I’m so excited to share one of my all-time favorite recipes with you today! If you’re anything like me, there’s nothing quite like a bowl of warm, comforting chili to make you feel all cozy inside. This White Bean Chicken Chili is a delightful twist on the classic, bringing lightness and freshness without sacrificing that hearty satisfaction we all crave.
I remember the first time I made this chili for my family. It was a chilly weekend in October, and I thought, “What better way to celebrate sweater weather than with a warm meal?” I tinkered with flavors and came up with this delightful recipe that quickly became a family favorite. You can hardly go wrong with tender chicken, creamy white beans, and a sprinkle of fresh cilantro on top. Plus, the best part? It’s super easy to make and packed with wholesome ingredients. Trust me; it’s going to be a staple in your kitchen too!
What’s in White Bean Chicken Chili?
Now, let’s break down the ingredients that come together to make this delicious chili:
Olive Oil: A tablespoon of good-quality olive oil is all you need to start sautéing those delicious aromatics!
Onion: One medium onion gives the chili a real depth of flavor. I always prefer using a yellow onion, but feel free to use what you have on hand.
Garlic: Two cloves of minced garlic are essential for that aromatic kick. I often add a bit more because, well, I can’t get enough garlic!
Bell Pepper: You can choose between green or yellow bell pepper, depending on what’s in your fridge or what flavor you prefer.
Ground Cumin: One teaspoon gives the chili a warm, earthy flavor that’s simply irresistible!
Dried Oregano: Just a teaspoon of this herb adds a lovely Mediterranean touch.
Chili Powder: Optional (but highly recommended) if you want a bit of heat in your chili! A half teaspoon will do, but don’t be shy to adjust to your taste.
Boneless, Skinless Chicken Breasts or Thighs: Whether you use breasts or thighs is up to you. I often go for thighs since they stay juicier, but either works beautifully. Just remember – cut them into bite-sized pieces!
Low-Sodium Chicken Broth: Four cups of broth brings everything together. Using low-sodium makes it easier to control the saltiness of your dish.
White Beans: Two cans of drained and rinsed white beans – I prefer cannellini or great northern beans for their creamy texture.
Frozen Corn: One cup of corn adds a sweet crunch that truly elevates this chili.
Diced Green Chiles: Just a small can (4 ounces) adds just the right touch of heat and flavor.
Cilantro: Fresh cilantro for garnish – it’s a game changer! You can’t skip this step.
Optional Toppings: Think sour cream, shredded cheese, or avocado for added richness. You do you!
Is White Bean Chicken Chili Good for You?
Let’s chat about the health benefits of this scrumptious chili. The combination of lean protein from the **chicken**, fiber from the **white beans**, and a host of vitamins from the **bell pepper** and **corn** makes this dish a well-rounded meal. Plus, it’s low in saturated fats, especially if you’re using the leaner parts of the chicken.
One thing to note is the sodium content if you’re sensitive to it. I recommend using low-sodium broth and rinsing your canned beans thoroughly to cut back on sodium. And for those readers who might have dietary restrictions, this chili can easily be made gluten-free by ensuring your broth is certified gluten-free.
Here’s What You’ll Need:
– 1 tablespoon olive oil
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 bell pepper (green or yellow), diced
– 1 teaspoon ground cumin
– 1 teaspoon dried oregano
– ½ teaspoon chili powder (optional, for heat)
– 1 pound boneless, skinless chicken breasts (or thighs), cut into bite-sized pieces
– 4 cups low-sodium chicken broth
– 2 cans (15 ounces each) white beans (cannellini or great northern), drained and rinsed
– 1 cup frozen corn
– 1 can (4 ounces) diced green chiles
– Salt and pepper to taste
– Fresh cilantro, chopped (for garnish)
– Optional toppings: sour cream, shredded cheese, avocado
**Serves:** 6 hearty portions, perfect for a family dinner or meal prep!
How to Make White Bean Chicken Chili?
1. In a large pot, heat the olive oil over medium heat. Add the diced onion and bell pepper, sautéing for about 5 minutes until they soften nicely.
2. Stir in the minced garlic, cumin, oregano, and chili powder; let that cook for a minute or so until it smells heavenly!
3. Add the bite-sized chicken pieces to the pot, cooking until they’re no longer pink on the outside, which should take about 5-7 minutes.
4. Pour in those four cups of chicken broth and bring the mixture to a boil. Your kitchen is about to smell amazing!
5. Once boiling, add in the white beans, corn, and diced green chiles. Stir it all up to combine those delightful flavors.
6. Reduce the heat to a simmer, cover the pot, and let it cook for about 20-25 minutes. This is where the magic happens; just let those flavors meld!
7. Season with salt and pepper to taste. If you like a thicker consistency, feel free to shred some of the chicken in the pot with a fork.
8. Serve hot, garnished with fresh cilantro and any optional toppings you fancy—sour cream, shredded cheese, or slices of avocado work wonderfully. Enjoy!
Chili Variations & Tips for Serving
I love how versatile this chili is! You can easily make it vegetarian by substituting the chicken with something hearty like mushrooms or more beans. If you’re looking for some extra spice, feel free to throw in some jalapeños or even a splash of hot sauce when serving.
Another idea is to make it a meal prep superstar—this chili stores beautifully in the fridge for a week or can be frozen for those busy days when you just can’t be bothered to cook.
This White Bean Chicken Chili has a special place in my heart and probably in your kitchen too once you try it. Cozy up with a big bowl, and don’t forget to share your experience. I can’t wait to hear how you like it! Enjoy cooking, and remember—cooking is all about having fun!
