Your ultimate guide to white bean chili! This recipe is comforting, inexpensive, simple, and full of real food. Instructions for Instant Pot, Slow Cooker, and Stovetop included.
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Nothing beats a hearty bowl of white bean chili on a cold day. This isn’t just a recipe—it’s a comforting go-to meal that I perfected through trial, error, and lots of love.
I love how white bean chilli brings together simple ingredients like dry Great Northern beans, a rich broth, and vibrant veggies, all tied together with spices that feel like a warm hug. Don’t forget the toppings – who doesn’t love cheese and sour cream on their chili?
Whether I add shredded chicken for a white bean chicken chili twist or keep it fully plant-based, this white bean chili recipe always leaves me feeling nourished and satisfied. Plus, it’s budget-friendly and versatile enough for any day.
When you are trying to save money and eat healthy, beans and plant-based meals are a game-changer. Canned beans are simple and budget-friendly, but dry beans are even cheaper. Whichever you decide to use, I’ve got you. This recipe will give you everything you need to make simple, homemade white bean chili.
White Bean Chili Recipe
You don’t have to love cooking dry beans – or even know how to cook them – in order to make Instant Pot White Bean Chili. The recipe is a simple process and a delicious, easy, budget-friendly win.
Key Ingredients
I always start with simple ingredients. Here’s what I use:
Dry Great Northern Beans:
I choose these because they’re versatile and cost-effective. They absorb the flavors beautifully, turning tender after cooking. If you can’t find Great Northern, you can experiment with navy beans or cannellini – also known as white kidney beans – though I find Great Northern beans are the least expensive where I live.
Broth (Chicken or Vegetable):
The broth is crucial. I prefer this homemade bone broth (only take 5 minutes of work!) for its depth and control over salt, but a good store-bought option works well too. You can make homemade vegetable broth using the same process – simply skip the meat and cook the broth for a shorter time.
If you don’t have broth, you can use water. Simply mix the water with salt, garlic powder, onion powder, and a few bay leaves. You won’t achieve the same depth of flavor, but it works in a pinch!
Aromatics (Onion and Garlic):
A diced yellow onion and several garlic cloves form the foundation of flavor in this recipe. Their natural sweetness and aroma set the stage for any delicious chili, but especially this one.
Vegetables:
A 6‑oz can of green chilis and about 2 cups of corn (fresh or frozen) add tang, sweetness, and crunch. They balance the savory notes perfectly. The corn is optional, but I love it! Don’t skip the chilies – they add crucial flavor and depth to this recipe.
Spices:
I use 2 teaspoons of cumin, along with salt and freshly ground black pepper. Sometimes I add an optional jalapeño for extra heat. These spices lend an earthy warmth to the dish, making it an ideal base for any white bean chili variation.
Optional Protein:
For a non-vegetarian twist, I add shredded chicken. Whether you use my easy make-ahead chicken, a rotisserie chicken, or even leftover chicken from last night’s dinner, this boosts the protein and transforms the dish into a white chicken chili that’s hearty and satisfying.
If you prefer boneless, skinless chicken cuts, use chicken thighs because they are less expensive than chicken breasts or tenders.
Cooking Fat:
A couple of tablespoons of oil or butter are essential for sautéing the aromatics, adding richness and deepening the flavors.
Toppings:
When it’s time to serve, I finish my chili with a variety of fresh additions:
- Sour Cream: I choose a sour cream made with just milk, cream, and cultures—keeping the flavor clean and tangy. You can use plain yogurt in a pinch.
- Cilantro: Fresh cilantro adds a burst of herbal brightness that cuts through the richness.
- Green onion: If cilantro isn’t your thing but you want that fresh pop of flavor, try green onions instead.
- Shredded Cheddar: I shred my own cheese to avoid additives and ensure maximum flavor.
- Avocado or Guacamole: Slices of ripe avocado or a dollop of guacamole provide a creamy, buttery contrast. Try my quick homemade guacamole recipe!
- Pickled Jalapeños: They offer a tangy, spicy kick that lifts every bite.
- Sides: I often serve my chili with crispy tortilla chips or a warm slice of cornbread for an added crunch. You can also serve it with rice or quinoa.
