Easy Healthy White Bean Chili Recipe

I made a White Bean Chili with a surprising ingredient and a pantry-friendly method that had my potluck guests requesting the recipe.

I never thought a soup could steal my late summer dinners, but this Easy White Bean Chili did. It’s loaded with flavor without trying too hard and reheats into something even better the next day.

I toss in a yellow onion for that sweet base and cannellini beans to make it so filling you don’t miss anything heavy. People always ask if it’s spicy or bland, and I just shrug, because it somehow hits both, bright and comforting.

If you want a Summer Chili Recipe that plays nice at potlucks and meal prep, give this one a shot.

Ingredients

• Cannellini beans: creamy, high in fiber and plant protein, keeps you full longer.
• Chicken breasts: lean protein to bulk up the stew, helps muscle repair and satiety.
• Poblano pepper: mild smoky flavor, adds veggie depth without too much heat.
• Jalapeño: optional spicy kick, boosts vitamin C and lively flavor, seeds add heat.
• Greek yogurt: creamy tang, adds protein and reduces need for heavy cream.
• Lime juice: bright acidic pop that lifts flavors and adds vitamin C.
• Cilantro: fresh herbal note, low calorie, gives a citrusy finish and color.
• Avocado: optional creamy fat, supplies heart healthy monounsaturated fats and fiber.

Ingredient Quantities

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic minced
• 1 poblano pepper seeded and diced or 1 green bell pepper
• 1 jalapeño seeded and minced optional
• 1 pound boneless skinless chicken breasts
• 3 (15 ounce) cans cannellini or Great Northern beans
• 4 cups low sodium chicken broth
• 1 (4 ounce) can diced green chiles
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika optional
• 1/4 teaspoon cayenne pepper optional
• 1 teaspoon kosher salt plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons fresh lime juice about 1 lime
• 1/2 cup plain Greek yogurt
• 1/4 cup chopped fresh cilantro for garnish
• 1 avocado diced for serving optional
• 1/2 cup shredded Monterey Jack or cheddar cheese optional
• Tortilla chips or warm tortillas for serving optional

How to Make this

1. Heat 1 tablespoon olive oil in a large pot over medium heat, add 1 diced yellow onion, the diced poblano or green bell pepper and the minced jalapeño if using, cook until softened about 5 minutes, then stir in 3 cloves minced garlic and cook 30 seconds more.

2. Season 1 pound chicken breasts with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper, push veggies to the side, add the chicken and sear both sides 2 minutes each just to color then nestle it into the veggies.

3. Sprinkle in 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika if using and 1/4 teaspoon cayenne if you want heat, stir to coat and let the spices toast for 30 seconds.

4. Add 3 (15 oz) cans cannellini or Great Northern beans (drained and rinsed), 4 cups low sodium chicken broth and 1 (4 oz) can diced green chiles; bring to a simmer.

5. Cover and simmer gently 18 to 22 minutes or until the chicken is cooked through, then transfer the chicken to a plate and shred with two forks.

6. Return the shredded chicken to the pot. For a creamier, thicker chili mash about 1 to 2 cups of the beans right in the pot with a potato masher or use an immersion blender for a few quick pulses, it makes the broth silky without using cream.

7. Taste and adjust salt and pepper, then stir in 2 tablespoons fresh lime juice. To add tangy creaminess, temper 1/2 cup plain Greek yogurt by whisking a ladle of hot chili into the yogurt then stirring it back into the pot off heat so it won’t curdle.

8. Warm through another minute or two, then ladle into bowls and top with chopped fresh cilantro, diced avocado, and 1/2 cup shredded Monterey Jack or cheddar cheese if you like. Serve with tortilla chips or warm tortillas.

9. Leftovers get better the next day, store in fridge up to 4 days or freeze. Reheat gently on the stove so the yogurt doesn’t break, add a splash of broth if it thickens too much.

Equipment Needed

1. Large pot or Dutch oven (about 5 quart) you’ll need room for broth and beans
2. Cutting board
3. Chef’s knife for chopping onions peppers and jalapeño
4. Wooden spoon or heatproof spatula for stirring
5. Measuring spoons and 1 cup measure
6. Can opener and colander for draining and rinsing the beans
7. Two forks for shredding the cooked chicken or tongs if you prefer
8. Potato masher or immersion blender to mash some beans, plus a ladle for serving

FAQ

Easy Healthy White Bean Chili Recipe Substitutions and Variations

• 1 pound boneless skinless chicken breasts: swap for shredded rotisserie chicken to save time, or use cubed firm tofu if you want it vegetarian, or cooked turkey breast if that’s what you got.
• 3 (15 ounce) cans cannellini or Great Northern beans: swap with canned chickpeas or navy beans, or drained black beans for a heartier, earthier taste.
• 1/2 cup plain Greek yogurt: use sour cream for the same tang, or plain dairy free coconut yogurt to keep it creamy and vegan friendly.
• 1 poblano pepper seeded and diced or 1 green bell pepper: use an Anaheim pepper for similar mild heat, or just a green bell for no heat, or roast the pepper for a smokier flavor.

