White Bean Chili

To keep this chili vegetarian, simply skip the ground chicken and add two additional 15-ounce cans of beans.

Yield: Serves 4


  • 2 TB olive oil
  • ¾ cup minced onion (about 1 small)
  • 1 ½ cups chopped green chilies (fresh or canned)
  • 1 TB minced garlic
  • 1 TB ground cumin
  • 1 TB dried oregano
  • 1 tsp. salt
  • ½ tsp. pepper
  • Pinch red pepper flakes
  • 1 pound ground chicken
  • 2 15-ounce cans navy beans, rinsed and drained
  • 2 cups chicken stock
  • ¼ cup chopped cilantro
  • Shredded cheese, for topping (optional)


  1. Heat olive oil in a soup pot over medium heat. Add the onion and sauté for 5 minutes, until soft. Add the green chilies, garlic, cumin, oregano, salt, pepper and red pepper flakes. Stir for 1 minute until fragrant.
  2. Push the vegetables to the edges of the pot and add the ground chicken. Crumble the chicken and cook it until done, about 3-5 minutes. Stir the chicken and onion mixture together.
  3. Add the beans to the pot; stir to combine. Add the chicken stock and bring the soup to a boil. Reduce heat and simmer for 20 minutes. Remove from the heat and stir in the cilantro. Serve topped with shredded cheese, if desired.

2 Responses to White Bean Chili

  1. Chris January 13, 2021 at 8:20 am #

    Looks delicious! I’m definitely going to make this!

  2. Kristen Desmond January 13, 2021 at 12:22 pm #

    Yay! 😉

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