This is a super flavorful white bean chili that tastes like home and my favorite go-to for lunch meal prep! The combination of white beans, peppers, corn, onion, and mushrooms give it an amazing flavor while being a quick and easy dish to create.
How to Cook the White Bean Chili:
- Heat the oil in a pan and cook the peppers, onion, mushroom, garlic and spices in a pan until the onions become translucent
2. Add in the cream cheese and broth and simmer for 10 minutes
3. Add in beans and corn and simmer for ~5 minutes
Tips
- I use Great Northern White beans but cannellini beans can be substituted in for a similar taste and flavor.
- If you want to make the sauce thicker add 1 tablespoon of tapioca flour with 1 tablespoon of room temperature water. If you do not have tapioca flour- substitute in 2 tablespoons corn starch with 2 tablespoons cold water and let simmer for 10 minutes.
- I love dipping my chili with chips and I always have Late July’s Chia and Quinoa chips on my shelf for this purpose. These are highly recommended
White Bean Chili
Course: Dinner, Lunch, Recipes, Soup, Vegetarian8
servings15
minutes30
minutes248
kcal1
hour10
minutesIngredients
2 cups vegetable broth
3 garlic cloves, minced
2 15 oz great northern white beans
6 oz cream cheese (cut into slices)
1 tbsp chili powder
2 tbsp cumin
2 tsp garlic powder
2 tsp Italian seasoning
2 cups chopped bell pepper (~1 whole pepper)
1 cup chopped sweet onion
1.5 cups corn cooked
1.5 cup sliced mushrooms
2 tbsp vegetable oil
Directions
- Heat the oil in a large sauce pan (I use a wok) and sauté the garlic, red pepper, mushrooms, onion and spices for ~5 minutes or until onions become translucent
- Add the vegetable broth and sliced cream cheese and cook for around 10 minutes on medium heat.
- Add the beans and corn and simmer for ~5 minutes and serve. Eat on its own or dip in with Late July’s Chia and Quinoa chips
Notes
- If you want to make it a thicker sauce add 1 tablespoon of tapioca flour with 1 tablespoon of room temperature water. If you do not have tapioca flour- substitute in 2 tablespoons corn starch with 2 tablespoons cold water and let simmer for 10 minutes.
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My New Go-To White Chili Recipe!! I added chicken and skipped the mushrooms because I didn’t have them on hand. I also mashed some of the beans because I like my base a little thicker. The flavor was PERFECT!! Thanks Andrea!!