Green Chili With White Beans (Aka, White Bean Chicken Chili)

The aroma of simmering green chilies always transports me back to my grandmother’s kitchen in Santa Fe. She wasn’t fancy, but her chili was legendary. The subtle heat, the creamy beans, the comforting feeling – it was pure love in a bowl. While her’s was a classic pork rendition, this white bean chicken chili captures that same spirit, offering a lighter, yet equally satisfying version of a southwestern favorite. It’s a blank canvas for toppings and a guaranteed crowd-pleaser.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 30 minutes
• Servings: 8-10
• Dietary Type: Gluten-Free

Ingredients

• 1 yellow onion, diced
• 6 garlic cloves, minced
• 1 poblano pepper, diced
• 1 anaheim chili, diced
• 1 jalapeno pepper, sliced
• 1 (4 ounce) can green chili peppers
• 1 (32 ounce) box low-sodium low-fat chicken broth
• 1 boneless skinless chicken breast, poached and diced
• 1 (15 ounce) can navy beans
• 1 (15 ounce) can great northern beans
• 1 (15 ounce) can cannellini beans
• 1 (8 1/4 ounce) can creamed corn
• ½ tablespoon cumin seed, toasted
• 1 tablespoon ground cumin
• ½ teaspoon ground coriander
• ⅛ teaspoon white pepper
• ⅛ teaspoon ground cayenne pepper
• 1 teaspoon extra virgin olive oil

Equipment Needed

• Large pot or Dutch oven
• Crock-Pot or slow cooker
• Small skillet (for toasting cumin seeds)
• Cutting board
• Chef’s knife

Instructions

1. Begin by prepping your vegetables. Dice the yellow onion, mince the garlic cloves, and dice the poblano pepper and anaheim chili. Slice the jalapeno pepper. Remember to remove the seeds from the jalapeno if you prefer less heat.
2. In a small, dry skillet over medium heat, toast the cumin seed for a few minutes, until fragrant. Be careful not to burn them; they should just release their aroma. Remove from heat and set aside.
3. In a large pot or Dutch oven, sauté the diced onion, minced garlic, poblano pepper, anaheim chili, and sliced jalapeno pepper in 1 teaspoon of extra virgin olive oil over medium heat. Cook until the onions are translucent and softened, about 5-7 minutes.
4. While the vegetables are sautéing, poach the boneless skinless chicken breast in the 32 ounces of low-sodium low-fat chicken broth. Bring the broth to a simmer, add the chicken breast, and cook until the chicken is cooked through, about 15-20 minutes. Internal temperature should reach 165°F (74°C).
5. Remove the chicken breast from the broth and let it cool slightly. Once cool enough to handle, dice the chicken into bite-sized pieces. Save the chicken broth!
6. Transfer the sautéed onion, garlic, and pepper mixture to your crock pot.
7. Add the diced chicken, remaining chicken broth (from poaching), navy beans, great northern beans, cannellini beans, creamed corn, toasted cumin seed, ground cumin, ground coriander, white pepper, ground cayenne pepper, and the canned green chili peppers to the crock pot.
8. Stir well to combine all the ingredients.
9. Cook in the crock pot on high for at least 2 hours. The longer it simmers, the more the flavors will meld together. You can also cook it on low for 4-6 hours.
10. Serve the chili hot, garnished with your favorite toppings. Suggestions include a spoonful of cumin cream (made by combining 1 teaspoon ground cumin with 1 cup low-fat or fat-free plain yogurt), a spoonful of tomatillo salsa (freshly made is best, with tomatillos, jalapeno, red onion, cilantro, and lime juice, but Herdez Salsa Verde works well in a pinch), and a sprinkle of fresh chopped cilantro.
11. For those who aren’t afraid of a little extra richness, you can also add a sprinkle of shredded cheese such as Monterey Jack or Cheddar. Crumbled Queso Blanco or Queso Fresco are also nice additions.
12. This chili pairs perfectly with cornbread.

