White Chili with Navy Beans
Warm up your weeknight dinners with this hearty and flavorful White Chili with Navy Beans, a lighter twist on classic chili that's bursting with zesty spice and wholesome ingredients. Tender chunks of chicken are simmered with creamy navy beans, aromatic onions, garlic, and a medley of bold spices like cumin, coriander, and chili powder, resulting in a comforting and protein-packed meal. Brightened with fresh cilantro, zesty lime juice, and a hint of green chilies, this chili strikes the perfect balance between comforting and refreshing. Ready in just 45 minutes and perfect for meal prep, this crowd-pleasing recipe can be topped with sour cream, shredded Monterey Jack cheese, or crunchy tortilla chips for added indulgence. Ideal for chilly nights or casual gatherings, this one-pot wonder is gluten-free and customizable, making it a true weeknight favorite.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Onion, diced
- 3 cloves Garlic, minced
- 1 pound Boneless, skinless chicken breasts or thighs, diced
- 1 teaspoon Cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Dried oregano
- 1 teaspoon Ground chili powder
- 0.25 teaspoon Ground cayenne pepper (optional)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 cups Chicken broth, low-sodium
- 3 cups Canned navy beans, drained and rinsed
- 1 cup Green chilies, diced (canned or fresh)
- 0.25 cup Fresh cilantro, chopped
- 2 tablespoons Lime juice
- 0.5 cup Sour cream (optional, for garnish)
- 0.5 cup Shredded Monterey Jack or Cheddar cheese (optional, for garnish)
- 1 bag Tortilla chips (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and cook for 4-5 minutes, stirring occasionally, until translucent.
Add the minced garlic and cook for another minute until fragrant.
Stir in the diced chicken and cook for 5-6 minutes until the chicken is no longer pink on the outside.
Sprinkle in the cumin, ground coriander, oregano, chili powder, cayenne pepper (if using), salt, and black pepper. Stir to coat the chicken evenly with the spices.
Pour in the chicken broth and bring to a simmer.
Add the drained and rinsed navy beans and diced green chilies. Stir to combine.
Reduce the heat to low, cover the pot, and let the chili simmer for 15 minutes, stirring occasionally.
Stir in the chopped cilantro and lime juice, then remove the pot from the heat.
Ladle the chili into bowls and garnish with sour cream, shredded cheese, or tortilla chips if desired. Serve warm.
Nutrition Facts
Calories |
3199 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.0 g | 179% | |
| Saturated Fat | 40.2 g | 201% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 506 mg | 169% | |
| Sodium | 6264 mg | 272% | |
| Total Carbohydrate | 280.2 g | 102% | |
| Dietary Fiber | 52.2 g | 186% | |
| Total Sugars | 21.8 g | ||
| Protein | 217.2 g | 434% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 1189 mg | 91% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 4640 mg | 99% | |
*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.
