Chicken and white bean chili

Contributed by Preston Maring, MD

Chicken and white bean chili

This recipe uses some fresh ingredients from the farmers’ market and some grocery store ingredients. It uses one pot and one bowl.

I don't have a clue how long it takes because I was listening to music while cooking.

Pick a really cold night and make this. This recipe is rich, spicy, and liberates you from the usual all-red chili. 

I can't even begin to tell you how tasty this is.


  • 3 tablespoons olive oil
  • 1 large yellow onion, diced
  • 1 large green pepper, diced
  • 8 garlic cloves, chopped
  • 1/3 jalapeño, seeded and minced
  • 1 1/2 pounds boneless, skinless chicken thighs, cut into 1/2 inch pieces
  • 3 1/2 tablespoons chili powder
  • 2 tablespoons tomato paste
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 tablespoon balsamic vinegar
  • 2 (15 ounce) cans cannellini beans, drained, juices reserved
  • 1 (28 ounce) can of diced tomatoes in juice
  • 1/2 cup chopped fresh cilantro
  • Salt and pepper


  1. In a large soup pot, sauté the onion, pepper, garlic, and jalapeño in a little olive oil until the vegetables begin to soften, about 5 minutes.
  2. Meanwhile, scrape the visible fat off the chicken thighs before cutting them up.
  3. Drain the beans in a colander, reserving the liquid. Set the cooked vegetables aside in the colander with the beans.
  4. Salt and pepper the chicken. Sauté it in a little more olive oil until the outside is no longer pink Mix in the chili powder, tomato paste, cumin and oregano.
  5. Add the beans, the cooked vegetables, tomatoes with juice and one cup of the reserved bean juice. Simmer about 25 minutes. If it's too thick, add more bean juice.
  6. Season with salt and pepper to taste. Mix in the cilantro and serve.