Chicken and White Bean Chili Recipe

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Add flavor and nutrients to Chicken and White Bean Chili by using homemade stock.


  • 1 pound dry cannellini, cassoulet or Great Northern beans (or substitute canned beans with their liquid and reduce cooking time to 20 minutes)
  • 8 cups Homemade Chicken Stock
  • Chopped mushroom stems and leftover roasted peppers, mushrooms, onions
  • 1 cup sliced celery (prepped Saturday)
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon crushed red pepper flakes, or 1⁄2 teaspoon cayenne
  • 2 teaspoons sea salt
  • 1 pound crushed or diced tomatoes, with their juices
  • About 1 cup leftover pulled chicken, refrigerated or frozen
  • 1⁄2 to 1 bunch kale, roughly chopped (prepped Saturday)
  • Sea salt and pepper


  • Rinse and soak dry beans overnight. Rinse soaked beans before proceeding. (Cover and refrigerate soaked beans if not proceeding to next step immediately.)
  • In a crockpot set to its lowest setting or in a soup pot, cook beans until tender with all ingredients except chicken and kale.
  • When beans are tender (4 to 6 hours in a crockpot or about 1 hour on stovetop), stir in chicken and kale. Season with salt and pepper. Serve immediately. Find more recipes and tips for successful meal planning in Cook Once, Eat All Week.

Homemade stock makes this chili more richly flavored than anything in a can.

Planning Note: This recipe freezes well.

Chicken and White Bean Chili Recipe

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