Mediterranean Diet White Bean Chicken Chili
Warm, hearty, and packed with vibrant Mediterranean flavors, this White Bean Chicken Chili is a nutritious twist on classic comfort food. Featuring tender chicken breast, creamy white beans, and a medley of bold spices like cumin and smoked paprika, this healthy chili is simmered to perfection in a light yet flavorful chicken broth. Fire-roasted tomatoes and fresh baby spinach add a burst of brightness, while a finishing touch of lemon juice and parsley enhances its zesty appeal. Ready in under an hour, this Mediterranean-inspired chili makes a perfect weeknight dinner or meal prep option, effortlessly blending wholesome ingredients with bold, satisfying taste. Ideal for anyone following a Mediterranean diet, this recipe is a celebration of fresh, clean eating!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium (diced) yellow onion
- 4 minced garlic cloves
- 1 pound (cut into bite-sized pieces) boneless, skinless chicken breasts
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 0.5 teaspoon red pepper flakes
- 4 cups low-sodium chicken broth
- 3 cups white beans (such as cannellini or Great Northern beans), drained and rinsed
- 1 15-ounce can diced fire-roasted tomatoes
- 3 cups baby spinach
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh parsley (chopped, for garnish)
- 1 teaspoon (or to taste) sea salt
- 0.5 teaspoon (or to taste) black pepper
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and cook for 1 minute, being careful not to burn.
Add the bite-sized chicken pieces to the pot, and cook until browned on all sides, about 5-7 minutes.
Stir in the ground cumin, dried oregano, ground coriander, smoked paprika, and red pepper flakes. Cook for an additional 1-2 minutes to toast the spices.
Pour in the chicken broth and stir to deglaze the pot, scraping up any browned bits on the bottom.
Add the white beans and the diced fire-roasted tomatoes (with their juices). Stir to combine.
Bring the chili to a gentle boil, then reduce the heat to low. Simmer uncovered for 20 minutes, stirring occasionally.
Add the baby spinach to the pot and stir until wilted, about 1-2 minutes.
Stir in the fresh lemon juice and season the chili with sea salt and black pepper to taste.
Ladle the chili into bowls and garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
1891 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.8 g | 65% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 3836 mg | 167% | |
| Total Carbohydrate | 163.2 g | 59% | |
| Dietary Fiber | 47.3 g | 169% | |
| Total Sugars | 25.8 g | ||
| Protein | 196.5 g | 393% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 641 mg | 49% | |
| Iron | 28.2 mg | 157% | |
| Potassium | 4467 mg | 95% | |
*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.
