Ground Chicken and White Bean Chili Recipe

When the temperature dips and you’re craving something hearty yet wholesome, this Ground Chicken and White Bean Chili is the ultimate comfort in a bowl. It’s the kind of meal that fills your kitchen with warm, savory aromas and brings everyone to the table with eager appetites. Unlike traditional chili recipes that can feel heavy, this lighter version balances rich flavor with nutritious ingredients—making it perfect for cozy weeknights, game-day gatherings, or lazy weekend dinners.

The inspiration for this recipe comes from classic Southwestern chili, reimagined with lean ground chicken and creamy white beans for a twist that’s both satisfying and better for you. It’s a dish that proves healthy comfort food can still be bold, flavorful, and deeply comforting. Whether you’re cooking for a crowd or prepping lunches for the week, this chili is bound to become a staple in your kitchen rotation.

Ingredients

• 1 tablespoon olive oil

• 1 medium yellow onion, diced

• 3 cloves garlic, minced

• 1 pound ground chicken

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 teaspoon ground cumin

• 1 teaspoon smoked paprika

• 1 teaspoon chili powder

• ½ teaspoon ground coriander

• ¼ teaspoon crushed red pepper flakes (optional, for heat)

• 1 (4-ounce) can diced green chiles

• 1 (15-ounce) can white beans (such as cannellini or Great Northern), drained and rinsed

• 1 (15-ounce) can corn kernels, drained

• 2 cups low-sodium chicken broth

• 1 cup salsa verde (or green enchilada sauce)

• ½ cup light sour cream or Greek yogurt (for creaminess)

• ½ cup shredded Monterey Jack or mozzarella cheese (optional)

• Juice of 1 lime

• Fresh cilantro, chopped (for garnish)

• Diced avocado or extra lime wedges (optional for serving)

Directions

1. Sauté the Aromatics
   In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion and cook for about 4–5 minutes, until softened and translucent. Stir in the minced garlic and cook for another 30 seconds, just until fragrant.

2. Cook the Ground Chicken
   Add the ground chicken to the pot, breaking it apart with a spoon or spatula. Season with salt and black pepper. Cook for 6–8 minutes, or until the chicken is fully cooked through and no longer pink.

3. Season the Chili Base
   Sprinkle in the cumin, smoked paprika, chili powder, ground coriander, and crushed red pepper flakes (if using). Stir well to evenly coat the chicken and onions with the spices. This step helps release the spices’ aroma and adds depth to the chili.

4. Add the Green Chiles and Beans
   Stir in the diced green chiles and white beans. Let them cook with the chicken and spices for 2–3 minutes to blend the flavors.

5. Incorporate the Broth and Corn
   Pour in the chicken broth and add the corn kernels. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for 15–20 minutes. This allows the flavors to meld together while the chili thickens slightly.

6. Add the Salsa Verde and Creaminess
   Stir in the salsa verde and reduce heat to low. Add the sour cream (or Greek yogurt) and shredded cheese if using. Mix until smooth and creamy. Avoid boiling after this step to prevent curdling.

7. Finish and Serve
   Stir in the lime juice to brighten the flavor. Taste and adjust seasoning with more salt or pepper as needed.

8. Garnish and Enjoy
   Serve hot, topped with chopped cilantro, diced avocado, or an extra squeeze of lime for freshness. Pair with warm cornbread, tortilla chips, or a crisp green salad for a complete meal.

Prep Time, Cook Time, Total Time, Yield

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4–6 servings

Notes

• For a thicker chili, mash a few of the white beans before simmering.

• You can substitute navy beans or chickpeas if white beans aren’t available.

• Want it spicier? Add extra diced jalapeños or use hot salsa verde.

• For a dairy-free version, skip the cheese and use a dairy-free yogurt alternative.

• This chili freezes beautifully—store in an airtight container for up to 3 months.

The Perfect Comfort Dish for Any Season

While most people associate chili with chilly winter nights, Ground Chicken and White Bean Chili shines all year long. Its light, creamy broth makes it comforting yet not overly heavy—ideal for transitional seasons like fall or early spring. Serve it in deep bowls when you need a nourishing meal after a long day, or spoon it into a thermos for a warm lunch on the go.

It’s also an excellent make-ahead meal for busy weeks. Prepare a big batch on Sunday, and you’ll have ready-to-reheat lunches or dinners packed with protein, fiber, and flavor. The longer it sits, the better it tastes—the spices continue to deepen, and the texture becomes even creamier.

Why Ground Chicken Works So Well in Chili

Ground chicken often gets overlooked in favor of beef or turkey, but it deserves a spotlight in this dish. It absorbs spices beautifully, creating a mild yet flavorful base that doesn’t overpower the chili’s aromatics. Combined with white beans, the chicken gives this recipe a satisfying bite without feeling heavy or greasy.

It’s also a great choice for anyone looking to enjoy a lighter, protein-packed version of classic chili. Plus, it’s budget-friendly and cooks quickly—perfect for weeknight dinners that don’t require hours of simmering.

The Secret Flavor Booster: Salsa Verde

One of the standout ingredients in this recipe is salsa verde. Made from tomatillos, green chiles, and herbs, salsa verde brings a zesty tang that perfectly balances the creamy beans and tender chicken. It brightens the chili and gives it a subtle heat without overwhelming spice.

If you can’t find salsa verde, you can use green enchilada sauce as a substitute, or make your own by blending roasted tomatillos, jalapeños, garlic, lime juice, and cilantro. It’s a simple addition that transforms this dish from ordinary to unforgettable.

