Before you get super skeptical about white bean chicken chili, hear me out. I was skeptical too. But one cozy bowl was all it took for this recipe to earn a permanent spot in my meal prep rotation.
Traditional white chili usually relies on heavy cream or milk for that rich, thick texture. This version skips the cream entirely and uses blended white beans instead. The result? Creamy, hearty chili that still feels light and practical for meal prep. Plus, no half-used carton of cream slowly expiring in the fridge.
This recipe is designed with real-life cooking in mind. Everything comes together in one pot, uses pantry-friendly ingredients, and holds up beautifully for leftovers. It’s comforting, flexible, and exactly the kind of meal you’ll be happy to see waiting for you on a busy weekday.
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Ingredients
- 3 tablespoons olive oil, divided
- 16 oz chicken breast
- 30 oz canned cannellini beans
- 1 tablespoon water
- 1 red bell pepper, chopped
- 2 cloves garlic, chopped
- 1/2 yellow onion, chopped
- 2 cups broth or water
- 15 oz canned corn, drained and rinsed
- 1 jalapeño, seeded and chopped
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 1/2 teaspoon chipotle powder
- 1 lime, cut into wedges
- 1 bunch cilantro, chopped
- 1 cup shredded cheese, any kind you like
Instructions
- Divide into meal prep containers. Garnish with remaining lime wedges and cilantro if you like.
- Add 1 tablespoon olive oil to a large pot. Add the chicken breast and salt to taste. Cover the chicken with water and bring to a low boil. Reduce to a simmer, cover, and cook for 15–20 minutes until cooked through. Remove chicken and set aside to rest. Rinse out the pot.
- Make the bean puree. Rinse and drain half of the beans. Add them to a blender or food processor with 1 tablespoon olive oil, 1 tablespoon water, and salt. Blend until smooth. Set aside.
- Heat the remaining tablespoon of olive oil in the pot over medium heat. Add onion, bell pepper, and garlic. Cook for about 5 minutes, stirring occasionally, until fragrant.
- Add broth, bean puree, corn, jalapeño, onion powder, salt, pepper, and chipotle powder. Rinse and drain the remaining beans and add them to the pot.
- Stir well and bring to a low boil. Reduce to a simmer and cook uncovered for 15–20 minutes.
- Taste and adjust seasoning as needed. Squeeze half the lime into the pot. Add chopped cilantro, shredded chicken, and cheese.
How to Customize This White Bean Chicken Chili
This recipe is flexible and forgiving, which makes it perfect for meal prep.
Pick your protein
- Shredded chicken (as written)
- Ground turkey (brown first with onion and garlic)
- Chickpeas, pinto beans, or extra white beans for a plant-based option
Pick your veggies
- Poblano peppers
- Green beans or peas
- Spinach, kale, or Swiss chard
- Red onion
You can add tomatoes, but then it’s not really white chili anymore.
Extras for topping
- Extra shredded cheese
- Chopped cilantro or jalapeño
- Avocado
- Crumbled tortilla chips
Dietary Swaps (Gluten-Free / Dairy-Free)
- Gluten-free: This recipe is naturally gluten-free.
- Dairy-free: Skip the cheese or use a dairy-free shredded alternative.
- Vegetarian: Use beans or chickpeas instead of chicken and vegetable broth instead of chicken broth.
How to Add More Volume or Double the Recipe
To double the recipe, simply double all ingredients. Use a very large pot or cook in batches.
To add more volume without doubling:
- Add more veggies like spinach, peas, or green beans.
- Stir in cooked quinoa or wild rice at the end for a heartier chili.
How to Store and Reheat
This white bean chicken chili lasts up to 5 days in the fridge and freezes well for up to 3 months.
- Fridge: Store in airtight containers.
- Freezer: Cool completely before freezing.
- Reheat: Microwave or warm on the stove. If frozen, thaw overnight in the fridge first.
Pro tip: Add a little shredded cheese on top before reheating for extra coziness.
FAQs
White bean chicken chili is a chili made without tomatoes. Instead, it uses white beans and mild spices for a creamy, comforting texture. This version uses blended beans instead of cream.
Yes. This chili freezes well for up to 3 months. Let it cool completely before freezing, then thaw in the fridge overnight before reheating.
You can mash the beans very well with a fork or potato masher. The texture won’t be quite as smooth, but it will still thicken the chili.
You can, but it will change the flavor significantly. The bean puree keeps the chili savory and neutral.
It’s mild with a little warmth. For more heat, add extra jalapeño or chipotle powder. For less heat, skip the jalapeño.
Other recipes you’ll love:
White Bean Chicken Chili
Instructions
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Add 1/3 of the olive oil (1 tbsp if using recipe as written) to a large pot, followed by the chicken breast and salt to taste. Cover the chicken with water and bring to a low boil, then reduce to a simmer and cover. Let the chicken cook for 15-20 minutes (until it’s not pink in the middle), then remove it from the pot and set it aside to rest. Rinse out the pot.
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Puree the beans: Rinse and drain half of the beans and add them to a food processor or blender. Add salt, another 1/3 of the olive oil (1 tbsp if using the recipe as written) and 1 TBSP water to the processor/blender and process until smooth. Set the bean puree aside.
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Add the remaining olive oil (1 tbsp if using the recipe as written) to the large pot over medium heat, followed by the chopped onion, bell pepper and garlic. Cook and stir occasionally for about 5 minutes, or until fragrant. Add the broth, bean puree, corn, jalapeno, onion powder, salt, pepper and chipotle powder. Rinse and drain the other can of beans and add it to the pot as well. Give it a good stir and bring the chili to a low boil, then reduce to a simmer. Cook uncovered for 15-20 minutes.
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Taste the chili and adjust spices/seasonings as needed. Squeeze half a lime over the pot and add the cilantro, cooked chicken and cheese, then divide the chili into your meal prep containers. Use the remaining lime wedges and any remaining cilantro as garnishes.
