White Bean Chili

White Bean Chili
7 Reviews
This meatless chili recipe uses a variety of beans, peppers and chiles.
30 min
Prep Time
Total Time
8 (1-cup) servings



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
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


  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. Cover; reduce heat to low. Cook, stirring occasionally, 45-50 minutes or until mixture is slightly thickened. Remove from heat.
  3. Place sour cream into bowl; whisk in 1/2 cup broth from soup. Stir sour cream mixture into soup until well blended.
  4. Ladle soup into bowls; top each with 2 cheese quarters and cilantro, if desired. Serve immediately.

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Nutrition Facts (1 serving)

Dietary Fiber

Recipe Comments and Reviews


This is an unremarkable chili. I didn't like how some of the beans were super soft and others were still hard. The flavors were underwhelming. Won't make again.


We added the cheese and some crumbled corn bread. It was outstanding. The leftovers tasted even better the next night. It is great winter comfort food and we will make this often!


Delicious, easy to make.


I love this recipe! I usually also add chicken to it. The beans can be easily substituted for whatever you have in your pantry.


I made this last Friday,, but couldn't find butter beans, pinto beans, or navy beans, so instead used , 1 can of white kidney beans, and two cans of mixed beans (which included red kidney beans,so it wasn't exactly "White Bean Chili"), along with the garbonzo beans, but it sure was delicious. It was so good that I didn't even think of garnishing it with anything. Next time I will try to remember to use some garnishes just to see how that tastes. I will definately make this chili again. My brother also loved it. He even liked it cold.


While my husband is the only true vegetarian in the family, I often prepare and share his meals. This chili recipe is phenomenal! We have been making it once a week! We simply cannot help ourselves, it is THAT good! I made a double recipe and carried it to the office for lunch for the staff, to RAVE reviews!!! Just outstanding!!! Sometimes I will de-bone a roasted chicken and add one half cup chopped chicken to my bowl of this very filling chili. Beyond delicious!!!


very easy to make. serve with sharp cheedar and sour cream and your family will love it

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