Expert Tips & Tricks

• Toasting the cumin seeds is a crucial step. It unlocks their essential oils and brings out a more intense, nutty flavor. Keep a close eye on them, as they can burn quickly.
• Adjust the heat level to your liking by using more or less jalapeno pepper, or by adding a pinch more cayenne pepper. Remember, you can always add more heat, but it’s hard to take it away!
• For a thicker chili, you can mash about half of the beans with a potato masher or the back of a spoon before adding them to the crock pot. This will create a creamier texture.
• If you don’t have a crock pot, you can easily make this chili on the stovetop. Simmer it in a large pot over low heat for at least an hour, or until the flavors have melded together.
• Make it ahead of time! This chili tastes even better the next day after the flavors have had a chance to meld. Prepare it a day in advance and store it in the refrigerator until you’re ready to reheat and serve.

Serving & Storage Suggestions

Serve the Green Chili with White Beans hot in bowls, garnished with your desired toppings. A dollop of sour cream or plain Greek yogurt, a sprinkle of shredded cheese, chopped cilantro, diced avocado, and a squeeze of lime juice are all excellent choices. Cornbread, tortilla chips, or even a side of rice make great accompaniments.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze in freezer-safe containers for up to 2-3 months. Thaw in the refrigerator overnight before reheating.

To reheat, gently simmer the chili on the stovetop over low heat until heated through. You can also microwave individual portions.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	269.6 kcal	N/A
Calories from Fat	18 kcal	N/A
Total Fat	2.1 g	3%
Saturated Fat	0.3 g	1%
Cholesterol	8.6 mg	2%
Sodium	234.9 mg	9%
Total Carbohydrate	47.5 g	15%
Dietary Fiber	13.4 g	53%
Sugars	3.1 g	12%
Protein	18.1 g	36%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetarian/Vegan: Omit the chicken and use vegetable broth instead of chicken broth. You can also add extra beans or vegetables like diced carrots, celery, or sweet potatoes for added texture and flavor.
• Spicier: Add more jalapeno pepper, a pinch of red pepper flakes, or a dash of hot sauce to increase the heat level. You can also use spicier varieties of green chilies.
• Different Beans: Feel free to substitute other types of beans, such as pinto beans or black beans, for the navy, great northern, and cannellini beans.
• Creamier: Stir in a dollop of cream cheese or sour cream at the end of cooking for an extra creamy texture.
• Smoked Flavor: Add a teaspoon of smoked paprika to the chili for a smoky flavor.
• Instant Pot Version: This chili can easily be adapted for the Instant Pot. Sauté the vegetables in the Instant Pot using the sauté function, then add the remaining ingredients and cook on high pressure for 15 minutes, followed by a natural pressure release.

FAQs (Frequently Asked Questions)

Q: Can I use canned chicken instead of poaching a chicken breast?
A: Yes, you can use canned chicken in a pinch, but poaching a fresh chicken breast results in a more tender and flavorful chili. If using canned chicken, drain it well before adding it to the crock pot.

Q: What if I don’t have all three types of white beans?
A: No problem! You can use all of one type of white bean, or a combination of two. The flavor will be slightly different, but the chili will still be delicious.

Q: Can I make this chili on the stovetop?
A: Absolutely! Instead of using a crock pot, simmer the chili in a large pot over low heat for at least an hour, or until the flavors have melded together. Stir occasionally to prevent sticking.

Q: How can I thicken the chili if it’s too watery?
A: You can mash some of the beans, or mix a tablespoon of cornstarch with a little cold water and stir it into the chili during the last 30 minutes of cooking.

Q: Is this chili freezer-friendly?
A: Yes, this chili freezes very well. Allow it to cool completely before transferring it to freezer-safe containers. It can be stored in the freezer for up to 2-3 months.

Final Thoughts

This Green Chili with White Beans (or White Bean Chicken Chili, if you prefer!) is more than just a recipe; it’s an invitation to create something warm, comforting, and truly your own. Don’t be afraid to experiment with different toppings and flavors to customize it to your liking. Whether you’re serving it to family, friends, or simply enjoying a cozy night in, I hope this chili brings a little bit of southwestern sunshine to your table. So, gather your ingredients, fire up that crock pot, and get ready to savor the flavors! I can’t wait to hear what you think and what variations you come up with. Perhaps pair it with a crisp Mexican lager for a truly complete experience. Enjoy!