Chicken and White Bean Chili

Chicken And White Bean Chili Recipe

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cassie thornburg


This recipe is from Epicurious. After making it several years ago, I decided that it was so deliciously satisfying that I never wanted to search for or make another chili recipe....ever again. AND it's very easy! One pot. I love that.

I have made three changes to this recipe - you can decide for yourself if you'd like to do the same. Instead of 3 1/2 TBL of regular chili powder, I use 1/2 TBL SPICY powder (it has red pepper flakes) and 3 TBL of regular. I use ROASTED tomatoes (you can find them anywhere) and I also add 1 TBL Smoked Paprika which, in my humble opinion, is the SECRET INGREDIENT for this recipe! For now, I will post as it comes directly from Epicurious.

★★★★★ 1 vote


1/4 c
olive oil, extra virgin
1 1/3 c
yellow onion, chopped
1 large
green bell pepper, chopped
6 clove
garlic, chopped
2 1/4 lb
chicken thighs, boneless and skinless, cut into 1/2 inch cubes
3 1/2 Tbsp
chili powder
2 Tbsp
tomato paste
1 Tbsp
ground cumin
1 Tbsp
dried oregano
(15 or 16 oz) cans white beans (cannellini), drained, juices reserved
(15 oz) cans diced tomatoes
1/2 c
chopped fresh cilantro

How to Make Chicken and White Bean Chili


  • 1Heat oil in heavy large pot over medium-high heat. Add onion, bell pepper, and garlic; sauté until vegetables begin to soften, about 5 minutes.
  • 2Add chicken; sprinkle with salt and pepper to taste. Sauté until chicken is no longer pink outside, about 5 minutes.
  • 3Mix in chili powder, tomato paste, cumin, and oregano. Add beans, 1 cup reserved bean juices, and canned tomatoes. Simmer until chicken is cooked through and chili is thickened, about 25 minutes. If chili is too thick, add more bean juices by tablespoonfuls to thin. Season chili to taste with salt and pepper. Mix in cilantro and serve.

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About Chicken and White Bean Chili

Other Tag: Quick & Easy