Creamy Loaded White Bean Chili (Dairy Free & Meatless Recipe) (2024)

FAQs

Should chili be thick or soupy? ›

Traditionally, we expect a robust, spicy base, meat and/or beans, perhaps some bonus veggies, and a thick, rich consistency. Unlike soups, which are brothy, or even bisques, which are creamy yet thinner, chili is meant to be more stew-like; it's a definite stick-to-your-ribs creation.

Add more water or tomato sauce if it's too thick. Keeping the lid on can keep the steam in resulting in thinner chili. Also, if I cook chili in the crock pot it is usually thinner, as the lid collects the steam rather than it evaporating.

Make a cornstarch slurry: Mix together 1 tablespoon each of cornstarch and cold water, stirring well to remove any lumps. Then, stir the slurry into your chili and let it simmer for another 10 minutes to fully thicken.

White chicken chili, also known as white chili or chicken chili, is a hearty soup consisting of white beans, chiles, spices, and chicken. While there is no concrete history of the creation of this soup, many believe it to have originated in the Southwest region of the United States during the 1970s to 1980s.

Add cornstarch or all-purpose flour: Cornstarch and all-purpose flour are common thickening agents that you might already have on hand in your pantry. Adding flour directly into the chili will create lumps. Instead, make a slurry by mixing one tablespoon of cold water with one tablespoon of cornstarch.

Not only will tomato paste add a tangy flavor to the dish, but it will also act as a thickening agent. For this purpose, you can use homemade or store-bought tomato paste. Add 1 can of the paste to your pot of chili, stir the mixture, and let it cook on medium heat for about 30 minutes.

Chili cooks low and slow, so you need enough liquid to tenderize the meat and keep everything from drying out. That liquid should also add flavor to the chili, so use chicken, beef, or vegetable stock, or beer.

Instead of adding water to your chili, add some more flavor with chicken or beef broth, red wine vinegar, Worcestershire sauce, or even beet or wine. Each one of these options brings out different notes and levels of sweetness that will enhance your culinary creation.

Cooking chili low and slow is the way to go

Although the internet abounds with recipes for quick-cooking chilis that take as little as 20 minutes (via MyRecipes), this stewed dish truly benefits from a longer cook time that will gently coax all the flavors out of the meat, legumes, vegetables, and spices in the recipe.

Does sour cream thicken chili? ›

Heavy Cream / Milk / Sour Cream / Cheese

Another great thickening agent is dairy, whether heavy cream, milk, sour cream, or even shredded cheese. You'll want to incorporate these ingredients on low heat. With the heavy cream or milk, you'll add that to your whole pot of chili before serving.

Add Cornmeal.

Sprinkling in a tablespoon or so of cornmeal or polenta is a great way to thicken Southwestern-inspired chilis. Adding either of these to a hot pot of chili means that it'll absorb and help thicken the liquid after simmering for about 10 additional minutes.

Commercial chili prepared without beans is usually called "chili no beans" in the United States.

World Records for the World's hottest pepper from 2007 to 2010. It is also called Bhut Jolokia. The word 'bhut' which means ghost, given from the Bhutia people, most likely because the heat sneaks up on you like a ghost. The ghost pepper is also known by names such as Naga Jolokia, Bih Jolokia, or ghost chile.

“Despite being the official dish of Texas, chili has grown to become America's dish,” said Doug Koegeboehn, chief marketing officer for Wienerschnitzel.

The best chili is thick and comforting, but don't despair if your chili turns out a little on the thin side. We know a few easy ways to thicken chili, like mashing up some of the beans or adding a pinch of masa harina corn flour.

Yes! The longer you simmer chili with the lid off of the pot the thicker it will get. The excess liquid will turn into steam and help reduce the chili down to a nice, thick consistency.

If you want to keep things simple, take the lid off the pot. Simmer chili uncovered for 20-30 minutes to help reduce the liquid and encourage the mixture to thicken up.

Simmer Longer

One of the easiest ways to thicken chili is to simply increase the cooking time. Simmer your dish for an additional 20 to 30 minutes, uncovered, stirring it occasionally, says Traci Weintraub, chef and founder of Gracefully Fed, a meal delivery service and restaurant in Los Angeles.