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Soups & stews

Chicken Chili
Expand your chili repertoire with this simple white chili. This recipe makes a small batch, which is perfect for testing something new, but it can easily be doubled or tripled to feed a bigger group. Try your hand at playing with great chili: for a slightly sweeter profile, use a red or orange bell pepper instead of green and add a pinch of cloves.Tip: If you like a thicker chili, mash part of the beans before adding to the pot to give it more body.
8 oz. skinless, boneless chicken breast, cubed
1 (15 oz.) can white kidney beans, rinsed and drained
1 1/4 cup reduced-sodium vegetable broth
1/4 cup chopped onion
1/3 cup chopped bell pepper
1/2 jalapeño pepper, seeded and finely chopped
1/4 tsp. cumin
1/8 tsp. pepper
1 clove garlic, minced
2 Tbsp. chopped tomato (optional)
2 Tbsp. sliced green onion (optional)
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Chicken Chili

Chicken Chili

Chicken Chili
Two Stars Guiding Stars
  • Servings:2 (510 g)
  • Prep Time:15 minutes
  • Cook Time:120 minutes
1. Preheat medium skillet over medium-high heat. Spray lightly with cooking spray and brown chicken in hot skillet. Drain off any fat.
2. Combine all ingredients except optional tomato and green onions in a heavy-bottomed pot or a slow cooker. If using a pot, simmer on low until chili is thick and bubbling and chicken is cooked through (1-2 hours). If using a slow cooker, cover and cook on LOW (5-6 hours) or on HIGH (3-4 hours).
3. Serve hot, garnished with tomato and green onion if desired.