White Bean Chicken Chili
The easiest healthy White Bean Chicken Chili! Make it in the crockpot, instant pot or on the stove for a delicious, protein packed dinner!
Servings: 6 1.5 cup servings
Calories: 202kcal
Ingredients
- 1 tablespoon olive oil
- ½ cup onion minced finely
- 1 tablespoon garlic minced finely
- 1.5 lbs boneless skinless chicken breasts cut in ¼ inch square cubes
- 1 15 oz can cannellini beans rinsed & drained - no or low salt
- 4 oz diced green chiles
- 1 15 oz can petite diced tomatoes
- 2 cups chicken broth no or low salt
- 1 teaspoon chili powder
- 1 teaspoon paprika
- ¼ teaspoon pepper
- ¼ teaspoon salt
- 1/4 teaspoon red pepper flakes
- 1 cup frozen corn defrosted
- 1/4 cup fresh cilantro chopped, for serving - optional
- lime juice for serving
Instructions
Stovetop Instructions:
- In a large pot, heat olive oil over medium heat. While the oil is heating up, cube your chicken in ¼ inch square pieces. Sauté the chicken for 5-7 minutes until lightly browned.
- Once the chicken has browned, add onions and garlic. Saute for another 3 minutes until they’re translucent and softened.
- Add all other ingredients to the pot except frozen corn, cilantro and lime juice. Cover the pot and bring to a boil.
- Once boiling, remove the lid and reduce the heat. Simmer for 25 minutes, uncovered. This will help thicken the chili!
- Once the chili has simmered for 25 minutes, add thawed corn and stir to combine.
- If you prefer your chili thicker or thinner, you can add more chicken stock to thin out or continue to simmer for another 5 minutes to thicken.
- Serve with cilantro and fresh squeezed lime juice.
Crockpot Instructions:
- Note: If you’re making this in the crockpot, the browning of the chicken/onions is optional, but highly recommended.
- In a large pot, heat olive oil over medium heat. While the oil is heating up, cube your chicken in ¼ inch pieces. Sauté chicken for 5-7 minutes until lightly browned.
- Once the chicken has browned, add onions and garlic. Saute for another 3 minutes until they’re translucent and softened.
- Transfer chicken and onion/garlic to crockpot base. Add all remaining ingredients to the crock pot except frozen corn, cilantro and lime juice.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- When ready to eat, stir in thawed corn. Serve with cilantro and fresh squeezed lime juice.
Instant Pot Instructions
- Set your instant pot to sauté for 5 minutes. Heat olive oil. While the oil is heating up, cube your chicken in ¼ inch pieces. Sauté chicken for 5-7 minutes until lightly browned.
- Once the chicken has browned, add onions and garlic. Saute for another 3 minutes until they’re translucent and softened.
- Add all ingredients to the instant pot except frozen corn, cilantro and lime. Cover the pot and set to sealing, manual, high pressure for 8 minutes. It will take the pot about 5 minutes to come to pressure and then it will cook for 8 minutes.
- Once cooked, let the pot naturally release pressure for 5 minutes, than quick release the remaining pressure.
- Add thawed corn to the cooked chili. Stir to combine.
- The chili is fine to eat at this point. If you prefer a thicker chili, set your instant pot to sauté and boil for 10 minutes, uncovered.
- Serve with cilantro and fresh squeezed lime juice.
Video
Notes
Add a dollop of sour cream on top of this chili at the end to add some creaminess!
Buy a rotisserie chicken at the grocery store and cube the meat and add to your chili to cut the cooking time in half!
For an extra kick, add some spices like cayenne pepper or fresh chopped jalapeńo if you like it spicy.
Nutrition
Serving: 1.5cups | Calories: 202kcal | Carbohydrates: 10g | Protein: 27g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 335mg | Potassium: 621mg | Fiber: 1g | Sugar: 1g | Vitamin A: 159IU | Vitamin C: 11mg | Calcium: 24mg | Iron: 1mg