Go Back

Creamy White Chili with Sweet Potatoes & White Beans

Print Recipe
This creamy white chili is a wholesome, hearty dish perfect for cozy nights. Packed with sweet potatoes, white beans, and a rich, creamy broth, it’s a satisfying meal that’s both nutritious and comforting.

Equipment

  • Large pot
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Stirring spoon

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 medium sweet potato peeled and diced
  • 2 cans 15 oz each white beans (e.g., cannellini or great northern), drained and rinsed
  • 4 cups vegetable or chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt adjust to taste
  • 1/4 teaspoon black pepper
  • 1/4 cup heavy cream or coconut cream for a dairy-free option
  • 1/4 cup chopped fresh cilantro optional
  • 1 lime cut into wedges

Instructions

  • Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes. Stir in garlic and cook for another minute.
  • Add sweet potatoes, broth, cumin, smoked paprika, chili powder, salt, and pepper. Bring to a boil, then reduce heat to a simmer. Cook for 15-20 minutes, until sweet potatoes are tender.
  • Stir in white beans and heavy cream. Simmer for an additional 5 minutes to blend flavors.
  • Serve warm, garnished with fresh cilantro and a squeeze of lime juice.

Notes

Servings: 4
Prep Time: 10 minutes
Cook Time: 25 minutes