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White Bean Chili
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2 tablespoons Land O Lakes® Butter

2 large (2 cups) green, yellow, orange and/or red bell peppers, chopped

1 large (1 cup) onion, chopped

2 teaspoons finely chopped fresh garlic

2 (14-ounce) cans vegetable broth

1 (15 1/2-ounce) can butter beans, rinsed, drained

1 (15 1/2-ounce) can black-eyed peas, rinsed, drained

1 (15-ounce) can garbanzo beans, rinsed, drained

1 (15 1/2-ounce) can navy beans, rinsed, drained

1 (4-ounce) can chopped green chiles

1 small (1 tablespoon) jalapeño pepper, chopped

1 tablespoon chili powder

2 teaspoons ground cumin

1 teaspoon dried oregano leaves

1 teaspoon paprika

1/8 teaspoon ground red pepper

1 cup sour cream


4 (3/4-ounce) slices Land O Lakes® Deli American, quartered diagonally, if desired

Chopped fresh cilantro, if desired

How to make

  1. STEP 1

    Melt butter in 4-quart saucepan; add peppers, onions and garlic. Cook over medium heat, stirring occasionally, 5-7 minutes or until softened. Add all remaining ingredients except sour cream, cheese and cilantro. Continue cooking 10-12 minutes or until mixture comes to a full boil.

  2. STEP 2

    Cover; reduce heat to low. Cook, stirring occasionally, 45-50 minutes or until mixture is slightly thickened. Remove from heat.

  3. STEP 3

    Place sour cream into bowl; whisk in 1/2 cup broth from soup. Stir sour cream mixture into soup until well blended.

  4. STEP 4

    Ladle soup into bowls; top each with 2 cheese quarters and cilantro, if desired. Serve immediately.

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