This White Bean Chili Recipe is:
- Cheap! (with beans, broth, veggies, and spices)
- Gluten-free
- Dairy-free
- Vegetarian & Vegan (with vegetable broth and dairy-free toppings)
- Real food
- Plant-based
- Budget-friendly
- Simple
- Hearty
- Makes great (and versatile) leftovers
Ingredients
- 8 cups broth, (chicken or vegetable)
- 1/2 lb. (about 1 1/2 cups) great northern beans, dry
- 2 yellow onions
- 5 cloves garlic
- 2 tbsp oil or butter
- 1 tbsp cumin
- 2 tsp oregano
- 1/2 tsp chili powder
- 2-3 tsp salt, (to taste)
- 1/4 tsp black pepper (to taste)
- One 6-oz can green chilis
- 2 cups corn, (fresh or frozen)
Optional:
- 2-3 cups chicken, cooked and shredded
- 2 cups ground turkey, cooked
- 1/4-1/2 jalapeño pepper, deseeded and diced
- 1-2 bell peppers, deseeded and diced
- 1-2 zucchini or summer squash, diced
Toppings:
- Sour cream
- Cheddar cheese, shredded
- Cilantro, chopped
- Green onion, chopped
- Avocado, sliced
- Guacamole
- Pickled jalapeño
Instructions
Let’s dive into the process. Here’s how I put it all together, along with some personal tips.
Prepare the Dry Beans:
Properly preparing the beans is essential. Here’s how I do it:
- Rinse and Inspect: Place the dry Great Northern beans in a colander and rinse them thoroughly under running water. Then check for any dust or stray stones. Why do we still have rocks in our beans in the 21st century? I don’t know. But you don’t want surprises later.
- Soak Overnight (Optional): Soaking the beans overnight can reduce cooking time and aid digestion. However, if I’m using a pressure cooker or I’m short on time, I skip this step and still get great results.
- Rinse & Combine with Liquids: Transfer the rinsed (or soaked) beans into your cooking pot and add 4 cups of broth plus 4 cups of water. This generous liquid ensures the beans have plenty of room to expand and soak up the flavors.
- Add Aromatics: Then add 1 chopped yellow onion and 1-2 minced garlic cloves directly into the liquid. These aromatics infuse the broth immediately, deepening the flavor as the beans cook.
- Season: Add some salt for the beans to absorb while they cook. How much salt you add depends on whether your broth was homemade or store-bought. Store-bought tends to be higher in sodium than homemade. Use your best judgment. I believe in you! (Hint: I don’t add salt to store-bought broth. I use 1-2 tsp salt for homemade.)
- Set the Stage: I like to think of this step as setting the stage for flavor. The beans are my canvas, and the broth transforms them into a soft, flavorful base.
Cook the Beans:
I’ve experimented with different methods over the years:
- Pressure Cooker: When time is short, my Instant Pot is a lifesaver. It cuts cooking time significantly while ensuring the beans are tender and full of flavor—perfect for a quick white chicken chili. Cook on high pressure for 30 minutes for Great Northern Beans.
- Slow Cooker: On relaxed days, I use my slow cooker. I set it on low for 6–8 hours or on high for 3–4 hours. This slow method lets the flavors meld gradually for a richer taste.
- Stovetop: Sometimes, I simmer the beans on the stovetop, stirring occasionally and keeping an eye on the liquid. This gives me extra control over the final texture. You will need to cook them for a good 45 minutes – 2 hours, depending on whether you soaked them.
- The goal is to have tender beans that still hold their shape. Overcooked beans can be mushy, while undercooked ones disrupt the dish. No one likes a crunchy chili bean.
Prepare the Aromatics:
Right before the beans finish cooking, I focus on building flavor:
- Dice & Mince: Finely dice the remaining onion and mince the garlic cloves to ensure they blend well. Don’t be afraid to go crazy here. Do you love garlic and onion? Chop a little extra. You won’t regret it.
- Sauté: In a separate pan, heat 2 tablespoons of oil or butter over medium heat. Once the oil is hot, add the diced onion—and maybe bell pepper or chopped jalapeño for extra kick. Sauté until the onions turn soft, translucent, and brown slightly on the edges. This creates a slightly caramelized base that adds wonderful depth.
