White Bean Chicken Chili | Bob's Red Mill

White Bean Chicken Chili

by Cassidy Stockton in Featured Articles, Gluten Free, Recipes

Whether you are rooting for the Seahawks, the Broncos, or the puppies, chances are you are going to need an easy, delicious meal for Sunday. This recipe fits all of those categories. A popular item at our restaurant, this chili breaks convention by omitting tomatoes and leaning on onions and peppers for a wonderfully rich flavor. The key points to remember are to soak your beans the night before so they’re ready in the morning and allow up to four hours for this chili to simmer. I read that and thought that this would be a perfect slow cooker meal. Throw everything in your slow cooker on high at 10 am, switch it to low at 1 pm and by kick-off you’re ready to rock and roll!

White Bean Chicken Chili | Bob's Red Mill

White Bean Chicken Chili

  • 32 oz Chicken Broth
  • 1-1/4 lbs Great Northern Beans, soaked in water overnight
  • 1 cup chopped Onions
  • 1-1/2 tsp minced Garlic
  • 1 tsp Sea Salt
  • 12 oz White Chicken Meat, chopped and shredded
  • 6.75 oz can Diced Green Chilies
  • 1-1/2 tsp ground Cumin
  • 1-1/2 tsp dried Oregano
  • 1/8 tsp Cayenne Pepper
  • 1/4 tsp ground Cloves
  • 1-1/2 tsp dried Cilantro


Step 1

Drain beans and discard water. In a large soup pot combine chicken broth, beans, onions, garlic and salt. Bring to a boil, reduce heat and simmer on low heat for 2 hours.

Step 2

Add chicken, chilies, cumin, oregano, cayenne, cloves and cilantro to soup pot and continue to simmer an additional 2 hours or until desired thickness is reached. Top with sour cream, chopped cilantro and diced tomatoes, if desired.

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Cassidy Stockton Google: Cassidy Stockton
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