Looking for a fast, flavorful, healthy (and, of course, DELICIOUS!) weeknight meal? This easy White Bean Chicken Chili can be on the table in 30 minutes.
Serve this delicious chili with GF Corbread.
This is one of those recipes that you can easily modify.
Have ground turkey instead of chicken? That works.
Only have white onion on hand? No worries. It will be great!
Most soups, stews, and chilis have a lot of wiggle room for substitutions and measurements. I rarely measure ingredients unless writing or testing a recipe.
I like to serve this chili recipe with GF Cornbread. So while the chili simmers, you can make a batch. Muffins cook up in 12-15 minutes, but a pan of cornbread may take 18-20.
Here’s my Gluten Free Cornbread Recipe. But you can adapt any cornbread recipe to be gluten free by subbing out the wheat flour for a GF flour blend.
Pro Tip: Add an extra teaspoon of baking powder for good measure to get the best rise, as GF flours tend to be heavier.
Let it rest! Allow the cornbread batter to rest for 15-20 minutes for the most moist, tender bread.
Healthy, savory, and delicious White Bean Chicken Chili makes a quick and hearty weeknight meal.
Optional Ingredients
cilantro
scallion
avocado
Heat oil over medium heat in Dutch Oven, Instant Pot, or other heavy-bottomed lidded pot.
Add chopped garlic, onion, carrot and cook for several minutes.
Add cumin and coriander.
Add ground chicken and salt and brown the meat, cutting it up into small pieces as it cooks with the side of the spoon.
Add verde salsa, broth, and oregano.
Simmer 15-20 minutes (or as long as you like).
Serve with your favorite toppings and cornbread.
Notes
I use ground chicken rather than ground chicken breast in this recipe because it has a softer texture and fuller flavor. You can substitute ground chicken breast if you prefer.
I use red onion in this recipe, but you can use white or yellow onion.
This recipe only gets better with time, so I recommend that you double it for round two later in the week.
Prep Time:5 minutes
Cook Time:20 minutes
It can also simmer all day long if you have the time, or you can use a pressure cooker to do the work for you.
Of course, it gets better over time, so double the recipe and have it later in the week, too!
