white bean chili

Chili is one of the easiest dinners around. We keep this spiced and spicy version in the good-for-you category by using heart-healthy white beans and lower-fat ground chicken.

Chicken and White Bean Chili

olive oil

chicken

salt

onion

garlic

cumin

oregano

cinnamon

red pepper (cayenne)

jar mild salsa verde

white kidney beans (cannellini)

chicken broth

cilantro leaves

This white bean chili is just perfect! It&#x27;s absolutely loaded with flavor, easy to make, and super filling.

White Bean Chili

beans

paprika

cayenne pepper

black pepper

olive oil (divided)

chicken breast (cubed)

green chiles undrained

corn

onion (diced)

garlic (minced)

jalapeno (chopped (about one jalapeno))

cilantro leaves (packed)

Sour cream

Heat 2 tablespoons of olive oil over medium high heat in a pan. Add the chicken and saute for about 3-5 minutes then remove and set aside.

In the pan, heat the remaining 2 tablespoons of olive oil over medium heat. Add the onion, garlic and jalapeno. Cook until softened, about 5 minutes.

Rough chop 1/2 cup of cilantro and add to onion, garlic and jalapeno mixture. Saute for a few seconds then add all to a large pot.

Add all seasonings (cumin, cayenne, oregano, paprika, black pepper, salt). Reduce heat to medium and let simmer.

Add the beans and chicken stock.

Let the chili simmer at least another 30 minutes, but the longer, the better. Use a potato masher to mash the beans- a few mashes should do the trick. You should do this before adding the chicken if the beans are nice and soft.

Add in the chicken, corn and chiles.

Before serving, add the rest of cilantro.

https://content.jwplatform.com/videos/4XRIP3dD.mp4

This white bean chicken chili is super easy to make and filled with savory flavors and ingredients! Perfect for easy weeknight dinners.

White Bean Chili.mp4

Healthy White Chicken Chili is a 30 minute dinner with chicken breast, white beans, corn, cumin and yogurt. Easy to make on the stove, crockpot or Instant Pot.

Healthy White Chicken Chili {Stove, Crockpot, Instant Pot}

1.5 lbs 3 medium boneless and skinless chicken breasts

tbsp oil (I use avocado oil)

chicken broth (low sodium*)

x 15 oz cans great Northern beans (drained and rinsed)

green chiles

tsp cumin

tsp chili powder

black pepper (to taste)

cilantro (finely chopped)

lime (juice of)

Tortilla chips (avocado, more yogurt, limes,

Preheat large dutch oven or heavy bottom pot on medium-high heat and swirl oil to coat.

Add garlic and onion, sauté for 3 minutes, stirring occasionally.

Add cumin, oregano, chili powder, cayenne pepper, salt and pepper and cook for 30 seconds, stirring constantly.

In a small bowl, add about 1 cup of beans and mash with a fork. It helps to thicken the chili.

Add broth, mashed and whole beans, corn, green chiles and chicken breasts. Cover, bring to a boil, reduce heat to low-medium and simmer for 20 minutes.

Turn off the heat. Remove chicken and shred with 2 forks or meat claws.

Return chicken to the pot along with lime juice, cilantro and yogurt.

Stir and serve warm with your favorite toppings like tortilla chips, cheese, more cilantro and lime.

Stovetop Healthy White Chicken Chili

Preheat large ceramic non-stick skillet on medium-high heat and swirl oil to coat.

Transfer to slow cooker along with 1 cup broth, mashed and whole beans, corn, green chiles and chicken breasts.

Cover and cook on Low for 6 hours or on High for 3 hours.

Remove chicken and shred with 2 forks or meat claws.

Return chicken to the crockpot along with lime juice, cilantro and yogurt.

Slow Cooker Healthy White Chicken Chili

To 6 or 8 quart Instant Pot, add ingredients in the following order: garlic, onion, corn, whole and mashed beans, chicken breasts, green chiles, cumin, oregano, chili powder, cayenne pepper, salt, pepper and 1 cup broth. Do not stir.

Close the lid, set pressure vent to Sealing and Pressure Cook on High or Manual for 20 minutes.

Release pressure using Quick Release method by turning pressure valve to Venting position immediately after cooking.

Open the lid, remove chicken and shred with 2 forks or meat claws.

