Chicken and White Bean Chili

Chicken And White Bean Chili Recipe

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Suzy Nelson


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 vote



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1/4 c
olive oil
1 1/3 c
chopped onion
large green (bell) pepper, chopped
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(s)
( 15 or 16 oz) white beans with juice
2 can(s)
(15 oz) diced tomatoes in juice
fresh cilantro, chopped
monterey jack cheese, grated
sour cream

How to Make Chicken and White Bean Chili


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

Printable Recipe Card

About Chicken and White Bean Chili

Course/Dish: Chicken
Other Tags: For Kids, Healthy
Hashtag: #hearty

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