Chicken and White Bean Chili — Weeknight-fast Bold

Ready in under 40 minutes, packed with lean protein and cozy spice — perfect for weeknights, tailgates, and chilly nights.

You want dinner that’s fast, filling, and actually exciting. Not another bland pot of “meh” that leaves you hungry two hours later. This is the kind of bowl that solves your Tuesday 6 p.m. panic and makes Saturday football friends ask for seconds. Minimal prep, big payoff, and it tastes like you babysat it all afternoon when you really didn’t.

What Makes This Recipe So Good

• It’s quick. From chopping board to bowl in about 35–40 minutes. No marinating. No “set it at noon” nonsense. Just smart steps and a fast simmer.
• Flavor that builds, not bludgeons. You’ll sear the chicken, sweat the aromatics, and bloom the spices so the chili tastes layered, not one-note.
• Creamy without heavy cream. Mash some beans and finish with Greek yogurt or sour cream (optional) for body. You can keep it dairy-free and still get that luscious texture.
• Lean protein + fiber. Chicken and white beans hit the protein-fiber sweet spot, so this bowl actually sticks with you. Your 8 p.m. snack monster can take the night off.
• One pot, easy cleanup. You don’t need a sink full of dishes to get big flavor. Keep it simple and focus on the bowl.
• Custom heat. Jalapeño, green chiles, and a pinch of cayenne give you control. Mild for the kids, spicy for you — everybody wins.
• Game-day friendly. It doubles like a champ and stays great on low heat. This is your “feed a crowd without breaking a sweat” move.

What Goes Into This Recipe – Ingredients

• 2 tablespoons olive oil
• 1.5 pounds boneless, skinless chicken thighs (or breasts), cut into 1/2-inch pieces
• 1 large yellow onion, diced
• 1 jalapeño, seeded and minced (keep some seeds if you want more heat)
• 4 garlic cloves, minced
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1/4 teaspoon cayenne or ground chipotle (optional, for kick)
• 1 can (4 ounces) diced green chiles (mild or hot)
• 2 cans (15 ounces each) cannellini or Great Northern beans, drained and rinsed
• 4 cups low-sodium chicken broth
• 1 cup frozen corn kernels (optional)
• 2 tablespoons fresh lime juice, plus extra lime wedges for serving
• 1/2 cup chopped fresh cilantro, divided
• Optional creaminess: 1/2 cup sour cream or plain Greek yogurt, or 3 ounces cream cheese (cubed)
• Optional thickener: 1 tablespoon masa harina or fine cornmeal, or 1 tablespoon cornstarch mixed with 1 tablespoon water
• Toppings: shredded Monterey Jack or Pepper Jack, sliced avocado, tortilla chips, sliced radishes, chopped scallions, extra cilantro, hot sauce

Let’s Get Cooking – Instructions

1. Prep like a pro. Pat the chicken dry. Dice the onion and jalapeño, mince the garlic, and measure out your spices. When you prep upfront, the cooking feels effortless.
2. Sear the chicken. Heat the olive oil in a large pot over medium-high. Add chicken, season with salt and pepper, and cook 4–5 minutes until lightly browned on the outside. Don’t worry about cooking it through yet. Transfer to a bowl.
3. Sweat the aromatics. In the same pot, add the onion and jalapeño. Cook 4–5 minutes until softened. Add garlic and cook 30 seconds until fragrant. If the pot looks dry, splash in a teaspoon of oil.
4. Bloom the spices. Stir in cumin, oregano, smoked paprika, and cayenne. Let them toast 30–60 seconds. This quick step unlocks their flavor. Skipping it? Hard pass.
5. Build the base. Add green chiles, beans, and chicken broth. Scrape the bottom of the pot to pull up any browned bits (free flavor!). Return the chicken and add corn if using.
6. Simmer smart. Bring to a gentle simmer and cook 12–15 minutes until the chicken is cooked through and the flavors start to meld. Taste and add salt if needed. You’re steering this ship.
7. Thicken it your way. Mash a cup of beans against the side of the pot and stir them in for body. If you want extra thickness, sprinkle in masa or whisk in cornstarch slurry and simmer 2–3 minutes until silky.
8. Make it creamy (optional). Turn off the heat. Stir in cream cheese until melted, or whisk in sour cream/Greek yogurt. To avoid curdling, you can temper the dairy by whisking in a ladle of hot chili first — then return it to the pot.
9. Brighten and finish. Add lime juice and half the cilantro. Stir, taste, and adjust salt, pepper, and heat. Want more kick? A dash of hot sauce never hurt anyone.
10. Serve and stack. Ladle into bowls and top with cheese, avocado, scallions, radishes, tortilla chips, and more cilantro. Crunch meets cream meets heat — the best kind of chaos.

Keeping It Fresh

Store leftovers in airtight containers in the fridge for up to 4 days. Keep toppings separate so they stay crisp and bright. The flavor gets even better overnight — culinary magic, not hype.

For freezing, skip any dairy in the pot and freeze the chili in portions for up to 3 months. Thaw in the fridge, reheat gently on the stovetop, then stir in the creamy element right before serving. Your future self will applaud your foresight.

