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Lunch recipe · from the recipe book

Green Chile White Bean and Potato Chili

A brothy tomato chili with tender red potatoes, creamy cannellini beans and mild green chile warmth, finished with lime and cilantro.

Green Chile White Bean and Potato Chili

Ingredients

  • 1½ tbsp20 gOlive oil
  • 1½ medium160 gYellow oniondiced
  • 1 medium119 gGreen bell pepperdiced
  • 1 whole14 gJalapeñoseeded and minced
  • 4 cloves12 gGarlicminced
  • 1 tbsp6 gGround cumin
  • 2 tsp2 gDried oregano
  • 1⅛ tsp2 gGround coriander
  • 2 tbsp32 gTomato paste
  • 1¾ lb800 gDiced tomatoes, canned
  • 3 small500 gRed potatoescut into 3/4-inch cubes
  • 2 cups354 gGreat northern or cannellini beans, canned, drained and rinsed
  • 4 oz113 gDiced green chiles, canned
  • 1½ cups360 gWater
  • 1 cup136 gCorn kernels, frozen
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper
  • ½ lime, juiced22 gLime juice
  • ½ cup chopped8 gFresh cilantrochopped
  • ¼ cup60 gSour cream

Steps

  1. Prep first: dice the onion and green bell pepper, mince the jalapeño and garlic, cube the red potatoes and chop the cilantro.
  2. Heat the olive oil in a Dutch oven over medium heat. Add the onion, green bell pepper and jalapeño and cook until soft, about 7 minutes.
  3. Stir in the garlic, cumin, oregano and coriander and cook for 1 minute until fragrant.
  4. Stir in the tomato paste and cook for 1 minute, then add the diced tomatoes with their juice, the water, the green chiles, the red potatoes, the salt and the black pepper.
  5. Bring to a boil, then cover, lower the heat and simmer for 20 minutes.
  6. Stir in the great northern beans and the frozen corn kernels and simmer uncovered for 10 to 15 minutes, until the potatoes are tender, the corn is hot and the chili thickens, mashing a few potato cubes against the pot for body.
  7. Turn off the heat and stir in the lime juice.
  8. Ladle into bowls and top each with a spoonful of the sour cream and a sprinkle of the cilantro.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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