Chicken and White Bean Chili

I cooked the chicken and chopped the vegetables the night before and put them in the fridge so everything was ready to throw into the crockpot the next day. Use whatever peppers you have in the house. If you don’t want it hot, don’t use the jalapeno. Colorful peppers add some visual appeal to an otherwise pale dish. Very easy!

Chicken and White Bean Chili

2 lbs. chicken breast, cut in small pieces
1 red pepper, chopped
1 long yellow pepper, chopped
1 jalapeno pepper, seeded and diced
1 large onion, chopped
2 cloves garlic, minced
1 small can corn
1 15 oz. can navy beans, drained
1 15 oz. can cannellini beans, drained
1 c. chicken broth
2 t. ground cumin
1/2 t. cayenne pepper
Cilantro for garnish

Cook chicken in a bit of olive oil until slightly browned. Combine chicken with vegetables, broth and seasoning in crockpot. Cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. Tastes great served with cornbread!

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Erin Brighton

I am a native New Englander now living in beautiful Charlotte, North Carolina and enjoying summers in sea-breezy Scituate, Massachusetts with my five small kids and two large dogs. I love to cook easy, local, and gluten-free for friends and family.

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