Chicken and White Bean Chili

Is it a soup or a stew? Call it what you will, you’re going to want to keep this recipe in your “favorites” file and bring it out on cold winter nights, when watching the game with a crowd…and on busy weeknights, too. Freeze leftovers in portion size containers for microwave friendly lunches.

Servings: 4


  • 3 tablespoons olive oil
  • 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon ground black pepper
  • 2 medium onions, chopped
  • 6 garlic cloves, minced
  • 1 medium green bell pepper, chopped
  • 1 (4.5-ounce) can diced green chiles, drained
  • 4 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/4 teaspoon ground chipotle pepper
  • 1 (15-ounce) can low sodium cannellini beans, drained and rinsed
  • 1 cup low sodium chicken broth
  • 3 tablespoons cilantro, chopped
  • Sour cream, shredded cheedar, sliced avocado, for garnish


  1. Heat the oil in a 5-quart saucepan over medium-high heat. Season the chicken with 1/2 teaspoon of the salt and pepper. Add chicken to the saucepan and cook until lightly browned, turning occasionally, 4-5 minutes. Stir in the onions, garlic, bell pepper and green chilies; cook, stirring occasionally, until vegetables are slightly softened, 4-5 minutes. Add the chili powder, cumin, oregano and chipotle pepper and cook 1 minute. Stir in the beans and broth; bring to a boil, reduce heat to medium-low, cover, and simmer15 minutes. Remove from the heat and stir in remaining 1/4 teaspoon salt and the cilantro. Garnish each bowl with sour cream, cheese, and avocado.
  • Yield: 4 Servings
  • Course: