Creamy White Bean Chili

Dear Dinner Therapist: With two kids and all the extracurricular activities, there’s little to no time to get dinner ready. More importantly, my daughter is a vegetarian by choice, although the rest of the family is not. There’s no way I can prepare two dinners, so she has to eat dinner with meat in it sometimes. I’d like more vegetarian meals with good protein that a kid would like (she’s 11) — ideally ones that can be made ahead, reheat well, and don’t require lots of hands-on time. Thanks! —Dawn

Dawn, you’ll love my creamy white bean chili. It’s the perfect dinner recipe for your family — it checks all the boxes, plus a few others I think you’ll appreciate. Inspired by white chicken chili and my creamy white bean and kale soup, this comforting one-pot plant-based dinner is packed with protein. It has thick-cut bell pepper, celery, and onion, along with the warm, smoky flavors we associate with white chili. 

The incredibly creamy texture totally comes from the beans (you’ll use a whopping four cans). Bonus: You won’t find a drop of dairy in this chili. Some of the beans break down a little during cooking, but mainly the creaminess comes from puréeing some of the beans, broth, and sautéed vegetables, then stirring it back into the pot. This white bean chili is wholesome, satisfying for all eaters, and easy to make. 

For a family with varied diets, white bean chili hits the mark on many fronts.

• It can be made in advance, keeps well, and reheats easily. (Plus, it freezes very well!) 
• It’s naturally vegan and gluten-free.
• Prep is no more than 15 minutes all-in. You can even chop the veggies a day in advance, if it helps. 
• Once the chili is going on the stovetop it doesn’t require much attention from you — just give it a stir once in a while.
• Everyone can top their chili how they like. For example, if some eaters feel like dinner isn’t complete without meat, try including shredded chicken as a topping.

• Canned white beans. We’re leaning on the convenience of canned beans for this recipe. Any variety of white beans will work here. I personally love using a couple of varieties that differ in size (like cannellini beans and navy beans) for a more interesting texture.
• Canned diced green chiles. No need to drain the chiles, as everything gets tossed into the pot for maximum flavor. Just be sure to read the label and to make sure you’re not grabbing spicy chiles (unless, of course, you want that). I speak from experience, and it was a very unexpected surprise.
• Bell pepper. The recipe calls for green bell pepper, which is a common ingredient in white chicken chili. If you really have a strong feeling against green bell pepper, other bell pepper varieties will work just fine.
• Low-sodium broth. If making a vegetarian chili isn’t a priority for you, take your pick between chicken or vegetable broth. 
• Lime. Once the chili comes off the heat, you’ll squeeze the juice from a whole lime into the pot. Definitely don’t skip this part. Lime juice adds a pop of acidity that really rounds out the chili and brightens the flavor.

• Add meat at the end, if you want to. This chili is vegetarian (vegan, if you don’t top it with sour cream or Greek yogurt), but there’s always the option to mix in some meat (like shredded chicken made in a slow cooker, rotisserie chicken, or browned ground beef) at the end, either into individual bowls or the pot. 
• If you like spicy foods, add more heat. The recipe calls for just 1/4 teaspoon chili powder, which adds a little warmth. For a chili with a kick, you can double the chili powder and/or consider using spicy canned chiles. And of course, there’s always the option to add hot sauce with the toppings.
• Double the recipe. If you really want to make the most of your time, make a double batch and freeze the extras for future dinners or lunches. This chili reheats very well. 

Dinner Therapist is my column dedicated to solving your dilemmas around the most important — but, let’s be honest, sometimes most dreaded — meal of the day. Prepping dinner night after night can be so hard. Here, I deliver practical and hopefully fun advice to make cooking less complicated and more enjoyable. Follow along for all the recipes. Got your own dinner struggles? We want to hear from you! Fill out this super-quick form for your chance to be featured in an upcoming column.