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White Bean Chili

A creamy, hearty white bean chili that's perfect for cozy evenings, simple to make, and family-friendly.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 380
Ingredients Method Notes

Ingredients
  

For the chili base
  • 4 tablespoons olive oil (divided) 2 tablespoons for cooking chicken, 2 tablespoons for sautéing vegetables
  • 1.5 pounds chicken breast (cut into cubes) Substitute with turkey or tofu for a variation
  • 1 cup diced onion
  • 5 cloves garlic (minced)
  • 1 tablespoon chopped jalapeño Approximately 1 jalapeño pepper
  • 1 cup cilantro leaves (roughly chopped, divided) Divided for incorporation and garnish
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon paprika
  • 0.25 teaspoon cayenne pepper Adjust for spiciness preference
  • 0.25 teaspoon black pepper
  • 0.25 teaspoon salt
  • 4 cans 15.8-ounce white beans (drained) Any variety will work, like Great Northern or Cannellini
  • 6 cups chicken broth or stock Use vegetable broth for a vegetarian version
  • 16 ounces frozen corn
  • 2 cans 4-ounce diced green chile peppers (undrained)
  • 1 cup sour cream (optional, for serving) For serving, can skip for a lighter version

Method
 

Preparation
  1. Heat a large pan over medium-high heat and add 2 tablespoons of olive oil. When hot, add the cubed chicken and sauté until golden brown (about 3 to 5 minutes). Transfer the chicken to a plate and set aside.
  2. In the same pan, lower the heat to medium and add the remaining 2 tablespoons of olive oil. Add diced onion, minced garlic, and chopped jalapeño, stirring frequently for about 5 minutes until softened.
  3. Stir in ½ cup of chopped cilantro into the sautéed vegetables and transfer this mixture into a large pot.
Cooking
  1. Place the pot over medium heat. Add cumin, oregano, paprika, cayenne pepper, black pepper, and salt. Stir well and cook for 2 to 3 minutes until the spices become fragrant.
  2. Pour in the drained white beans and 6 cups of chicken broth. Stir everything together until well combined.
  3. Let the chili simmer for at least 30 minutes, or up to 2 hours, allowing flavors to meld. Use a potato masher to mash the beans to your desired consistency for a creamier texture.
  4. Return the sautéed chicken to the pot along with frozen corn and diced green chile peppers. Stir and let simmer for another 10 to 15 minutes until the chicken is cooked through and the corn is heated.
  5. Just before serving, add the remaining ½ cup of chopped cilantro. Ladle the chili into bowls and top with sour cream if desired.

Notes

Serve with crispy tortilla chips or warm cornbread for a perfect meal. Keep leftovers in an airtight container in the fridge for 3-4 days, or freeze for up to 3 months. Reheat on the stove or microwave.