Serving Ideas

This Ground Chicken and White Bean Chili pairs beautifully with a variety of sides and toppings. Here are a few ideas to make it even more memorable:

• Toppings: Chopped avocado, shredded cheese, crushed tortilla chips, jalapeño slices, or a dollop of Greek yogurt.

• Sides: Skillet cornbread, garlic bread, or a crisp romaine salad with lime vinaigrette.

• For a crowd: Serve it buffet-style with toppings laid out for guests to customize their bowls.

It’s also delicious over cooked rice or quinoa if you want to make it heartier.

Storage and Reheating Tips

• Refrigeration: Let the chili cool completely before storing. Place it in an airtight container and refrigerate for up to 4 days.

• Freezing: Store in freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator before reheating.

• Reheating: Warm on the stovetop over medium heat, stirring occasionally. If it thickens too much, add a splash of broth or water to loosen the texture.

This dish only gets better the next day, as the flavors have more time to develop—making leftovers something to look forward to.

Health Benefits of Ground Chicken and White Bean Chili

This recipe isn’t just flavorful—it’s a wholesome choice for a balanced meal.

• High in Protein: Ground chicken and white beans both provide lean protein to keep you full and energized.

• Rich in Fiber: White beans add a generous amount of dietary fiber, supporting digestion and heart health.

• Packed with Vitamins: Ingredients like onion, garlic, and lime contribute antioxidants and essential nutrients.

• Lower in Fat: Using ground chicken instead of beef reduces saturated fat, making this a lighter yet still satisfying option.

It’s a smart, delicious way to eat well without sacrificing comfort or flavor.

How to Make It in a Slow Cooker or Instant Pot

For the Slow Cooker:

• Sauté the onions, garlic, and ground chicken on the stovetop until the chicken is fully cooked.

• Transfer to a slow cooker with the remaining ingredients (except sour cream, cheese, and lime juice).

• Cook on low for 5–6 hours or high for 3 hours.

• Stir in the sour cream, cheese, and lime juice just before serving.

For the Instant Pot:

• Use the sauté function to cook the onions, garlic, and chicken.

• Add the seasonings, beans, corn, broth, and salsa verde.

• Seal and cook on high pressure for 10 minutes, then quick-release the pressure.

• Stir in sour cream, cheese, and lime juice at the end for a creamy finish.

Both methods save time and make this dish practically effortless.

FAQs About Ground Chicken and White Bean Chili

1. Can I use ground turkey instead of ground chicken?
Absolutely. Ground turkey works just as well in this recipe and has a similar texture and flavor profile. Use lean or extra-lean ground turkey to keep it light and healthy.

2. How can I make this chili thicker?
If you prefer a thicker consistency, mash a small portion of the white beans before adding them, or let the chili simmer uncovered for a few extra minutes to reduce the liquid.

3. Is this chili spicy?
This version is mild to medium in spice level, depending on your salsa verde and whether you add crushed red pepper flakes. You can always adjust the heat by using mild salsa or skipping the red pepper.

4. Can I make this recipe ahead of time?
Yes, and it actually tastes even better after sitting overnight! The flavors deepen and become more robust, making it a great choice for meal prep or entertaining.

Ground Chicken and White Bean Chili Recipe

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• Author: Michelle Davis
• Total Time: 40 minutes
• Yield: 4–6 servings 1x

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Description

A hearty, flavorful bowl of Ground Chicken and White Bean Chili is the perfect meal for cool evenings or when you crave something comforting yet light. This chili brings together lean ground chicken, creamy white beans, and bold Southwestern spices to create a dish that’s both nourishing and satisfying. It’s easy to make, full of protein, and ideal for meal prep or family dinners.

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Ingredients

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1 tablespoon olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 pound ground chicken
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon chili powder
½ teaspoon ground coriander
¼ teaspoon crushed red pepper flakes (optional)
1 (4-ounce) can diced green chiles
1 (15-ounce) can white beans (cannellini or Great Northern), drained and rinsed
1 (15-ounce) can corn kernels, drained
2 cups low-sodium chicken broth
1 cup salsa verde (or green enchilada sauce)
½ cup light sour cream or Greek yogurt
½ cup shredded Monterey Jack or mozzarella cheese (optional)
Juice of 1 lime
Fresh cilantro, chopped (for garnish)
Diced avocado or extra lime wedges (optional for serving)

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Instructions

• Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 4–5 minutes, until softened. Stir in the minced garlic and cook for 30 seconds.

• Add the ground chicken, breaking it apart with a spoon. Season with salt and pepper, and cook until no longer pink, about 6–8 minutes.

• Stir in the cumin, smoked paprika, chili powder, coriander, and red pepper flakes. Cook for another minute to release the flavors.

• Add the diced green chiles and white beans, stirring to combine. Cook for 2–3 minutes to let the ingredients blend.

• Pour in the chicken broth and corn. Bring to a gentle boil, then reduce heat to low. Simmer uncovered for 15–20 minutes, allowing the flavors to meld and the chili to thicken.

• Stir in salsa verde, then reduce heat further. Add sour cream (or Greek yogurt) and cheese, if using. Stir until creamy—do not boil.

• Add lime juice, taste, and adjust seasoning with more salt or pepper as needed.

• Serve warm, topped with cilantro, diced avocado, or an extra squeeze of lime.

Notes

For thicker chili, mash a few white beans before simmering.
Use navy beans or chickpeas as substitutes for white beans.
Add jalapeños or hot salsa verde for more heat.
Skip the cheese or use dairy-free yogurt for a dairy-free option.
This chili freezes well for up to 3 months and tastes even better the next day.

• Prep Time: 10 minutes
• Cook Time: 30 minutes

Michelle Davis