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.
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)
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)
Instructions
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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.
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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.
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Stir in the cumin, smoked paprika, chili powder, coriander, and red pepper flakes. Cook for another minute to release the flavors.
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Add the diced green chiles and white beans, stirring to combine. Cook for 2–3 minutes to let the ingredients blend.
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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.
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Stir in salsa verde, then reduce heat further. Add sour cream (or Greek yogurt) and cheese, if using. Stir until creamy—do not boil.
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Add lime juice, taste, and adjust seasoning with more salt or pepper as needed.
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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