white bean chicken chili

white bean chicken chili stew

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White bean chicken chili stew is one of my all-time absolute favvvvoooooorites! And, this recipe is exceptionally simple and easy. Yes, it takes a little time to cook the chicken, but not an exorbitant amount of time. I mean while this chicken is stewing and cooling for deboning, you can be doing other things. That’s one of the healthier features of this recipe, making your own chicken stock by stewing the bone-in chicken. Much much better than boxed chicken stock. It on’t take any time to dice and chop the veggies; have them all ready for throwing in the chicken stock. After that, it’s downhill all the way with this white bean chicken chili stew recipe.

Lately I’ve been making and stockpiling lots of soups and stews because in just a few days I’m having a major surgery. If you want to know more, here you go. I’ve spent time explaining and, hopefully, helping others out there by talking about my ordeal!  Part of my healing process will be largely contingent upon really healthy food that I eat. And, it’s awfully nice to have it in the freezer ready to go.

What’s Broccolini?

Now, if you haven’t tried broccolini, then you’re in for a really delicious new vegetable. A lot of people have asked me why I like broccolini. It’s actually a hybrid veggie that’s a cross between broccoli and Chine broccoli. The florets are smaller and leaves are edible. It’s much more mild-tasting than broccoli, plus, when you slice the stems, you have confetti like little green pieces that cook up well in this soup. So if you can source broccolini, and, yes, it’s a tad bit more expensive, then treat yourself to a new taste!

Healthy Spices

This recipe has a spice mixture that includes nutritional yeast, and if you don’t use that in a lot of your cooking,  you’re missing some extra boosts of flavor and healthy goodliness to your end products. Plus, you’ve got two of my favorite spices in this recipe, cumin and curry! Spices have a great deal of medicinial value, and you need to explore incorporating them in your recipes. Using spices that may be out of your comfort zone in cooking and eating is the first step. Check out some of the health reasons to use spices. Hey, I’ve giving you 13 good reasons!  Here’s yet another healthy healing chicken soup. With the number of gnarly germs out there, you need to make sure you’re boosting your immune system with good eats! xoxo ~ally

white bean chicken chili

white bean chicken chili stew

Yield: 8+ folks


  • 2 to 2 ½ lbs. chicken, thighs and breasts, bone in and skin on, rinse chicken well
  • 2 tsp. sea salt
  • 2 tsp. ground cumin
  • 3 tsp. curry
  • 1 tsp. red chili flakes, reduce amount if you want less spice
  • 2 Tbl. nutritional yeast
  • 2 Tbl. garlic, thin slices
  • 2 cups sliced carrots
  • 2 cups celery, sliced with leaves
  • 2 cups sweet onions, medium dice
  • 4 (14.5 oz.) cans white beans, navy and/or cannellini
  • 2 cups broccolini, thin slice of stems and separate small flowerets, can substitute another green (kale, spinach, chopped broccoli)


  • In a large stockpot over medium high heat, put the chicken, salt and cover with about 10-12 cups of water. Bring to boil and cook on medium heat until the chicken is tender and begins separating from the bones, about 75+ minutes. Add water as needed.
  • When chicken is fully cooked (165 degrees), remove to a large plate to cool and debone. Discard the bones.
  • Meanwhile (while chicken is cooling), in the hot broth add the cumin, curry, chili flakes, nutritional yeast, garlic, carrots, celery, onions and beans. Heat should be at medium level. Cover and let it cook while the chicken is cooling.
  • Add the deboned chicken back to the soup. Cover, turn heat to medium low for about 15 minutes. Add the broccolini and let it simmer another 15 minutes.
  • If you want to somewhat thicken the broth, make a slurry with either flour or cornstarch and slowly blend in when broth is very hot right after removing the chicken.


Flour Slurry: ¼ cup all-purpose flour + ¼ cup cold water. Whisk into smooth mixture. Drizzle and blend into the broth to thicken somewhat.

Cornstarch Slurry: ¼ cup cornstarch + ½ cup cold water. Whisk into smooth mixture. Drizzle and blend into the broth to thicken somewhat.

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white bean chicken chili

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