White Bean Chili

White Bean Chili

White Bean Chili (sometimes called Green Chili or White Chicken Chili) is one of the first things I made in the slow cooker, after regular chili.  Just like all soups, there are many different little variations you can make.  Sometimes these kinds of chili don’t have any chili powder, but I think a little is good, or else can you really call it chili?

This is one of Jon’s winter favorites.  I like it because it’s like a cross between chicken noodle soup and chili.  Hearty, but not so thick. 

As always, I love all chili garnishes.  My favorites for Green Chili are avocado and Greek yogurt (or sour cream).  If you haven’t tried substituting Greek yogurt for sour cream, try it!  Greek yogurt is a good substitute for both sour cream and mayonnaise (especially in things like this Chicken Salad).

As always, slow cooker meals are great because you can let it simmer all day with very little preparation.  Even though we are having it in the fall, Green Chili always reminds me of snow days in January.  You can usually find all the ingredients in your pantry (or at least a fair substitute), so you don’t have to go to the grocery store when it’s freezing outside.

This may be common sense to you, but I’ll mention it anyway.  I always put things that have touched raw chicken (or any meat) in the dishwasher.  I know it will be sanitized that way, and I don’t like taking the risk of contaminating the sink handles or soap dispenser.  I think it’s best to let the heat do the work.1

You can always make this on the stovetop, too.  I would recommend sautéing the onion and garlic in olive oil, then adding the rest of the ingredients.  Bring it up to a boil, and then let it simmer for about 2 hours. 


Total Time:  7 Hours

Serves:  8

Difficulty Level:  Easy



1 very large onion

4 garlic cloves

4 raw boneless, skinless chicken breasts

3 cans of cannellini (white kidney) beans

24 ounces of salsa verde

10 tsp of chicken base

8-10 cups of water

1 ½ Tbsp cumin

2 tsp coriander

2 tsp white pepper

2 tsp chili powder

1 tsp cinnamon

¼ cup Nellie and Joe’s Key West Lime Juice


  1. Dice the onion, and mince the garlic.  Add to the bottom of the slow cooker.
  2. Dice the chicken up into bite-sized pieces, and add to the slow cooker.
  3. Drain and rinse the cannellini beans, and add to the slow cooker.
  4. Add the remaining ingredients to the slow cooker. Cook covered on high for 6 hours, stirring every 1-2 hours.
  5. Serve hot, and garnish with avocado and Greek yogurt (or sour cream).