Meaty Main Dishes · Soups

White Bean Chicken Chili

I decided I wanted to make a white bean chicken chili this weekend because I wanted chili to eat while we watched the OU/Texas game (BOOMER SOONER). We didn’t have any beef on hand, but we did have white beans and chicken. I in no way expected this to be as satisfying as a beef chili.  I kid you not, it was though. I know, I know, I know. You are doubtful, but I promise it was. Even my beef loving husband thought so.

I do have a couple of notes for this recipe. One is that recently I discovered replacing lentils for beef in beef chili was an awesomely convincing substitute. Again, I know you don’t believe me, but it’s true! So from now on whether I am using lentils as a meat substitute in chili or not, I am going to throw some in for an extra dose of iron and texture.

The second note is that I used dry beans. I soaked them overnight and then cooked them with a mixture of enough water to cover the beans, 1 cup of salsa, and salt in the slower cooker on low for about 6 hours. Canned beans would work fine too though.

The third note is that I liked this chili best with sour cream and shredded cheddar for toppings. My husband thought it would be good with some corn added and tortilla chips. I totally agreed but wanted to keep it more chili-based then veering off into a Tex Mex style stew. There’s definitely room for variations though.

And the last note is that I used a packet of mild chili seasoning. Here is the truth that I am not ashamed to admit, I haven’t found a homemade chili seasoning mix that I like as much as the store bought. Whew, there I said. Don’t judge! But if you do have a tried and true chili seasoning recipe you like, by all means, send it my way.

White Bean Chicken Chili

White Bean Chicken Chili

– 2 cups cooked shredded chicken
– 4 cups cooked white beans, either canned beans or cooked from dry beans. Either way do not drain.
– 1 cup cooked lentils
– 1 half large onion diced
– 1 cup salsa
– 2 TBSP minced garlic
– 1 chili seasoning packet
– 2 TBSP oil
– Desired toppings, sour cream, shredded cheese, chips

1. Heat oil in a large pan over medium heat. Cook garlic and onions until onions are translucent.
2. Add chicken, beans, lentils, salsa, and chili seasoning packet. Bring mixture to a boil stirring occasionally.
3. Simmer over low heat for 15 minutes.
4. Finish with desired toppings, serve, and enjoy!

22 thoughts on “White Bean Chicken Chili

    1. Yessss. If I don’t have a packet on hand I will other seasoning mix recipes or attempt one of my own, but you are right. Taco seasonings aren’t as good either.


  1. Hey Lacey–this looks awesome! Cooking the beans from scratch with salsa is briliant. I’d never thought of that. And I’m with you and Mitchell on the toppings– the more the better!! Hope the game went well. We’re sitting here (kinda) watching the Cal v. Arizona game– Cal’s losing, but we’re still fans– our kids (and baby Lois) are at the game cheering them on! Hope you are on the mend– I know how annoying it is to have this drag on and on for you… xox

    Liked by 1 person

    1. It was really good, and I think I got the salsa idea from my mom.
      Oh how cute. I bet baby Lois is having the best time. I hope she was decked out in game day gear!


  2. I’m in. Looks good and I always have left over chicken that I need to use up. My husband doesn’t want pasta or noodles so I look for recipes like this. Thanks. And thanks for the like on Perfect Enticement. I always like likes. 😀

    Liked by 1 person

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