Return chicken to the Instant Pot along with lime juice, cilantro and yogurt.

Instant Pot Healthy White Chicken Chili

Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.

Store: Refrigerate in an airtight container for up to 5 days.

https://content.jwplatform.com/videos/uMVifrDy.mp4

Healthy White Chicken Chili is a 30 minute meal with chicken breast, white beans, corn, cumin and yogurt. This healthy comfort food is easy to make on the stove, crockpot or Instant Pot.

Healthy White Chicken Chili

A delicious, creamy White Bean Turkey Chili recipe made with canned white beans, ground turkey, aromatics and spices – no tomatoes!

White Bean Turkey Chili

olive oil spray

onions

turkey

green chilies

chili powder (to your taste)

red pepper flakes (to your taste)

bay leaf

sour cream or Greek yogurt

Monterey Jack or Pepper Jack Cheese (shredded)

avocado

cilantro

jalapeno

Greek yogurt

scallions

Heat a large heavy pot or Dutch oven over medium flame. When hot, spray with oil.

Add onions and garlic, saute until soft, about 4 to 5 minutes.

Add the meat and cook, breaking it up until white and cooked through, about 5 minutes.

Add diced green chilies, salt, cumin, oregano, chili powder, red pepper flakes and cook for 2 minutes.

Pure 1 can of beans in the blender with 1 cup of the broth. Add to the pot with the remaining beans, broth and bay leaf and bring to a boil.

Cover and reduce to a simmer, about 30 to 35 minutes mixing occasionally, until thickened and the flavors meld.

Stir in sour cream and cook 4 to 5 minutes. Adjust seasoning and salt to taste.

To serve, topped with your favorite toppings.

Slow Cooker directions: To make in the slow cooker, follow steps 1 to 5, reducing the broth to 1 1/2 cups and transfer to the slow cooker for 8 hours on low.

Instant Pot directions: To make in the Instant Pot, you will need an 8 quart IP or halve the recipe. Reduce the broth to 1 1/2 cups, cook high pressure 25 minutes.

White Bean Turkey Chili is crazy delicous! No tomatoes, just white beans, turkey and spices. Just add your favorite toppings!

4 Freestyle Points • 307 Calories
PRINT RECIPE: https://www.skinnytaste.com/white-bean-turkey-chili-4-pts/

<em>This Butternut Squash &amp; White Bean Chili is cozy, hearty, and made from only 10 plant-based ingredients! A yummy Vegan &amp; Gluten-Free entree for chilly days.</em>

Butternut Squash &amp; White Bean Chili

Nutritional Yeast

Yellow Onion, diced

Cilantro,

Red Bell Pepper, diced

Jalapeños,

Cumin

tsp Smoked Paprika

Beans,

Butternut Squash,

½ cups Vegan “Chicken” Stock, divided (¼ cup)

Salt and Black Pepper,

First, toast the Nutritional Yeast. Add the flakes to a large non-stick pot and cook over Medium Heat for 3-5 minutes, stirring frequently. The flakes will darken, become fragrant, and start to &#8220;smoke&#8221; when they are toasted.

Next, add the diced Onion and chopped Cilantro stems to the pot along with 1/4 cup of the Vegan Chicken Stock. Reduce the heat to Medium-Low, and sauté the Onion and Cilantro until translucent, about 3-5 minutes.

Then, add the Bell Pepper, Jalapeño, Cumin, and Smoked Paprika to the pot along with another small splash of Stock. Sauté for an additional 1-2 minutes.

Finally, add the Beans, cubed Butternut Squash, and the remainder of the Vegan Stock to the Pot; bring everything to a boil over high heat, and then reduce the heat and simmer for 20-25 minutes, stirring every few minutes to help break down the Squash and make things nice and creamy. Add Salt and Black Pepper to taste, then divide into bowls, top with fresh Cilantro, and serve warm.

Leftovers will keep in the fridge for up to one week, or can be frozen for up to two months.

Made this tonight and really liked it! Super comforting and nice and healthy. It did turn out a little more soupy than I wanted so I think next time I'd use less broth.

I just made this recipe and it’s super great! For anyone wondering I used one med-large butternut squash and I had a bit left over. 👌🏼 Thank you so much for this recipe Caitlin!

