This creamy white bean chili is the perfect light and fresh alternative to a classic bean chili. Here, we use white beans, sweet corn, and a brothy sauce with added cream cheese for a cozy yet refreshing dinner.

This is one of those cozy, weeknight-friendly recipes I often return to when I want something hearty but not heavy. It's a creamy white bean chili with a fresh lime kick, gentle heat from jalapeños, and just enough richness from the added cream cheese to make it comforting without feeling over the top. I've tested this a few times, and the balance between creamy, tangy, and lightly spiced is what really makes it work. Plus, a scattering of tangy feta cheese and creamy avocado on the top is just the perfect combo served with crunchy tortilla chips.

It's also very forgiving - perfect for clearing out the fridge, and even better topped with lots of crunchy, fresh extras. For a classic chili recipe, try my fail-safe bean chili, or these easy Mexican pinto beans for serving in tacos, with rice, or even with Mexican potatoes!

Ingredient Notes

Here are a couple of notes on the ingredients we use in this white bean chili recipe - I've also added a few swaps and substitutions if you don't have or can't find certain ingredients.

• White onion, celery, and green bell pepper - This trio forms the flavor base. Celery adds savoriness, while green pepper keeps things fresh and slightly bitter to balance the creaminess.
  
• Garlic - Three cloves might seem bold, but white bean dishes really benefit from generous amounts of garlic!
  
• Cannellini beans - Creamy, mild, and perfect for partially breaking down to thicken the chili naturally. I like to gently crush some while it simmers to thicken up the sauce even more - you could also blend some beans or add chickpeas, haricot beans, or butter beans to your chili.
  
• Vegetable stock - Keeps the chili light but flavorful. If your stock is very low-sodium, you'll likely need extra salt at the end.
  
• Cornflour (cornstarch) - Helps thicken the broth without needing to blend everything. Stirring it into the vegetables first prevents lumps.
  
• Sweetcorn - Adds pops of sweetness that work really well with lime and chili.
  
• Pickled jalapeños - I prefer pickled over fresh here because they add acidity as well as heat. They're also easier to find here in the UK - but feel free to use a fresh sliced jalapeno if you prefer.
  
• Spices (oregano, cumin, coriander, chili powder) - These give gentle warmth rather than aggressive heat. This is a mild chili, but you can always dial it up.
  
• Cream cheese - Soften up the cream cheese a little before adding it so it melts smoothly into the broth. This gives that creamy "white chili" vibe without needing loads of dairy. I often use a lighter cream cheese, but use whatever you prefer!
  
• Lime (zest + juice) - A non-negotiable for me. The acidity lifts the whole dish and stops it from tasting flat. Zest extra lime over the top of your white bean chili for even more zing!
  
• Cilantro - Added both into the chili and on top for freshness.

How to Make This Easy One-Pot White Bean Chili

Scroll down to the recipe card for the exact instructions and ingredient quantities all in one place.

Step 1) Cook the Onion, Celery, and Pepper

Heat the olive oil in a large pan over medium heat. Add the diced onion, green bell pepper, and celery, and sauté for 5-8 minutes until softened and fragrant. Add the minced garlic and cook for another 1-2 minutes until aromatic.

Step 2) Add Cornflour and Spices

Sprinkle over the cornflour, oregano, cumin, coriander, and chili powder. Stir well and cook for 2-3 minutes to remove the raw flour taste.

Step 3) Add Stock and Beans

Add the diced jalapeños, vegetable stock, sweetcorn, and cannellini beans. Stir to combine and bring to a gentle simmer.

Simmer for 10-15 minutes, stirring occasionally. Use the back of a spoon to lightly crush some of the beans for a thicker texture. Stir in the softened cream cheese and chopped cilantro until fully melted and incorporated.

Step 4) Add Zing and Serve

Remove from the heat, add the lime zest and juice, then taste and adjust seasoning as needed. Serve hot with your favorite toppings! I loved a sprinkle of feta cheese, some sliced avocado, tortilla chips, and lots of cilantro.

Chef's Tips / Cooking Hacks

• If the chili feels too thick, add a splash more stock or water. However, from testing this recipe, I would say that it's best served thick and creamy - perfect for scooping up with tortilla chips.
  
• Crushing some of the beans gives you a naturally creamy texture without blending.
  
• This chili tastes even better after sitting for 20-30 minutes - the flavors really settle and taste even more delicious.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or stock to loosen.

This chili freezes well for up to 3 months (add fresh lime and toppings after reheating).

FAQs

Is this spicy?
It's mild with gentle heat. You can easily make it spicier with more jalapeños or chili powder.

Can I make it vegan?
Yes - use a vegan cream cheese and double-check your stock.

Can I blend this chili?
You can blend part of it, but I prefer crushing the beans so you still get texture.

What should I serve it with?
Tortilla chips are my go-to, but it's also great with crusty bread, rice, or spooned over baked potatoes.