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 extra virgin olive oil
- 1½ pounds boneless, skinless chicken breasts, cut into ¼-inch cubes
- ½ cup minced onion
- 1 tablespoon minced garlic
- 1 15 ounce can low sodium cannellini beans, rinsed and drained
- 1 15 ounce can petite diced tomatoes
- 1 4 ounce can diced green chiles
- 2 cups low sodium chicken broth
- 1 teaspoon chili powder
- 1 teaspoon paprika
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- ¼ teaspoon red pepper flakes
- 1 cup corn
- ¼ cup chopped fresh cilantro
- ¼ cup lime juice
Instructions
Stovetop Instructions:
- In a large pot, heat the olive oil over medium heat. Add the chicken to the heated pot and sauté for 5-7 minutes, until lightly browned.
- Add the onions and garlic to the pot. Sauté for 3 minutes.
- Add the beans, tomatoes, chiles, chicken broth, chili powder, paprika, black pepper, salt, and red pepper to the pot. Stir together well. Cover the pot and bring to a boil. It will take about 5 minutes to come to a boil.
- Once boiling, remove the lid and reduce the heat to medium. Simmer for 25 minutes, uncovered.
- Once the chili has simmered for 25 minutes, add the corn and stir to combine.
- Sprinkle cilantro and lime juice when serving.
Crockpot Instructions:
- Note: If you’re making this in the crockpot, the browning of the chicken/onions is optional, but highly recommended.Important: Skip the broth if making this in the crockpot!
- In a large pot, heat the olive oil over medium heat. Add the chicken to the heated pot and sauté for 5-7 minutes, until lightly browned.
- Add the onions and garlic to the pot. Sauté for 3 minutes.
- 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
