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Chicken and White Bean Chili

Trish James
We love all kinds of chili and sometimes it is nice to break out of your traditional ground meat & red bean variety. Whether using leftover chicken or a Rotisserie chicken from the deli, this chili can be pulled together quickly for an easy weeknight dinner.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Entree & Main Dishes
Servings 12 servings
Calories 99 kcal


  • 1 tablespoon olive oil
  • 1 medium sweet onion chopped
  • 2 cloves garlic minced
  • 1 small zucchini chopped
  • 1 small yellow squash chopped
  • 2 poblano peppers chopped
  • 3 cups shredded cooked chicken
  • 2 28 oz. cans crushed tomatoes
  • 2 16 oz. cans cannellini beans, drained, rinsed
  • 1 cup frozen sweet corn
  • 2 tablespoons chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon pepper


  • Heat oil in large pot over medium heat. Add onion and garlic, and cook 5 minutes, or until tender. Add zucchini, squash and poblano pepper, and cook 5 minutes, or until tender.
  • Add chicken, tomatoes, beans, corn, chili powder, salt, paprika, pepper and 1 cup water. Increase heat to medium-high and bring to a simmer. Reduce heat to medium-low and cook 30 minutes, stirring occasionally.


Calories: 99kcalCarbohydrates: 6gProtein: 10gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 26mgSodium: 245mgPotassium: 273mgFiber: 2gSugar: 2gVitamin A: 624IUVitamin C: 23mgCalcium: 20mgIron: 1mg
Keyword chicken, chili, white bean
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