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 is flavorful and frugal.
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
White Bean Chili
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.
Ingredients
- 4 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.
Cook 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!
- Pressure Cooker: When time is short, my Instant Pot cuts cooking time while ensuring the beans are tender and full of flavor. Cook on high pressure for 30 minutes.
- Slow Cooker: On relaxed days, I use my slow cooker. Cook on low for 6–8 hours or on high for 3–4 hours. This slow method lets the flavors meld 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, focus on building flavor. 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.
- 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!
Combine & Simmer:
Once the beans are tender and the aromatics are ready, 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 and Optional Protein: 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: Cook 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 5-10 minutes before the end of your cook time.
- Slow Cooker: 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: 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.
Taste & Serve:
Before serving, 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.
- Plate & Garnish: Ladle the hot chili into bowls and top with your favorite toppings.
Notes
What to Serve with White 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.
For Special Diets:
- Gluten-Free: This recipe is naturally gluten-free. However, you should check any pre-packaged foods (like store-bought broth or shredded cheese) for cross-contamination.
- Dairy-Free & Vegan: Omit the optional dairy ingredients, and consider using this easy cashew cream to make your chili extra creamy and flavorful.
Nutrition Information
Yield 6 Serving Size 1 cupAmount Per Serving Calories 798Total Fat 45gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 29gCholesterol 192mgSodium 3063mgCarbohydrates 43gFiber 8gSugar 14gProtein 59g
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:
Ingredients & Substitutions:
Here are some handy substitutions and variations that make this recipe work for you no matter what:
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. 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!
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. If you love veggies, try adding diced zucchini, summer squash, or even spinach.
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.
You can also use ground turkey and make it into white bean turkey chili.
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.
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, (and it’s already gluten-free and dairy-free!):
- 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.
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 Popular Recipes:
If you love this healthy White Bean Chili, here are some other popular meals you might enjoy:
Classic Chili
My instant pot chili recipe over at Kitchen Stewardship is made with real food, and it is my favorite seasonal fall chili recipe to make and eat when the weather turns cold.
Easy White Bean Chicken Chili
An easy, protein-packed take on classic white bean chili, full of tender beans and rich flavors. Instant Pot, slow cooker, and stovetop instructions included!
The Best White Bean Turkey Chili
This easy white bean turkey chili recipe is hearty, flavorful, budget-friendly, and quick! Instant pot and slow cooker instructions included.
Vegetarian White Bean Chili
This simple, plant-based vegetarian white bean chili is comforting, budget-friendly, and packed with flavor. Includes tips for adding vegetables and making it dairy-free and vegan.
Learn How to Cook Dry Beans
Learn how to make dry beans that you can toss into any recipe using the instructions here.
Your Ultimate Healthy White Bean Chili
I can’t wait for you to try this chili recipe—it’s a staple in my kitchen for good reason! All of its variations – veggies or without, added protein or creaminess, slow cooker, Instant Pot, or stovetop – are guaranteed to be warm, cozy, and packed with flavor.
If you try this recipe, let me know in the comments! What toppings did you use? Did you try a veggie or additional protein version? I’d love to hear how it turned out!
How many does this recipe serve? I wish to save this, curious to see if this would feed my family of 4. Thank you!
Absolutely! All of my recipes feed 4-5 people, usually with some leftovers. Let me know how you like it!
Just curious if I use the broth and wate rthat used in the beans or do i drain the beans after they’re cooked. I am using am instant pot.
Great question! If I used bone broth to cook the beans, I would just use the cooking liquid in my soup. Some people claim it makes them less gassy if you drain them, but when I use thin-skinned beans and cook them in the Instant Pot, it works great!
Love this delicious White Bean Chili , this recipe seems amazing and unique . Super excited to try this amazing recipe , thanks for sharing with us.