Pro Tips

1) Sear just for color not to finish cooking. You want a little brown crust to add flavor, but if you cook the chicken all the way through it’ll dry out when simmering. If you’re short on time shred a rotisserie chicken or slice the breasts thin so they cook faster. Use a meat thermometer if you’re unsure, 165°F when done.

2) Make the broth silky without losing texture by mashing only 1 to 2 cups of the beans or pulsing briefly with an immersion blender, then leave the rest whole. Don’t overblend or the whole pot turns gluey. If you rinsed the cans, save a little of the can liquid before rinsing next time or just add a splash of extra broth to loosen it up.

3) Temper the Greek yogurt or swap it for sour cream if you like. Whisk a ladle of hot soup into the yogurt until warm then stir it back in off the heat so it won’t split. If you accidentally heat it too much, add a little cold yogurt or a splash of cream to smooth it out.

4) Finish smart for big flavor: taste and adjust salt after you mash beans because they change seasoning, add lime at the end for brightness, and throw in fresh cilantro and avocado just before serving. For more smoke add a bit of smoked paprika or a diced chipotle in adobo, but start small cause those pack heat.

Easy Healthy White Bean Chili Recipe

Recipe by James Level

0.0 from 0 votes

I made a White Bean Chili with a surprising ingredient and a pantry-friendly method that had my potluck guests requesting the recipe.

Pin

Servings

6

servings

Calories

343

kcal

Equipment: 1. Large pot or Dutch oven (about 5 quart) you’ll need room for broth and beans
2. Cutting board
3. Chef’s knife for chopping onions peppers and jalapeño
4. Wooden spoon or heatproof spatula for stirring
5. Measuring spoons and 1 cup measure
6. Can opener and colander for draining and rinsing the beans
7. Two forks for shredding the cooked chicken or tongs if you prefer
8. Potato masher or immersion blender to mash some beans, plus a ladle for serving

Ingredients

• 1 tablespoon olive oil

• 1 medium yellow onion, diced

• 3 cloves garlic minced

• 1 poblano pepper seeded and diced or 1 green bell pepper

• 1 jalapeño seeded and minced optional

• 1 pound boneless skinless chicken breasts

• 3 (15 ounce) cans cannellini or Great Northern beans

• 4 cups low sodium chicken broth

• 1 (4 ounce) can diced green chiles

• 1 teaspoon ground cumin

• 1 teaspoon dried oregano

• 1 teaspoon chili powder

• 1/2 teaspoon smoked paprika optional

• 1/4 teaspoon cayenne pepper optional

• 1 teaspoon kosher salt plus more to taste

• 1/2 teaspoon freshly ground black pepper

• 2 tablespoons fresh lime juice about 1 lime

• 1/2 cup plain Greek yogurt

• 1/4 cup chopped fresh cilantro for garnish

• 1 avocado diced for serving optional

• 1/2 cup shredded Monterey Jack or cheddar cheese optional

• Tortilla chips or warm tortillas for serving optional

Directions

• Heat 1 tablespoon olive oil in a large pot over medium heat, add 1 diced yellow onion, the diced poblano or green bell pepper and the minced jalapeño if using, cook until softened about 5 minutes, then stir in 3 cloves minced garlic and cook 30 seconds more.
• Season 1 pound chicken breasts with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper, push veggies to the side, add the chicken and sear both sides 2 minutes each just to color then nestle it into the veggies.
• Sprinkle in 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika if using and 1/4 teaspoon cayenne if you want heat, stir to coat and let the spices toast for 30 seconds.
• Add 3 (15 oz) cans cannellini or Great Northern beans (drained and rinsed), 4 cups low sodium chicken broth and 1 (4 oz) can diced green chiles; bring to a simmer.
• Cover and simmer gently 18 to 22 minutes or until the chicken is cooked through, then transfer the chicken to a plate and shred with two forks.
• Return the shredded chicken to the pot. For a creamier, thicker chili mash about 1 to 2 cups of the beans right in the pot with a potato masher or use an immersion blender for a few quick pulses, it makes the broth silky without using cream.
• Taste and adjust salt and pepper, then stir in 2 tablespoons fresh lime juice. To add tangy creaminess, temper 1/2 cup plain Greek yogurt by whisking a ladle of hot chili into the yogurt then stirring it back into the pot off heat so it won't curdle.
• Warm through another minute or two, then ladle into bowls and top with chopped fresh cilantro, diced avocado, and 1/2 cup shredded Monterey Jack or cheddar cheese if you like. Serve with tortilla chips or warm tortillas.
• Leftovers get better the next day, store in fridge up to 4 days or freeze. Reheat gently on the stove so the yogurt doesn't break, add a splash of broth if it thickens too much.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 400g
• Total number of serves: 6
• Calories: 343kcal
• Fat: 7.5g
• Saturated Fat: 1.7g
• Trans Fat: 0g
• Polyunsaturated: 1.1g
• Monounsaturated: 3.3g
• Cholesterol: 67mg
• Sodium: 850mg
• Potassium: 417mg
• Carbohydrates: 28g
• Fiber: 7.7g
• Sugar: 3.8g
• Protein: 33g
• Vitamin A: 800IU
• Vitamin C: 30mg
• Calcium: 100mg
• Iron: 2mg