Chicken Chili with White Beans 🌶️

Ridley's Wreckage

It's cold out today, snowed overnight and I just about froze my buns off in the barn this am. I decided right there and then that chili would be on the menu for tonight accompanied with some delicious corn bread. If you haven't tried my cornbread - OMGGG try it!!!! So moist and delicious! Perfect to go with this white bean chicken chili. It's only 10 am and I'm already thinking of dinner, it's going to be a looong day - lol. If you can't find fresh peppers then you can always get a 4 ounce can of chili peppers (mild or hot). Sometimes I use adobo peppers in sauce and just chop up a few and add to my chili base. This recipe written as is does have some heat to it, think of a "medium" heat salsa. If you are not a spicy person, substitute the peppers for green and red peppers bell peppers and decrease the cayenne pepper to 1/4 teaspoon. The heavy cream will help a temper the heat.
Delicious White Bean Chicken ChiliPhoto byR.Gerner/Canva


  • 2 tablespoons Olive oil
  • 2 medium yellow onions, finely chopped
  • 2 jalapeño peppers, seeded and finely chopped
  • 2 poblano peppers, seeded and finely chopped
  • 2 Anaheim peppers, seeded and finely chopped
  • 1 tablespoon ground cumin
  • 1½ teaspoons chili powder
  • ¾ teaspoon smoked paprika
  • ½ teaspoon cayenne pepper
  • 1 teaspoon salt
  • 6 cloves of minced garlic
  • 3 tablespoons all-purpose flour
  • 4 cups chicken stock
  • 3 cans (15.5oz) cannelini beans, rinsed, drained
  • 3 cups chopped cooked chicken (rotisserie chicken works well here!)
  • 1 tablespoon lime juice
  • ½ cup heavy cream


  • Sour cream
  • Lime wedges
  • Cilantro
  • Monterey Jack cheese


  • Heat the oil in a large Dutch oven (or heavy bottomed pan) over medium heat. Add the onions, peppers, cumin, chili powder, paprika, cayenne and salt. Cook until the vegetables have softened, around 5-7 minutes. Stir in the garlic and cook for another 1 -2 min. till fragrant.
  • Add the flour and stir until combined. Next, slowly stir in your chicken stock. Add 1 can of the beans and, do a rough mash with a potato masher or back of a fork, this will help create a thicker texture.
  • Stir in the remaining beans, the chicken, lime juice and and bring to a simmer. Let simmer for 20 minutes, to get all your flavors incorporated. Slowly stir in the heavy cream and warm for an additional 5-10 minutes. Serve immediately with your garnishes of choice i.e. additional lime wedges, shredded Monterey Jack cheese, cilantro or sour cream.
  • Enjoy!

Leftovers can be stored in the refrigerator for up to 4 days.

References Adapted By:

Michelle (2018, October 4) White Chicken Chili [Blog Post], Retrieved from:

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Hello! Freelance blogger and videographer here! I love to refurbish furniture, show my creative side with cooking and crafts, and love to talk about my homestead and hobby farm. Follow me for flipping furniture inspiration and techniques, DIY craft projects, homestyle cooking with easy to follow recipes and some great gardening and animal husbandry tips!

Red Creek, NY

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