Spicy White Bean Chili

Serves 1
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Directions

  1. 1Dice one onion.
  2. 2Dice one onion.
  3. 3Dice one onion.
  4. 4Heat a pan with olive oil.
  5. 5Heat a pan with olive oil.
  6. 6Heat a pan with olive oil.
  7. 7Add the diced onion to the pan.
  8. 8Add the diced onion to the pan.
  9. 9Add the diced onion to the pan.
  10. 10Chop one jalapeño, removing some of the seeds.
  11. 11Chop one jalapeño, removing some of the seeds.
  12. 12Chop one jalapeño, removing some of the seeds.
  13. 13Add the chopped jalapeño to the pan.
  14. 14Add the chopped jalapeño to the pan.
  15. 15Add the chopped jalapeño to the pan.
  16. 16Add three cloves of garlic to the pan.
  17. 17Add three cloves of garlic to the pan.
  18. 18Add three cloves of garlic to the pan.
  19. 19Add one can of diced green chilies to the pan.
  20. 20Add one can of diced green chilies to the pan.
  21. 21Add one can of diced green chilies to the pan.
  22. 22Add two cans of lightly drained fire-roasted diced tomatoes to the pan.
  23. 23Add two cans of lightly drained fire-roasted diced tomatoes to the pan.
  24. 24Add two cans of lightly drained fire-roasted diced tomatoes to the pan.
  25. 25Season with salt.
  26. 26Season with salt.
  27. 27Season with salt.
  28. 28Season with pepper.
  29. 29Season with pepper.
  30. 30Season with pepper.
  31. 31Add paprika.
  32. 32Add paprika.
  33. 33Add paprika.
  34. 34Add chili powder.
  35. 35Add chili powder.
  36. 36Add chili powder.
  37. 37Add cumin.
  38. 38Add cumin.
  39. 39Add cumin.
  40. 40Add two cans of rinsed and drained Great Northern beans.
  41. 41Add two cans of rinsed and drained Great Northern beans.
  42. 42Add two cans of rinsed and drained Great Northern beans.
  43. 43Add one can of rinsed and drained pinto beans.
  44. 44Add one can of rinsed and drained pinto beans.
  45. 45Add one can of rinsed and drained pinto beans.
  46. 46Add half a cup of Frank's Red Hot hot sauce.
  47. 47Add half a cup of Frank's Red Hot hot sauce.
  48. 48Add half a cup of Frank's Red Hot hot sauce.
  49. 49Add two tablespoons of butter.
  50. 50Add two tablespoons of butter.
  51. 51Add two tablespoons of butter.
  52. 52Add three cups of vegetable broth.
  53. 53Add three cups of vegetable broth.
  54. 54Add three cups of vegetable broth.
  55. 55Cover and simmer for about 20 minutes.
  56. 56Cover and simmer for about 20 minutes.
  57. 57Cover and simmer for about 20 minutes.
  58. 58Use an immersion blender to slightly thicken the chili.
  59. 59Use an immersion blender to slightly thicken the chili.
  60. 60Use an immersion blender to slightly thicken the chili.
  61. 61Add a few scoops (approximately 3 tablespoons) of cream cheese.
  62. 62Add a few scoops (approximately 3 tablespoons) of cream cheese.
  63. 63Add a few scoops (approximately 3 tablespoons) of cream cheese.
  64. 64Serve and top with cilantro.
  65. 65Serve and top with cilantro.
  66. 66Serve and top with cilantro.

Ingredients

  • 1 whole Onion
  • 1 whole Onion
  • 1 whole Onion
  • Olive oil
  • Olive oil
  • Olive oil
  • 1 whole Jalapeño
  • 1 whole Jalapeño
  • 1 whole Jalapeño
  • 3 Garlic cloves
  • 3 Garlic cloves
  • 3 Garlic cloves
  • 1 can Diced green chilies
  • 1 can Diced green chilies
  • 1 can Diced green chilies
  • 2 cans Lightly drained fire-roasted diced tomatoes
  • 2 cans Lightly drained fire-roasted diced tomatoes
  • 2 cans Lightly drained fire-roasted diced tomatoes
  • Salt
  • Salt
  • Salt
  • Pepper
  • Pepper
  • Pepper
  • Paprika
  • Paprika
  • Paprika
  • Chili powder
  • Chili powder
  • Chili powder
  • Cumin
  • Cumin
  • Cumin
  • 2 cans Rinsed and drained Great Northern beans
  • 2 cans Rinsed and drained Great Northern beans
  • 2 cans Rinsed and drained Great Northern beans
  • 1 can Rinsed and drained pinto beans
  • 1 can Rinsed and drained pinto beans
  • 1 can Rinsed and drained pinto beans
  • 0.5 cup Frank's Red Hot hot sauce
  • 0.5 cup Frank's Red Hot hot sauce
  • 0.5 cup Frank's Red Hot hot sauce
  • 2 tablespoons Butter
  • 2 tablespoons Butter
  • 2 tablespoons Butter
  • 3 cups Vegetable broth
  • 3 cups Vegetable broth
  • 3 cups Vegetable broth
  • 3 tablespoons Cream cheese
  • 3 tablespoons Cream cheese
  • 3 tablespoons Cream cheese
  • Cilantro
  • Cilantro
  • Cilantro

Equipment

KnifeCutting boardPotSpoonGarlic pressStrainerMeasuring cupImmersion blenderBowls

Tips

  • To make it less spicy, remove all seeds from the jalapeño.
  • Adjust the amount of vegetable broth to control the chili's thickness.
  • You can use an immersion blender or a regular blender to thicken the chili, or skip this step if you prefer a thinner consistency.
  • You can top the chili with sour cream, extra cheese, or other toppings of your choice.