Creamy White Bean Chili will absolutely be one of your favorites once you taste it! Add some flare to your regular menu throughout the cold winter months by making this Creamy White Bean Chili. Your tastebuds and body will thank you.
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You will be pleasantly surprised at how much flavor the ingredients pack into each bite of this chili.
This chili will be the life of the party at any get together and every bite is so full of flavor that it will leave you, your family, or guests wanting more.
The combination of spices, along with the cheese, salsa verde, corn and cream will lead to an explosion of flavor with every bite.
What you’ll love about this recipe:
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Here’s How To Make Creamy White Bean Chili From Scratch
The foolproof way to reduce anti-nutrients and indigestible sugars.
A simple “no soak” way to cook dried white beans in a pressure cooker in a one hour.
Just a few ingredients
Pressure cook the beans
Rinse your dried navy beans and combine all the ingredients into the Instant Pot.
Press manual on your Instant Pot (high pressure) and set the timer for 30 minutes.
It can take 15-20 minutes to come to pressure. When its done pressure cooking, then allow the pressure release naturally or quick release after 10-15 minutes.
Once the beans are done cooking, set aside in the cooking liquid until we add them into the chili.
Handy tip: storing cooked beans
Cooked beans can be used immediately or cooled and stored in their cooking liquid.
They will keep for up to 5 days in the fridge or up to 3 months in the freezer.
Make the creamy white bean chili
In a large pot over medium heat, heat the avocado oil. Add the onion, green bell peppers, and poblano peppers and saute for 5 minutes until soft.
Stir in the garlic and seasonings: cumin, paprika, coriander, chili powder, salt and pepper.
Cook for 3 more minutes, until the garlic is fragrant and the spices are toasted.
Take 2 cups of the beans and some of their liquid and mash them with a fork.
Add the cooked beans, the mashed beans, and broth. Simmer over medium-low heat for 15-20 minutes.
Stir in the frozen corn, heavy cream, and salsa verde. Cook the chili for 4-5 minutes longer so that everything is heated through and fully combined.
Ladle the creamy bean chili into a cozy bowl and top with all your favorite toppings.
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Printable Recipe for Easy Meal Planning
Creamy White Bean Chili.
Equipment
- Pressure Cooker
- Large Stock pot or Cocotte
Ingredients
For pressure cooking the beans
- 2 cups organic dried navy beans rinsed
- 6 cups water, vegetable or chicken bone broth or a combination of water and broth
- 2 cloves garlic
- 1 teaspoon salt
- 1 tablespoon avocado oil to prevent beans from foaming and sticking together
For the chili
- 2 tablespoons avocado oil
- 1 sweet onion diced
- 4 cloves garlic minced
- 2 green bell peppers diced
- 2 poblano peppers seeded and diced
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon coriander
- ½ teaspoon chili powder
- salt and pepper to taste
- 5 cups cooked navy beans in a small amount of their cooking liquid (like a canned bean) or 2 (19 oz) cans navy beans
- 1½-2 cups vegetable broth or chicken bone broth
- 1 cup frozen organic corn
- ½ cup salsa verde
- ½ cup organic heavy cream or coconut cream
- ½ cup sharp white cheddar, shredded optional
Optional delicious toppings
- Shredded grass milk white cheddar cheese, cilantro, avocado, sour cream or greek yogurt, organic tortilla chips, lime wedges, hot sauce, salsa verde
Instructions
Cook the beans
- Rinse your dried navy beans and combine all the ingredients into the Instant Pot.
- Press manual on your Instant Pot (high pressure) and set the timer for 30 minutes. It can take 15-20 minutes to come to pressure. When its done pressure cooking, then allow the pressure release naturally or quick release after 10-15 minutes.
- Once the beans are done cooking, set aside in the cooking liquid until we add them into the chili.
Make the creamy white bean chili
- In a large pot over medium heat, heat the avocado oil. Add the onion, green bell peppers, and poblano peppers and saute for 5 minutes until soft.
- Stir in the garlic and seasonings: cumin, paprika, coriander, chili powder, salt and pepper. Cook for 3 more minutes, until the garlic is fragrant and the spices are toasted.
- Take 2 cups of the beans and some of their liquid and mash them with a fork. Add the cooked beans, the mashed beans, and broth. Simmer over medium-low heat for 15-20 minutes.
- Stir in the frozen corn, heavy cream, salsa verde, and shredded sharp cheddar (if using). Cook the chili for 4-5 minutes longer so that everything is heated through and fully combined. Ladle the creamy bean chili into a cozy bowl and top with all your favorite toppings.
This chili was filling and delicious. My family often does not enjoy meals without meat, but they really liked this chili.
So so good!!! Made this for the 3rd time tonight and it’s absolutely delicious! Extremely flavorful and filling! Flavors get better in the fridge and it’s perfect for lunch the next day. Thanks for another great recipe!!
I recently found your Channel on YouTube and I’m obsessed over the simple, healthy and delicious approach to health throughout your recipes!
Made thus yesterday and it was amazing even better today for leftovers on a -40C day in canada! As a fellow holistic nutritionist I love your Channel and the energy it brings through!
Much love
Bruna
This soup looks so good!
I don’t have a pressure cooker to cook the beans. Can you please tell me another way? I do have a crock pot. Thank you 🙂