- Add Spices: Sprinkle in the cumin, oregano, chili powder, and then season with salt and freshly ground black pepper to taste. The cumin provides an earthy warmth that ties everything together. I always taste and adjust the seasoning until it feels just right. If you used water instead of broth, this is your chance to add a few more seasonings and ensure you have a flavorful chili.
- Remove from Heat: Cook for just 1 minute before removing the pan from the heat. You don’t want to burn the spices!
- Certainly, you could skip this step and save some time, but the flavor of your chili is totally worth it. Decide what’s more important to you for this meal – time or flavor? I promise, I won’t judge.
Combine & Simmer:
Once the beans are tender and the aromatics are ready, I bring everything together:
- Merge Flavors: Carefully pour the sautéed onions, garlic, and spices into the pot of beans. The combination of the flavorful bean liquid and the caramelized aromatics is magical.
- Add Vegetables: I stir in a 6‑oz can of green chilis and then add the optional zucchini or summer squash. Reserve the corn for later.
- Simmer on Stovetop: Now let the chili simmer on low heat for about 30 minutes, allowing all the flavors to meld. Stir occasionally.
- Stir in the Corn: Add the 2 cups of corn, which brings natural sweetness and crunch, 5-10 minutes before the end of your cook time.
- Slow Cooker Version: Don’t want to use the stovetop? I got you. Cook on low 3-4 hours or on high 2 hours, until onions are soft and cooked through.
- Instant Pot Version: Put the lid on the pot and twist the seal valve. Set to Pressure Cook on High for 5 minutes. Press Start. Let the pressure release naturally after it cooks.
Optional Protein Boost
On days when I want extra protein for my white chicken chili recipe, I gently fold in shredded chicken. Whether it’s from my make-ahead chicken, a rotisserie chicken, or leftover chicken from last night, this step transforms the dish into a hearty meal. You can also try cooked, ground turkey for an alternative protein boost.
Final Adjustments & Serving
Before serving, I make a few final tweaks:
- Adjust Consistency: Monitor the thickness—if it’s too thick, add a splash more broth or water; if it’s too thin, let it simmer uncovered a few extra minutes until the flavors concentrate. Some people prefer a more soup-like consistency for their chili, some prefer it thicker. I like it nice and thick.
- Taste & Texture: Take one last taste and adjust the seasonings if needed. Ensure the beans and overall texture are balanced.
- Plate & Garnish: Ladle the hot chili into bowls, top each bowl with a dollop of sour cream, a sprinkle of fresh cilantro or green onions, and a handful of shredded cheddar. Sometimes I add slices of avocado or a spoonful of guacamole, and I finish with a few pickled jalapeños for that extra tangy kick.
- Serve with Sides: I serve the chili with crispy tortilla chips or a warm, buttery slice of cornbread. These sides add a delightful crunch and complete the flavor experience. You can also serve it with rice, quinoa, or a salad.
Notes
What to Serve with Whit Bean Chili:
Over the years, I’ve found that the right sides elevate white bean chili into a complete meal. Here are some of my favorite pairings:
- Tortilla Chips: Their crunch is perfect for scooping up every last bit of the chili.
- Cornbread: A warm slice of cornbread, soft on the inside with a slightly crisp edge, complements the savory flavors beautifully. Here’s a recipe you can try!
- Rice or Quinoa: Serving the chili over rice or quinoa creates a filling meal, as the grains absorb the flavorful broth.
- Fresh Salad: A crisp green salad offers a refreshing contrast to the rich, hearty chili.
- Avocado Toast or Garlic Bread: On days when I want something different, avocado toast or garlic bread provides extra flavor and completes the meal.
How to Freeze White Bean Chili:
To freeze leftovers, simply label a quart-size freezer bag, spoon in the chili, seal it, and lay it flat in your freezer so that it freezes in an easy-to-store brick.
When you’re ready to use it, let it thaw in the fridge overnight, then reheat it in a pot on the stove.
Use Canned Beans Instead of Dry Beans:
If you prefer canned beans, simply use three 15-ounce cans of rinsed Great Northern or Cannellini beans. Use only 4 cups of broth for the chili. Because canned beans are usually higher in sodium, Wait until after cooking the chili to taste it and add salt as needed.
