White Bean Chicken Chili has everything comfort food should have - tender chicken pieces, flavorful and aromatic spices, beans, veggies, and cheese.
If you happen to have any leftovers use the chili to load up these crunchy air fryer nachos or baked potatoes.
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Spices
Don't have spices? You can use a store-bought or use homemade taco seasoning, both work well for the chili!
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Ingredients
- Chicken - feel free to use any bone-in chicken pieces for added flavor, though it requires extra prep. Cook them, then remove and shred or dice before returning to the chili pot.
- Salsa - use any type that you have on hand, preferably medium spicy. You can always add extra chipotle or chili powder if you feel it's not hot enough.
- Seasonings - for a quick chili version, I used ground spices instead of traditional hot peppers. A combination of various spices is what gives the chili its authentic flavor, especially cumin which is very popular in Mexican dishes.
- Broth - use low-sodium chicken broth and taste the dish for salt as you cook. Start with less salt and seasoning, adding more if necessary.
- Beans - opt for Cannellini beans (white beans) due to their meaty texture and nutty flavor, they are ideal for soups, chilis, and sauces. Other options include Great Northern, Navy, Garbanzo (chickpeas), Pinto, and Red Kidney beans.
Tips
- Thickening the chili. I used cornstarch and water to thicken the dish. Cornstarch is naturally gluten-free, but it's wise to check labels for any potential cross-contamination with gluten-containing products. The standard ratio for the slurry is 1:1.
- Simmer on low heat to avoid lumps when adding cornstarch. This chili is lighter but will thicken as it cools.
- Spicy or mild. Chili is naturally spicy, but you can balance the flavors with sour cream, yogurt, guacamole, tortilla chips, or rice. Add spicy ingredients gradually; you can always add more heat later. Chili becomes more flavorful and possibly spicier after a day.
- Rinse and drain the beans. Don't use the liquid from canned beans; it's starchy and sometimes full of sodium. Rinse and drain them well, and use organic, if possible.
- Add more flavor by using seasoned salt, we like homemade celery salt.
- Chili too spicy? If it's too spicy, you can add some broth and serve with plenty of sour cream, yogurt, rice, or a splash of milk or coconut milk to neutralize the heat.
Leftover Beans
If you have leftover beans, never store them in the original can. Transfer them to a glass jar or airtight container with a lid.
Storing them in the can can make them go off quickly and pick up a metallic taste. They'll keep in the fridge for up to a week.
Make Next: Spicy Chipotle Chicken Pasta
What Can I Add To Chili To Make It Better?
- Veg - carrots, celery, bell peppers, broccoli, cauliflower.
- Spices - I like to say Italian spices but critics will argue that in this case is will not be a chili at all. But I like my oregano and basil and would sprinkle it on any food. Try it!
- Cocoa powder - yes, cocoa is one of the secret ingredients in chilis. That may sound weird but it does help the other spices to open up more and thus the overall flavor is richer (best for red chili)!
- Add more bulk to your chicken chili - lentils or extra type of beans such as red kidney beans or chickpeas will make your chicken chili ultra thick.
Storing and Freezing Instructions
- To Store. Store leftovers in an airtight container in the refrigerator for up to 5 days.
- To Freeze. Freeze for up to 2 months. Don't use glass container as the chili will thicken and may rupture the glass when frozen. Let thaw overnight in the refrigerator before reheating.
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Recipe Card
Chicken Chili With White Beans
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INGREDIENTS
- 2 large chicken breast, boneless, skinless
- 6 ½ cups chicken broth
- 2 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- ½ teaspoon chipotle powder
- 1 teaspoon chili powder or flakes
- 1 teaspoon salt, or seasoned salt
- black Pepper to taste
- 1 cup sweet corn
- 2 15 ounce white beans, drained and rinsed
- ½ medium onion, finely diced
- 1 large garlic clove, minced
- 3 tablespoon salsa of choice, medium spicy or mild
- ½ of red bell pepper, cut into ½ inch slices
- 2 tablespoons cornstarch
- 2 tablespoons water
Serve With
- Sour cream
- Fresh cilantro
- Crushed tortilla chips
INSTRUCTIONS
- In a heavy bottom Dutch pot over high heat, add chicken breasts, broth, spices (cumin, coriander, smoked paprika, chipotle, chili powder) salt, and pepper. Bring to a boil, reduce the heat to low, and simmer for 30 minutes.2 large chicken breast, 6 ½ cups chicken broth, 2 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon smoked paprika, ½ teaspoon chipotle powder, 1 teaspoon chili powder or flakes, 1 teaspoon salt, black Pepper to taste
- Saute red bell peppers until softened, add onions, garlic and saute for a couple of minutes more. Set aside.½ medium onion, 1 large garlic clove, ½ of red bell pepper
- Remove the chicken from the pot and shred it finely, return back to the pot.
