chicken chili with white beans recipe

Written ByJenny Smyth Posted on
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The Best chicken chili with white beans recipe

I’ve been making this chicken chili with white beans recipe for years, and it’s always a crowd-pleaser. It’s a hearty, comforting dish that’s perfect for a weeknight dinner or a weekend gathering.

I love how the tender chicken and creamy beans come together in a rich, slightly spicy broth. My kids devour it, and it’s also a great way to get some veggies into their diet.

As for me, I appreciate the ease of making this recipe – it’s a one-pot wonder that’s ready in under an hour. Plus, it makes great leftovers for lunches or snacks throughout the week.

I’ve even served it at potlucks and parties, and everyone raves about it. The best part?

It’s packed with protein and fiber, making it a nutritious choice for my family. I’ve tweaked this recipe over the years to make it my own, but the core ingredients remain the same – chicken, beans, onions, garlic, and a blend of spices.

It’s a simple yet satisfying meal that never fails to impress.

Chicken Chili with White Beans

4.8 from 1991 votes

This hearty chicken chili with white beans is a comforting and flavorful dish perfect for chilly evenings. It combines tender chicken, creamy white beans, and a rich blend of spices for a satisfying meal.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Chicken and Beans

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
1 can (15 oz) white beans, drained and rinsed

Vegetables

1 onion, diced
1 bell pepper, diced
2 cloves garlic, minced
1 jalapeño, seeded and minced

Spices and Liquids

1 tbsp chili powder
1 tsp ground cumin
1 tsp paprika
1 tsp dried oregano
1 can (14.5 oz) diced tomatoes
2 cups chicken broth
1 tbsp olive oil
Salt and pepper to taste

👨‍🍳Directions

1Heat olive oil in a large pot over medium heat.
2Add diced onion, bell pepper, garlic, and jalapeño.
3Sauté until the vegetables are softened and the onions are translucent, about 5 minutes.
4Add chicken pieces to the pot.
5Cook until the chicken is no longer pink on the outside, about 5 minutes.
6Stir in chili powder, cumin, paprika, and oregano.
7Cook for an additional 2 minutes, stirring constantly to combine the spices with the chicken and vegetables.
8Pour in diced tomatoes and chicken broth.
9Stir well to combine.
10Bring the mixture to a boil, then reduce the heat to low.
11Simmer for 15 minutes, allowing the flavors to meld together.
12Add the drained and rinsed white beans to the pot.
13Stir well to combine.
14Simmer for an additional 10 minutes, until the chicken is cooked through and the beans are heated.
15Season with salt and pepper to taste.

🔧Equipment

Large pot
Wooden spoon
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 8g💛Saturated Fat: 2g❤️Cholesterol: 70mg🧂Sodium: 800mg🌾Total Carbs: 30g🥦Dietary Fiber: 7g🍬Sugars: 5g🥩Protein: 35g

📝Notes

Tips: For a spicier chili, add more jalapeño or a pinch of cayenne pepper. You can also use ground turkey or beef instead of chicken for a different flavor profile.

This chicken chili with white beans recipe has become a staple in our household – we love its comforting warmth and flavor on chilly days or any day when we need a pick-me-up meal.

One of the best things about this recipe is its versatility – you can serve it as is or add some crusty bread or cornbread on top for an added treat.

My family enjoys leftovers as much as freshly cooked meals, so we often stash some away in containers for easy grab-and-go lunches or snacks throughout the week.

❓ Frequently Asked Questions About Chicken Chili with White Beans

Q: What type of beans should I use in this recipe?

A: You can use either cannellini or Great Northern beans – both will give you a deliciously creamy texture. If you can’t find either of these varieties, you can also use navy beans as a substitute.

Q: Can I make this recipe in a slow cooker?

A: Yes! This recipe is perfect for a slow cooker – simply brown the chicken and cook the onions before transferring everything to the slow cooker. Let it simmer on low for 6-8 hours, then serve.

Q: Is this recipe suitable for vegetarians?

A: Not exactly – while you can omit the chicken to make a vegetarian version, the dish will be quite different in terms of texture and flavor. If you’re looking for a vegetarian chili option, I’d recommend trying another recipe instead.

Q: Can I customize this recipe with my own favorite spices?

A: Absolutely! This recipe is highly adaptable – feel free to add your own favorite spices or herbs to give it an extra boost of flavor.

Q: How do I store leftover chili?

A: Leftover chili can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 3 months. When reheating, make sure to bring it to a simmer before serving.

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