Creamy White Bean Chili Recipe

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Creamy White Bean Chili Recipe
Creamy White Bean Chili Recipe photo by Taste of Home
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Creamy White Bean Chili Recipe

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5 1
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"When I was a child, white beans were a staple at our table," says Gloria. "My husband, Bill, also loves to eat beans. "Our four children, six grandchildren and one great grandchild are not as fond of beans, but they still enjoy this tempting chili."
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. + standing Cook: 1 hour
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. + standing Cook: 1 hour

Ingredients

  • 1 pound dry navy beans
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon vegetable oil
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1 cup water
  • 1 medium potato, peeled and cubed
  • 2 tablespoons chili powder
  • 1 chicken bouillon cube
  • 1/2 teaspoon salt
  • 1 can (15 ounces) garbanzo beans, rinsed and drained
  • 1-1/2 cups half-and-half cream

Directions

Place navy beans in a Dutch oven or soup kettle; add water to cover by 2-in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and discard liquid; return beans to pan. Add water to cover by 2 in. Bring to a boil; cover and simmer for 45 minutes or until beans are tender. Drain and discard liquid; set the beans aside. In the same Dutch oven, saute onion and garlic in oil until tender. Add soups, 1 cup water, potato, chili powder, bouillon and salt; cover and cook over medium-low heat for 10 minutes. Add the garbanzo beans, cream and navy beans. Cook over medium heat for 10 minutes or until heated through (do not boil). Yield: 10 servings.
Originally published as White Chili in Taste of Home February/March 1999, p44

Nutritional Facts

1 cup: 331 calories, 10g fat (4g saturated fat), 22mg cholesterol, 779mg sodium, 46g carbohydrate (6g sugars, 14g fiber), 15g protein.

  • 1 pound dry navy beans
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon vegetable oil
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1 cup water
  • 1 medium potato, peeled and cubed
  • 2 tablespoons chili powder
  • 1 chicken bouillon cube
  • 1/2 teaspoon salt
  • 1 can (15 ounces) garbanzo beans, rinsed and drained
  • 1-1/2 cups half-and-half cream
  1. Place navy beans in a Dutch oven or soup kettle; add water to cover by 2-in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and discard liquid; return beans to pan. Add water to cover by 2 in. Bring to a boil; cover and simmer for 45 minutes or until beans are tender. Drain and discard liquid; set the beans aside. In the same Dutch oven, saute onion and garlic in oil until tender. Add soups, 1 cup water, potato, chili powder, bouillon and salt; cover and cook over medium-low heat for 10 minutes. Add the garbanzo beans, cream and navy beans. Cook over medium heat for 10 minutes or until heated through (do not boil). Yield: 10 servings.
Originally published as White Chili in Taste of Home February/March 1999, p44

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