Recipe: Chicken and White Bean Chili
Prep time
Cook time
Total time
Warm, simple one pot chili using roasted chicken and white beans.
Recipe type: Chili
Cuisine: American
Serves: 6 servings
  • 1 tablespoon extra-virgin olive oil
  • 1 shallot, chopped
  • 2 medium garlic cloves, minced
  • 1 medium red bell pepper, chopped
  • Two 15 ounce cans white beans, undrained
  • One 4-ounce can diced green chilies
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder (can add more if you like more heat)
  • 1 teaspoon dried oregano
  • One 15-ounce can low sodium chicken broth
  • 2 cups shredded/cubed pre-cooked Rotisserie chicken
  • 2 tablespoons fresh lime juice
  • 2 tablespoons fresh cilantro, chopped
  1. Heat the olive oil over low to medium high heat in a large soup pot. Add the shallot, garlic, and bell pepper, and saute for 5 minutes being careful not to burn the garlic.
  2. Stir in the white beans, chilies, cumin, chili powder, oregano, and chicken broth.
  3. Bring it all to a boil. After the chili is boiling, reduce the heat and simmer for 10 minutes. Stir in the cut-up chicken and simmer for 10 more minutes, or until the chili is ready to serve.
  4. Stir in the lime juice and cilantro just before serving.
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