- Mash one-half of the beans until paste-like texture, add it to the pot along with the whole white beans, corn, bell peppers, onion, garlic, salsa. Stir to combine and simmer for 20-25 minutes.
- After that, mix cornstarch with water and carefully stir in the chili. Simmer the chicken chili until it is thickened. About 2-3 minutes. Make sure the heat is on low.2 tablespoons cornstarch, 2 tablespoons water
- Enjoy warm with a dollop of sour cream, fresh cilantro, lime wedges, tortilla chips, and more chipotle or red chili powder on top.Sour cream, Fresh cilantro, Crushed tortilla chips
VIDEO
NOTES
- To Store: Keep leftover chili in an airtight container in the fridge for up to 5 days.
- For Freezing: Use a freezer-safe container for up to 2 months. Avoid glass containers as the chili may rupture them when frozen. Thaw overnight in the fridge before reheating.
- To Thicken: If your chili is too runny, mix 2 tablespoons of cornstarch with water and stir it in while simmering on low heat for about 5 minutes.
- Best Beans for Chili: For quick chili, any beans work, especially white ones and chickpeas. For complex recipes or slow cooker chili, dark red kidney beans hold up well.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
How To Make White Bean Chicken Chili
STEP 1: In a heavy-bottomed Dutch oven over high heat, combine chicken breasts, broth, spices (cumin, coriander, paprika, chipotle, red chili, all seasoning), salt, and pepper.
Bring to a boil, reduce the heat to low, and simmer for 30 minutes.
STEP 2: Saute red bell peppers until softened, add onions, garlic and saute for a couple of minutes more. Set aside.
STEP 3: Remove the chicken from the pot and shred it finely, return back to the pot.
STEP 4: Mash one-half of the beans until paste-like, add it to the pot along with the rest of the beans, corn, bell peppers, onion, garlic, salsa.
Stir to combine and simmer for 20-25 minutes.
STEP 5: After that, mix cornstarch with water and carefully stir in the chili.
STEP 6: Simmer the chicken chili until it is thickened. About 2-3 minutes. Make sure the heat is on low.
SERVE! Enjoy your healthy white bean chicken chili warm with toppings: dollop of sour cream, fresh cilantro, lime wedges, tortilla chips, and more chipotle or red chili powder on top.
Sides: choose this foolproof lime cilantro rice or browse through collection of 28+ recipes on what to serve with chili.
David Jones
Made this today, followed recipe with a few changes. Used 2 pounds boneless skinless chicken breasts, due to large size used 8 cups low sodium chicken broth. Used a whole green pepper ( less sweet than red) and a whole white onion, both diced. Used 3 cans of white northern beans and a can of chickpeas instead of corn for extra fiber and protein. Adjusted spice quantities toughly 1/4 - 1/3 more to compensate ( still only used 2 tbsp of corn starch, with mashing 1 can beans this was enough but if prefer much thicker chili could do 3. I thought it was perfect.) Omitted the salt as it was unnecessary, and did drain and rinse the canned goods to lower salt content. This was an excellent recipe, very healthy and fairly easy. Definitely will make again.
Julia | The Yummy Bowl
David, I am very glad that you loved the recipe even though you adjusted a few things. Thank you so much, this is very helpful for me and other readers to know! Take care!
Leese
Thank you for this recipe. It sounds delicious and can’t wait to make it.
Julia | The Yummy Bowl
Thank you Leese, you are going to love this!
Julia | The Yummy Bowl
This Rich flavored gluten free chili is easy and fulfilling!