I accidentally learned a trick that can change the whole base of any "cream" or "white" based dish. After serving the "White Bean Chili" two nights in a row for dinner (dressed differently ea. time-but still...), I opened a jar of roasted red bell peppers, pulled out what equalled 1/2 a pepper, diced it and added it to the remainder of the chili - & a few TBSP. of the liquid from the jar.....wonderful! We warmed a loaf of French bread and used the chili as "dip". The roasted peppers added a sweet & smoky flavor. These peppers add nice, sweetness to any cream sauce for seafood (esp. crab,lobster & shrimp). Just an idea,thought I'd share.