This White Bean and Chicken Chili recipe is a superb alternative for you white meat lovers out there. Absolutely delicious.
I love making Chili. My “famous” Chili, which you can find here, 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.
The Instant Pot comes with several safety features. If you happen to encounter a “burn” message on your IP, make sure you read this page.
If you don’t already have an Instant Pot, you can get one right off their Official Website.
For more great and easy to make recipes in your Instant Pot click here.
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
Ingredients
- 1 lbs Great Northern Beans Dried
- 1 Yellow Onion Diced
- 4 Garlic Cloves Minced
- 2 Tbsp All Purpose Flour
- 2 Tsp Chili Powder
- 1 Tsp Ground Cumin
- 1/2 Tsp Ground Coriander
- 1/2 Tsp Dried Oregano
- 1/2 Tsp Ground Black Pepper
- 1 Can Green Chilies
- 6 Cups Low Sodium Chicken Broth
- 2 lbs Chicken Breast(s) Cooked & Diced
- 3 Tbsp Unsalted Butter
how to make this recipe
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.
Equipment
Notes
Nutrition
Any nutritional information provided on this site is an estimate and will vary based on cooking methods and brands of ingredients used. If nutritional information is important to you and your diet, please verify this recipe with your nutritionist.
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