Easy Healthy White Bean Chili Recipe

I can’t stop coming back to this white bean chili because it’s unbelievably hearty, packed with bright unexpected layers, and makes leftovers that somehow taste even better.

I’m obsessed with this white bean chili because it tastes bold and honest, not fussy. I love the creamy cannellini beans that make each spoonful velvety and the pop of ground cumin that keeps things smoky and bright.

It’s the kind of bowl I crave after a long day, substantial but not weighed down. And it gets even better as leftovers, flavors deepening in all the right ways.

I adore how simple toppings turn it into a dinner everyone reaches for. Leftovers?

Yes. Crowd-pleaser?

Absolutely. Bring it to a potluck and watch it disappear.

I make it again and again.

Ingredients

• Olive oil adds silky healthy fat.
• Yellow onion brings sweet savory base.
• Garlic gives warm, punchy depth.
• Cannellini beans add creamy protein.
• Broth keeps it light and brothy.
• Green chiles add mild, green heat.
• Shredded chicken adds lean protein.
• Corn gives sweet, crunchy pops.
• Cumin adds earthy warmth.
• Oregano brings subtle herbal lift.
• Chili powder controls the heat.
• Paprika adds color and mild smoke.
• Salt wakes up all flavors.
• Black pepper adds tiny spice kicks.
• Basically lime brightens everything, it’s zesty.
• Cilantro gives fresh herb brightness.
• Greek yogurt cools and adds creaminess.
• Cheese brings melty, comforting richness.
• Avocado lends creamy, healthy fat.

Ingredient Quantities

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 to 3 cloves garlic, minced
• 2 cans (15 oz each) cannellini or great northern beans, drained and rinsed
• 4 cups low sodium chicken broth or vegetable broth
• 1 can (4 oz) diced green chiles
• 2 cups cooked shredded chicken (optional for vegetarian, omit)
• 1 cup frozen or canned corn, drained (optional)
• 1 to 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 to 2 teaspoons chili powder, adjust to taste
• 1 teaspoon smoked paprika or regular paprika
• 1 to 1 1/2 teaspoons kosher salt, or to taste
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon fresh lime juice (about half a lime)
• 1/4 cup fresh cilantro, chopped plus extra for garnish
• 1/2 cup plain Greek yogurt or sour cream, for serving (optional)
• Shredded cheddar or Monterey Jack cheese, for serving (optional)
• Avocado slices, for serving (optional)

How to Make this

1. Heat 1 tablespoon olive oil in a large pot over medium heat. Add the diced onion and cook, stirring now and then, until soft and slightly golden, about 5 to 7 minutes.

2. Add 2 to 3 cloves minced garlic and cook for about 30 seconds until fragrant, dont let it burn.

3. Stir in 1 to 2 teaspoons ground cumin, 1 teaspoon dried oregano, 1 to 2 teaspoons chili powder, and 1 teaspoon smoked or regular paprika; cook 30 seconds to bloom the spices.

4. Pour in 4 cups low sodium chicken or vegetable broth, then add 2 cans drained and rinsed cannellini or great northern beans and 1 can (4 oz) diced green chiles. Bring to a simmer.

5. If using, add 2 cups cooked shredded chicken and 1 cup frozen or canned corn now. Simmer gently for 10 to 15 minutes so flavors meld.

6. For a creamier chili, scoop out about 1 to 2 cups of the beans and mash them with a fork or blend briefly, then stir back into the pot. This thickens the soup without cream.

7. Season with 1 to 1 1/2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper, taste and adjust the spices and heat as needed.

8. Turn off the heat and stir in 1 tablespoon fresh lime juice and 1/4 cup chopped fresh cilantro. Let it sit a minute so flavors brighten up.

9. Serve bowls topped with 1/2 cup plain Greek yogurt or sour cream if you like, shredded cheddar or Monterey Jack, avocado slices and extra cilantro.

10. Store leftovers in the fridge up to 4 days; it actually tastes better the next day, so make extra for meal prep or potlucks.

Equipment Needed

1. large heavy pot (6 to 8 quart) for simmering the chili
2. cutting board
3. chef’s knife (for onion, cilantro and lime)
4. measuring cups and measuring spoons
5. wooden spoon or heatproof spatula for stirring
6. can opener and a colander or fine mesh strainer to drain/rinse beans
7. potato masher or immersion blender to mash some beans for thickness
8. ladle and bowls for serving

FAQ

Easy Healthy White Bean Chili Recipe Substitutions and Variations

• Olive oil: use avocado oil or light vegetable oil, same amount, they tolerate heat better and won’t overpower the flavor.
• Cannellini or great northern beans: swap with navy beans, pinto beans, or even a can of drained chickpeas for a nuttier bite.
• Chicken or vegetable broth: replace with low sodium beef broth for deeper flavor, or use water plus 1 to 2 bouillon cubes if you’re out of stock.
• Fresh cilantro: substitute chopped parsley or fresh basil if you dislike cilantro, or use 1 to 2 teaspoons dried cilantro in a pinch.

