chicken white bean chili recipe
The Best chicken white bean chili recipe
This recipe is one of my all-time favorites because it’s simple enough to make when life gets busy, yet it tastes like something special. I started making it years ago when I was looking for a hearty meal that didn’t require a ton of prep or fancy ingredients. Turns out, chicken and white beans together make a surprisingly satisfying dish—rich, protein-packed, and full of flavor without being heavy. My kids love it because it’s filling but not too heavy, and it’s something they can actually eat without complaint. It’s the kind of meal that feels like a comfort food, but it’s also packed with nutrients, making it a great choice for everyday eating or when you want something hearty for a get-together.
I love how this chili works for every occasion—whether it’s a quick weeknight dinner or a dish to serve at a potluck. It’s versatile enough to be eaten straight from the bowl or topped with fresh greens, avocado, or a dollop of Greek yogurt. Plus, it’s something that actually holds up well if you make a big batch and freeze leftovers. My family always seems to enjoy it, especially when it’s served with crusty bread or a side of coleslaw. And the best part? It’s a great way to get more vegetables and plant-based proteins into the diet without feeling like you’re sacrificing taste. It’s the kind of meal that’s easy on the wallet, easy on the stomach, and easy on the soul.
Chicken White Bean Chili
A hearty and flavorful chili packed with tender chicken, creamy white beans, and a blend of spices. Perfect for a cozy meal!
🥘Ingredients
- 1.5 lbs boneless chicken thighs, cut into bite-sized pieces
- 1 can (15 oz) black beans, drained and rinsed
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 (14.5 oz) can diced tomatoes
- 1 (6 oz) can tomato paste
- 1 cup frozen corn
- 1 cup frozen peas
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 bay leaf
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 tbsp olive oil
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 avocado, sliced
- 1 cup sour cream
- Fresh cilantro, chopped
👨🍳Directions
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1 In a large pot, heat olive oil over medium heat. Add diced onion, bell pepper, and garlic. Sauté for 5 minutes until softened.
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2 Add chicken thighs to the pot and cook for 5-7 minutes until lightly browned. Remove chicken and set aside.
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3 In the same pot, stir in diced tomatoes, tomato paste, corn, peas, chili powder, cumin, smoked paprika, oregano, garlic powder, onion powder, bay leaf, salt, and black pepper. Bring to a boil.
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4 Reduce heat to low, add black beans, and return chicken to the pot. Simmer for 20-25 minutes, stirring occasionally, until chicken is cooked through and flavors meld.
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5 Remove bay leaf. Adjust seasoning if needed. Serve hot with optional toppings like cheese, avocado, sour cream, or fresh cilantro.
🔧Equipment
- Large pot or Dutch oven
- Medium saucepan
- Wooden spoon or spatula
- Measuring cups and spoons
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Chicken White Bean Chili Works
This chicken white bean chili is always a crowd-pleaser because it’s hearty, flavorful, and easy to double or triple if you’re feeding a group—whether it’s a casual weeknight dinner or a busy holiday spread. The tender chicken and creamy beans hold up well under a variety of settings, making it simple to serve with crusty bread, sour cream, or avocado for extra texture. Plus, it’s got enough warmth to keep everyone comfortable without being too heavy, so it’s perfect for any occasion where you want something comforting and satisfying.
❓ Frequently Asked Questions About Chicken White Bean Chili
What is the best way to prepare the chicken and white beans for this chili recipe?
To prepare the chicken and white beans effectively, start by browning the chicken pieces in a large pot or skillet over medium-high heat until they are cooked through and slightly crispy. Remove them from the pot and set them aside. Next, cook the white beans in a separate pot with a bit of oil, salt, and pepper until heated through, about 5 minutes. You can also use canned white beans for convenience, but rinsing them first can help remove excess sodium.
How long does it chili usually take to cook?
A typical chicken white bean chili recipe takes about 45 minutes to an hour to cook, depending on the ingredients and your stove’s heat. The longer you cook it, the deeper and richer the flavors will be. If you’re in a hurry, you can use pre-cooked chicken and canned beans to speed up the process.
Can I substitute any of the ingredients in this recipe?
Yes, you can make some substitutions while keeping the dish flavorful. For example: – Chicken: Use turkey, beef, or even tofu for a vegetarian option. – White beans: Swap cannellini beans for black beans, kidney beans, or pinto beans. – Spices: Adjust the amount of chili powder, cumin, or smoked paprika based on your taste preference. – Vegetables: Add diced bell peppers, onions, or zucchini for extra texture and freshness.
What is the best way to store and reheat the chili?
To store, let the chili cool slightly before transferring it to airtight containers. It can be kept in the fridge for up to 5 days or frozen for up to 3 months. When reheating, use a pot over medium-low heat, stirring occasionally, or microwave in 30-second intervals, stirring between each until fully heated.
How can I make this chili extra creamy or rich without using heavy cream?
For a creamier texture without heavy cream, try one of these methods: – Coconut milk: Use 1 can of full-fat coconut milk for a naturally creamy, slightly sweet base. – Canned beans: Increase the amount of beans slightly to thicken the chili naturally. – Avocado: Blend in ½ an avocado for a rich, buttery consistency. – Creamy broth: Add a splash of chicken or vegetable broth with a bit of cornstarch mixed into it to thicken gradually.
