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Easy White Bean Chicken Chili

Easy White Bean Chicken Chili can be made with or without dairy. Use your Crock Pot or Instant Pot. This recipe is soaked (easy overnight) for gentle digestion and nutrition.
Course DInner
Cuisine American
Keyword chicken, soaked beans, white bean chili
Prep Time 35 minutes
depends on cooking method 8 hours
Total Time 43 minutes
Servings 10 servings
Calories 494kcal
Author Megan
Cost $10


  • instant pot or crock pot


White Bean Preparation

  • 3 cups white beans dried
  • 8 cups water filtered

Chili Recipe

  • 6 cups bone broth
  • 3 lbs chicken raw, whole boneless thighs, pasture-raised or organic recommended
  • 2 cups jack cheese or manchego cheese, grated, grass-fed preferred, reserve a small amount for garnish/topping
  • 1 cup heavy cream or coconut cream for dairy-free
  • 1 cup sour cream cultured cream/probiotic, optional for a dairy-free version
  • 2 bunches green onions , chopped, reserve some for garnish/topping
  • 2 to 3 cans green chilies mild, about 14 ounces total
  • 2 Tablespoon avocado oil or bacon fat
  • 4 cloves fresh garlic crushed or minced
  • 2 tsp. cumin
  • 2 tsp. oregano
  • 1 tsp. sea salt


  • Prepare the white beans as described below, (rinsing and soaking for 48-72 hours), before starting the main chili recipe. (For a dairy-free version, see Variations below.)
  • Place white beans in a large bowl or pot. Add water to cover by a couple of inches. Soak 18-24 hours, then change water and repeat. (Add an optional piece of kombu if desired.) Soak beans as long as 3 to 4 days, total, changing the water and rinsing the beans and bowl each time. Soak the beans until no more bubbles have risen to the water's surface after a soaking.
  • Place rinsed, soaked beans into empty Crock Pot or Instant Pot insert.
  • Add the following: bone broth, chicken, green onions, green chilies, fat, garlic, spices and sea salt. For Crock Pot: Stir and set heat on low for 8 hours. For Instant Pot: Press "Stew" button, seal lid, shut steam valve, and allow pressure to release naturally after cooking time has elapsed.
  • After cooking: Remove 4 cups of flavorful broth, beans, chilies and onions, taking care to leave chicken in pot. Allow this to cool slightly, about 20-30 minutes. Meanwhile use two forks to quickly break up/shred the chicken thighs into bite-size pieces. (They almost fall apart.)
  • Puree slightly-cooled broth and beans for 50 seconds, until smooth. Add puree back into crock pot. (Always use caution when pureeing hot liquid.)
  • When ready to serve, add cream and cheese. Stir and serve. Garnish bowls with sour cream, grated cheese and thinly sliced green onion, according to preference.


Variations, including dairy-free
  • Leave out all dairy and creamy options at the end. This makes a sublime soup, as is right when it's done cooking! A bit spicy and SOOOO cozy, full of comforting flavors, hearty and satisfying. The fat in the broth is nourishing; and the broth itself is delicious! Highly recommended as soup.
  • Omit dairy creams and cheese. But add 1-2 cups coconut cream instead, to taste.
  • If you can't have canned green chilies, due to the citric acid that most are canned with, use 3 whole green bell peppers, diced. Use 1 poblano pepper in place of 1 green bell pepper if you like your chili extra spicy. (Use caution when handling spicy peppers, their seeds and membranes. Don't touch your eyes.)
  • Pureeing one portion of the beans and broth is optional. It makes the chili thicker and creamy, which I like; but as broth-y soup the dish is faster, easier and fabulous.


Calories: 494kcal | Carbohydrates: 20g | Protein: 29g | Fat: 33g | Saturated Fat: 16g | Cholesterol: 114mg | Sodium: 655mg | Potassium: 537mg | Fiber: 6g | Sugar: 3g | Vitamin A: 835IU | Vitamin C: 9.5mg | Calcium: 299mg | Iron: 3.9mg