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White Bean Chili

  • Author: Misfits Market


  • 1 1/4 cup dried cannellini beans, soaked overnight, or two 15-ounce canned beans, rinsed and drained
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 5 cloves garlic, minced
  • 2 leeks whites and light green part only, thinly sliced
  • 1 cup carrots (about 34 medium carrots), cut into 1/4-inch cubes
  • 1 cup turnips (about 1 large turnip), cut into 1/4-inch cubes
  • 1 1/2 tablespoons ancho chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • 2 teaspoons Kosher salt, plus more for seasoning 
  • One 28-ounce can diced tomatoes
  • 5 cups water
  • Toppings: cheddar cheese, sour cream, avocado, cilantro, lime wedges


  1. Heat oil over medium in a large pot or Dutch oven. Add onions, garlic, and leeks and cook until softened, 5-7 minutes.
  2. Add carrots and turnips, stir to combine, and cook for another 2-3 minutes until they begin to soften. Add chili powder, cumin, dried oregano, and salt and stir until fragrant, about 1 minute.
  3. Mix in beans and diced tomatoes. Add water (or broth of choice) and bring to a boil. Reduce heat to a simmer and cover.
  4. Cook until beans become tender, 35-45 minutes. Season with salt to taste. 
  5. Serve in bowls and top with cheddar cheese, sour cream, avocado, cilantro, and a lime wedge if desired. Enjoy!