Craving a hearty and healthy meal? This white bean chicken chili is the perfect comfort dish, bursting with flavor and nutrition. With tender chicken, creamy white beans, and a hint of spice, it’s a one-pot wonder that will warm you up from the inside out. Ideal for weeknight dinners or meal prep, this chili is sure to become a family favorite!
Ingredients
– 1 lb boneless, skinless chicken breast
– 2 cans (15 oz each) white beans, drained and rinsed
– 1 can (14.5 oz) diced tomatoes
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1 tsp cumin
– 1 tsp chili powder
– Salt and pepper to taste
– Optional toppings: avocado, cilantro, shredded cheese
Servings and Cooking Time
This recipe serves 4 people. Preparation time is about 15 minutes, and cooking time is approximately 30 minutes.
Nutritional Value
Each serving (1 cup) contains approximately:
– Calories: 300
– Protein: 30g
– Carbohydrates: 40g
– Fat: 6g
– Fiber: 10g
This nutritional information is based on one serving.
Step-by-Step Cooking Process
1. In a large pot, heat a drizzle of oil over medium heat.
2. Add the diced onion and sauté until translucent.
3. Stir in the minced garlic and cook for another minute.
4. Add the chicken breast, cooking until browned on all sides.
5. Pour in the diced tomatoes and chicken broth.
6. Add the white beans, cumin, and chili powder.
7. Season with salt and pepper to taste.
8. Bring to a boil, then reduce heat and simmer for 20 minutes.
9. Remove the chicken, shred it, and return to the pot.
10. Serve hot, garnished with your favorite toppings.
Alternative Ingredients
You can substitute chicken breast with turkey or use canned chicken for a quicker option. For a vegetarian version, replace chicken with extra beans or tofu.
Serving and Pairings
This white bean chicken chili pairs perfectly with cornbread, tortilla chips, or a fresh garden salad. It’s also delightful with a dollop of sour cream or guacamole.
Storage and Reheating
Store leftover chili in an airtight container in the refrigerator for up to 3 days. It can be frozen for up to 3 months. To reheat, simply microwave or warm on the stove until heated through.
Cooking Mistakes
- Not browning the chicken properly can lead to a bland taste.
- Overcooking the beans may result in a mushy texture.
- Forgetting to season can make the chili taste flat.
- Using low-quality canned tomatoes can affect flavor.
- Skipping the simmering step may result in less developed flavors.
Helpful Tips
- Use a rotisserie chicken for even quicker preparation.
- Adjust the spice level by adding more chili powder or jalapeños.
- Mix in some corn for added sweetness and texture.
- Let the chili sit for a day for enhanced flavors.
FAQs
Can I use canned beans instead of dried?
Yes, canned beans are a great time-saver and work perfectly in this recipe. Just rinse and drain them before adding to the pot.
Is this chili spicy?
The spice level can be adjusted based on your preference. Add more chili powder for heat or omit it for a milder flavor.
Can I make this chili in a slow cooker?
Absolutely! Just combine all ingredients in the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
What toppings can I use?
Popular toppings include avocado, shredded cheese, sour cream, or fresh cilantro. Get creative with your favorites!
Can I double the recipe?
Yes, this recipe can be easily doubled to feed a larger crowd. Just be sure to use a larger pot to accommodate the ingredients.
Conclusion
This white bean chicken chili is a delicious and nutritious option for any meal. Packed with protein and flavor, it’s sure to satisfy your hunger and warm your soul. Enjoy it on chilly nights or as a comforting dish anytime!

White Bean Chicken Chili
Ingredients
- 1 lb boneless skinless chicken breast
- 2 cans 15 oz each white beans, drained and rinsed
- 1 can 14.5 oz diced tomatoes
- 1 medium onion diced
- 2 cloves garlic minced
- 1 cup chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Optional toppings: avocado cilantro, shredded cheese
Instructions
- In a large pot, heat a drizzle of oil over medium heat.
- Add the diced onion and sauté until translucent.
- Stir in the minced garlic and cook for another minute.
- Add the chicken breast, cooking until browned on all sides.
- Pour in the diced tomatoes and chicken broth.
- Add the white beans, cumin, and chili powder.
- Season with salt and pepper to taste.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Remove the chicken, shred it, and return to the pot.
- Serve hot, garnished with your favorite toppings.