White Bean Chicken Chili

I’ve never made white bean chili, but I’ve tasted a few variations. The weather is cold and windy, and it seemed like a good time for a new recipe. This one comes together pretty fast. It is based on several recipes I found and the ingredients I had on hand. We all thought it was pretty good and will make it again.

White Bean Chicken Chili


  • 2 Tbsp. Extra Virgin Olive Oil

    white bean chili

    White Bean Chicken Chili

  • 2 large onions, chopped
  • 6 cloves garlic, minced
  • 2 tsp. dried oregano
  • 1 Tbsp. cumin
  • 1 tsp. cayenne pepper
  • 1 – 32 oz. box chicken stock (4 cups)
  • 1 cup water
  • 3-4 cups cooked chicken, diced (preferably the white meat)
  • 5 cans Great Northern Beans, drained and rinsed
  • 1/3 cup fresh cilantro, chopped
  • 1 cup shredded cheese – Monterey Jack, white Cheddar, Pepper Jack. May also use sour cream instead.
Put it Together:
  1. Heat olive oil in large pot. Add onions and garlic. Saut̩ until slightly cooked Р3-5 minutes.
  2. Add oregano, cumin, cayenne pepper and mix thoroughly.
  3. Add broth, water, and chicken. Cook a few minutes until slow boil.
  4. Remove 1-2 cups liquid and pure two cans of drained, rinsed beans with an immersion blender or food processor. Add to soup.
  5. Add remaining 3 cans rinsed, drained beans and cook mixture 30 minutes or so to blend flavors.
  6. Stir in cilantro.
  7. Serve and top with cheese or sour cream.

New Chili Recipe

Hot Peppers from our garden

Hot Peppers from our garden

I was at my sister’s this past week and she made chilil…. a nice dish to welcome the fall weather. It inspired me to make a pot of chili when I got home. Instead of my usual recipe where I marinate the meat overnight (which should be another entry), I put this together using hot peppers from our garden. Not sure what the variety of pepper it is, but it added a nice kick to the chili. Here’s a picture of the peppers in case anyone knows what they are (I didn’t plant them).

Here’s the recipe as I recall. There is no recipe to reference… just put it together as the mood suited me at the moment.

My New Chili Recipe


  • 2 lbs. hamburger
  • 1 Tbsp. Olive Oil
  • 4-6 cloves garlic, minced
  • 2 onions, chopped
  • 3-4 stalks celery, chopped
  • 2 14 oz. cans fire-roasted diced tomatoes
  • 2 14 oz. cans dark red kidney beans, drained & rinsed
  • 4 cups chicken broth
  • 4+ hot peppers, minced (wear latex/vinyl gloves when you do this – voice of experience speaking. You are NEVER as careful as you think you will be.)
  • 2 Tbsp. Ancho Chili Powder (much milder and a bit sweeter than regular chili powder)

    Chili server with tortilla chips

  • 1 Tbsp. Cumin powder
  • 2 tsp. of oregano
  • Sour cream or plain Greek yogurt (optional)

Putting it Together:

  1. Brown hamburger, seasoning with salt and pepper as desired & then set aside.
  2. Heat Olive Oil and then saute celery, garlic, and onions until soft. Add hamburger.
  3. Add Ancho chili powder, cumin, oregano and hot peppers. cook a few minutes.
  4. Add tomatoes, chicken broth, and kidney beans, mixing thoroughly.
  5. Cover and simmer 1-2 hrs to meld the flavors. Add water if it becomes too thick.
  6. Server with a dollop of sour cream or yogurt if desired.