Pro Tips

– Toast the spices a little longer in the hot oil before adding the broth. Let them sizzle 45 seconds to a minute until fragrant, but watch closely so they don’t burn. It makes the flavor deeper and less flat, trust me.

– If you want a creamier body without dairy, scoop out 1 to 2 cups of the beans and mash them well or blitz briefly in a blender, then stir back in. Do it while the soup is simmering so the starches loosen and thicken naturally.

– Add the lime juice and cilantro off the heat and let the soup rest a minute before serving. The acid wakes everything up, but if you cook it too long the brightness fades. Taste and add more salt after the lime if needed.

– For extra texture and mouthfeel, crisp the shredded chicken quickly in a hot skillet with a pinch of smoked paprika and a little salt before adding it to the pot. It gives pockets of savory chew that are way better than soggy chicken.

Easy Healthy White Bean Chili Recipe

Recipe by Noel Matthews

0.0 from 0 votes

I can't stop coming back to this white bean chili because it's unbelievably hearty, packed with bright unexpected layers, and makes leftovers that somehow taste even better.

Pin

Servings

6

servings

Calories

237

kcal

Equipment: 1. large heavy pot (6 to 8 quart) for simmering the chili
2. cutting board
3. chef’s knife (for onion, cilantro and lime)
4. measuring cups and measuring spoons
5. wooden spoon or heatproof spatula for stirring
6. can opener and a colander or fine mesh strainer to drain/rinse beans
7. potato masher or immersion blender to mash some beans for thickness
8. ladle and bowls for serving

Ingredients

• 1 tablespoon olive oil

• 1 medium yellow onion, diced

• 2 to 3 cloves garlic, minced

• 2 cans (15 oz each) cannellini or great northern beans, drained and rinsed

• 4 cups low sodium chicken broth or vegetable broth

• 1 can (4 oz) diced green chiles

• 2 cups cooked shredded chicken (optional for vegetarian, omit)

• 1 cup frozen or canned corn, drained (optional)

• 1 to 2 teaspoons ground cumin

• 1 teaspoon dried oregano

• 1 to 2 teaspoons chili powder, adjust to taste

• 1 teaspoon smoked paprika or regular paprika

• 1 to 1 1/2 teaspoons kosher salt, or to taste

• 1/2 teaspoon freshly ground black pepper

• 1 tablespoon fresh lime juice (about half a lime)

• 1/4 cup fresh cilantro, chopped plus extra for garnish

• 1/2 cup plain Greek yogurt or sour cream, for serving (optional)

• Shredded cheddar or Monterey Jack cheese, for serving (optional)

• Avocado slices, for serving (optional)

Directions

• Heat 1 tablespoon olive oil in a large pot over medium heat. Add the diced onion and cook, stirring now and then, until soft and slightly golden, about 5 to 7 minutes.
• Add 2 to 3 cloves minced garlic and cook for about 30 seconds until fragrant, dont let it burn.
• Stir in 1 to 2 teaspoons ground cumin, 1 teaspoon dried oregano, 1 to 2 teaspoons chili powder, and 1 teaspoon smoked or regular paprika; cook 30 seconds to bloom the spices.
• Pour in 4 cups low sodium chicken or vegetable broth, then add 2 cans drained and rinsed cannellini or great northern beans and 1 can (4 oz) diced green chiles. Bring to a simmer.
• If using, add 2 cups cooked shredded chicken and 1 cup frozen or canned corn now. Simmer gently for 10 to 15 minutes so flavors meld.
• For a creamier chili, scoop out about 1 to 2 cups of the beans and mash them with a fork or blend briefly, then stir back into the pot. This thickens the soup without cream.
• Season with 1 to 1 1/2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper, taste and adjust the spices and heat as needed.
• Turn off the heat and stir in 1 tablespoon fresh lime juice and 1/4 cup chopped fresh cilantro. Let it sit a minute so flavors brighten up.
• Serve bowls topped with 1/2 cup plain Greek yogurt or sour cream if you like, shredded cheddar or Monterey Jack, avocado slices and extra cilantro.
• Store leftovers in the fridge up to 4 days; it actually tastes better the next day, so make extra for meal prep or potlucks.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 368g
• Total number of serves: 6
• Calories: 237kcal
• Fat: 5.7g
• Saturated Fat: 1g
• Trans Fat: 0g
• Polyunsaturated: 1g
• Monounsaturated: 3.5g
• Cholesterol: 42.5mg
• Sodium: 463mg
• Potassium: 854mg
• Carbohydrates: 25.3g
• Fiber: 6.3g
• Sugar: 6g
• Protein: 21.5g
• Vitamin A: 800IU
• Vitamin C: 10mg
• Calcium: 75mg
• Iron: 1.8mg