White Bean Chili
8 (1-cup)
30 min
1 hr 30 min



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.


9Fat (mg)
15Cholesterol (mg)
930Sodium (mg)
37Carbohydrates (g)
8Dietary Fiber
11Protein (g)


Explore reviews from
our online community

  February 04, 2016

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.

— says Jesse
  February 20, 2015

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!

— says Cindy
  March 09, 2012

Delicious, easy to make.

— says eileen k.
  December 29, 2011

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

— says Michelle
  May 05, 2011

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.

— says Dee
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