Creamy White Bean Chili with Halibut

No one ever said “no” to comfort food! Keep it cozy when it’s cool out with this incredibly flavourful dish; it has all that chili taste you love with a light and delightful hint of the sea.


  • 1½–2 lbs (681–908 g) Canadian skinless, boneless halibut, cut into ¾- to 1-inch chunks
  • 4 cans (19 oz / 540 ml) no-salt-added white kidney beans, rinsed and drained well, divided
  • 3 cups (750 ml) low sodium seafood or vegetable broth, divided
  • 1 tbsp (15 ml) olive oil
  • 1 medium white onion, diced
  • 3 large celery stalks, diced
  • 1 medium jalapeño pepper, minced
  • 1 tbsp (8 g) ground cumin
  • 1 tsp (3 g) ground coriander
  • 1 tsp (1 g) dried oregano
  • 1 tsp (1 g) dried parsley
  • Fine sea salt to taste (start with 1 tsp and adjust as needed)
  • ¼ tsp (1 g) smoked paprika
  • ¼ tsp (1 g) ground black pepper
  • ⅛ tsp (1 g) red chili flakes
  • ⅛ tsp (1 g) ground cayenne
  • 4 garlic cloves, minced
  • 2 bay leaves
  • 1½ cups (160 g) frozen corn, thawed and drained
  • 1 tbsp (15 ml) apple cider vinegar
  • Garnishes (optional):
  • Sour cream
  • Green onions, sliced
  • Lime wedges


  1. Line a large dish or a baking sheet with paper towels. Place cubed halibut onto the paper towels and pat dry.
  2. In a blender or in a high-sided container using an immersion blender, blend 2 cans of rinsed and drained white beans with 1 cup of broth until smooth. Set aside until needed.
  3. Heat oil in a large pot on medium-high heat. Add onions, celery, and jalapeño and sautée until onions are translucent; 3–5 minutes. Add the cumin, coriander, oregano, parsley, sea salt, smoked paprika, black pepper, chili flakes, and cayenne, and stir until spices are lightly toasted; 1 minute.
  4. Stir in the minced garlic and saute until fragrant; 30 seconds.
  5. Slowly pour the remaining 2 cups of broth into the pot, scraping any browned bits from the bottom to prevent burning. Pour in the white bean puree, the remaining beans, and bay leaves. Stir to combine. Bring mixture to a boil, lower heat and simmer for 25 minutes.
  6. Increase heat to medium-high and add in the halibut and corn. Simmer for an additional 5 minutes or until halibut flakes easily and the chili is slightly thickened. Turn off heat and stir in the apple cider vinegar. Remove and discard bay leaves before serving.
  7. Serve garnished with sour cream, green onions, and wedges of lime to squeeze over the chili.

Chef's tips

  • For frozen halibut, thaw in the refrigerator overnight. If using vacuum-sealed bags, make a small cut to allow air in.
  • Adjust the jalapeño to your heat preference, removing seeds for less heat or adding more for extra spice.
  • The chili can be made in advance, cooled completely, portioned, and frozen for easy meal planning.
  • Serve the chili with a variety of sides like rice, bread, potatoes, cornbread, or tortilla chips.
Species Icons White Halibut

Health Benefits of Halibut

  • Bone and Teeth Health: Halibut is a good source of vitamin D and phosphorus, both essential for the formation and maintenance of strong bones and teeth while also enhancing calcium and phosphorus absorption.
  • Energy and Growth: As an excellent source of niacin, vitamins B6 and B12, halibut may support energy metabolism, tissue formation, and normal growth and development.
  • Antioxidant Protection: Halibut is an excellent source of selenium, a dietary antioxidant that defends against oxidative stress.