Chicken Chili with White Beans
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This chicken chili is a hearty, healthy dish you can feel good about eating.
This is a healthy chili that you can actually feel good about eating: it’s made from scratch, loaded with veggies, and chock-full of protein-rich chicken and beans. Don’t worry, it’s still hearty and delicious — even your manly football fanatics will love it.
What you’ll need to make Chicken Chili with White Beans
At first glance, the list of ingredients looks long but it’s really just a lot of spices; and while it simmers on the stove for almost two hours, active cooking time is only about 30 minutes.
It’s important to use regular ground chicken – not the kind labeled “lean” – and same goes if you’re substituting ground turkey. Also, use Pomi boxed chopped tomatoes if you can find them; they are superior to canned tomatoes and lend nice texture to the chili.
How to make it
To begin, heat the oil in a large Dutch oven or nonreactive soup pot over medium heat. Add the onions and red bell pepper and cook, stirring frequently, until softened, 8 to 10 minutes. Add the garlic and cook, stirring to prevent garlic from burning, about two minutes more.
Increase the heat to medium-high. Add the ground chicken, chili powder, cumin, coriander, red pepper flakes, oregano, cayenne pepper, and salt.
As the chicken cooks, use a wooden spoon to break the meat into very small clumps; cook until no longer pink, about 5 minutes.
Add the tomatoes, chicken broth, and sugar.
Bring to a boil, then reduce the heat to low and simmer, partially covered with lid ajar, for about one hour, stirring occasionally. Stir in the white beans and simmer, uncovered for about 50 minutes more, or until the meat is tender and the flavors are well combined.
For a soupier chili, you can add additional water. For a thicker chili, simmer uncovered until the desired consistency is reached. Taste and add more salt if necessary. Note that this chili is moderately spicy; feel free to adjust to your liking by increasing or decreasing the cayenne and red pepper flakes.
YOu may also like
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Chicken Chili with White Beans
This chicken chili is a hearty, healthy dish you can feel good about eating.
Ingredients
- 2 tablespoons vegetable oil
- 2 cups chopped yellow onions, from 2 medium onions
- 1 red bell pepper, diced
- 6 medium garlic cloves, minced
- 2 pounds ground chicken (preferably not labeled "lean")
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- ¼ teaspoon red pepper flakes (omit for milder chili)
- 1 teaspoon dried oregano
- ⅛ teaspoon cayenne pepper
- 2 teaspoons salt
- 2 (26 oz.) cartons Pomi chopped tomatoes or two (28 oz.) cans chopped or diced tomatoes
- 2 cups low sodium chicken broth
- 1 teaspoon sugar
- 1 (15 oz.) can Cannellini beans, drained and rinsed
Instructions
- Heat the oil in a large nonreactive pot over medium heat. Add the onions and red bell pepper and cook, stirring frequently, until softened, 8 to 10 minutes. Add the garlic and cook, stirring to prevent garlic from burning, about two minutes more.
- Increase the heat to medium-high. Add the ground chicken, chili powder, cumin, coriander, red pepper flakes, oregano, cayenne pepper, and salt. As the chicken cooks, use a wooden spoon to break the meat into very small clumps; cook until no longer pink, about 5 minutes.
- Add the tomatoes, chicken broth, and sugar. Bring to a boil, then reduce the heat to low and simmer, partially covered with lid ajar, for about one hour, stirring occasionally.
- Stir in the white beans and simmer, uncovered for about 50 minutes more, or until the meat is tender and the flavors are well combined. For a soupier chili, you can add additional water. For a thicker chili, simmer uncovered until desired consistency is reached. Taste and add more salt if necessary.
- Note: Pomi boxed tomatoes are available at some regular grocers, Whole Foods and gourmet food shops.
- Note: A nonreactive pot is made of a material that will not react negatively with acidic ingredients. Stainless steel, enamel, glass and nonstick (as long as there are no scratches in the nonstick coating) are all safe to use. Do not use cast iron or aluminum.
- Freezer-Friendly Instructions: The chili can be frozen for up to 3 months. Reheat it on the stovetop over medium-low heat until hot. (The chili will thicken up some when frozen, so you’ll likely need to add some broth when reheating.)
Pair with
Nutrition Information
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- Per serving (1 3/4 - 2 cups servings)
- Calories: 374
- Fat: 17 g
- Saturated fat: 4 g
- Carbohydrates: 29 g
- Sugar: 9 g
- Fiber: 9 g
- Protein: 31 g
- Sodium: 1110 mg
- Cholesterol: 111 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Delicious! My 4 year old ate 3 bowl fulls so it’s a winner to me. Will keep this in the rotation.
I omitted the red bell pepper (“Mama! I don’t like peppers!!”) and used ground turkey instead of chicken.
Another delicious recipe! Used 2 cans of beans and added sliced carrots with the beans for extra veggies. Thickened up perfectly! Another to add to our rotation. YUM!
I have made this often. It is fabulous! Would this recipe be considered gluten free? I would like to make this for visitors.
Glad you like it! Yes, it is gluten-free (just make sure the broth you buy is gluten-free). Hope your guests enjoy!
My family loved this chili. I was skeptical, they do not like ground chicken. My son did add sour cream to thicken it up.
Followed recipe exact and it was a winner, right amount of heat and flavor! Delicious, recipe is a keeper!
Very easy and tasty recipe. I was a little worried it might turn out watery, but after simmering with the lid cracked for the last 50 min., the consistency was fine. It thickened up overnight in the refrigerator, and actually tasted better the next day.
Very delicious! – lots of spices! I substituted chopped stewed tomatoes but will get Pomi next time). Definitely will save this recipe out of the many out there.
This is now my favorite chili! Absolutely delicious. Thank you for this recipe. ♥️
Delicious! I made a half batch since I only had 1 lb of ground chicken. Also I didn’t have can tomatoes but I did have frozen whole tomatoes from last year’s garden that I used. Will definitely make this again.
Love this! Came out beautifully, as so many of your recipes do. I used shredded rotisserie chicken about 20m from the end, as I didn’t have raw chicken available. Will be adding this to our regular rotation!