white bean and chicken chili recipe
The Best white bean and chicken chili recipe
I love this recipe because it’s also a great way to use up whatever veggies or proteins you have on hand—no waste, no fuss. The white beans add a creamy texture and a gentle, earthy sweetness that balances the smoky, savory notes from the chicken and spices. It’s a budget-friendly way to feed a family, and it’s so versatile—you can make it heartier with extra beans or lighter if you prefer. Plus, it’s packed with fiber and plant-based protein, which means it’s good for you without feeling like you’re eating a salad. My kids will eat it straight from the pot, and my husband always says it’s the only chili he’ll have for dinner if it’s on the menu. It’s that kind of recipe that makes you want to serve it again and again.
White Bean and Chicken Chili
A hearty and flavorful chili packed with tender chicken, creamy white beans, and a blend of spices. Perfect for a comforting meal!
🥘Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 1 (15 oz) can white beans, drained and rinsed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 (15 oz) can diced tomatoes
- 1 (6 oz) can tomato paste
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp chili powder
- ½ tsp dried oregano
- 1 bay leaf
- Salt and black pepper to taste
- 1 tbsp olive oil
- 1 cup shredded cheese (optional)
- 1 cup sour cream (optional)
- Fresh cilantro, chopped (for garnish)
👨🍳Directions
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1
In a skillet, heat olive oil over medium heat. Season chicken thighs with salt, pepper, cumin, smoked paprika, and chili powder. Cook for 5–7 minutes per side until golden and cooked through. Remove and set aside. -
2
In the same skillet, sauté onion, garlic, and bell pepper for 3–4 minutes until softened. Add diced tomatoes, tomato paste, and bay leaf. Stir well and let simmer for 2 minutes. -
3
Return chicken to the skillet and add white beans. Pour in 4 cups of chicken broth (or water), ensuring the mixture is fully covered. Bring to a boil, then reduce heat to low, cover, and simmer for 25–30 minutes, stirring occasionally, until chicken is fully cooked and beans are tender. -
4
Remove bay leaf. Adjust seasoning with salt and pepper if needed. For serving, top with shredded cheese and sour cream, garnished with fresh cilantro.
🔧Equipment
- Large pot or Dutch oven
- Medium skillet
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
- For extra richness, add a splash of heavy cream or coconut milk at the end of cooking.
- Substitute chicken thighs with chicken breasts if preferred.
- Make ahead: Chili tastes even better the next day! Store in an airtight container for up to 5 days or freeze for up to 3 months.
Watch Video Of How White Bean and Chicken Chili Works
❓ Frequently Asked Questions About White Bean and Chicken Chili
What is the best way to prepare the chicken for the chili, and how can I ensure it’s cooked thoroughly?
The best way to prepare chicken for this chili is to coat it in a mixture of olive oil, salt, pepper, and a pinch of garlic powder or smoked paprika before browning. Cook it in a large skillet over medium-high heat until fully browned (about 5–7 minutes per side) and then set aside to rest before shredding. To ensure thorough cooking, use a meat thermometer—chicken should reach 165°F (74°C) internally. If you’re short on time, you can also use pre-cooked rotisserie chicken, shredding it directly into the pot.
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Why should I add the white beans before the chicken, and what happens if I add them afterward?
Adding white beans before the chicken helps them absorb the flavors from the broth and spices, resulting in a creamier, more cohesive texture. If you add them afterward, they may not fully integrate with the sauce, leading to a slightly less rich consistency. However, if you’re in a hurry, you can still add them at the end (after the chicken and onions are cooked) and simmer for an extra 5–10 minutes to let them soften.
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Can I make this chili in a slow cooker or Instant Pot, and how would the adjustments be?
Yes! For a slow cooker, combine all ingredients (including the chicken) in the pot and cook on Low for 6–8 hours or High for 3–4 hours. For an Instant Pot, sauté the onions, garlic, and spices first, then add the chicken, beans, broth, and tomatoes. Seal the lid, set to High Pressure for 10 minutes, then let it naturally release before opening. Stir in the cheese at the end if desired.
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What spices should I use, and how can I customize the flavors?
The classic base spices for this chili are cumin, chili powder, garlic powder, onion powder, smoked paprika, and a pinch of oregano. For extra depth, add 1–2 tsp of cayenne for heat, 1 tsp of dried cilantro (or fresh if preferred), or a dash of cinnamon for warmth. To make it spicier, increase the chili powder or add diced jalapeños. For a creamy twist, blend in a spoonful of Greek yogurt or sour cream at the end. You can also swap out white beans for kidney beans, black beans, or even lentils for variety.
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How can I make this chili vegetarian or vegan, and what substitutions would work best?
To make it vegetarian, replace the chicken with crumbled tofu, tempeh, or extra beans (like kidney or black beans). For a vegan version, use vegan chicken crumbles, seitan, or a plant-based protein blend. Boost the flavor with extra vegan broth, nutritional yeast, and a splash of soy sauce or tamari. If you want a heartier texture, add roasted sweet potatoes or corn for extra richness. Always ensure all ingredients are certified vegan (check cheese or broth labels).
