Chicken & White Bean Chili

Chicken & White Bean Chili

Total Time
4 hr 25 min
25 min
4 hr
By skipping the standard tomato base, this slow-cooker chili allows the multitude of other flavors to shine through. Cumin, lime, garlic, and chipotle are front and center here, forming a delicious complement to the milder taste of cannellini beans and ground chicken. Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 3 months.


Olive oil

4 tsp

98% fat-free uncooked ground chicken breast

2 pound(s)

Kosher salt

¼ tsp

Uncooked onion

1 large, chopped


2 clove(s), finely chopped

Reduced sodium chicken broth

4 cup(s)

Canned cannellini beans

31 oz, 2 (15.5-oz) cans, drained and rinsed

Fresh lime juice

3 Tbsp

Ground cumin

1½ tsp

Dried oregano

1 tsp

Chipotle chili powder

1 tsp, plus more for garnish

Reduced fat sour cream

1 cup(s)

Red onion

½ small, thinly sliced




  1. In a large heavy nonstick skillet, heat the oil over medium-high. Add the chicken and season with the salt. Stir in the chopped onion and garlic and cook, breaking up the chicken with a wooden spoon, until lightly browned, about 10 minutes.
  2. Transfer the chicken and vegetables to a 3- or 4-quart slow cooker. Stir in the stock, beans, lime juice, cumin, oregano, and chile powder. Cover and cook for 4 hours on Low.
  3. Divide the chili among 8 bowls. Top each with the sour cream and red onion. Garnish with the cilantro and more chile powder.
  4. Serving size: 1 cup chili and 2 tbsp sour cream


To store leftovers, transfer the chili to an airtight container and let cool. Cover and refrigerate up to 4 days or freeze up to 3 months.