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A close up bowl of white bean chicken chili in a white bowl on a grey background
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5 from 2 votes

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!
Course Main Course
Cuisine American
Keyword white bean chicken chili, white bean chili
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 1.5 cup servings
Calories 334kcal
1
WW Freestyle Points 1

Ingredients

Instructions

Stovetop Instructions:

  • In a large pot, heat olive oil. Sauté onions and garlic for about 5 minutes until they’re translucent.
  • Add all ingredients to the pot except frozen corn. Cover the pot. Bring to a boil, then reduce to a high simmer for 25 minutes.
  • Once the chili has simmered for 25 minutes - remove the chicken from the pot. Shred with forks and return to the pot. Add frozen corn. Stir to combine.
  • The chili is fine to eat at this point. If you prefer a thicker chili, return to the stove and boil for 10 minutes, uncovered.

Crockpot Instructions:

  • Note: If you’re making this in the crockpot, the olive oil/sauté the onions/garlic is optional. You can sauté the onions and garlic in a pan on the stove, or skip this step and simply add the raw onions and garlic to the pot - skipping the olive oil.
  • Add all ingredients to the crock pot except frozen corn. Cook on low for 6-8 hours or high for 3-4 hours.
  • After the chili has cooked, remove the chicken from the pot. Shred with forks and return to the pot. Add frozen corn. Stir to combine.
  • The chili is fine to eat at this point. If you prefer a thicker chili, you can scoop out/discard excess broth. Or you can add it to a pot on the stove and boil for 10 minutes, uncovered.

Instant Pot Instructions

  • Set your instant pot to sauté for 5 minutes. Heat olive oil. Sauté onions and garlic for about 5 minutes until they’re translucent.
  • Add all ingredients to the instant pot except frozen corn. Cover the pot and set to sealing, manual, high pressure for 14 minutes. It will take the pot about 5 minutes to come to pressure and then it will cook for 14 minutes.
  • Once cooked, let the pot naturally release pressure for 5 minutes, than quick release the remaining pressure.
  • Remove the cooked chicken from the pot. Shred with forks and return to the pot. Add frozen corn. 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.

Video

Nutrition Facts

Nutrition Facts
White Bean Chicken Chili
Amount Per Serving (1.5 cups)
Calories 334 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g13%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 73mg24%
Sodium 403mg18%
Potassium 772mg22%
Carbohydrates 34g11%
Fiber 8g33%
Sugar 1g1%
Protein 36g72%
Vitamin A 220IU4%
Vitamin C 16mg19%
Calcium 107mg11%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet. This is an estimate and can vary pending your ingredients
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