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White Bean Chili Recipe

White Bean Chili Recipe
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★★★★★

5.3 from 27 reviews

A hearty and flavorful White Bean Chili featuring tender chicken, aromatic spices, fresh jalapeño, and creamy white beans simmered to perfection. This comforting dish combines a blend of cumin, oregano, paprika, and cilantro with a touch of heat from jalapeños and cayenne, topped off with optional sour cream for a creamy finish. Perfect for a cozy meal any day of the week.

Ingredients

Scale

Chicken & Oil

  • 4 tablespoons olive oil (divided)
  • 1 ½ pounds chicken breast (cut into cubes)

Vegetables & Herbs

  • 1 cup diced onion
  • 5 cloves garlic (minced)
  • 1 tablespoon chopped jalapeño (approximately 1 jalapeño pepper)
  • 1 packed cup cilantro leaves (roughly chopped, divided)

Spices

  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon paprika
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon black pepper
  • ¼ teaspoon salt

Beans & Broth

  • 4 15.8-ounce cans white beans (drained)
  • 6 cups chicken broth or stock

Additional Ingredients

  • 16 ounces frozen corn
  • 2 4-ounce cans diced green chile peppers (undrained)
  • Sour cream (optional, for serving)

Instructions

  1. Sauté Chicken: Heat a large pan over medium-high heat and add 2 tablespoons olive oil. When the oil is hot and shimmering, add the cubed chicken. Sauté for 3 to 5 minutes until browned and cooked on the outside. Transfer the chicken to a plate or bowl and set aside.
  2. Sauté Aromatics: Add the remaining 2 tablespoons olive oil to the same pan and reduce the heat to medium. Once the oil is hot, add the diced onion, minced garlic, and chopped jalapeño. Stir frequently and cook for about 5 minutes until the onions and jalapeño have softened.
  3. Add Cilantro to Aromatics: Stir in ½ cup of the chopped cilantro into the pan to blend with the sautéed vegetables. Transfer the entire mixture into a large pot for further cooking.
  4. Add Spices: Place the pot over medium heat. Add cumin, oregano, paprika, cayenne pepper, black pepper, and salt to the vegetables and cilantro. Stir well to combine and cook for 2 to 3 minutes, allowing the spices to become fragrant and well integrated.
  5. Add Beans and Broth: Pour in all four cans of drained white beans and 6 cups of chicken broth or stock into the pot. Stir thoroughly to mix all the ingredients evenly.
  6. Simmer and Mash Beans: Let the chili mixture simmer for at least 30 minutes, up to 2 hours, to allow flavors to meld and beans to soften thoroughly. Once softened, use a potato masher to mash the beans to your desired consistency, creating a creamy texture.
  7. Add Chicken, Corn, and Green Chiles: Return the sautéed chicken to the pot along with the frozen corn and diced green chile peppers. Stir to combine and simmer for 10 to 15 minutes until the chicken is cooked through and the corn is heated.
  8. Finish with Fresh Cilantro and Serve: Just before serving, stir in the remaining ½ cup of chopped cilantro for a fresh burst of flavor. Ladle the chili into bowls and add a dollop of sour cream if desired. Serve warm and enjoy.

Notes

  • You can substitute turkey breast for chicken to reduce fat content.
  • Adjust jalapeño and cayenne pepper amounts to control chili heat.
  • For a thicker chili, mash more beans and simmer uncovered to reduce liquid.
  • Sour cream is optional and adds a creamy, cooling element to contrast the spices.
  • This chili can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
  • Use low-sodium chicken broth to control overall salt content.

Nutrition

Keywords: white bean chili, chicken chili, easy chili recipe, bean soup, healthy chili, southwestern chili

Find it online: https://foodbylina.com/white-bean-chili-recipe/