Introduction

This Creamy White Chili with Sweet Potatoes and White Beans is a wholesome twist on the traditional chili you know and love. Instead of a tomato-based broth, this recipe uses a creamy, lightly spiced base that perfectly complements the natural sweetness of tender sweet potatoes and the hearty creaminess of white beans. It’s cozy, comforting, and full of nourishing ingredients, making it ideal for a chilly evening or a Sunday family meal.

Why I Love This Recipe

I love this recipe because it takes the cozy, hearty feel of classic chili and gives it a fresh, nourishing twist. Instead of the usual tomato-based broth, the creamy white base makes it velvety and comforting, while the sweet potatoes add natural sweetness that balances the spices beautifully. Paired with tender white beans, every bite feels both hearty and wholesome.

Another reason I adore this recipe is how satisfying yet nutritious it is. Sweet potatoes bring a boost of vitamins and fiber, while white beans add protein and creaminess. It’s one of those meals that warms you up on a chilly evening but still feels light enough to enjoy year-round.

I also love how flavorful and flexible it is. The gentle kick of chili spices blends perfectly with the creaminess of the broth, and you can adjust the heat to your liking. Some days I load it up with extra veggies or toss in shredded chicken for more heartiness—it always turns out delicious.

What I especially love is that this chili is a true comfort food with a healthy spin. It’s easy to make in a single pot, fills the kitchen with incredible aromas, and brings everyone to the table ready for a warm, satisfying meal. It’s the kind of recipe I come back to over and over again, especially when I want something that feels indulgent yet nourishing.

Why It’s a Must-Try Dish

This dish is a must-try because it delivers all the cozy comfort of chili with a lighter, creamier, and more nourishing twist. The sweet potatoes add natural sweetness that balances the warm spices, while the white beans make the chili hearty and protein-packed without feeling heavy. It’s a bowl that’s as wholesome as it is satisfying.

It’s also a must-try because of how versatile and approachable it is. Whether you’re vegetarian, looking for a healthier comfort food option, or just want to change up your chili routine, this recipe fits the bill. You can keep it meatless, add chicken or turkey for extra protein, or adjust the spice level to your preference.

Another reason this recipe deserves a spot on your table is its simplicity and one-pot convenience. It comes together easily, fills your home with warm, inviting aromas, and is perfect for both weeknight dinners and casual gatherings with friends or family.

Finally, it’s a must-try because it’s the kind of dish that nourishes both body and soul. Creamy, flavorful, and loaded with goodness, it’s a recipe you’ll find yourself craving again and again—especially on cool days when comfort in a bowl is exactly what you need.

Recipe Details

• Preparation Time: 15 minutes
• Cooking Time: 35 minutes
• Total Time: 50 minutes
• Servings: 6
• Calories per Serving: ~340 kcal

Ingredients

For the Chili:

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 medium jalapeño, seeded and finely diced (optional, for heat)
• 2 medium sweet potatoes, peeled and diced (about 4 cups)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon ground coriander
• ½ teaspoon smoked paprika
• ½ teaspoon dried oregano
• 4 cups vegetable broth (or chicken broth for non-vegetarian version)
• 2 (15-ounce) cans white beans (cannellini or great northern), drained and rinsed
• 1 cup frozen or canned corn, drained
• 1 cup half-and-half or heavy cream
• ½ cup sour cream or plain Greek yogurt
• Salt and pepper, to taste
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)

Directions

1. Sauté aromatics: Heat olive oil in a large pot over medium heat. Add onion and cook for 4–5 minutes until softened. Stir in garlic and jalapeño; cook for 1 more minute.
2. Add sweet potatoes & spices: Stir in diced sweet potatoes, cumin, chili powder, coriander, smoked paprika, and oregano. Cook for 2–3 minutes to bloom the spices.
3. Add broth & beans: Pour in vegetable broth and add white beans. Bring to a boil, then reduce heat to a simmer. Cover and cook 15–20 minutes until sweet potatoes are tender.
4. Add corn & creaminess: Stir in corn, half-and-half, and sour cream. Simmer for 5–7 minutes until heated through and creamy.
5. Season & finish: Add salt, pepper, and lime juice to taste. Garnish with cilantro before serving.

Step-by-Step Preparation Method

1. Prep ingredients: Dice onion, garlic, jalapeño, and sweet potatoes. Drain and rinse beans.
2. Sauté aromatics: Onion → garlic + jalapeño.
3. Add sweet potatoes & spices: Stir to coat and release flavor.
4. Simmer: Add broth and beans; cook until potatoes are tender.
5. Make it creamy: Add corn, cream, and sour cream; stir until well blended.
6. Final touch: Adjust seasoning and add lime juice. Garnish and serve.

How to Serve

• Ladle into bowls and top with fresh cilantro, shredded cheese, sliced avocado, or tortilla chips.
• Serve with warm crusty bread or cornbread on the side for dipping.

Additional Recipe Tips

• Dice sweet potatoes evenly so they cook at the same rate.
• For a thicker chili, mash some of the beans before adding cream.
• Adjust spice level by adding more or less jalapeño or chili powder.

Variations

• Chicken White Chili: Add 2 cups cooked shredded chicken before the creamy step.
• Vegan Version: Use coconut milk instead of cream and plant-based yogurt instead of sour cream.
• Extra Veggies: Add diced zucchini, bell peppers, or spinach in the last 5 minutes of cooking.

Freezing & Storage

• Storage: Refrigerate in an airtight container for up to 4 days.
• Freezing: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm on the stovetop over medium-low heat. Add a splash of broth if the chili thickens too much.

Special Equipment Needed

• Large Dutch oven or soup pot
• Wooden spoon or silicone spatula
• Ladle for serving

Frequently Asked Questions (FAQ)

Q: Can I use regular potatoes instead of sweet potatoes?
Yes, but you’ll lose the natural sweetness. Yukon golds work well.

Q: How can I make it thicker?
Mash some of the beans into the broth before adding cream.

Q: Is this chili spicy?
It’s mild unless you keep the jalapeño seeds or add extra chili powder.

Conclusion

Creamy White Chili with Sweet Potatoes and White Beans is a bowl of pure comfort — rich, flavorful, and packed with goodness. The combination of creamy broth, hearty beans, and naturally sweet potatoes creates a perfect balance, making this a dish you’ll want to make again and again. Whether for a weeknight dinner or a cozy weekend meal, this chili will warm both your belly and your soul.