Classic White Bean Beef Chili

Finding a hearty, satisfying chili recipe that breaks away from the usual tomato-based versions can feel like searching for a needle in a haystack. Most of us grew up thinking chili had to be red and packed with kidney beans, but there’s a whole world of chili variations out there that deserve attention, especially when you’re craving something a little different for dinner.

This white bean beef chili hits all the right notes: it’s comforting and filling, comes together in one pot for easy cleanup, and brings together familiar ingredients in a way that feels both fresh and familiar. The combination of tender ground beef, creamy cannellini beans, and just the right mix of spices creates a bowl of chili that’s perfect for chilly evenings or weekend meal prep.

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What Kind of Ground Beef Should I Use?

For this white bean beef chili, I recommend using 90/10 ground beef, which means it’s 90% lean and 10% fat. This ratio gives you enough fat to keep the chili flavorful and moist without making it too greasy. If you prefer a leaner option, 93/7 will work just fine, though you might want to add a tiny splash of olive oil when browning to prevent sticking. On the flip side, if 85/15 is what you have on hand, go ahead and use it – just be sure to drain off some of the excess fat after browning so your chili doesn’t end up with an oily layer on top.

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Options for Substitutions

This white bean chili is pretty forgiving when it comes to swaps:

• Ground beef: Ground turkey or chicken work great here if you want a leaner option. You could also use ground pork for a different flavor profile. Just brown it the same way you would the beef.
• Cannellini beans: Great Northern beans or navy beans are perfect substitutes and will give you that same creamy texture. Don’t swap for darker beans though – they’ll change the whole look and feel of this white chili.
• Chicken broth: Beef broth works fine, though it’ll make the chili a bit darker. Vegetable broth is another option if you’re trying to keep it lighter.
• Monterey Jack cheese: White cheddar, pepper jack, or a Mexican cheese blend all melt nicely. If you want extra kick, go with the pepper jack.
• Green chiles: Fresh poblano peppers (roasted and chopped) make a great substitute. You’ll need about 2 medium peppers. Jalapeños work too, but they’re spicier, so start with less.
• White pepper: Regular black pepper is totally fine if you don’t have white pepper on hand. The flavor difference is minimal in this recipe.

Watch Out for These Mistakes While Cooking

The biggest mistake when making white bean chili is skipping the step of draining excess fat after browning the beef, which can leave your chili with an oily layer on top – take a minute to spoon it out or use a paper towel to soak it up for a cleaner finish.

Another common error is adding all the cheese at once or stirring it in too vigorously, which can cause it to clump or become stringy instead of melting smoothly – add it gradually while stirring gently over low heat.

Don’t forget to mash only half the beans as the recipe suggests, since this creates the perfect thick, creamy texture while keeping some beans whole for a better bite.

For extra flavor, toast your spices in the pot for those 5 minutes before adding the beans, as this brings out their oils and makes the chili taste more developed and less flat.

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What to Serve With White Bean Beef Chili?

This chili is hearty enough to stand on its own, but I love serving it with warm cornbread or tortilla chips for scooping. A side of Mexican rice or cilantro lime rice makes it feel like a complete meal, especially if you’re feeding a crowd. You can also set up a toppings bar with extra sour cream, shredded cheese, diced avocado, and sliced jalapeños so everyone can customize their bowl. If you want something fresh on the side, a simple cabbage slaw or a crisp romaine salad with lime dressing balances out the richness of the chili perfectly.

Storage Instructions

Store: This white bean beef chili actually tastes even better the next day after all the flavors have had time to hang out together. Keep it in an airtight container in the fridge for up to 4 days. Just wait to add the cheese and toppings until you’re ready to serve.

Freeze: Chili is one of those recipes that’s perfect for freezing. Let it cool completely, then portion it into freezer-safe containers or bags for up to 3 months. I like to freeze it in individual servings so I can just grab one whenever I need a quick meal.

Reheat: Warm it up on the stovetop over medium-low heat, stirring occasionally until heated through. You can also microwave individual portions for 2-3 minutes, stirring halfway. Add a splash of chicken broth if it seems too thick after storing, then top with fresh cheese, sour cream, and cilantro.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3000-3300
• Protein: 200-220 g
• Fat: 120-135 g
• Carbohydrates: 235-260 g

Ingredients

For the chilli:

• 45 oz cannellini beans (drained and rinsed)
• 1 medium yellow onion (diced into 1/4-inch pieces)
• 3 garlic cloves (minced)
• 8 oz chopped green chiles
• 1 tbsp ground cumin (freshly ground preferred)
• 4 cups chicken broth
• 1/4 tsp salt
• 1.5 lbs ground beef (80/20 blend works best)
• 1 tbsp dried oregano
• 1/4 tsp white pepper
• 1.5 cups shredded Monterey Jack cheese
• 1/2 tsp cinnamon
• 1/4 tsp cayenne pepper (adjust to taste for heat level)

For serving:

• fresh cilantro (chopped, for garnish)
• sour cream (for dolloping)
• 1/2 cup shredded Monterey Jack cheese

Step 1: Sear the Ground Beef and Build the Aromatic Base

• 1.5 lbs ground beef
• 1 medium yellow onion
• 3 garlic cloves

Heat a large pot or Dutch oven over medium-high heat.

Add the ground beef and cook, breaking it apart with a wooden spoon, until browned and cooked through, about 8-10 minutes.

Once the beef is cooked, use a slotted spoon to transfer it to a plate, leaving about 1 tablespoon of fat in the pot (drain excess fat if needed).

