White Bean Chicken Chili

White Bean Chicken Chili

This Recipe is from our Beyond Gluten Intolerance  Book. Warm up this fall with this comforting Classic! It's nutritious and delicious!

White Bean Chicken Chili

1 1/2 cups dried white beans of choice or may use 6 cups of cooked

canned beans reducing chicken stock to 2-3 cups as desired

5 cups of chicken stock

2 Tbs Butter

2 Tbs Olive Oil

2 Cloves Fresh Garlic, minced

1 onion , 3/4 cups, diced

2 stalks celery, sliced

1 medium carrot, chopped

1 1/2 cups green chilies, canned

1 pound of cooked chicken, chopped

1 Tbs of Cumin Powder

1 Tablespoon Oregano

1-2 tsp each salt and pepper

1 tsp chili powder

Pinch of red pepper flakes

3/4 cups chopped cilantro leaves


If cooking beans from dried rinse well and cover with water in a large pot with lid for two hours. Drain water and add chicken broth.

Bring beans to a boil and turn down to simmer for about 2 1/2 hours until tender.

While the beans are cooking take a medium skillet add olive oil, onions and chilies and sauté for 5 minutes.

Add Chili mixture to the pot of beans along with the rest of the spices and chicken.

Lower the heat to a constant boil simmering the beans until done.

Top with Shredded Jack Cheese or sour cream and cilantro as desired.

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