Photo of Chicken and white bean chili by WW

Chicken and white bean chili

SmartPoints® value per serving
Total Time
4 hr 25 min
25 min
4 hr
This chili leaves out the tomato so that the spices, garlic, and lime can shine, nicely complementing the white beans and chicken. We went light on the chili powder, but feel free to add more if you like extra heat.


Olive oil

4 tsp(s)

98% fat free uncooked ground chicken breast

2 pound(s), ground, skinless

Uncooked onion(s)

1 large

Garlic clove(s)

2 clove(s), medium, minced

Reduced sodium canned chicken broth

4 cup(s), 1(32-ounce) carton

Canned cannellini beans

31 oz, (white kidney) 2 (15 1/2-ounce) cans, rinsed and drained

Fresh lime juice

3 tbsp(s)

Ground cumin

1½ tsp(s)

Dried oregano

1 tsp(s)

Chipotle chili powder

1 tsp(s)

Reduced-fat sour cream

1 cup(s)

Uncooked red onion(s)

½ small, thinly sliced


cup(s), fresh leaves


  1. In a large heavy nonstick skillet over medium-high heat, warm oil. Add chicken, onion, and garlic and cook, breaking up chicken with wooden spoon, until lightly browned, about 10 minutes.
  2. Transfer chicken mixture to a 3- or 4-qt slow cooker. Stir in broth, beans, lime juice, cumin, oregano, and chile powder. Cover and cook 4 hours on Low. Divide chili among 8 bowls. Top each serving with sour cream sprinkled with chile powder, red onion, and cilantro leaves.
  3. Per serving: 1 cup chili and 2 tbsp sour cream