Hey There, Cozy Kitchen Friend!

Is there anything more soul-warming than a big, bubbling pot of chili on a crisp day? That incredible aroma wrapping around your kitchen like a hug, the promise of creamy, spicy-sweet goodness in every spoonful… *sigh* Pure comfort. If you’re anything like me (Olivia!), your heart does a little happy dance at the thought of a hearty, veggie-packed meal that’s equal parts nourishing and downright delicious. This isn’t just any chili, though – this is my Creamy Sweet Potato & White Bean Chili, a recipe that’s become a legend in my house and with everyone I’ve ever shared it with. Imagine tender chunks of sweet potato melting into a velvety, cumin-scented broth, plump great northern beans adding heft, and a sneaky hit of green chiles giving it just the right background buzz. The magic touch? A generous block of cream cheese stirred in at the end, transforming it from great to *unforgettable*. It’s vegetarian comfort food at its absolute finest – simple enough for a busy weeknight (we’re talking under an hour, friends!), yet impressive enough to serve to your hungriest weekend guests. It reheats like a dream for meal prep, feeds a crowd without breaking the bank, and honestly? That creamy texture combined with the natural sweetness of the potatoes is pure magic. Grab your favourite pot and your coziest apron – let’s make some kitchen magic happen together!

A Bowl Full of Snowy Day Memories

This chili recipe always whisks me back to one particularly epic snowstorm a few years back. The power flickered, the wind howled like a hungry wolf, and my then-boyfriend (now husband!) Dan was stranded at my tiny apartment after a movie night gone long. We were down to pantry basics: sweet potatoes, a few cans of beans, some lonely broth, and a block of cream cheese meant for bagels. Desperation (and rumbling stomachs!) breeds creativity, right? I started chopping and sautéing, throwing in spices with hopeful abandon. When I stirred in that cream cheese and watched it melt into this luscious, orange-hued potion… well, let’s just say the mood shifted dramatically. The power *stayed* out, but we lit every candle we could find, piled blankets high, and devoured bowl after bowl of this accidental masterpiece by candlelight, laughing at our luck. It felt like we’d conjured pure coziness from nothing. That storm passed, but this chili? It became our tradition, our “snow’s coming!” signal. It’s proof that sometimes the best things – the warmest memories – really do come from simple ingredients and a little kitchen courage.

Gathering Your Chili Dream Team

Here’s everything you’ll need to create this creamy hug in a bowl. Don’t stress about perfection – I’ve got notes!

• 2 tbsp neutral oil (canola or avocado): Just enough to get things sizzling without overpowering. Avocado oil is my go-to for its high smoke point and mild flavor, but canola or grapeseed work perfectly!
• 2 large sweet potatoes, coarsely chopped (about 7 cups): The sweet, earthy heart of the dish! Chop them into roughly 1-inch chunks – they’ll soften beautifully. No sweet potatoes? Butternut squash is a fantastic swap, offering similar sweetness and texture.
• 2 medium yellow onions, chopped (about 4 cups): The flavor foundation. Yellow onions caramelize sweetly. Red onions work in a pinch, but they’re a bit sharper.
• 8 garlic cloves, minced (about 4 tbsp): Garlic = non-negotiable flavor depth! Minced fresh is best, but 4 tsp of good-quality garlic paste works if you’re in a rush.
• 3 tsp ground cumin: Our warm, earthy spice superstar. Toasting it briefly with the garlic unlocks incredible aroma. Smoked paprika (½ tsp) added with it is a chef-y hack I love for extra depth.
• ½ tsp salt: Start here! We use unsalted broth and beans, so you’ll likely need to add more later. Always taste before serving!
• 4 (15-oz) cans no-salt-added great northern beans, rinsed: Creamy, mild, and perfect for chili. RINSING is key to avoid a starchy, thick broth. Cannellini beans are a great substitute if that’s what you have. Using salted beans? Omit the added salt initially!
• 5 cups unsalted vegetable broth: Gives body and flavor. Unsalted lets *you* control the seasoning. A good low-sodium chicken broth works if you’re not strictly veggie.
• 2 (4-oz) cans chopped green chiles, undrained: Mild heat and tangy flavor! Undrained = more flavor. Not spicy at all, promise. For more kick, add a diced jalapeño with the onions.
• 8 oz reduced-fat cream cheese: The SECRET to the dreamy texture! Reduced-fat works beautifully and lightens it up slightly without sacrificing creaminess. Full-fat is decadent, or for vegan, use 1 cup soaked raw cashews blended smooth with ½ cup broth. *Chef Insight:* Cube it for faster melting!

Optional for Serving:

• Fresh cilantro leaves: Bright, herbal pop! Hate cilantro? Flat-leaf parsley is lovely.
• Lime wedges: A squeeze of lime juice just before eating? *Chef’s kiss* Cuts the richness perfectly.

Let’s Get This Cozy Pot Party Started!

Ready? This is where the magic happens. It’s simple, but I’ve packed in my favorite tips for chili success!

