it reaches a creamy, yet still chunky, consistency.
- Return the chicken to the slow cooker and stir in 1 tbsp of chopped cilantro.
- Serve with toppings of choice.
