White Bean Chicken Chili: Prize-Winning Recipe
This thick, hearty white bean chicken chili recipe is easy to make, tastes incredible, and freezes well. This favorite dinner comes loaded with tender chicken, green poblano peppers, white beans, and just the right spices. It's satisfying without feeling heavy. Here's the recipe that won my family chili cook-off!
Servings: 6 to 8 people
Calories: 281kcal
Ingredients
- 2 15-ounce cans navy beans or similar, drained
- 2 tablespoons neutral vegetable oil, such as avocado or canola
- 2 medium poblano or green bell peppers, diced
- 1 large yellow onion, diced
- 4 cloves garlic, peeled and minced
- 1 4-ounce can diced green chilis, mild or hot
- 2 teaspoons chili powder
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1/2 teaspoon dried oregano
- 1 tablespoon kosher salt, and to taste (I use Diamond Crystal; Morton's is much saltier, so you'd use less)
- 1 quart (4 cups) unsalted chicken stock, such as Swanson
- 1 rotisserie or 1 pound cooked chicken, meat pulled and cut into pieces
- 1 fresh lime, juiced
Suggested Chicken Chili Toppings
- Cilantro
- Sour cream
- Pickled jalapeños
- Shredded Mexican blend cheese, jack cheese, or cheddar
- Tortilla chips
- Lime wedges
Instructions
- Roughly fork mash the white beans. You don't have to overdo it; at least half should remain whole. Set aside.
- Heat the oil over medium heat. Add the onions and peppers. Cook, stirring often, until softened, about 5 minutes.
- Stir in the garlic, beans, and can of green chilis. Add the spices, salt, and chicken stock. Stir. Bring to a boil, then lower to a simmer and cook, uncovered, for about 30 minutes.
- Add the chicken and lime juice. Simmer until warmed through. Taste for seasoning. If the liquid doesn't seem like enough for all the chicken, add a little water until it's the right consistency. Serve hot with your toppings of choice.
Video
Notes
Ingredient Notes & Tips
- Chicken: Boneless, skinless breasts keep it light; thighs add richness. Shredded rotisserie chicken works for a shortcut.
- Beans: Cannellini, navy, or great northern beans create creamy texture. Fork mash them to help add creaminess and bulk to the final texture. Avoid chickpeas.
- Texture Note: If you feel like the chili is too thick, add a little water. If it seems a little thin, add a little cooked rice or a tablespoon of corn flour.
- Spices and heat: Green chiles give gentle warmth. Add jalapeño or cayenne for extra kick.
- Dairy: This recipe is dairy free, except for the option of a small dollop of sour cream or Greek yogurt on top for richness and to cut the heat. Always add this off heat to prevent curdling.
- This recipe works perfectly on the stovetop, in a slow cooker, or Instant Pot.
- Let chili rest for 5 to 10 minutes before serving; flavors meld and texture thickens naturally.
- This is a great make-ahead recipe. Refrigerate up to 3 days and freeze up to 3 months.
- Reheat gently, adding a splash of broth if needed. Great for batch cooking or meal prep lunches.
- Top with avocado, cilantro, scallions, or a squeeze of lime.
- Pair with cornbread, tortillas, or tortilla chips for a cozy weeknight dinner or hearty game day dish.
Nutrition
Calories: 281kcal | Carbohydrates: 9g | Protein: 32g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 96mg | Sodium: 1573mg | Potassium: 297mg | Fiber: 2g | Sugar: 2g | Vitamin A: 366IU | Vitamin C: 37mg | Calcium: 43mg | Iron: 2mg
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
