Bean Chili (Loaded With Flavor)

This white bean chili is absolutely delicious! It’s full of flavor, simple to cook, and filling.

It’s nutritious and the greatest white bean chili you’ll ever have! A must-have for your fall and tailgating menus!

Why Is This Recipe So Delicious?

• This is the most delicious white bean chili I’ve ever had! This recipe is so wonderful, filling, and creamy (without the cream!) that I can’t get enough of it.
• It’s easy to make ahead of time, ideal for meal prep, and freezes nicely.
• It is quite easy to make, but the end result is an insanely tasty and filling supper.
• It’s low in fat and high in protein, making it a filling and nutritious lunch.

Ingredients

The ingredients to make this white bean chili are pantry staples or ingredients easily sourced:

• Chicken breast
• Canned white beans
• Chicken broth
• Spices and herbs (cumin, oregano, paprika, cayenne, black pepper, salt and fresh cilantro)
• Green chilis
• Veggies (frozen corn, onion, garlic, jalapeno)

How Do You Make Bean Chili?

• In a pan, heat 2 tablespoons of olive oil over medium-high heat. Remove and set aside the chicken after sauteing for around 3-5 minutes.
• Heat the remaining 2 tablespoons of olive oil in the pan over medium heat. Combine the onion, garlic, and jalapeño in a bowl. Cook for 5 minutes, or until softened.
• a rough-cut Combine 1/2 cup cilantro with the onion, garlic, and jalapeno. Saute for a few seconds before transferring everything to a big pot.
• Season to taste (cumin, cayenne, oregano, paprika, black pepper, salt). Reduce the heat to low and allow to simmer.
• Combine the beans with the chicken stock.
• Allow at least another 30 minutes for the chili to simmer, but the longer the better. Mash the beans with a potato masher; a few mashes should suffice. If the beans are lovely and soft, you should do this before adding the chicken.
• Combine the chicken, corn, and chilies in a mixing bowl.
• Add the remaining cilantro just before serving.

Recipe Substitutions

This white bean chili recipe is great as is, but you can easily customize it to suit your preferences or dietary requirements:

• Remove the chicken breast and replace it with veggie stock to make it vegetarian or vegan.
• Add an extra jalapeno to make it spicy.
• Add less green chilis to make it milder.
• Feel free to use whatever vegetables you have on hand!

Suggestions for Serving

A delicious chili demands a variety of tasty toppings! To make a tasty completed dish, combine all of your favorites! My chili is served with:

• cheese shredded
• slices of avocado
• jalapeno pepper (fresh or pickled)
• cilantro, fresh
• soured milk
• cornbread

Is chili nutritious?

Chili is a delicious, well-balanced meal, and my white bean version is no different. The beans are high in protein and fiber, while the vegetables provide a considerable amount of vitamins and minerals. It’s low in saturated fat and sugar, so it’ll keep you satisfied.

Why is this recipe ideal for meal prep?

Chili is a staple in my meal rotation because it’s not only simple to prepare but also freezes well.

Leftovers keep for 3-4 days in an airtight container in the fridge, so they’re perfect for another supper later in the week. I often make a double batch because it freezes well.

Chef’s Advice

• Use antibiotic-free chicken breast from an organic source.
• For optimal flavor, make sure your spices aren’t stale.
• This recipe can be made using frozen, tinned, or fresh corn.
• Allow the chili to simmer for as long as possible to achieve a deeper flavor.

The preparation time for white bean chili is 10 minutes.

This white bean chili is absolutely delicious! It’s full of flavor, simple to cook, and filling.

Ingredients

• 6 cups chicken broth
• 1 teaspoon paprika
• 4 15.8 ounce cans of white beans drained
• 1 teaspoon cumin
• 16 ounces of frozen corn
• 1/4 teaspoon cayenne pepper
• 1 cup cilantro leaves packed
• 1/4 teaspoon black pepper
• 1 1/2 pounds chicken breast cubed
• 1/4 teaspoon salt
• 4 tablespoons olive oil divided
• 2 cans of green chiles undrained
• 1 cup onion diced
• 1 teaspoon oregano
• 5 cloves garlic minced
• 1 tablespoon jalapeno chopped (about one jalapeno)
• Sour cream to serve

Instructions For Bean Chili

1. In a pan, heat 2 tablespoons of olive oil over medium-high heat. Remove and set aside the chicken after sauteing for around 3-5 minutes.
2. Heat the remaining 2 tablespoons of olive oil in the pan over medium heat. Combine the onion, garlic, and jalapeño in a bowl. Cook for 5 minutes, or until softened.
   1/2 cup cilantro, roughly chopped, go into the onion, garlic, and jalapeño combination. Saute for a few seconds before transferring everything to a big pot.
3. Season to taste (cumin, cayenne, oregano, paprika, black pepper, salt). Reduce the heat to low and allow to simmer.
4. Combine the beans with the chicken stock.
   Allow at least another 30 minutes for the chili to simmer, but the longer the better. Mash the beans with a potato masher; a few mashes should suffice. If the beans are lovely and soft, you should do this before adding the chicken.
5. Combine the chicken, corn, and chilies in a mixing bowl.
6. Add the remaining cilantro just before serving.

Nutrition Information

Calories: 502kcal, Carbohydrates: 67g, Protein: 38g, Fat: 11g, Saturated Fat: 2g, Cholesterol: 54mg, Sodium: 1086mg, Potassium: 1754mg, Fiber: 14g, Sugar: 2g, Vitamin A: 410IU, Vitamin C: 44.1mg, Calcium: 216mg, Iron: 8.9mg, Net Carbs: 53g