Mexican White Bean Chili (Gluten-Free, Dairy-Freee, Vegan Optional)


Is there ever a bad time of year for chili? I don’t think so, but when the weather outside is rainy or cold, a big bowl of warm, inviting chili is just riiiiight!

Chilis or soups are a big go-to for me when I’m not feeling up to cooking a bunch or am craving comfort food. A little bit of prep, a bit of simmering, and you’re done. Plus chilis typically yield a couple meals of leftovers.

It’s been raining all day and even snowing a bit on the mountains in the distant. It’s really making me itch for the slopes. I can’t wait to get up there and get some runs in!

Anyway, this chili would be perfect for an apres-ski meal. It’s full of protein-packed beans (and chicken if you go that route), and colorful vegetables in a creamy broth with a little kick. A great alternative to heavy, tomato-based chilis, this version could be described as a mix between tortilla soup and chili.

I know I’ll be making this more than once, especially since December is right around the corner. Can you believe it?




  • 1 tbsp canola oil
  • 1 medium onion, chopped
  • 1 medium red capsicum pepper, chopped
  • 3 garlic cloves, minced
  • 2 cups chicken or vegetable broth (veggie for vegan version)
  • 2 (15 oz) cans great northern beans, rinsed and drained
  • 2 cans (4 oz) chopped green chilies
  • 1 can (14 oz) whole kernel corn, rinsed and drained
  • 1 tsp salt, additional to taste
  • 1 tsp ground cumin
  • 1 tsp oregano
  • 1/2 tsp pepper, additional to taste
  • 1/4 - 1/2 tsp cayenne pepper
  • Red pepper flakes, to taste
  • 1 Jalapeño pepper, sliced and seeded
  • 1 rotisserie chicken, pulled and shredded (optional, not for vegan version)
  • 6 oz cream cheese/vegan cream cheese
  • Tortilla chips, shredded cheese/vegan cheese, sliced avocado, and chopped cilantro, optional for topping


  1. In a large saucepan, heat oil over medium heat and sauce onion, capsicum, and garlic until just tender.
  2. Add broth, beans, chilies, corn, and seasonings.
  3. Bring to a boil. Reduce heat and simmer uncovered for 30 minutes or until beans are heated through.
  4. Remove from heat and stir in cream cheese, jalapeño pepper, and as much or as little chicken as you prefer.
  5. Top with tortilla chips, cheese, avocado, and cilantro if desired.