Chicken Chili - 2 Guiding Stars
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Two Guiding Stars icon Two Guiding Stars indicate better nutritional value.

Expand your chili repertoire with this simple white chili. This recipe makes a small batch, which is perfect for testing something new, but it can easily be doubled or tripled to feed a bigger group. Try your hand at playing with great chili: for a slightly sweeter profile, use a red or orange bell pepper instead of green and add a pinch of cloves.

Tip: If you like a thicker chili, mash part of the beans before adding to the pot to give it more body.


  • 8 oz. skinless, boneless chicken breast, cubed
  • 1 (15 oz.) can cannellini beans, rinsed and drained
  • 1¼ cup low-sodium vegetable broth
  • ¼ cup chopped onion
  • ⅓ cup chopped bell pepper
  • ½ jalapeño pepper, seeded and finely chopped
  • ¼ tsp. cumin
  • ⅛ tsp. pepper
  • 1 clove garlic, minced

Optional Garnishes*:

  • 2 Tbsp. chopped tomato
  • 2 Tbsp. sliced green onion


  1. Preheat medium skillet over medium-high heat. Spray lightly with cooking spray and brown chicken in hot skillet. Drain off any fat.
  2. Combine all ingredients except optional tomato and green onions in a heavy-bottomed pot or a slow cooker. If using a pot, simmer on low until chili is thick and bubbling and chicken is cooked through (1-2 hours). If using a slow cooker, cover and cook on LOW (5-6 hours) or on HIGH (3-4 hours).
  3. Serve hot, garnished with tomato and green onion if desired.

*Optional garnishes have not been included in the rating of this recipe.

Nutritional analysis per serving: Calories 270; Total Fat 3g (4% Daily Value); Saturated Fat 0.5g (3% DV); Trans Fat 0g; Cholesterol 83mg (28% DV); Sodium 400mg (17% DV); Total Carbohydrate 25g (9% DV); Dietary Fiber 7.5g (29% DV); Total Sugars 3g; Includes 0g Added Sugars (0% DV); Protein 33g; Vitamin D 0% DV; Calcium 6% DV; Iron 15% DV; Potassium 20% DV; Niacin 110% DV; Vitamin B6 60% DV; Selenium 45% DV.
Recipe by Guiding Stars at
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