Reheat over medium heat, adding a splash of broth or water if it thickened too much. Microwave works too; reheat in 60–90 second bursts and stir between rounds. Finish with fresh lime and cilantro to wake everything up.

What’s Great About This

• Balanced and satisfying. Protein from chicken + fiber from beans = a bowl that fills you up without flattening you. Big win, IMO.
• Approachable ingredients. Everything is grocery-store easy. No rare spices or “one-day shipping” drama.
• Scalable and crowd-friendly. Double it for a party or halve it for two. It holds well on low heat and doesn’t turn into mush.
• Flexible flavor profile. Go dairy-free, add creaminess, keep it mild, or crank it spicy. This recipe listens.
• Cost-effective. Beans stretch the protein while keeping the budget sane. Delicious does not require a second mortgage.

Avoid These Mistakes

• Skipping the spice bloom. Tossing in spices cold robs you of flavor. Toast them in the fat so they wake up and behave.
• Overcooking the chicken. Sear briefly, then simmer gently. Aggressive heat dries it out and turns dinner into a trust exercise.
• Forgetting to mash beans. That easy step gives body without loads of cream. Your texture shouldn’t rely solely on dairy.
• Adding dairy over high heat. Turn off the burner before adding sour cream, yogurt, or cream cheese. High heat = curdling. FYI: Tempering is your friend.
• Under-salting. Beans need enough salt to sing. Taste before serving and adjust — timid seasoning makes the whole pot taste flat.
• Ignoring acidity. Lime at the end brightens everything. Without it, you’re one squeeze away from greatness.
• Using super-salty broth. Choose low-sodium so you control the salt. You’re the boss; the box shouldn’t decide for you.

Alternatives

• Rotisserie shortcut: Swap in 3 cups shredded rotisserie chicken. Skip the sear, start at the aromatics, then add chicken in step 5.
• Slow cooker method: Add onion, jalapeño, spices, green chiles, beans, broth, and raw chicken to a slow cooker. Cook on Low 6–7 hours or High 3–4. Shred chicken, thicken, then stir in lime and cilantro. Add dairy at the end off heat.
• Instant Pot method: Sauté onion and jalapeño, bloom spices, add green chiles, beans, broth, and chicken. Pressure cook 10 minutes (manual), quick release, thicken, then add lime, cilantro, and optional dairy.
• Turkey or pork: Ground turkey or ground pork makes a great swap. Brown the meat, then proceed with the recipe.
• Vegetarian version: Skip the chicken. Add an extra can of beans or chopped mushrooms for meaty texture. Use veggie broth and finish with avocado and pepitas.
• Verde vibes: Replace green chiles with 1 cup salsa verde and sub oregano with a pinch of ground coriander. Bright, tangy, and ridiculously good.
• Dairy-free: Embrace the bean mash + masa combo for creaminess. Finish with olive oil and lime for that glossy, satisfying mouthfeel.
• Gluten-free: Use masa or cornstarch to thicken. Avoid flour-based thickeners and you’re good to go.

FAQ

Can I use rotisserie chicken to save time?

Absolutely. Shred about 3 cups of rotisserie chicken and add it after you build the base with the beans and broth. Simmer briefly so the flavors mingle, then finish as directed. Fast, flavorful, and perfect for busy nights.

How do I make the chili thicker without dairy?

Mash a portion of the beans in the pot, then simmer with a tablespoon of masa or a cornstarch slurry until it reaches your preferred thickness. It’s silky and hearty without relying on cream.

What beans work best here?

Cannellini and Great Northern are ideal because they’re creamy but hold shape. Navy beans and pinto beans work too if that’s what you have. Rinse them so you control the salt and starch.

How spicy is this recipe?

It’s medium by default. Control the heat with jalapeño seeds, cayenne, and the “hot” or “mild” label on your green chiles. Want it fiery? Add a chopped serrano or a splash of your favorite hot sauce at the end.

Can I freeze leftovers?

Yes — without dairy in the pot. Freeze in airtight containers for up to 3 months. Thaw, reheat gently, then add the creamy element. This keeps texture smooth and avoids separation. TBH, it tastes awesome after a freeze.

What should I serve with this?

Tortilla chips, warm cornbread, or toasted tortillas make it feel complete. Top each bowl with avocado, cilantro, scallions, and a squeeze of lime. A crisp slaw or simple salad is a great fresh counterpoint.

Can I make it ahead for a party?

Definitely. Make it a day ahead, chill, and reheat slowly. Add lime, cilantro, and dairy just before serving. Keep it warm on low with a lid and set out a toppings bar so guests customize their bowls.

Final Thoughts

Fast nights deserve big bowls that don’t cut corners. This chili brings seared chicken, creamy beans, and bold spice together in one pot — simple moves, elite results. Whether it’s a rushed weeknight or a laid-back game day, it hits the mark and holds it. Grab a ladle, load the toppings, and enjoy the kind of dinner that makes seconds feel inevitable.