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.
Ingredients
-
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
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