Creamy Slow Cooker White Bean Chili Tips, FAQ & printable recipe

Tips for success

To add a bit of texture to your bowl, consider topping your serving with crushed tortilla chips or some fresh cilantro. These additions provide a nice crunch and a pop of freshness that contrasts well with the creamy base.

If you enjoy a bit of acidity, a squeeze of fresh lime juice just before serving can brighten the flavors significantly and cut through the richness of the cream cheese.

If you find that the chili is too mild, you can stir in a teaspoon of hot sauce or a dash of chili powder during the final stirring stage.

This allows you to customize the heat level without affecting the overall cooking process. Always add small amounts at a time and taste as you go to ensure you achieve the perfect balance of flavors for your preference.

Variations

• Chicken White Bean Chili: Add 1 lb of cubed raw chicken breast to the slow cooker along with the beans and corn. Ensure the chicken reaches 165°F (74°C) before serving.
• Spicy Version: Incorporate one finely diced jalapeño pepper and a teaspoon of crushed red pepper flakes during the layering phase for a significant increase in heat.

Storage and make-ahead

Fridge

Keep in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.

Reheat

Reheat on the stovetop over low heat or in the microwave in 1-minute intervals, stirring in between, until heated through.

Store any leftovers in an airtight container in the refrigerator. The chili will continue to thicken slightly as it cools, so you may need to add a splash of water or broth when reheating. Ensure the chili cools to room temperature within two hours of cooking before placing it in the refrigerator to maintain food safety and quality.

This recipe is excellent for making ahead, as the flavors often improve after sitting in the refrigerator overnight. You can prepare the chili, let it cool completely, and then store it for up to three days.

When you are ready to eat, simply reheat it gently on the stove or in the microwave, adding a little liquid if necessary to restore the desired creamy consistency.

Serving ideas

Serve this chili hot in deep bowls to retain the temperature. It pairs beautifully with warm cornbread or a side of crusty bread, which is perfect for mopping up the creamy sauce. The neutral flavor of the white beans and cream cheese makes it a versatile dish that works well as a standalone meal or as part of a larger spread during a casual gathering.

Consider setting up a small toppings bar so that guests can customize their bowls. Bowls of shredded cheese, diced onions, chopped jalapeños, or sour cream allow everyone to tailor the dish to their own taste.

This makes the meal interactive and ensures that everyone can enjoy the chili exactly how they like it, whether they prefer it simple or loaded with extra toppings.

Frequently asked questions

Recipe card

Creamy Slow Cooker White Bean Chili

Prep 5 minCook 4 hTotal 4 h 5 minServes 6

Ingredients

• 3 cans (15 oz each) cannellini beans, drained and rinsed
• 1 cup frozen corn
• 4 oz diced green chiles
• 1 tsp ground cumin
• 8 oz cream cheese, softened

Instructions

1. Place the drained and rinsed white beans into the ceramic insert of the slow cooker. Add the frozen corn and the diced green chiles on top of the beans.
2. Sprinkle the ground cumin evenly over the bean mixture. Place the block of cream cheese directly in the center on top of the other ingredients.
3. Cover the slow cooker with the lid and cook on low for 4 hours. Once finished, stir the mixture thoroughly until the cream cheese is fully incorporated and the chili is smooth and creamy.

Contains: milk

Estimated nutrition per serving

Calories

320

Protein

12.5 g

Carbohydrates

38 g

Fat

14 g

Fiber

8 g

Sugar

3 g

Sodium

650 mg

Automatic estimate from the ingredient list, not laboratory-verified.