Snowy Day White Bean Chicken Chili Recipe

February 5, 2014

320px-Snowy_Day_2One of our very favorites on a snowy New England winter day is this White Bean Chicken Chili Recipe. Cook in a slow cooker for an extra easy meal or use a braising pot. Add more spice to taste including jalapeƱo pepper if you wish.


  • 1 pound boneless free range, organic skinless chicken breasts cut into approx. 1″ cubes
  • 1 medium sweet onion, roughly chopped
  • 2 15-ounce cans of white kidney beans, rinsed and drained
  • 3 cups organic chicken broth
  • 1-1/2 cups (6 ounces) shredded organic sharp cheddar cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons olive oil
  • 4 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon Herbs de Provence
  • 1 teaspoon ground cumin
  • Sour cream
  • Fresh cilantro
  • Pinch red pepper flake


  • Heat large skillet and brown chicken in oil
  • Add onion and garlic and cook for 2-3 minutes until onion is soft.
  • Sprinkle mixture with Herbs de Provence, oregano and cumin and continue cooking until chicken is browned
  • Transfer to a slow cooker or braising pot
  • Divide the beans in half and mash half adding about 1/2 cup of the chicken broth and stir until blended
  • Add salt and pepper to the mix and blend
  • Add mashed and whole beans and the remaining 21/2 cups of broth to the pot
  • Cover and cook on low for 3 to 3-1/2 hours. If using a braising pot, place in oven to cook at 325 for approx. 3 hours. Check about halfway though and turn oven down if mixture is bubbling aggressively.
  • Mix well after cooking is complete. Serve sprinkled with cheddar, cilantro, and red pepper flake to taste.
  • Stir before serving. Sprinkle with cheese. Garnish with sour cream and cilantro if desired. Yield: 6 servings.


Photo courtesy Wikimedia Commons

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