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Home Blog Course Main Course

White Bean Chili

Cheryl Malik
Cheryl Malik Posted: 09/23/19 Updated: 06/07/22
4.88
/5
59 Comments
Jump to Recipe
DF Dairy Free GF Gluten Free

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White bean chili Pinterest graphic
White bean chili Pinterest graphic
White bean chili Pinterest graphic
White bean chili Pinterest graphic

This white bean chili is just perfect! It’s absolutely loaded with flavor, easy to make, and super filling. It’s healthy and the best white bean chili out there! A must for your fall and tailgating recipes rotation!

Two bowls of white bean chili on a white work surface

Why This Recipe Is So Good

  • This truly is the best white bean chili I’ve ever had! I cannot get over how delicious, filling, and creamy (without the cream!) this recipe is.
  • It’s so simple to make but the result is a crazy flavorful and hearty meal.
  • You can make it ahead of time and it’s great for meal prep and freezes well.
  • It’s low in fat and high in protein for a deliciously well balanced meal.
Ingredients to make the dish on a white background

Recipe Variations

This white bean chili recipe is so delicious as it is, but you can easily adapt it to your specific tastes or dietary needs:

  • To make it vegetarian or vegan omit the chicken breast and use vegetable stock.
  • To make it spicier add in an extra jalapeno
  • To make it milder add in less green chilis
  • Feel free to add in whatever veggies you have in your fridge!

Serving Suggestions

A good chili deserves to have a plethora of good toppings! Use all of your favorites for a flavorful finished dish! I serve my chili with:

  • shredded cheese
  • avocado slices
  • jalapeno (fresh or pickled)
  • fresh cilantro
  • sour cream
  • cornbread
White bean chili in a pot ready to serve

Is chili healthy?

Chili is a great well balanced meal, and my white bean version is no exception. The beans are a great source of protein and fiber and you get a good amount of vitamins and minerals from the veggies. It’s low in saturated fat and sugar and will help to keep you feeling full.

Why This Recipe Is Perfect for Meal-Prep

Chili is always on my meal rotation because it’s so easy to make, but it’s also perfect for make ahead meals. Leftovers will keep in an airtight container in the fridge for 3-4 days, so it’s great to use later in the week for another meal. It also freezes really well, so I often make a double batch.

Chef’s Tips

  • Use organic chicken breast that hasn’t been raised on antibiotics.
  • Check that your spices aren’t stale for maximum flavor.
  • You can use frozen, canned or fresh corn in this recipe.
  • Let the chili simmer for as long as you can for a richer flavor.
White bean chili served with toppings in a white bowl

Be sure to check out my other easy and delicious chili recipes!

  • Slow Cooker Turkey Chili
  • Vegan Chili
  • Instant Pot Whole Chili with Butternut Squash
  • Whole30 Chili with Chocolate
  • Chicken Tikka Masala Chili

Hey – you’ve made it this far, so now we’re basically best friends! If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Make sure you follow me on Instagram, Pinterest, TikTok, and Facebook, too!

white bean chili in a white bowl with fresh toppings
4.88 from 40 votes

White Bean Chili

Prep:15 minutes
Cook:1 hour
Total:1 hour 15 minutes
This white bean chili is absolutely loaded with flavor, easy to make, and super filling.
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8 servings

Ingredients

  • 4 tablespoons olive oil divided
  • 1 ½ pounds chicken breast cut into cubes
  • 1 cup diced onion
  • 5 cloves garlic minced
  • 1 tablespoon chopped jalapeño approximately 1 jalapeño pepper
  • 1 packed cup cilantro leaves roughly chopped, divided
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon paprika
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon black pepper
  • ¼ teaspoon salt
  • 4 15.8-ounce cans white beans drained
  • 6 cups chicken broth or stock
  • 16 ounces frozen corn
  • 2 4-ounce cans diced green chile peppers undrained
  • sour cream optional, for serving

Equipment

  • Large pan
  • plate or bowl
  • Large pot
  • Large spoon
  • Potato masher

Instructions 

  • Heat large pan over medium-high heat, then add 2 tablespoons olive oil. Once oil is hot and shimmery, add cubed chicken. Sauté chicken approximately 3 to 5 minutes, then transfer chicken to plate or bowl and set aside.
  • Add remaining 2 tablespoons olive oil to pan and reduce heat to medium. Once oil is hot and shimmery, add diced onion, minced garlic, and chopped jalapeño. Stir frequently and cook approximately 5 minutes or until onions and jalapeño are softened.
  • Add ½ cup chopped cilantro to pan. Stir well to incorporate herbs with sautéed veggies, then transfer all ingredients to large pot.
  • Set heat under pot to medium. Add cumin, oregano, paprika, cayenne pepper, black pepper, and salt to pot and stir well to incorporate spices with cilantro and veggies. Cook ingredients over medium heat 2 to 3 minutes.
  • Add 4 cans of white beans and 6 cups chicken broth or stock to large pot with spices and vegetables. Stir well to thoroughly incorporate all ingredients.
  • Let chili mixture simmer up to 2 hours, but at least 30 minutes. Once beans are softened, use potato masher to mash beans to desired consistency.
  • Add sautèed chicken, frozen corn, and diced green chiles to pot and stir well to incorporate. Simmer until chicken is fully cooked and frozen corn is heated through, approximately 10 to 15 minutes.
  • Immediately before serving, stir in remaining ½ cup cilantro. Portion chili into serving bowls and top with dollop of sour cream if desired. Serve warm.