Return the pot to medium heat and add the diced onion, cooking until softened and beginning to caramelize, about 4-5 minutes.

Add the minced garlic and cook for another minute until fragrant.

This initial browning builds deep flavor that makes the chili taste rich and satisfying.

Step 2: Bloom the Spices and Add Green Chiles

• cooked ground beef from Step 1
• 1 tbsp ground cumin
• 1 tbsp dried oregano
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/4 tsp white pepper
• 1/4 tsp cayenne pepper
• 8 oz chopped green chiles

Return the cooked ground beef to the pot with the onions and garlic.

Add the ground cumin, dried oregano, cinnamon, salt, white pepper, and cayenne pepper.

Stir constantly for about 1-2 minutes to bloom the spices—this releases their essential oils and deepens their flavor.

Pour in the chopped green chiles and cook the entire mixture for another 3-4 minutes, stirring occasionally, to allow the flavors to meld together.

I find that blooming spices in fat creates a more complex, cohesive flavor than simply dumping everything in at once.

Step 3: Add Beans and Begin Building the Chili Body

• 45 oz cannellini beans

Stir in the drained and rinsed cannellini beans, mixing well to combine with the spiced beef.

Using a potato masher or the back of a spoon, crush approximately half of the beans directly in the pot.

This technique creates a creamy, thickened base while keeping some whole beans for texture and visual appeal.

This mashing is what gives white bean chili its signature hearty, slightly creamy consistency without any cream.

Step 4: Add Broth and Cheese, Then Simmer to Finish

• 4 cups chicken broth
• 1.5 cups shredded Monterey Jack cheese

Pour the chicken broth into the pot and bring the mixture to a gentle simmer over medium heat.

Stir occasionally to ensure nothing sticks to the bottom.

After about 3-4 minutes of simmering, add 1.5 cups of the shredded Monterey Jack cheese, stirring constantly until completely melted and incorporated.

Continue simmering for another 5-7 minutes until the chili reaches your desired consistency and the flavors have melded together beautifully.

The cheese not only adds richness but also creates a subtle binding effect that brings the whole dish together.

Step 5: Serve with Toppings and Garnish

• sour cream
• 1/2 cup shredded Monterey Jack cheese
• fresh cilantro

Ladle the chili into serving bowls.

Top each bowl with a dollop of sour cream, a generous handful of the remaining shredded Monterey Jack cheese, and a sprinkle of fresh chopped cilantro.

Serve immediately while hot, allowing guests to customize their portions of toppings to their preference.

Classic White Bean Beef Chili

Delicious Classic White Bean Beef Chili recipe with step-by-step instructions.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 7 servings

Calories 3150 kcal

Ingredients

  

For the chilli:

• 45 oz cannellini beans (drained and rinsed)
• 1 medium yellow onion (diced into 1/4-inch pieces)
• 3 garlic cloves (minced)
• 8 oz chopped green chiles
• 1 tbsp ground cumin (freshly ground preferred)
• 4 cups chicken broth
• 1/4 tsp salt
• 1.5 lbs ground beef (80/20 blend works best)
• 1 tbsp dried oregano
• 1/4 tsp white pepper
• 1.5 cups shredded Monterey Jack cheese
• 1/2 tsp cinnamon
• 1/4 tsp cayenne pepper (adjust to taste for heat level)

For serving:

• fresh cilantro (chopped, for garnish)
• sour cream (for dolloping)
• 1/2 cup shredded Monterey Jack cheese

Instructions

 

• Heat a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned and cooked through, about 8-10 minutes. Once the beef is cooked, use a slotted spoon to transfer it to a plate, leaving about 1 tablespoon of fat in the pot (drain excess fat if needed). Return the pot to medium heat and add the diced onion, cooking until softened and beginning to caramelize, about 4-5 minutes. Add the minced garlic and cook for another minute until fragrant. This initial browning builds deep flavor that makes the chili taste rich and satisfying.
• Return the cooked ground beef to the pot with the onions and garlic. Add the ground cumin, dried oregano, cinnamon, salt, white pepper, and cayenne pepper. Stir constantly for about 1-2 minutes to bloom the spices—this releases their essential oils and deepens their flavor. Pour in the chopped green chiles and cook the entire mixture for another 3-4 minutes, stirring occasionally, to allow the flavors to meld together. I find that blooming spices in fat creates a more complex, cohesive flavor than simply dumping everything in at once.
• Stir in the drained and rinsed cannellini beans, mixing well to combine with the spiced beef. Using a potato masher or the back of a spoon, crush approximately half of the beans directly in the pot. This technique creates a creamy, thickened base while keeping some whole beans for texture and visual appeal. This mashing is what gives white bean chili its signature hearty, slightly creamy consistency without any cream.
• Pour the chicken broth into the pot and bring the mixture to a gentle simmer over medium heat. Stir occasionally to ensure nothing sticks to the bottom. After about 3-4 minutes of simmering, add 1.5 cups of the shredded Monterey Jack cheese, stirring constantly until completely melted and incorporated. Continue simmering for another 5-7 minutes until the chili reaches your desired consistency and the flavors have melded together beautifully. The cheese not only adds richness but also creates a subtle binding effect that brings the whole dish together.
• Ladle the chili into serving bowls. Top each bowl with a dollop of sour cream, a generous handful of the remaining shredded Monterey Jack cheese, and a sprinkle of fresh chopped cilantro. Serve immediately while hot, allowing guests to customize their portions of toppings to their preference.