John's White Bean Chili

Warm, hearty, and packed with flavor, John's White Bean Chili is the ultimate comfort food for any season. This one-pot wonder combines tender shredded chicken with creamy white beans, smoky spices, and a zesty kick of green chilies for a satisfying and aromatic meal. Perfectly thickened by mashing some of the beans, this chili is as rich and savory as it is nourishing. Topped with a burst of freshness from lime juice and optional garnishes like cilantro, sour cream, and Monterey Jack cheese, it’s customizable to your liking. Ready in just an hour, this gluten-free dish is ideal for cozy weeknight dinners or game-day gatherings.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 1 medium green bell pepper, diced
• 1 small jalapeño, minced (optional for heat)
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 0.5 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 1.5 pounds bone-in, skinless chicken breasts (or thighs)
• 4 cups chicken broth
• 3 15-ounce cans canned white beans (Great Northern or Cannellini), drained and rinsed
• 2 4-ounce cans canned green chilies, diced
• 2 tablespoons fresh lime juice
• 0.25 cup fresh cilantro, chopped (optional for garnish)
• 0.5 cup sour cream (optional for serving)
• 1 cup shredded Monterey Jack cheese (optional for serving)

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the diced onion, garlic, green bell pepper, and jalapeño (if using). Sauté for 5-7 minutes, or until the vegetables are softened and fragrant.

Step 3

Sprinkle the cumin, chili powder, oregano, smoked paprika, salt, and pepper over the vegetables. Stir and toast the spices for about 1 minute.

Step 4

Add the chicken breasts to the pot and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for 20-25 minutes, or until the chicken is fully cooked and tender.

Step 5

Remove the chicken from the pot and shred it using two forks. Set aside.

Step 6

Add the white beans and diced green chilies to the pot. Use a potato masher or the back of a wooden spoon to mash a portion of the beans to help thicken the chili.

Step 7

Return the shredded chicken to the pot and stir to combine. Simmer for an additional 10-15 minutes, uncovered, until the chili thickens to your preferred consistency.

Step 8

Stir in the fresh lime juice and adjust seasoning with additional salt and pepper, if needed.

Step 9

Serve hot, garnished with fresh cilantro, a dollop of sour cream, and shredded Monterey Jack cheese, if desired.

Nutrition Facts

Serving size	(3763.9g)

Amount per serving	% Daily Value*
Calories	3192.6

Total Fat 112.0g	0%
Saturated Fat 43.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 738.3mg	0%
Sodium 8266.1mg	0%
Total Carbohydrate 215.5g	0%
Dietary Fiber 71.5g	0%
Total Sugars 28.1g
Protein 324.0g	0%

Vitamin D 58.0IU	0%
Calcium 1866.0mg	0%
Iron 37.4mg	0%
Potassium 6914.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.8%

Protein: 40.9%

Carbs: 27.2%