📝 About This Recipe
This Chili Blanco is a sophisticated, lighter alternative to traditional red chili, celebrating the creamy texture of Great Northern beans and the subtle heat of fire-roasted peppers. Unlike its tomato-based cousins, this dish relies on a velvety base of pureed beans and aromatic spices like cumin and coriander to create a soul-warming depth. It is a vibrant, textural masterpiece that balances the zest of fresh lime with the richness of slow-simmered legumes, making it a favorite for both cozy weeknights and elegant gatherings.
🥗 Ingredients
Aromatics & Vegetables
- 1 large Yellow Onion (finely diced)
- 2 pieces Poblano Peppers (seeded and diced)
- 1 piece Jalapeño (minced, seeds removed for less heat)
- 4 cloves Garlic (minced)
- 2 tablespoons Extra Virgin Olive Oil
The Legumes & Base
- 3 cans (15oz) Great Northern Beans (drained and rinsed)
- 4 cups Vegetable or Chicken Stock (low sodium preferred)
- 1 can (4oz) Diced Green Chiles (mild or hot depending on preference)
- 1 cup Frozen Sweet Corn (thawed)
Spices & Seasoning
- 2 teaspoons Ground Cumin (toasted if possible)
- 1 teaspoon Dried Oregano (Mexican oregano is best)
- 1 teaspoon Ground Coriander
- 1/2 teaspoon Smoked Paprika
- 1 teaspoon Kosher Salt (adjust to taste)
- 1 tablespoon Fresh Lime Juice (from about half a lime)
For Garnish
- 1/4 cup Fresh Cilantro (roughly chopped)
- 3 pieces Radishes (thinly sliced for crunch)
- 1 piece Avocado (diced)
- 1/2 cup Sour Cream or Greek Yogurt (for dolloping)
👨🍳 Instructions
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1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and cook for 5-6 minutes until translucent and soft.
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2
Incorporate the diced poblano peppers and jalapeño into the pot. Sauté for another 5 minutes until the peppers begin to soften and release their fragrance.
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3
Stir in the minced garlic, cumin, coriander, oregano, and smoked paprika. Toast the spices with the vegetables for 60-90 seconds until highly aromatic, being careful not to burn the garlic.
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4
Add one-third of the white beans (about 1 can't worth) into a small bowl with 1/2 cup of the stock. Mash them thoroughly with a fork or use a blender to create a thick paste; this is the secret to a creamy chili without heavy cream.
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5
Pour the remaining whole beans, the bean paste, the diced green chiles (with their juices), and the remaining stock into the pot.
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6
Bring the mixture to a gentle boil, then immediately reduce the heat to low. Simmer, uncovered, for 20-25 minutes. This allows the flavors to meld and the liquid to reduce slightly.
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7
Stir in the sweet corn and cook for an additional 5 minutes. The corn adds a lovely pop of sweetness and color.
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8
Remove the pot from the heat. Stir in the fresh lime juice and kosher salt. Taste and adjust seasoning, adding more lime or salt if needed to brighten the flavors.
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9
Let the chili sit for 5 minutes before serving; this rest period thickens the sauce further.
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10
Ladle the hot chili into deep bowls. Top generously with fresh cilantro, diced avocado, sliced radishes, and a dollop of sour cream.
💡 Chef's Tips
For an even richer texture, stir in 4 ounces of softened cream cheese at the very end until melted. If you prefer a smokier flavor, char the poblano peppers over an open flame and peel the skin before dicing. Always rinse canned beans thoroughly to remove excess sodium and the metallic 'tin' taste. This chili tastes even better the next day as the legumes continue to absorb the aromatic spices. To make this a meat-eater's delight, add shredded rotisserie chicken during the last 10 minutes of simmering.
🍽️ Serving Suggestions
Serve with warm, honey-glazed cornbread to balance the mild heat of the peppers. Pair with a crisp, cold Mexican Lager or a dry Riesling to complement the acidity and spice. Offer a side of lime-cilantro rice for a more filling, hearty meal. Top with crushed tortilla chips or strips for an essential salty crunch. Serve alongside a simple cucumber and red onion salad tossed in a vinaigrette.