This was so yummy! Even my non-vegan hubby loved it and he’s not always a fan of my vegan meals. I’ve forwarded the recipe on to my extended family so they can try it too. This is a new favorite and will definitely go onto my “Vegan Keeper Recipes” Pinterest board. Thank you!

I made this recipe last night...but I pureed the heck out of it and made a smooth, cozy soup. Made so much that I passed on a bit to my neighbor. Everyone loved it. Thanks!

This is sooo good!!! It definitely has an almost-cheesy quality to it. It’s really satisfying. I lightly crisped some sliced jalapeños in a pan with a dash of salt until they were golden brown and topped my chili with them, along with the freshly chopped cilantro. It was great!

This recipe was so delicious and simple to make!!! We made it for lunch today - pureed half to make it more of a soup, and ate it with some crusty bread. Such a hearty and warming meal during the crazy Canadian weather we're having here in Toronto! I am so excited to check out more recipes on your blog :)

Very satisfying, healthy fall meal. I used only one jalapeno but added extra spice with chili powder as was quite mild. Threw 2 minced cloves of garlic in with the peppers. Pureed half of pot in a blender which thickened it up nicely. Added a can of corn. Topped with cilantro and avocado. Nom!

I made it in my instapot. It has good flavor and was easy. Once done in the instapot I just used a whisk by hand and it creamed the butternut squash but left everything else. If you divide into 5 servings each serving is 2 cups (I made it for the week for me).

This was delicious! I blended it a little bit with my immersion blender (but not all of it so it was still chunky) and that made it even creamier!

I’ve made this recipe multiple times now, and my family just loves it. We add a dollop of sour cream and chopped cilantro to the bowl, and it’s delicious! Thanks for the recipe!

N ew to vegan cooking and trying to lose some pounds   And this recipe fits the bill. I don’t know the calories but 
It’s clearly a clean meal.  I added chili powder .  Served it with a salad ... thank you !!

This soup is delicious!  I hate cutting butternut squash so I cooked it whole in oven (make sure you poke) and then scooped it out and used in recipe as written.  Yum!

Fabulous soup!  Loved it more each time I warmed it.  It became so creamy.  Such a great blend of flavors.  The cilantro added another layer too!  Thank you!

Love this recipe! Do you think I could use delicata squash instead? I currently have delicata, not butternut.

I just made this for dinner tonight, and it turned out great! I used great northern beans instead of navy beans, and decided to keep some of the jalapeño seeds in for some spice, but otherwise I followed the recipe as written. I was worried that this wouldn't be a very flavorful chili, since the only spices are a small amount of cumin and smoked paprika, but I was totally wrong! The flavor was great! And also the texture turned out great too, I had no problem getting it nice and thick just by crushing some of the squash and beans with the back of the spoon as I stirred. Overall, this recipe is a 10/10! I think I like this even more than my favorite tomato-based chili recipe. I will definitely be making this recipe again!!

Love this recipe! At first I was worried it was too chunky but once the squash started to break down it turned out nice and creamy and absolutely delicious!

Made this chili yesterday with a leftover butternut squash from Thanksgiving and OMG it was SO good. I used 2 cans of white kidney beans (that’s all I could find) and it turned out amazing. If you’re worried about it being too spicy trust me it’s not at all. The jalapeño just adds a nice flavor and the toasted nutritional yeast is a MUST!!! Thanks for sharing this amazing recipe!!

This was SOOOO good!  Thanks so much for the recipe- made exactly as directed, but I forgot the cumin when cooking- and it was just amazing!  My husband loved it too, and I can't wait to eat the leftovers the next few days.  Thank you!

Absolutely delicious! I had never toasted nutritional yeast before &amp; the smell made me anxious when I started cooking it. It turned out wonderfully though! My parents loved it as their anniversary dinner &amp; it couldn’t have been easier. Definitely add the cilantro &amp; jalapeños😋 Thank you for the great recipe, I will be adding it to my cookbook ❤️❤️❤️

Creamy White Chicken Chili is so easy it can be made on the stovetop, in the slow cooker, or the instant pot.  I love to use leftover chicken, making this a super fast weeknight meal!

