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Creamy White Bean Chili.

Healthy Elizabeth
5 from 3 votes
Print Recipe Pin Recipe
pressure cook 45 minutes
Course Main Course, Soup
Servings 6

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.