White Bean Chicken Chili

White Bean Chicken Chili

February 2, 2017

This variation of classic chili has many different variations, depending on taste, making it a great way to use up items in your pantry or refrigerator. Here’s what you need for this one-pot, easy meal.

  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breast, cut into 1- inch pieces
  • 1 large onion, chopped
  • 4 cloves of garlic, chopped
  • 1 tablespoon of ground cumin
  • 1 teaspoon of paprika
  • 1 teaspoon of dried oregano
  • ½ teaspoon of crushed red pepper
  • 2 cans (19 ounces each) cannellini beans (white kidney beans) drained and rinsed
  • 6 cups of chicken broth
  • 1 can (4 ounces) of diced green chilies
  • 1 jalapeño, skinned and seedless (optional)
  • 1 cup of sour cream
  • Grated cheddar cheese
  • Chopped, fresh cilantro


Total time: 25 minutes                  Serves: 6-8

Heat Dutch oven or heavy cooking pot over medium heat. Add olive oil and chicken to pan and season with salt and pepper and sauté for about 5 minutes. Add onion, jalapeño, garlic, cumin, paprika, oregano and red pepper and sauté for 5 minutes. Add beans, broth, chilies and ¾ cup sour cream. Simmer for about 10 minutes, or until chicken is tender. Ladle chili into bowls and top with cheddar cheese, sour cream and cilantro.

Recipe adapted from http://rodhesiga.com/Recipes/Detail/4299/White_Bean_Chicken _Chili/

Ingredients for this recipe can be found at one of the many fresh food stores in Amish Country, such at Walnut Creek Cheese or Troyer’s A Country Market

Beautiful tureens and bowls can be found at one of the pottery stores in Amish Country such as Holmes County Pottery or Old World Polish Pottery.