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Creamy Coconut White Bean chili

Creamy Coconut White Bean Chili

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine American, South Asian
Servings 6 hearty bowls

Equipment

  • Large Dutch oven or heavy-bottomed soup pot provides even heat distribution.
  • Wooden spoon or heat-resistant spatula for stirring without scratching your pot.
  • Chef’s knife and cutting board for chopping vegetables.
  • Measuring cups and spoons for accurate spice and liquid measurements.
  • Can opener for opening beans and coconut milk.
  • Ladle for serving.
  • Optional immersion blender if you prefer a thicker, creamier consistency.

Ingredients
  

  • 2 tbsp olive oil or avocado oil
  • 1 large yellow onion finely diced
  • 3 cloves garlic minced
  • 1 jalapeño seeded and diced (optional, for heat)
  • 2 bell peppers any color, diced
  • 2 medium carrots finely diced
  • 2 stalks celery diced
  • 2 15 oz cans white beans (Great Northern or cannellini), drained and rinsed
  • 1 15 oz can navy beans, drained and rinsed
  • 1 15 oz can butter beans, drained and rinsed
  • 1 15 oz can diced green chiles, mild or hot depending on preference
  • 1 14 oz can coconut milk (full-fat for creaminess)
  • 3 cups vegetable broth low-sodium
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • ½ tsp ground coriander
  • ¼ tsp cayenne pepper adjust to taste
  • Salt and black pepper to taste
  • Juice of 1 lime
  • ¼ cup chopped fresh cilantro plus extra for garnish

Optional Add-ins

  • 1 cup corn kernels fresh or frozen
  • 1 cup diced zucchini or squash

Toppings: sliced avocado, vegan sour cream or Greek yogurt, shredded cheese, tortilla strips

Instructions
 

Sauté Aromatics

  1. In your Dutch oven, heat the olive oil over medium heat. Add the diced onion, garlic, jalapeño, bell peppers, carrots, and celery. Season with a pinch of salt and sauté for 6–8 minutes, stirring occasionally, until the onions are translucent and veggies begin to soften.

Build the Base

  1. Sprinkle in the ground cumin, smoked paprika, dried oregano, ground coriander, and cayenne. Stir and cook for 1 minute until the spices bloom and become fragrant.

Add Beans and Broth

  1. Pour in the three types of white beans and the canned green chiles. Stir it all together, then add the vegetable broth.
  2. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pot.

Pour in Coconut Milk

  1. Once simmering, reduce the heat to low and stir in the coconut milk. Let the chili cook uncovered for 20–25 minutes, stirring occasionally. The coconut milk will mellow the flavors and give a velvety richness.

Adjust & Brighten

  1. Season the chili with salt and pepper to taste. Squeeze in the fresh lime juice and stir in the chopped cilantro.

Tip: For a thicker chili, purée 1 cup in a blender or use an immersion blender for a smoother texture.

    Garnish & Serve

    1. Ladle the chili into bowls. Top with avocado slices, vegan sour cream or Greek yogurt, extra cilantro, tortilla strips, or shredded cheese. Enjoy warm!