1. Sauté the Veggie Base (8-10 mins): Grab your largest, heaviest pot or Dutch oven – this makes a lot! Heat the oil over medium heat. Dump in those gorgeous sweet potato chunks and chopped onions. Give them a good stir. Now, here’s the key: don’t rush this! Cook them, stirring occasionally, for about 8-10 minutes. You want the onions translucent and the sweet potatoes just starting to soften on the edges (they won’t be cooked through yet). *Chef Hack:* Cover the pot for the first 5 minutes – it traps steam and helps the potatoes soften faster without burning!
2. Wake Up the Aromatics (1 min): Push the veggies to the side a bit. Add the minced garlic, cumin, and that ½ tsp salt right into the cleared spot in the pot. Let it sizzle for just 30 seconds to 1 minute – you’ll smell the garlic and cumin blooming and becoming incredibly fragrant! *Crucial Tip:* Don’t let the garlic burn – burnt garlic is bitter. Stir everything together immediately after that minute.
3. Bring on the Beans & Broth (Bring to Boil, then Simmer 20-25 mins): Time to add the hearty stuff! Pour in the rinsed beans, vegetable broth, and those undrained green chiles. Give it a really good stir, scraping up any tasty bits stuck to the bottom of the pot (that’s flavor gold!). Crank the heat up to high and bring this beautiful mixture to a lively boil. Once it’s bubbling enthusiastically, reduce the heat down to low-medium – you want a gentle simmer, not a rolling boil. Cover the pot with a lid slightly ajar. Let it bubble away happily for 20-25 minutes. *Chef Check-in:* At around 15 minutes, poke a sweet potato chunk with a fork. It should be very tender but not mushy. If it’s still firm, give it another 5-10 minutes. The beans will soften further too!
4. Create the Creamy Dream (Simmer 5 mins): This is the TRANSFORMATION moment! Reduce the heat to low. Take your cream cheese (remember my cube tip? Works wonders!) and add it to the pot. Now, stir patiently and constantly. It will look a bit lumpy at first – that’s normal! Keep stirring gently as the cream cheese melts into the hot liquid. Within a few minutes, you’ll have a gloriously smooth, creamy, orange-hued chili. *Pro Tip:* If it seems stubborn, you can take a cup of the hot chili out, whisk the cream cheese into that cup until smooth, then whisk it back into the main pot. Once smooth, let it simmer uncovered for just 5 more minutes to let the flavors meld perfectly. Taste it NOW! This is when you adjust the seasoning – add more salt (I usually add another ½ to 1 tsp total) and maybe a pinch of black pepper. Love it spicy? A dash of cayenne or hot sauce is perfect here.

Dishing Up the Cozy

Ladle that steaming, creamy goodness into deep bowls – it’s thick and luxurious! Now, the fun part: toppings! A generous shower of bright, fresh cilantro leaves adds a pop of color and freshness. Don’t forget those lime wedges on the side – squeezing a little juice over each bowl just before eating is *essential*. It cuts through the richness and brightens every single flavor. For an extra cozy night, serve it with warm cornbread for dipping or crumbling right in. Crunchy tortilla strips or a dollop of cool avocado are also fantastic additions. It’s all about making it *your* perfect bowl of comfort!

Make It Your Own: Delicious Twists!

This chili is a fantastic canvas! Here are some fun ways to play:

• Smoky & Spicy: Add 1 tsp smoked paprika with the cumin and stir in 1-2 chipotle peppers in adobo (minced) for a deep, smoky heat.
• Vegan Dream: Skip the cream cheese! Blend 1 cup soaked raw cashews with ½ cup vegetable broth until silky smooth, then stir it in at the end. Top with avocado!
• Meaty Addition (Not Veggie): Brown 1 lb of ground turkey, chicken, or Italian sausage with the onions. Drain fat before proceeding.
• Different Bean Scene: Swap one can of great northern beans for black beans or pinto beans for extra color and texture.
• Pumpkin Power: Stir in ½ cup pure pumpkin puree with the cream cheese for an extra fall vibe and nutrient boost.

Olivia’s Extra Scoop

This recipe has truly evolved from that snowy night scramble! I initially used full-fat cream cheese (still delicious!), but found reduced-fat gives that same luxurious texture without feeling quite as heavy, especially for seconds (and there *will* be seconds!). The biggest lesson? **Taste before serving!** Broth saltiness varies, and your perfect seasoning might need an extra pinch or two. One hilarious fail? I once forgot to rinse the beans… let’s just say we had chili *paste*. Learn from my messy-apron mistakes! This pot is also a fridge miracle. It thickens gloriously overnight, making leftovers even more decadent. Dan still requests it the minute the temperature drops below 60, claiming it’s his “storm survival food.” Honestly? I just love how something so simple, born from pantry staples, can become a dish that feels like a warm embrace. It’s the heart of my cozy kitchen philosophy.

Your Chili Questions, Answered!

