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Creamy White Chili with Sweet Potatoes & White Beans

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

A bowl of creamy white chili with sweet potatoes is the perfect comfort food to warm you from the inside out. This hearty plant-based dish blends white beans and the subtle sweetness of sweet potatoes in a rich, flavorful broth. A can of chopped green chiles adds to the warmth. If you like your chili on the mild side, opt for mild green chiles.

Ingredients:
  • 1 tablespoon neutral oil, such as canola or avocado
  • 1 large sweet potato, scrubbed and coarsely chopped (about 3½ cups)
  • 1 medium yellow onion, chopped (about 2 cups)
  • 4 large cloves garlic, minced (about 2 tablespoons)
  • 1½ teaspoons ground cumin
  • ¼ teaspoon salt
  • 2 (15-ounce) cans no-salt-added great northern beans, rinsed
  • 2½ cups unsalted vegetable broth
  • 1 (4-ounce) can chopped green chiles, undrained
  • 4 ounces reduced-fat cream cheese
  • fresh cilantro leaves for garnish (optional)
  • lime wedges for serving (optional)
Directions:
  1. Heat 1 tablespoon oil in a large Dutch oven over medium-high heat; add chopped sweet potato and chopped onion; cook, stirring often, until the onion is lightly golden brown and beginning to soften, about 5 minutes. Add minced garlic, 1½ teaspoons cumin and ¼ teaspoon salt; cook, stirring constantly, until fragrant, about 30 seconds. Add rinsed beans, 2½ cups broth and 1 can chiles; bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium-low; cook, stirring occasionally, until the sweet potatoes are tender, 15 to 20 minutes. Remove from heat; stir in 4 ounces cream cheese until melted, 1 to 2 minutes. Garnish with cilantro leaves and serve with lime wedges, if desired.
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