White Bean Chicken Chili

When you're craving chili, but not the heaviness that often comes along with it, White Bean Chicken Chili is an excellent alternative!


This surprisingly light dish is sort of a soup-chili hybrid with a chicken stock base and plenty of protein-packed beans. Smokey cumin gives you the warmth of chili while lime offers a refreshing brightness and kale, an unexpected twist. 


A great weeknight meal for any season!

White Bean Chicken Chili
Serves 3-4

2 boneless skinless chicken breasts, diced
1 medium onion, diced
1 garlic clove, minced
3 Anaheim chili peppers (the long, light green variety)
1-2 jalapenos (depending upon how much heat you like)
1 15 oz. can white beans, rinsed and drained
1 15 oz. can chickpeas, rinsed and drained
1 bunch cilantro, chopped
1/2 bunch kale, chopped
2 tbsp. cumin
1 tbsp. dried oregano
1 tbsp. salt
1 tsp. black pepper
2 tbsp. vegetable oil
5 cups chicken broth
2 tbsp. lime juice (about half a lime)

1. Heat olive oil in stock pot or Dutch oven over medium heat. Add onions and pepper, saute for 5 minutes until vegetables are soft. Add garlic, cumin and oregano. Stir to combine. Let cook for another 1-2 minutes until the cumin and oregano get toasty. You'll know it's ready when you can smell them.

2. And chicken and cook until lightly browned, about 6-8 minutes. Once chicken is browned add white beans, chick peas, chicken broth, salt and pepper. Bring to a boil. Cover and simmer over low heat for 20 minutes to an hour. (I feel like the longer it cooks the better, but if you need a quick meal, 20 minutes will definitely do.)

3. About five minutes before you're ready to serve, toss in kale, cilantro and lime juice. Stir. Once kale wilts slightly you're ready to go. Be sure to taste for salt at this point. If you used low sodium chicken broth, you will likely need to add a little more salt.

Serve with a chunk of rustic bread. Enjoy!