Make it Vegetarian & Vegan Chili:
Use vegetable broth and leave out the chicken.
Make it Gluten-Free:
This recipe is naturally gluten-free!
Make it Dairy-Free:
This recipe is naturally dairy-free! Top with sliced avocado or guacamole, cilantro, and pickled jalapenos, as desired.
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Nutrition Information
Yield 6
Serving Size 1 cup
Amount Per Serving
Calories 280
Please note: The actual calories and nutrition of this dish will change depending on what ingredients you use. Nutrition information is not always accurate.
Additional Tips, Tricks, and Serving Suggestions
Here are a few extra tips I’ve picked up that always help me get the best out of this chili:
Layering Flavors
Adding aromatics at the very start lets the beans soak up rich, savory notes, while later sautéing creates a multi-dimensional flavor profile. This layering is key to a complex, delicious dish.
Playing with Simmering Time
While I usually simmer for about 30 minutes after adding the spices, I sometimes extend the time if I have a little extra. A longer simmer allows the flavors to meld even more, resulting in a deeply satisfying chili.
Experimenting with Spices
I typically stick to cumin, oregano, chili powder, salt, and pepper, but occasionally I add a pinch of smoked paprika or cayenne pepper for an extra warm kick. These small tweaks can change the character of the dish in delightful ways.
Repurposing Leftovers
One of the best things about this chili is its versatility. I often repurpose leftovers into new meals:
- Wraps & Tacos: I spoon leftover chili into soft tortillas, add fresh lettuce and a squeeze of lime, and enjoy a quick taco.
- Soup Variation: Thinning out the chili with extra broth turns it into a hearty soup.
- Over Rice or Quinoa: Serving the chili over a grain base creates a filling meal that’s perfect for busy days.
Allergy-Free & Dietary Adjustments
This recipe is incredibly adaptable:
- More Protein: Adding shredded chicken transforms it into a robust white chicken chili.
- Vegetarian: I make a vegetarian version using vegetable broth and load it with extra veggies like bell peppers and zucchini.
- Vegan: For a vegan twist, I stick with vegetable broth and top the chili with avocado or guacamole, proving that plant-based meals can be just as rich and satisfying.
- Gluten-Free: This recipe is naturally gluetn-free!
- Dairy-Free: This recipe is naturally dairy-free! Top with sliced avocado or guacamole, cilantro, and pickled jalapenos, as desired.
Budget-Friendly Tips
Keeping meals economical is important to me. Here are some ways to keep this frugal dish even more economical:
- Buy dry beans in bulk: Comanies like Azure Standard (affiliate) or Costco make bulk buying easy and budget-friendly
- Homemade Broth: Make flavorful broth from bones and vegetable scraps with this easy recipe
- Simplify: Opt for simple toppings. Just because I list it in the suggestions, doesn’t mean you have to use it! Use the budget-friendly toppings and sides that you love, and stick to those.
- Plant-Based or Meat-Free: Protein is important, but you can make this recipe plant-based and even more budget-friendly if you skip the meat and load up on vegetables!
More White Bean Chili Recipes You Will Love!
I love experimenting with variations of this classic recipe. Here are a few of my favorites that incorporate a white bean chili twist:
Chicken White Bean Chili Recipe
For extra protein, I often make a white chicken chili by adding plenty of shredded chicken during the final simmer. The chicken melds beautifully with the beans and spices, creating a hearty, comforting dish perfect for busy nights.
White Bean Turkey Chili Recipe
For a leaner version, I swap the chicken for turkey and adjust the seasoning to suit its milder flavor. The turkey adds a delicate texture while still delivering a rich, savory base.
Vegetarian White Bean Chili Recipe
My vegetarian version is vibrant and full of extra veggies like bell peppers, zucchini, and even spinach. The natural sweetness from the corn and green chilis pairs perfectly with the savory beans, proving you don’t need meat for a satisfying meal.
Vegan White Bean Chili Recipe
For a fully vegan option, I stick with a carefully crafted vegetable broth and top the chili with avocado slices or a dollop of guacamole. Fresh cilantro adds brightness that balances the spices, making this version as comforting and rich as any meat-based chili.
