I love making Chili. My “Famous” Chili, which is what pushed me to write a cookbook and start this food blog. In any case, this White Bean and Chicken Chili is one of my favs.
Initially, I would make my "famous" Chili for my annual Super Bowl party but as time went on, I would make it for different events. Then I entered into a few Chili cookoffs and even won a couple.
Now we all know that Chili is very subjective, especially in different parts of the country. Some like it chunky while others like it soupy.
Some don’t want any beans in their Chili while others do. Some want it spicy and others want it mild. For this year’s Super Bowl party I decided to part ways from my usual Chili and make a Chicken base Chili with white beans. This Chili was a hit with everyone!
Please note that I made this Chili using my Instant Pot. I was running late and the only way I could get the Chili done in time was to use my pressure cooker. This recipe can easily be adapted for stovetop – see my notes below.
🐓 How to Handle Raw Chicken
Leave the chicken in the fridge until ready to use.
Be careful of dripping juices. Clean up immediately.
Do not wash raw chicken (which prevents cross-contamination).
Wash all utensils and cutting boards (if applicable).
If marinating the chicken, make sure you toss the juices before you cook. Don't ever use the juice from the marinade.
Wash your hands after handling raw chicken.
💭 Instant Pot Pressure Cooker
The Instant Pot is a combination pressure cooker, slow cooker, rice cooker, steamer with a few other capabilities. With an Instant Pot, you can make some recipes in minutes compared to hours the traditional way. While not always the case, it's a very handy appliance if you are always on the run.
The Instant Pot comes with several safety features. If you happen to encounter an error message on the display of your IP, I suggest you visit Instant Pot's Official Customer Care Center.
If you frequently use your Instant Pot Pressure Cooker, you've probably experienced a "smelly" lid. Here's a simple way to get rid of the smell. Fill the Instant Pot with 2 Cups of White Vinegar. Seal the lid. Use the steam setting for 2 minutes. Remove the rubber ring from the lid and let dry completely before using it.
For more great and easy to make recipes like this one, I suggest you check out my other Instant Pot Recipes. If you enjoy making chili, I suggest you try my Hearty Chicken Chili, my Spicy Chicken Chili or my Chili Chicken Casserole recipes.
An alternative to using chicken broth is Better Than Bouillon. I often use it when I don't have broth on hand.
For more great recipes like this one, I suggest you check these recipes out:
📋 What Ingredients do I need
You will need the following ingredients to make this White Bean and Chicken Chili recipe (see recipe card for quantities): Great Northern Beans, Yellow Onion, Garlic Cloves, All Purpose Flour, Chili Powder, Ground Cumin, Ground Coriander, Dried Oregano, Ground Black Pepper, Green Chilies, Low Sodium Chicken Broth, Chicken and Unsalted Butter.
🥣 How to Make White Bean and Chicken Chili
Using your Instant Pot
1- Using the saute feature of your Instant Pot, cook onions and garlic in butter until tender. Make a rue by adding flour and seasonings and mixing well.
2- Stir in chicken broth, beans and chilies. Add chicken and cook on the bean/chili setting for 45 minutes. Let pressure naturally release for 15 minutes, then quick release. Remove top and mix well. Let sit for about 10 minutes until it thickens.
Stovetop Method
1- In a large pot, cook onions and garlic in butter until tender. Make a rue by adding flour and seasonings and mixing well.
2- Stir in chicken broth, PREPARED beans and chilies. Add chicken and cover. Let cook on medium-low heat for 45 minutes stirring occasionally. Remove from heat and let sit for about 10 minutes will it thickens.
White Bean and Chicken Chili
Equipment
Ingredients
- 1 lbs Great Northern Beans, Dried
- 1 Yellow Onion, Diced
- 4 Garlic Cloves, Minced
- 2 tablespoon All Purpose Flour
- 2 teaspoon Chili Powder
- 1 teaspoon Ground Cumin
- ½ teaspoon Ground Coriander
- ½ teaspoon Dried Oregano
- ½ teaspoon Ground Black Pepper
- 1 Can Green Chilies
- 6 Cups Low Sodium Chicken Broth
- 2 lbs Chicken Breasts, Cooked & Diced
- 3 tablespoon Unsalted Butter
Instructions
Using your Instant Pot
- Using the saute feature of your Instant Pot, cook onions and garlic in butter until tender. Make a rue by adding flour and seasonings and mixing well.
- Stir in chicken broth, beans and chilies. Add chicken and cook on the bean/chili setting for 45 minutes. Let pressure naturally release for 15 minutes, then quick release. Remove top and mix well. Let sit for about 10 minutes until it thickens.
Stovetop Method
- In a large pot, cook onions and garlic in butter until tender. Make a rue by adding flour and seasonings and mixing well.
- Stir in chicken broth, PREPARED beans and chilies. Add chicken and cover. Let cook on medium-low heat for 45 minutes stirring occasionally. Remove from heat and let sit for about 10 minutes will it thickens.
Notes
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
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