This White Bean Chicken Chili Recipe is spectacular! It’s packed with fresh ingredients as well as 2 secret ingredients that the flavors extra special.
As the cold weather is rolling in, it’s a great time to whip up those big batches of chili and soups. We also love this Cincinnati Chili and this Easy White Chicken Chili.
This White Bean Chicken Chili Recipe is seriously one of the best I have ever had! I got the recipe from a childhood friend’s grandmother’s personal cookbook. I love thinking where some of my favorite recipes come from.
It’s a colorful blend of veggies and 2 special, secret ingredients that just make the flavor extra special! It reminds me of a Mexican Mole sauce kind of.
You can actually make this in the slow cooker as well! place the vegetables on the bottom and then place chicken on top. Place all other ingredients in next and cook for 4 hours on high.
How to Make This Chicken Chili Recipe
Bake Chicken Breasts in 2 tablespoon of Olive Oil at 350 degrees for 30-40 minutes or until no longer pink inside.
Heat 3 tablespoon of olive oil in a cooking pot. Add the onion and garlic and saute about 10 minutes.
Add the bell peppers and jalapeno peppers and saute another 10 minutes.
Stir in Chili powder, cumin, cinnamon and pepper.
When chicken is done, shred or cut into 1-inch pieces.
Add the chicken, crushed tomatoes, diced tomatoes, beans, and beer to the pot and stir to combine.
Simmer over medium heat for about 20-30 minutes.
Stir in grated chocolate.
Garnish with your favorite toppings.
ENJOY!
What are Chicken Chili toppings
Seriously my go-to topping for any chili shredded cheddar cheese and a little plain greek yogurt (or sour cream of course)! But there are several other great options like avocado, scallions, olives, shredded lettuce, and even crushed up tortillas chips
Chicken Chili Recipe
Ingredients
- 3 chicken breasts boneless, skinless
- 5 tablespoon olive oil
- 1 large onion chopped
- 5 cloves garlic minced
- 2 medium sweet red bell peppers or 1 Red and one Yellow, seeded, cored and diced.
- 2 jalapeno pepper seeded and minced
- 3 tablespoon chili powder
- 1 teaspoon cumin
- ⅛ teaspoon cinnamon *secret ingredient #1
- ¼ teaspoon black pepper
- 28 ounces crushed tomatoes one large can or 2 smaller cans
- 14 ounces diced tomatoes one can
- 30 ounces northern white beans, low sodium preferably (2) 15 ounce cans
- 1 cup beer
- ¼ cup grated unsweetened chocolate *secret ingredient #2
Optional garnishes
- Light Sour Cream or Plain Yogurt
- Grated Cheddar Cheese
- Sliced Scallions
- Diced Avocado
Instructions
- Bake Chicken Breasts in 2 tablespoon of Olive Oil at 350 degrees for 30-40 minutes or until no longer pink inside.
- Heat 3 tablespoon of olive oil in cooking pot. Add the onion and garlic and saute about 10 minutes.
- Add the bell peppers and jalapeno peppers and saute another 10 minutes.
- Stir in Chili powder, cumin, cinnamon and pepper.
- When chicken is done, shred or cut into 1 inch pieces.
- Add the chicken, crushed tomatoes, diced tomatoes, beans and beer to the pot and stir to combine.
- Simmer over medium heat for about 20-30 minutes.
- Stir in grated chocolate.
- Garnish with your favorite toppings.
Notes
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
Stacey
FYI…Recipe does not tell you what step to add the beans
Sherri
I’m so sorry that was left out!! You add it with the tomatoes. -) Thanks for letting me know!
suzanne
I made this last night and it was fantastic! A lot of chopping but it was so worth the effort. I did not add jalapenos as my husband can’t tolerate them.