White Chicken Chili

yellow onion (, chopped (about ½ cup))

garlic (, finely minced (or garlic

lime (, juice from)

salt and black pepper (, to taste)

sour cream (or plain Greek yogurt)

corn ((frozen

Toppings: (cilantro, tortilla chips,

Heat olive oil in a large (5-6 quart) pot over medium-high heat. Add onion and sauté until softened. Add garlic and cook for 30 seconds.

Add chicken broth, green chilies, cumin, cayenne, paprika, oregano, lime juice and season with salt and pepper to taste.

Drain and rinse beans in a strainer.

Measure out a big ladleful of the beans and add to a food processor with a splash of broth from the soup. Puree until smooth (this step is optional but helps to yield the creamy and thick texture we want from this chili!) . Add pureed beans, whole beans and corn to the soup pot.

Bring the mixture to a simmer and cook, uncovered, for 15 to 30 minutes.

Remove from heat and stir in sour cream and cooked chicken.

Serve garnished with cilantro, shredded cheese, avocado slices and tortilla chips if desired.

https://content.jwplatform.com/videos/mHPMcRWc.mp4

Creamy White Chicken Chili is so easy it can be made on the stovetop, in the slow cooker, or the instant pot.  I love to use leftover chicken, making this a super fast weeknight meal!

The Ultimate Crack Chicken Chili - the BEST of the BEST White Chicken Chilis! SO good and ready to eat in under 20 minutes! Rotisserie chicken, white beans, corn, green chilies, chicken broth, ranch dressing mix, bacon, cumin, chili powder, half-and-half, cheddar cheese. Top with some sour cream and extra cheese. Makes a ton. Freeze leftovers for a quick meal later. #soup #chili #chickenchili #bacon

The Ultimate Crack Chicken Chili

Tbsp butter

Tbsp all-purpose flour

half-and-half

kidney

white corn, drained

(4-oz) cans chopped green chilies, undrained

Tbsp dried minced onion flakes

lb bacon, (cooked and chopped)

(1-oz) packet dry Ranch dressing mix

cheddar cheese

In a Dutch oven melt butter and stir in flour. Cook for 2 minutes. Gradually whisk in chicken broth and half-and-half. Bring to a boil and cook for 2 minutes, until thickened.

Add remaining ingredients and cook for an additional 10 to 15 minutes, stirring occasionally.

Make a pant based white bean chili on your stovetop in less than an hour!

Vegetarian White Bean Chili

white onion

green bell pepper

tbsp oil

cumin powder

garlic powder

tsp smoked paprika

cayenne pepper powder

white beans

sweet corn

salsa verde

vegetable broth

Dice onion and bell pepper and deseed and mince jalapeño. Drain and rinse white beans. Heat oil in a large pot over medium low heat and add onions and peppers to the pot. 

Saute until soft and fragrant &#8211; about 5 minutes. Mix in cumin, salt, garlic powder, smoked paprika, and cayenne. Pour beans into the pot. Mash beans down with potato masher &#8211; you just want them slightly squished, not mashed into a paste.

Pour corn, salsa verde, and vegetable broth into the pot and give it a good stir. Increase the heat to medium-high and bring to a boil. Reduce to a simmer and simmer uncovered for 30 minutes.

Cool slightly and serve with your favorite toppings!

So delicious! Next time, I think we’ll use less broth so it’s a little thicker like chili, but it tastes amazing!

Definitely will become part of our regular rotation. Delicious!

Really enjoyed this chili - super filling and delicious

Made this tonight. So yummy! Didn’t have salsa verde, so added a can of green chili peppers. Delish!

So good!! I have made white bean chili's before but this will be my new go to. So much flavor!

Made this on a cold rainy night and it was perfect! Super filling for a veggie dish and made for great leftovers. Highly recommend

https://content.jwplatform.com/videos/rXilxRlA.mp4

Vegetarian White Bean Chili is the perfect winter meal. Serve this white bean chili for friends and family with lots of toppings!

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Top 15 white bean chili recipes from across the web

The most viewed white bean chili recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken and White Bean Chili

White Bean Chili

Healthy White Chicken Chili {Stove,...

White Bean Turkey Chili

Butternut Squash &amp; White Bean C...

White Chicken Chili

The Ultimate Crack Chicken Chili

Vegetarian White Bean Chili

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White Bean Chili

30-Minute Vegan White Bean Chili

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