Healthy Humpday – White Bean Chicken Chili

One pot dinners are perfect for busy weeknights and easy cleanup! And if you make a pot of chili, like our White Bean Chicken Chili, on Sunday, dinner prep is as easy as reheat on the stove and toss a salad! For a hearty, zesty addition to this dinner, make a batch of cornbread Johnnycakes (Jiffy Cornbread mix, made in an 8×8 baking dish with corn, cheese, and jalapenos mixed in!)


  • 1 pound skinned boneless chicken, chopped
  • 1 TB olive oil
  • ½ cup chopped onion
  • 3 garlic cloves, minced
  • ½ tsp each dry oregano and cumin
  • 14.5 ounce canned chopped tomatoes
  • 14 ounce can chicken broth
  • 1 can green chilies, chopped
  • 32 ounce cannellini beans, drained
  • lime wedges, cilantro, shredded cheddar and sour cream for garnish

Let’s Make Chili!

  1. Saute chicken in oil in skillet  for 4 minutes; remove from pot
  2. Add onion and garlic; sauté 2 minutes
  3. Stir in the oregano through chilies and bring to a boil
  4. Reduce heat and simmer 20 minutes
  5. Add cooked chicken and beans.
  6. Adjust chili consistency as desired: for creamier chili, smash half of the beans before adding to the pot; for a thinner consistency, add more chicken broth.
  7. Garnish with your favorite toppings and serve with a salad and Johnnycakes!

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