Best Creamy White Bean Chili Recipes

CREAMY CHICKEN, LIME AND WHITE BEAN CHILI

Creamy Chicken, Lime and White Bean Chili image

This chili recipe is what happens when you blend a white chili and chicken tortilla soup. It's amazing! Creamy and full of delicious flavor, we loved the little notes of lime flavor with each bite. Green chilis and red peppers add a good bit of heat to this chili. Serve with a dollop of sour cream (or Greek yogurt) to bring the...

Provided by Jennifer Darden

Categories Chili

Time 1h15m

Number Of Ingredients 18

Ingredients

3 Tbsp olive oil
1 tsp dried oregano
1 tsp cumin
1 tsp coriander
1 tsp red pepper flakes
2 c chopped onion
1 pinch salt
1/3 c dry white wine (Folie a Deux Chardonnay)
1 lime (juice only)
2 c chicken stock (I used homemade)
1 can(s) cream of celery soup, 10 3/4 oz
1 1/2 c chicken, chopped
1 can(s) green chilies, 4 oz.
1 can(s) cannelloni white kidney beans with juice, 15 1/2 oz.
1/3 c heavy cream
dollop of sour cream (optional)
spring onions for garnish
lime tortilla chips for garnish

Steps:

1. Heat oil over medium heat in a Dutch oven.
2. Add next 4 ingredients. Stir for about 30 seconds to release the fragrant oils. Keep stirring and be careful not to let them burn.
3. Toss in onion and sauté until tender and caramelized. Pour in wine and deglaze pan for about 5 to 10 minutes.
4. Add lime juice. Then chicken stock. If you're using fresh and it's been refrigerated or frozen it can take a few minutes to dissolve. If you're using canned, just stir to heat through.
5. Add celery soup. Bring to a boil and whisk to dissolve. Turn down to medium.
6. Add chicken, chilies, and beans. Cook for about 20 minutes to heat, cook the chicken and allow the flavors to meld together.
7. Pour in the cream and continue cooking for about another 10 to 15 minutes to thicken. Serve with sour cream, a bit of onions, and crumbled tortilla chips.

CREAMY WHITE BEAN CHILI

Creamy White Bean Chili image

"When I was a child, white beans were a staple at our table," says Gloria. "My husband, Bill, also loves to eat beans. "Our four children, six grandchildren and one great grandchild are not as fond of beans, but they still enjoy this tempting chili."

Provided by Taste of Home

Categories Lunch

Time 1h20m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 13

Ingredients

1 pound dried navy beans
1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon canola oil
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 cup water
1 medium potato, peeled and cubed
2 tablespoons chili powder
1 teaspoon chicken bouillon granules
1/2 teaspoon salt
1-1/2 cups half-and-half cream
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained

Steps:

Place navy beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain beans, discarding liquid; return beans to pan. Add water to cover by 2 in. Bring to a boil; cover and simmer until beans are tender, about 45 minutes. Drain beans, discarding liquid; set the beans aside. , In the same Dutch oven, saute onion and garlic in oil until tender. Add soups, 1 cup water, potato, chili powder, bouillon and salt; cover and cook over medium-low heat for 10 minutes. Add cream, garbanzo beans and navy beans. Cook over medium heat until heated through (do not boil), about 10 minutes.

Nutrition Facts : Calories 331 calories, Fat 10g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 779mg sodium, Carbohydrate 46g carbohydrate (6g sugars, Fiber 14g fiber), Protein 15g protein.