White bean chicken chili is one of my favorite fall meals. It’s warm and hearty and really hits the spot on a chilly fall or winter night. This particular chili also freezes beautifully, so I recommend making a large batch and freezing some for easy weeknight dinners down the road.
You can customize this chili in any way you want- add vegetables, meats, and spices that you enjoy and that are in season. You can make this in an Instant Pot, but if you’re using canned beans you can get away with simply making it on the stove and simmering for about 30 minutes.
If you don’t have a lot of spices on-hand, you can sub in a packet of taco seasoning and it will be very tasty.
You will need:
2 cans of white beans (Navy, Great Northern, etc.), drained and rinsed
1 bunch kale, removed from stem and chopped into bite-sized pieces
2 carrots, diced
2 celery sticks, diced
½ onion, diced
1 zucchini, diced
2 small sweet potatoes, diced
2 pack frozen sliced okra (you can use fresh if you have it)
1 can diced green chilies
2 boneless, skinless chicken breasts, diced into bite-sized pieces
1 jalapeno, seeded and diced (leave seeds in for more spice!)
5 cups chicken broth
½ cup sour cream
Salt, pepper, and olive oil
2 cloves garlic, minced
1 tsp dried oregano
1 tablespoon cumin
In a large pot over medium heat, add olive oil, onion, and jalapeno, cooking until onions are translucent. Add sweet potatoes, celery, okra, and carrots, cooking for about 4-6 minutes or until carrots just start to become tender. Add cumin and oregano, cook for about 1 minute, stirring frequently so spices don’t burn. Add green chilis, zucchini, chicken, and garlic. Cook for about 5 minutes, then add chicken broth and bring to a boil. Reduce heat to a simmer and add kale. Simmer covered for 10-15 minutes or until chicken is cooked through. Remove the lid and stir in sour cream; add salt and pepper to taste.
You can serve this with cilantro, fresh jalapenos, tortilla chips...whatever your family likes!
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