Traditional White Bean Chili

🕒 Prep: 15 min
🔥 Cook: 45 min
🍽 Serves: 6
★★★★★
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Looking for a comforting, hearty meal that’s a bit different from your typical chili? This Traditional White Bean Chili is a delightful twist with tender chicken and a creamy texture that will warm you from the inside out. Perfect for cooler months or when you need a little cozy comfort.

Ingredients for Traditional White Bean Chili

The star of this dish is the chicken breasts, which provide lean protein and a hearty texture. Olive oil helps to brown the chicken and sauté the vegetables, adding a subtle richness. Onion and garlic form the aromatic base, enhancing the overall flavor. Great northern beans offer a creamy texture and are a good source of fiber. The diced green chilies add a mild heat and tanginess. Chicken broth serves as the savory base, allowing all the ingredients to come together. Spices like cumin, oregano, chili powder, and paprika provide depth and warmth, while salt and pepper enhance all the flavors. Finally, cilantro and lime juice bring brightness and a fresh finish.

Tips & Tricks

  • For more heat, add some chopped jalapeños or a pinch of cayenne pepper.
  • If you like a creamier texture, mash a portion of the beans before adding them to the pot.
  • Make this dish vegetarian by swapping the chicken for more beans or tofu and using vegetable broth.

Serving Suggestions

This chili is fantastic on its own, but you can elevate it by serving with a dollop of sour cream and a sprinkle of shredded cheese. Pair it with warm, crusty bread or cornbread to soak up all the goodness. A simple side salad with a citrusy vinaigrette would complement it beautifully.

Frequently Asked Questions

Can I make this chili in advance?
Absolutely! It's actually one of those dishes that tastes even better the next day, as the flavors continue to develop.
How can I store leftovers?
Store in an airtight container in the refrigerator for up to three days. You can also freeze it for longer storage.

Traditional White Bean Chili Recipe Walkthrough

Start by heating up your pot over medium heat and adding in the olive oil. Once it’s hot, toss in the chicken pieces. Let them brown on all sides, which should take about 5-7 minutes. This browning step really seals in the flavor, so don't rush it!

Once the chicken is nicely browned, take it out and set it aside. In the same pot, you’ll add the onion and garlic. Keep an eye on them, and stir occasionally; you’ll want the onion to turn translucent, which takes about 4 minutes.

Now, stir in the beans and diced green chilies. Return the browned chicken to the pot. Pour in the chicken broth, and add your spices: cumin, oregano, chili powder, and paprika. Don’t forget to season with salt and pepper. Stir everything well to combine.

Bring this lovely mixture to a boil, then reduce the heat to low and let it simmer for 30 minutes. This is where the magic happens — the flavors meld together, creating a delicious harmony.

Just before you’re ready to serve, stir in the cilantro and lime juice. Give it a taste, and adjust the seasoning if you think it needs a bit more salt or a squeeze of lime.

Why You'll Love This Recipe

  • Quick to prepare and cooks in under an hour.
  • Packed with protein and fiber, keeping you full and satisfied.
  • Uses simple ingredients you probably already have in your pantry.
  • Customizable spice level — adjust to your taste!

Ingredients

2 tbsp olive oil
1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
1 medium onion, chopped
3 cloves garlic, minced
2 cans (15 oz each) great northern beans, drained and rinsed
1 can (4 oz) diced green chilies
4 cups chicken broth
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp chili powder
1/2 tsp paprika
Salt and pepper to taste
1/4 cup fresh cilantro, chopped (optional)
Juice of 1 lime
Sour cream for serving (optional)
Shredded cheese for serving (optional)

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat. Add chicken pieces and cook until browned on all sides, about 5-7 minutes.
2. Remove the chicken and set aside. In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent, about 4 minutes.
3. Stir in the drained beans and diced green chilies. Return the browned chicken to the pot.
4. Pour in the chicken broth, and add cumin, oregano, chili powder, paprika, salt, and pepper. Stir well to combine.
5. Bring to a boil, then reduce heat to low and let simmer for 30 minutes, allowing the flavors to meld together.
6. Before serving, stir in the chopped cilantro and lime juice. Adjust seasoning if necessary.
7. Serve hot, garnished with sour cream and shredded cheese if desired.

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