Creamy White Chili with Sweet Potatoes: Your New Cozy Favorite
There’s something undeniably comforting about curling up with a warm bowl of chili, especially when the autumn leaves are falling like golden confetti outside your window. I’ll never forget the first time I tasted creamy white chili; it wrapped around my soul like a cozy blanket on a chilly evening. Fast forward to today, and I find joy in creating a version that brings together the sweetness of tender sweet potatoes and the heartiness of white beans. This Creamy White Chili with Sweet Potatoes is the kind of easy weeknight dinner that invites friends and family to gather ’round, share stories, and enjoy life’s little moments together.
Whether you’re familiar with the joy of sweet potatoes or just starting to explore their creamy potential, this dish is sure to become a cozy staple in your kitchen. This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Creamy Comfort: The rich, creamy texture of this chili will warm you from the inside out—perfect for those brisk fall nights.
- Quick and Easy: With simple steps and only about 30 minutes of cooking time, it’s ideal for a busy weeknight or a last-minute gathering.
- Healthy and Wholesome: Packed with nutritious sweet potatoes and white beans, this dish is both satisfying and nourishing.
- Vegan-Friendly: This recipe is fully plant-based, making it a great option for everyone at the table.
- Endless Customization: You can easily adapt the flavors to suit your family’s tastes or what you have on hand.
What You’ll Need
Gather your cozy kitchen essentials before we dive into this delicious journey:
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 sweet potatoes, diced
- 1 can (15 oz) white beans, drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Step-by-Step Instructions
Let’s make it together! Comforting foods like this creamy white chili are all about the love you put into them, so take your time and savor the process.
- In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing until the onion is translucent and fragrant—approximately 3-4 minutes.
- Stir in the diced sweet potatoes and let them cook for about 5 minutes. You want them to become slightly tender but not fully cooked just yet.
- Add the white beans, vegetable broth, cumin, chili powder, salt, and pepper. Bring the mixture to a boil, watching it bubble and come to life.
- Reduce the heat and let it simmer for about 20-25 minutes, or until the sweet potatoes are tender with a lovely, creamy texture.
- Serve hot, garnished with fresh cilantro if desired. Enjoy each spoonful of warmth and flavor!
Variations & Creative Twists
Looking to switch things up? Here are a few fun ways to customize this recipe to make it your own:
- Add Some Spice: Kick up the flavor with a pinch of cayenne pepper or fresh diced jalapeños for a zesty twist.
- Creamy Upgrade: Stir in a dollop of coconut cream or cashew cream just before serving for an indulgently rich texture.
- Toppings Galore: Try adding crispy tortilla strips, avocado slices, or even a sprinkle of crumbled feta cheese for a pop of saltiness.
- Mix in Greens: Toss in some kale or spinach during the last few minutes of cooking for an extra boost of nutrients and color.
Chef Emma’s Helpful Tips
Here are a few of my favorite secrets to ensure your Creamy White Chili with Sweet Potatoes reaches its full potential:
- Make-Ahead Magic: This chili tastes even better the next day! Consider making a double batch to enjoy throughout the week.
- Storage Suggestions: Store leftovers in an airtight container in the fridge for up to 5 days, or freeze portions for cozy meals later on.
- Sweet Potato Tips: For quicker prep, you can microwave the sweet potatoes for a few minutes before dicing them, cutting down cooking time.
- Ingredient Swaps: Feel free to swap the white beans for chickpeas or another favorite bean—just keep the measurements consistent.
What’s Inside – Nutrition Breakdown
Each serving of this delicious creamy white chili (about 1.5 cups) has approximately:
- Calories: 300
- Carbs: 47g
- Sugar: 5g
- Fat: 7g
- Protein: 10g
- Sodium: 600mg
Frequently Asked Questions
Here are a few common questions I hear about this recipe:
- Can I make this ahead? Absolutely! It’s perfect for meal prep.
- Can I use different ingredients? Yes, feel free to get creative with your beans and spices!
- How do I store leftovers? Store in the fridge in an airtight container for 5 days, or freeze for up to 3 months.
- How long does it last? Leftovers can be kept in the fridge for up to 5 days.
Final Thoughts
This Creamy White Chili with Sweet Potatoes is more than just a meal; it’s a hug in a bowl, perfect for chilly evenings spent with loved ones. Each spoonful brings warmth and comfort, making it a recipe you’ll cherish for years to come. Don’t forget to save this cozy gem to your "Comfort Food Recipes" board so it’s ready when you need a soul-soothing treat! Happy cooking!
Print
Creamy White Chili with Sweet Potatoes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A cozy, vegan-friendly chili that combines the sweetness of sweet potatoes with hearty white beans for a warm and nourishing meal.
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 sweet potatoes, diced
- 1 can (15 oz) white beans, drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing until the onion is translucent and fragrant (approximately 3-4 minutes).
- Stir in the diced sweet potatoes and let them cook for about 5 minutes until slightly tender.
- Add the white beans, vegetable broth, cumin, chili powder, salt, and pepper. Bring the mixture to a boil.
- Reduce the heat and let it simmer for about 20-25 minutes, or until the sweet potatoes are tender with a creamy texture.
- Serve hot, garnished with fresh cilantro if desired.
Notes
This chili tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: creamy chili, sweet potatoes, vegan chili, comfort food, autumn recipes