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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!
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.
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
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.
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
- Sweet Potato Chili
- Chicken Tikka Masala Chili
White Bean Chili
Equipment
- Large pan
- plate or bowl
- Large pot
- Large spoon
- Potato masher
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
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
Approximate Information for One Serving
Nutrition Disclaimers
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.
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Delicious!!! wonderful as a vegetarian dish. Filling and so, so pleasing!
We’re so happy to hear it, Mary! 😊
I’ve made this a handful of times now and it’s delicious every time. Paired with corn bread it’s perfect for a snowy day.
Yumm, cornbread sounds like a delicious pairing!
I used vegetable stock without the chicken for a vegetarian version, and it was great. I also used smoked paprika which gave it a great taste. Love this chili,and so did my husband. Definitely will make it again
So glad you and your husband loved it! Thanks for sharing, Joy!
Can you make this recipe in a crockpot?? Or will it not be as good?
We haven’t tested this one in a Crockpot but it should be just as good!
Fabulous! I’m not a great cook but followed recipe and was perfect! Yum
So happy you enjoyed it, Marisa!
Oh so good! I doubled the recipe for a big crowd but it came out more like a soup than chili. Still a crowd pleaser but curious why it’s not thicker.
I thickened soups with instant mashed potatoes. Add a small amount at a time until it is to your liking. Excellent soup to be cooked in a crockpot!
Robin, it sounds like your mixture needed to be simmered longer to reduce more of the liquid, and you probably could’ve gotten away with mashing more of the beans. The more mashed the beans are, the more they’ll thicken up the dish!