Video

Nutrition Information

Serving: 1serving, Calories: 560kcal, Carbohydrates: 75g, Protein: 45g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 54mg, Sodium: 685mg, Potassium: 1943mg, Fiber: 17g, Vitamin A: 231IU, Vitamin C: 17mg, Calcium: 241mg, Iron: 10mg, Net Carbs: 58g

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

 

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

 

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

© Author: Cheryl Malik

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Cheryl Malik

Meet Cheryl Malik

Cheryl Malik is the recipe developer, writer, and photographer behind the healthy, flavorful, family friendly recipes at 40 Aprons. She's been a blogger for 10+ years and is known for her delicious recipes and detailed recipe instructions. Cheryl is a mom of three who lives in Memphis, TN.

Read more...

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  1. Nina says

    Posted on 1/6/23 at 6:54 pm

    So good!!! I recommend making it!! So easy too!!!5 stars

    Reply
    • Molly | 40 Aprons TeamMolly | 40 Aprons Team says

      Posted on 1/11/23 at 9:36 am

      Love hearing that! So glad you enjoyed, Nina! Thanks so much for the review!

      Reply
  2. Jess77 says

    Posted on 10/26/22 at 8:38 pm

    This had such great flavor! I loved it! I didn’t have paprika and only one can of green chili. This was perfect for me so I will continue to make this way. This is definitely going in our rotation. Thank you.5 stars

    Reply
    • Molly | 40 Aprons TeamMolly | 40 Aprons Team says

      Posted on 10/31/22 at 2:44 pm

      So glad you enjoyed and that you were able make it work for you, Jess! We appreciate the review!

      Reply
  3. favoredbyHim says

    Posted on 10/18/22 at 10:54 am

    I made this for my church. Converted recipe to feed 50. It came out perfect! A huge hit. I fed 50 with leftovers for under $70.5 stars

    Reply
    • Megan | 40 Aprons TeamMegan | 40 Aprons Team says

      Posted on 10/18/22 at 11:16 am

      Wow, that’s incredible! I’m so happy it worked for your needs and that it was such a success!!

      Reply
  4. Marti says

    Posted on 10/7/22 at 5:25 pm

    Delicious5 stars

    Reply
    • Megan | 40 Aprons TeamMegan | 40 Aprons Team says

      Posted on 10/9/22 at 4:49 pm

      Thanks, Marti!

      Reply
  5. Tammy says

    Posted on 9/26/22 at 1:06 pm

    Hi, Just wondering which white bean you use for this? Thanks!

    Reply
    • Megan | 40 Aprons TeamMegan | 40 Aprons Team says

      Posted on 9/26/22 at 7:54 pm

      Any white beans will work!

      Reply
  6. Debi says

    Posted on 8/17/22 at 5:03 am

    This is the best Chicken Chili EVER!! My husband loved it. This will be a go to for sure. Thank you!5 stars

    Reply
    • Megan | 40 Aprons TeamMegan | 40 Aprons Team says

      Posted on 8/17/22 at 1:41 pm

      Thank you so much for your kind review, Debi! I’m so happy you and your husband enjoyed this chili recipe so much!

      Reply
  7. Krystina says

    Posted on 6/6/22 at 3:13 pm

    Hi, this looks so yummy! do you think this recipe would freeze ok?5 stars

    Reply
    • Anna Claire | 40 Aprons TeamAnna Claire | 40 Aprons Team says

      Posted on 6/6/22 at 3:19 pm

      Definitely!5 stars

      Reply
  8. Hayden says

    Posted on 1/27/22 at 4:27 pm

    Does the chicken need to be fully cooked after the 3-5 minute sauté??? Because I’m about to add halfway cooked chicken back to the chili, not sure how long it will take for it to be fully cooked?? Thanks3 stars

    Reply
    • Anna Claire | 40 Aprons TeamAnna Claire | 40 Aprons Team says

      Posted on 2/4/22 at 2:11 pm

      Yes, the chicken will finish cooking in the chili as it simmers.5 stars

      Reply
      • Caitlin says

        Posted on 6/7/22 at 10:17 am

        Agree this is confusing as written. Looks like you simmer for 30 min prior to adding the chicken3 stars

      • Megan | 40 Aprons TeamMegan | 40 Aprons Team says

        Posted on 6/7/22 at 11:20 am

        So sorry for any confusion, Caitlin! We’ve reworded the instructions to make everything more clear. You’re correct, though, that you simmer the beans for at least 30 minutes before adding in the sautéed chicken. The chicken finishes cooking while it simmers in the chili with the frozen corn.

  9. Miss C says

    Posted on 1/16/22 at 1:54 pm

    Really delicious. Anyway to thicken it more? I smashed the beans but it’s still has a lot of extra liquid4 stars

    Reply
    • Anna Claire | 40 Aprons TeamAnna Claire | 40 Aprons Team says

      Posted on 1/16/22 at 8:32 pm

      You could make a roux or a cornstarch slurry to make it thicker!5 stars

      Reply
    • Robert W. says

      Posted on 1/27/22 at 6:24 pm

      I always use a bit of neufchatel cheese in addition to the smashed beans to thicken for a creamier texture.5 stars

      Reply
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