Black and White Bean Chicken Chili
Warm up your dinner table with this hearty and flavor-packed Black and White Bean Chicken Chili! This quick and easy chili recipe combines tender chunks of chicken, creamy black and cannellini beans, and a zesty kick of diced tomatoes with green chilies, all simmered in a perfectly spiced broth infused with smoked paprika, cumin, and oregano. Sweet bursts of corn and a splash of lime juice add vibrant balance to every bite. Ready in under an hour, this one-pot dish is a weeknight favorite that’s as nutritious as it is satisfying. Top it off with fresh cilantro, melty shredded cheese, and a dollop of sour cream for a finishing touch, and serve it with crusty bread or tortilla chips to scoop up all the goodness. This crowd-pleasing chili is the ultimate comfort food for cozy nights, tailgates, or anytime you crave a bowl of bold, savory satisfaction.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 4 cloves garlic cloves, minced
- 1 pound boneless, skinless chicken breasts, cubed
- 15 ounces black beans, drained and rinsed
- 15 ounces cannellini beans, drained and rinsed
- 14.5 ounces diced tomatoes with green chilies
- 3 cups low-sodium chicken broth
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 tablespoon lime juice
- 0.25 cup fresh cilantro, chopped (for garnish)
- 0.5 cup shredded cheese (optional, for serving)
- 0.5 cup sour cream (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 5 minutes, or until softened.
Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Add the cubed chicken breasts to the pot and cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides but not fully cooked through.
Stir in the black beans, cannellini beans, diced tomatoes with green chilies, and chicken broth.
Add the chili powder, ground cumin, smoked paprika, oregano, salt, and black pepper. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 25 minutes, stirring occasionally.
Add the corn kernels to the pot and simmer for an additional 5 minutes.
Stir in the lime juice and adjust seasoning with additional salt and pepper, if needed.
Remove the pot from heat and let the chili cool slightly. Serve hot, garnished with fresh cilantro, shredded cheese, and sour cream if desired.
Nutrition Facts
Calories |
1971 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.6 g | 91% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 446 mg | 149% | |
| Sodium | 3557 mg | 155% | |
| Total Carbohydrate | 146.3 g | 53% | |
| Dietary Fiber | 41.6 g | 149% | |
| Total Sugars | 32.1 g | ||
| Protein | 183.7 g | 367% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 577 mg | 44% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 4182 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
