Chicken Chili with White Beans
This post may contain affiliate links. Read my full disclosure policy. This chicken chili is a hearty, healthy dish you can feel good about eating. If you’re looking for a lighter alternative to my classic chili recipe, this chicken chili is just the ticket. It’s made from scratch, loaded with veggies, and packed with protein-rich chicken and beans. But don’t worry—it’s still hearty and satisfying, even for the biggest football fanatics in your life. The ingredient list might look a bit long at first glance, but don’t let that scare you off. It’s mostly spices, and the active cooking time is only about 30 minutes, though it simmers on the stove for nearly two hours to develop that deep, rich flavor. And here’s a tip: be sure to use regular ground chicken, not the lean variety, for the best texture and taste. For a tasty variation, check out my favorite turkey chili recipe too! What You’ll Need To Make Chicken Chili With White Beans Step-by-Step Instructions Step-by-Step Instructions 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 RecipeComments (223)Add Comment Recipe Comments (223) Add Comment 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 (see note) 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 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 (see note) 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: Use American-style chili powder, which is a mild spice blend including paprika, cumin, and garlic (not pure ground chiles). 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.) 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: Use American-style chili powder, which is a mild spice blend including paprika, cumin, and garlic (not pure ground chiles). 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 Powered by 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 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. See more recipes: ChickenDairy-FreeDinnerFreezer-FriendlyMake-AheadTex-Mex Chicken Dairy-Free Dinner Freezer-Friendly Make-Ahead Tex-Mex