White Bean Chicken Chili
The easiest healthy White Bean Chicken Chili! Make it in the crockpot, instant pot or on the stove for a delicious, protein packed dinner!
Prep time: 10 mins
Cook time: 40 mins
Total time: 50 minutes
Servings: 4 (1.5 cup servings)
– 1 tablespoon olive oil
– 1/2 cup onion minced finely
– 1 tablespoon garlic minced finely
– 1 lb boneless skinless chicken breast cut in half
– 2 15 ounce can cannellini beans rinsed and drained – no or low salt
– 4 oz diced green chilies
– 3 cups chicken broth – no or low salt
– 1 teaspoon chili powder
– 1 teaspoon paprika
– 1/4 teaspoon pepper
– 1/4 teaspoon salt
– 1/4 teaspoon red pepper flakes
– 1 cup frozen corn defrosted
Directions
Stovetop
- In a large pot, heat olive oil. Sauté onions and garlic for about 5 minutes until they’re translucent.
- Add all ingredients to the top except for frozen corn. Cover the pot. Bring to a boil, then reduce to a high simmer for 25 minutes.
- Once the chili has simmered for 25 minutes – remove the chicken from the pot. Shred with forks and return to pot. Add frozen corn. Stir to combine.
- The chili is fine to eat at this point. If you prefer a thicker chili, return to the stove and boil for 10 minutes, uncovered.
Crockpot
Note: If you’re making this in a crockpot, the olive oil/sauté the onions/garlic is optional.You can sauté the onions and garlic in a pan on the stove, or skip this step and simply add the raw onions and garlic to the pot – skipping the olive oil.
- Add all ingredients to the crock pot except frozen corn. Cook on low for 6-8 hours or high for 3-4 hours.
- After the chili has cooked, remove the chicken from the pot. Shred with forks and return to the pot. Add frozen corn. Stir to combine.
- The chili is fine to eat at this point. If you prefer a thicker chili, you can scoop out/discard excess broth. Or you can add it to a pot on the stove and boil for 10 minutes, uncovered.
Instant Pot
- Set your instant pot to sauté for 5 minutes. Heat olive oil. Sauté onions and garlic for about 5 minutes until they’re translucent.
- Add all ingredients to the instant pot except frozen corn. Cover the pot and set to sealing, manual, high pressure for 14 minutes. It will take the pot about 5 minutes to come to pressure and then it will cook for 14 minutes.
- Once cooked, let the pot naturally release pressure for 5 minutes, than quick release the remaining pressure.
- Remove the cooked chicken from the pot. Shred with forks and return to the pot. Add frozen corn. Stir to combine.
- The chili is fine to eat at this point. If you prefer a thicker chili, set your instant pot to sauté and boil for 10 minutes, uncovered.
