Creamy White Chili with Sweet Potatoes and White Beans
Warm up with a cozy bowl of Creamy White Chili with Sweet Potatoes and White Beans a hearty, wholesome twist on classic chili! This comforting recipe features tender sweet potatoes, creamy white beans, and a rich, velvety broth infused with savory spices for the perfect balance of flavor and texture.
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)
Instructions
- 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.
- Add sweet potatoes u0026 spices: Stir in diced sweet potatoes, cumin, chili powder, coriander, smoked paprika, and oregano. Cook for 2–3 minutes to bloom the spices.
- Add broth u0026 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.
- Add corn u0026 creaminess: Stir in corn, half-and-half, and sour cream. Simmer for 5–7 minutes until heated through and creamy.
- Season u0026 finish: Add salt, pepper, and lime juice to taste. Garnish with cilantro before serving.