When it’s sweater weather outside, it’s the perfect time to tuck into a bowl of this Chicken and White Bean Chili.
This craveable chili recipe is lighter than traditional chili, with creamy white beans, tender chunks of chicken in a flavorful broth, and juicy red bell peppers and aromatic cilantro.
For a little kick, it’s lightly spiced with cumin and chili powder and mild, roasted green chilies.
Instead of high-calorie cheese, this chili is topped with a dollop of Greek yogurt.
When you’re yearning to savor something bright and refreshing, but still need something to warm your bones, this Chicken and White Bean Chili is your answer. It’s the best of both worlds, and it allows you to make six portions in an hour or less.
Chicken and White Bean Chili
When it's sweater weather outside, it’s the perfect time to tuck into a bowl of this Chicken and White Bean Chili.
- 1 Tbsp. olive oil
- 2 medium onions, chopped
- 1 medium red bell pepper, chopped
- 2¼ cups raw chicken breast, boneless, skinless, cut into cubes (about 12 oz.)
- 4 cloves garlic, chopped
- 4 cups low-sodium organic chicken broth
- 2 15-oz. cans cannellini beans, drained, rinsed
- 1½ tsp. ground cumin
- 1 tsp. chili powder
- ½ tsp. sea salt (or Himalayan salt)
- ½ tsp. ground black pepper
- 1 4-oz. can roasted green chiles
- cilantro, coarsely chopped (for garnish; optional)
Heat oil in a large saucepan over medium-high heat.
Add onions and bell pepper; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
Add chicken; cook, stirring frequently, for 4 to 6 minutes, or until no longer pink.
Add garlic; cook, stirring frequently, for 1 minute.
Add broth, beans, cumin, chili powder, salt, pepper, and chiles. Bring to a boil. Reduce heat to medium-low; cook, stirring occasionally, for 20 to 25 minutes.
Divide chili into six serving bowls; garnish with cilantro if desired.
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Add more protein and a side salad (or more veggies) to make a great lunch.
If you have questions about the portions, please click here to post a question in our forums so our experts can help. Please include a link to the recipe you’re asking about.
Photos by Kirsten Morningstar