Go Back
bowl of creamy white bean chicken chili topped with cilantro, avocado and lime wedges

White Bean Chili

This delicious White Bean Chili tastes great both as a vegan or vegetarian meal, and with chicken in it. To make it meatless, simply leave out the chicken and chicken stock and swap for double the beans and vegetable stock.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours
Servings: 8
Course: Main Course, Soup
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 2 lbs boneless chicken white meat or dark meat
  • 1.5 lbs white beans I like to soak dried beans overnight and then sprout them before using.
  • 3 tbsp extra-virgin olive oil
  • 1 medium onion, coarsely chopped
  • 2 stalks celery, chopped
  • 1 carrot, chopped
  • 5 cloves garlic, minced
  • 1 c hatch green chiles, diced
  • 1 tbsp cumin
  • 1.5 tsp alderwood smoked salt
  • 1 tsp coriander
  • 1/4 tsp cayenne pepper
  • 1 bay leaf
  • 4 c chicken stock
  • 2 tbsp fresh lime juice
  • 2 tbsp cornmeal
  • 1 c frozen fire-roasted corn kernals
  • 1 tbsp chopped cilantro
Toppings
  • lime wedges
  • Mexican cheese like cotija
  • sour cream
  • Wild Brine smokey jalapeno sriracha
  • avocado slices
  • sliced scallions
  • chopped cilantro

Equipment

  • Slow Cooker

Method
 

  1. Add all but the last four ingredients to the slow cooker, and stir. Cover the slow cooker with the lid.
  2. Cook on High for 4 hours or Low for 6 hours.
  3. 15 minutes before cooking time is up, remove the bay leaf and add in the cornmeal and frozen corn kernals. Stir well and cover again.
  4. Transfer the chicken to a seperate plate, and shred or cut it into smaller pieces. Before adding the chicken back into the pot, use an immersion blender to puree a little bit of the chili until it reaches a creamy, yet still chunky, consistency.
  5. Return the chicken to the slow cooker and stir in 1 tbsp of chopped cilantro.
  6. Serve with toppings of choice.