Real Recipes From Real Home Cooks ®

chicken and white bean chili

(1 rating)
Recipe by
Suzy Nelson
Los Osos, CA

This is consistantly good. Many have told me it's the best chili they've ever had. I found it in a magazine several years ago and it was great but in making it through the years, I have added just a little more mojo. I would like to stress that it's really important to not kill (overcook) the chicken, so it's definitely not one of those "cook-it-all-day" type dishes. My favorite thing to do if I have the time, is to cook it up the day before serving because like all great soups, stews, chilis it tastes better the next day.

(1 rating)
yield 6 serving(s)

Ingredients For chicken and white bean chili

  • 1/4 c
    olive oil
  • 1 1/3 c
    chopped onion
  • 1
    large green (bell) pepper, chopped
  • 6
    garlic cloves, minced
  • 2 1/4 lb
    skinless boneless chicken thighs, cut into 1/2 inch cubes
  • 3 Tbsp
    or more, chili powder
  • 2 Tbsp
    tomato paste
  • 1 Tbsp
    ground cumin
  • 1 Tbsp
    dried, or 2 t. fresh oregano
  • 2 can
    ( 15 or 16 oz) white beans with juice
  • 2 can
    (15 oz) diced tomatoes in juice
  • fresh cilantro, chopped
  • monterey jack cheese, grated
  • sour cream

How To Make chicken and white bean chili

  • 1
    This is all prep--really! Heat oil in heavy, large pot over medium high heat.
  • 2
    Add onion, bell pepper and garlic. Saute until veggies begin to soften (about 5 minutes).
  • 3
    Add chicken; sprinkle with salt and pepper. Saute until chicken is no longer pink outside (about 5 minutes).
  • 4
    Mix in chili powder, tomato paste, cumin and oregano.
  • 5
    Add beans with bean juices and canned tomatoes. Simmer until chicken is cooked through and chili is thickened (about 25 minutes).
  • 6
    Season to taste with salt and pepper.
  • 7
    Serve hot with cilantro, cheese and a dollop of sour cream.

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