White Bean Chicken Chili
A lighter, creamier take on classic chili, this white bean chicken chili is loaded with tender shredded chicken, hearty white beans, and mild green chilies in a velvety broth. It comes together in one pot and is ready in under an hour — perfect for a cozy weeknight dinner or game-day crowd.
For 4 servings
- prep
Drain the soaked beans.
Drain the white beans that have been soaked overnight. Rinse them under cold water until the water runs clear. Set aside.
- pressure cook · ~15 min
Pressure cook the beans.
Transfer the drained beans to a pressure cooker. Add 2 cups of water and cook on medium heat until you hear 3-4 whistles, about 12-15 minutes. Let the pressure release naturally. The beans should be tender but hold their shape. Reserve the cooking liquid.
- prep
Season the chicken.
Pat the chicken breasts dry with paper towels. Season both sides with a pinch of the salt and the black pepper.
- saute · ~8 min
Sear the chicken breasts.
Heat the oil in a Dutch oven over medium-high heat. Place the chicken breasts in the pot and sear for 3-4 minutes on each side until golden brown. Transfer the chicken to a plate and set aside.
TIPDon't overcrowd the pot — sear in batches if needed. The browned bits on the bottom add flavor to the chili. - saute · ~7 min
Build the aromatic base.
1.In the same pot, add the diced onion and sauté until soft and translucent, about 4-5 minutes.2.Add the minced garlic and diced green chilies. Cook until fragrant, about 1 minute.3.Stir in the cumin powder, coriander powder, dried oregano, and chili powder. Cook for 30 seconds, stirring constantly to bloom the spices.TIPScrape up the browned bits from the bottom of the pot with a wooden spoon — they add deep, savory flavor. - simmer · ~25 min
Simmer the chili.
1.Return the seared chicken breasts to the pot.2.Add the cooked beans along with their reserved cooking liquid.3.Pour in the remaining 1 cup of water and the remaining salt. Stir well.4.Bring to a boil, then reduce heat to low. Cover and simmer gently for 20-25 minutes until the chicken is cooked through and tender.TIPKeep the simmer gentle — a rapid boil will toughen the chicken. - prep
Shred the chicken.
Remove the chicken breasts from the pot and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the pot and stir to combine.
- simmer · ~7 min
Finish and thicken the chili.
Let the chili simmer uncovered for another 5-8 minutes to thicken slightly. If it is too thick, add a splash of water. Taste and adjust salt if needed.
TIPFor a thicker chili, mash a few beans against the side of the pot with a spoon. - garnish
Serve the chili.
Ladle the chili into bowls. Top each serving with a spoonful of whisked yogurt, a sprinkle of chopped cilantro, and serve with lime wedges on the side.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Sear the chicken until deep golden brown to build a rich flavor base.
- 2Bloom the spices in the hot oil for 30 seconds to intensify their aroma.
- 3Simmer the chili gently, not rapidly, to keep the chicken tender.
- 4Mash a few beans against the pot with a spoon to thicken the broth naturally.
- 5Let the pressure-cooked beans release naturally so they stay intact.
- 6Reserve the bean cooking liquid and use it in the chili for extra body.
Adapt it for your goals.
Smoky
Replace the mild green chilies with 2 diced chipotle peppers in adobo sauce for a smoky, medium-heat kick that pairs beautifully with the white beans.
dairy freeDairy-free
Swap the yogurt garnish with a swirl of canned coconut cream or a dollop of cashew cream for a rich, dairy-free finish that keeps the chili creamy.
extra veggieExtra-veggie
Add 1 diced zucchini and 1 cup of corn kernels along with the beans to add sweetness, color, and more vegetables to the bowl.
thigh swapThigh-swap
Use boneless, skinless chicken thighs instead of breasts for a juicier, more forgiving option that stays tender even if simmered a few minutes longer.
Why this is on our healthy list.
High in Lean Protein
Chicken breast provides a lean source of protein that supports muscle repair and keeps you full.
Rich in Fiber
White beans are packed with dietary fiber, which aids digestion and promotes a feeling of fullness.
Low in Saturated Fat
This chili uses only a small amount of oil and lean chicken, making it a heart-friendly meal with minimal saturated fat.
Source of Iron
White beans contribute plant-based iron, important for oxygen transport in the blood.
Frequently asked questions
Yes — use two 15-ounce cans of white beans, drained and rinsed. Skip the pressure cooking step and add them directly in step 6.
