Heart-Healthy White Bean Chicken Chili
Warm up your table with this comforting yet nutritious Heart-Healthy White Bean Chicken Chili, a flavorful twist on the classic white chicken chili recipe. Packed with lean chicken breast, creamy cannellini beans, and an aromatic blend of spices like cumin, smoked paprika, and oregano, this dish delivers big taste while prioritizing heart health. Freshly squeezed lime juice adds a zesty brightness, while optional toppings like sliced avocado or cilantro lend layers of texture and freshness. Perfect for a low-sodium, high-protein weeknight dinner, this chili comes together in just 45 minutes, making it both quick and wholesome. Whether you’re curled up on a chilly evening or prepping for a crowd-pleasing meal, this chili checks all the boxes for hearty yet guilt-free comfort food.
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Recipe Information
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 medium green bell pepper, diced
- 1 small jalapeño, seeded and minced (optional)
- 4 cups low-sodium chicken broth
- 2 15-ounce cans cannellini beans, drained and rinsed
- 1 4-ounce can diced green chiles, mild
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon ground black pepper
- 1 tablespoon lime juice, freshly squeezed
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 0.5 medium avocado, sliced (optional, for garnish)
Instructions
Heat a large pot or Dutch oven over medium heat and add olive oil.
Cut the chicken breasts into bite-sized chunks and season lightly with ground black pepper.
Add the chicken to the pot and sear for 3-4 minutes per side, until lightly browned but not fully cooked through. Remove the chicken and set aside.
In the same pot, add the diced onion, green bell pepper, and jalapeño (if using). Sauté for 5-6 minutes until softened.
Add the minced garlic and cook for 1 minute, stirring frequently, until fragrant.
Stir in the ground cumin, coriander, smoked paprika, and dried oregano, allowing the spices to toast for 30 seconds.
Pour in the chicken broth and add the cannellini beans, diced green chiles, and seared chicken.
Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 20 minutes, stirring occasionally, until the chicken is cooked through and tender.
Remove the pot from heat and stir in the fresh lime juice.
Serve the chili warm and garnish with chopped cilantro and sliced avocado, if desired.
Nutrition Facts
Calories |
1934 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.3 g | 67% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 763 mg | 33% | |
| Total Carbohydrate | 169.6 g | 62% | |
| Dietary Fiber | 53.4 g | 191% | |
| Total Sugars | 17.7 g | ||
| Protein | 200.8 g | 402% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 581 mg | 45% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 4893 mg | 104% | |
*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.
