White Bean Chili

Although red chilis tend to be more common, a white chili is perfect for when you are craving something rich, cheesy, and brimming with spices. This creamy recipe is a delicious vegetarian twist on traditional white chili with chicken, and it gets its creaminess from both milk and cream cheese swirled in at the end. Don't hold back on the topping options either. I love to add crunch with tortilla chips or Fritos, extra spice with hot sauce and pickled jalapeños, and richness with avocado and even more cheese.

Cook time: 45 minutes

Servings: 6

Ingredients

• 2 Tbsp olive oil
• 1 yellow onion diced
• 1 green bell pepper diced
• 1 jalapeño finely diced
• 2 Tbsp all-purpose flour
• 3 garlic cloves minced
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1 tsp salt
• 0.25 tsp freshly ground black pepper
• 0.25 tsp cayenne pepper
• 3 cup vegetable broth
• 7 oz diced green chiles
• 1 cup white beans
• 0.5 cup vegetable broth
• 1 cup puréed white beans
• 2 can white beans rinsed
• 0.75 cup frozen corn
• 0.5 cup whole milk
• 4 oz cream cheese
• 1 Tbsp lime juice
• 0.5 cup vegetable broth
• 0 pickled jalapeño slices
• 0 Tortilla chips or Fritos
• 0 sliced avocado
• 0 shredded Cheddar cheese
• 0 hot sauce

Instructions

1. In a large Dutch oven or stockpot over medium heat, warm the olive oil. Add the onion, bell pepper, and jalapeño and sauté until softened, about 7 minutes.
2. Add the flour, garlic, cumin, coriander, oregano, smoked paprika, salt, black pepper, and cayenne pepper and sauté until fragrant, about 30 seconds.
3. Stir in 3 cups of the vegetable broth and the diced green chiles and bring to a boil over high heat.
4. Meanwhile, transfer 1 cup of the white beans with 1/2 cup of the vegetable broth into a glass measuring cup or small bowl and use an immersion blender to puree (alternatively, transfer to a food processor or blender and blend).
5. Once the soup is boiling, turn the heat down to medium-low. Add the puréed white beans, remaining whole white beans, and the corn and simmer for 15 minutes to develop the flavor.
6. Remove from the heat and stir in the milk, cream cheese, and lime juice. Taste and add salt as needed.
7. If you like your chili a bit thinner, stir in the remaining 1/2 cup vegetable broth. Serve warm, with pickled jalapeños, tortilla chips, avocado, shredded Cheddar cheese, and hot sauce, if desired.