This chili features onions, yellow bell pepper, poblano pepper, sweet corn, navy beans, and canned green chiles. The “white” part of the chili comes from the addition of milk, which gives it a bit of a creamy texture. If you want to make this vegan, you can use oat milk instead.
So if you can’t wait for a cold-weather chili season to get here, then give this warm-weather white chili a try!
The recipe starts off by heating a little bit of cooking oil in your pot, then lightly brown the onions, poblano pepper, and bell pepper (1).
Next, add in the flour, stir around quickly to distribute, and then add the broth. After the flour and broth are combined, add in your rinsed navy beans, corn, and diced chiles (2).
From here you can simmer as long as you want to let the flavors play together (3). We’d suggest a minimum of 15 minutes. Reduce the heat and then stir in the milk (4).
With the chili ready, you can now consider some toppings. Cilantro, avocado, fried tortillas (or chips), cheese or sour cream, and a squeeze of lime are all fantastic options to add on top.
- 1 tablespoon oil
- 1 small onion, a heaping 1/2 cup diced
- 1 poblano pepper
- 1 yellow bell pepper
- 3 cloves garlic
- 2 teaspoons cumin
- 1 teaspoon coriander
- 1 teaspoon sea salt
- 2 tablespoons flour
- 1 (14 oz) can broth
- 1 (14 oz) can navy beans
- 1 (8 oz) can sweet corn
- 1 (4 oz) can diced green chilies
- 1 cup whole milk
- 1-2 limes, quartered
- Garnishes:, avocado, cilantro, tortilla chips, cheese, sour cream, green onions, etc.
- Heat the oil in a pot over medium heat. Add the onions, poblano and bell pepper and saute until soft, but not brown. Add the garlic, cumin, coriander, and salt and saute for 30 seconds.
- Stir so that the flour coats the veggies, then pour in the broth, stirring constantly (this will prevent the flour from clumping). Add the beans, corn, and chilies. Simmer for 10 minutes.
- Reduce the heat, then stir in the milk.
- Serve with a squeeze of lime and top with avocado, tortilla chips, cilantro, and cheese.
SUBSTITUTIONS: To make the chili extra creamy, substitute heavy cream for milk. To make this chili vegan, substitute with oat milk, adding it at the same time as the broth.To make this chili gluten-free, leave out the flour. Add a slurry of 1 tablespoon cornstarch and 1 tablespoon water (whisk in a small bowl or cup with a fork first) to the chili before adding the milk. Let it simmer for a minute to thicken, then add the milk.