Let’s tackle some common kitchen curiosities:

• Q: Can I use regular cream cheese instead of reduced-fat? A: Absolutely! Full-fat cream cheese will make it even richer and more decadent. The texture will be slightly thicker and silkier. Just be mindful if you’re watching calories – but for pure indulgence, go for it!
• Q: My chili seems too thin/thick! Help! A: No worries, easy fixes! *Too Thin:* Simmer it uncovered for an extra 5-10 minutes to reduce and concentrate the liquid. You can also mash a small portion of the beans and sweet potatoes against the side of the pot with a fork and stir them back in to thicken naturally. *Too Thick:* Stir in a splash more vegetable broth or even a little water, ¼ cup at a time, until it reaches your perfect consistency. Remember, it thickens as it cools!
• Q: How long does this chili last, and can I freeze it? A: This is a meal prep superstar! Store cooled chili in airtight containers in the fridge for up to 5 days. It reheats beautifully on the stove or in the microwave (stir in a tiny splash of broth or water if needed). Yes, it freezes well! Cool completely, then freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat gently. The cream cheese might separate *slightly* after freezing – just whisk vigorously while reheating, it’ll come back together.
• Q: Is there a way to make this in a slow cooker or Instant Pot? A: You bet! *Slow Cooker:* Sauté onions, sweet potatoes, garlic, and spices on the stove as per steps 1 & 2. Transfer to the slow cooker. Add beans, broth, and chiles. Cook on LOW for 6-7 hours or HIGH for 3-4 hours, until potatoes are tender. Stir in cubed cream cheese until melted (cover for 10 mins after stirring). *Instant Pot:* Use Sauté function for steps 1 & 2. Add beans, broth, and chiles. Secure lid, set valve to sealing. Cook on HIGH pressure for 4 minutes. Quick release pressure. Stir in cubed cream cheese until melted.

Creamy Sweet Potato & White Bean Chili

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• Author: OliviaBennett
• Total Time: 50 min

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Description

When crisp weather rolls in, this chili is the warm bowl you’ll crave. Packed with sweet potatoes, tender white beans, green chiles, and finished with a swirl of cream cheese, it’s nourishing, comforting, and deceptively simple. Whether you’re snowed in or just need a weeknight win, this creamy chili will keep you full, happy, and coming back for seconds.

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Ingredients

Scale 1x2x3x

• 2 tbsp neutral oil (avocado or canola)

• 2 large sweet potatoes (chopped, ~7 cups)

• 2 yellow onions (chopped, ~4 cups)

• 8 garlic cloves (minced)

• 3 tsp ground cumin

• ½ tsp salt (plus more to taste)

• 4 cans (15 oz each) great northern beans, rinsed

• 5 cups unsalted vegetable broth

• 2 cans (4 oz each) green chiles, undrained

• 8 oz reduced-fat cream cheese (cubed)

Optional Garnishes:

• Fresh cilantro

• Lime wedges

• Cornbread, tortilla chips, or avocado

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Instructions

• Sauté Base: Heat oil in a large pot over medium. Add sweet potatoes + onions, cook 8–10 min until softened.

• Bloom Aromatics: Push veggies aside. Add garlic, cumin, salt. Cook 1 min until fragrant.

• Simmer: Add beans, broth, and chiles. Bring to boil, then simmer partially covered 20–25 min.

• Creamy Finish: Lower heat. Stir in cream cheese until melted and smooth. Simmer 5 more min.

• Serve: Ladle into bowls, top with cilantro and lime. Add sides or extras to make it yours!

Notes

• Use butternut squash instead of sweet potatoes.

• Want spice? Add chipotle or diced jalapeño.

• Vegan? Swap cream cheese for blended cashews (1 cup soaked + ½ cup broth).

• Too thick? Add broth. Too thin? Mash some potatoes into the mix.

• Prep Time: 15 min
• Cook Time: 35 min

Nutrition

• Calories: 380 cal Per Serving
• Fat: 16g
• Carbohydrates: 45g
• Fiber: 9g
• Protein: 15g

Nourishment Note (Approximate Per Serving)

This hearty chili packs a nutritious punch! Based on 10 servings (it’s generous!):

Calories: ~380 | Protein: 15g | Carbs: 45g | Fiber: 9g (That’s a great boost!) | Sugar: 6g (Mostly natural from the sweet potatoes!) | Fat: 16g

Prep Time: 15 mins | Cook Time: 35 mins | Total Time: 50 mins

Final Thoughts: More Than Just a Recipe

This Creamy Sweet Potato & White Bean Chili isn’t just a meal—it’s an experience. It’s the warmth of a snowy night, the joy of improvisation, and the comfort of familiar flavors. It’s a dish that invites experimentation, whether you add smoky paprika, swap in butternut squash, or go fully vegan with cashew cream.

But beyond the ingredients, this chili represents something deeper: the idea that the best meals often come from simplicity, from using what you have, and from sharing with those you love. It’s proof that cooking doesn’t have to be complicated to be extraordinary.