Chicken and White Bean Chili Recipe

From cozying up with a comfort food all-star on a cold night to craving a hearty meal that sticks to your bones, this chicken and white bean chili recipe delivers exactly what you need. Brimming with a variety of flavors that perfectly complement each other – like juicy chicken, fiery chili powders, tangy tomatoes, savory chicken stock, earthy and warm cumin, and more – this chili will have the whole family racing to the pot for seconds. The best part? This no-fuss, low-maintenance meal has minimal active-cooking time while still being chock full of maximum flavor.

Why We Love This Chicken Breast Recipe

While there are tons of ingredients to love in this dish, it all starts with choosing the right chicken. Fortunately, we’re cooking with Omaha Steaks Air-Chilled Boneless Chicken Breasts. More tender and juicy than water-chilled chicken and hand-selected by our master butchers, this mouthwatering protein is naturally lean, low in fat, and flash-frozen at its peak for next-level flavor whenever you want. Hungry yet? Grab a spoon and let’s start cooking!

Before You Start

Safely thaw your juicy and tender Omaha Steaks Air-Chilled Boneless Chicken Breasts either in the refrigerator or in cold water when using our quick-thaw method.

Tools You’ll Need Before You Start

• 1 Medium Pot
• 1 Heavy-Bottomed Round Pot or Braiser

Omaha Steaks Products Featured in This Recipe

• Omaha Steaks Air-Chilled Boneless Chicken Breasts

Print Recipe

Chicken and White Bean Chili

Brimming with a variety of flavors that perfectly complement each other – like juicy chicken, fiery chili powders, tangy tomatoes, savory chicken stock, earthy and warm cumin, and more - this chili is a comfort food all-star.

Prep Time15 mins

Cook Time1 hr 15 mins

Total Time1 hr 30 mins

Course: Main Course

Keyword: Chicken Chili, Chicken Bean Soup

Servings: 16 servings

Calories: 210kcal

Ingredients

• 2 & 1/2 lbs. Omaha Steaks Air-Chilled Boneless Chicken Breasts, 1/2" dice 1/2" Dice
• 1 oz. olive oil
• 1 cup yellow onion, diced
• 2 tablespoons fresh garlic, minced
• 2 tablespoons roasted garlic, minced
• 1/4 cup dark chili powder
• 1/4 cup ancho chili powder
• 2 tablespoons ground cumin
• 14 oz. canned diced tomatoes in juice
• 3 tablespoons basil, fresh chopped
• 1 qt. chicken stock
• 18 oz. canned chopped green chiles
• 1 lb. petite navy beans cooked (or 34 oz. cooked)
• 1/4 cup fine sea salt
• 1/2 cup brown sugar, packed

Instructions

• Cook navy beans using directions on package.
• Heat the olive oil in a heavy-bottomed round pot or in a braiser for large batches.
• Add the onions and garlic and cook until the onions are transparent.
• Turn heat down to low, add chili powder and cumin, and sauté about 3 minutes.
• Add the chicken breast and continue to cook another 10 minutes on low heat.
• Add the diced tomatoes, basil, green chiles, and chicken stock. Bring to a boil, then simmer 15 minutes.
• Add the cooked white beans and bring back to a boil.
• Add the sea salt and brown sugar.
• Simmer for another 30 minutes.
• Remove from pot and cool.

Nutrition

Calories: 210kcal | Carbohydrates: 23g | Protein: 22g | Cholesterol: 45mg | Sodium: 2120mg | Fiber: 5g

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• Creamy Chicken, Potato, and Green Bean Skillet
• How to Cook Chicken Breasts in the Air Fryer
• What is Air-Chilled Chicken and Why You Should Try It
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