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White Bean Chicken Chili



For the Chicken:

4 split chicken breasts, bone in, skin on

Olive oil

Kosher salt

Freshly ground black pepper

Preheat the oven to 350 degrees F.

Rub the chicken breasts with olive oil and place them on a baking sheet. Season generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin; cut or shred into 3/4-inch pieces. Set aside.

Chef’s note: Tip: If you are pressed for time, it is perfectly fine to use a rotisserie chicken from the grocery store, rather than roasting the chicken.

For the Chili:

2 Tbls Pure Olive oil

3 medium yellow onions, small diced

2 cloves minced garlic

2 red bell peppers, seeded and large diced

2 yellow or orange bell peppers, seeded and large diced

1 tsp chili powder

1 tsp ground cumin

1/4 tsp dried red pepper flakes, or to taste

1/4 tsp cayenne pepper, or to taste

2 tsp kosher salt

2 (28-ounce) cans whole peeled San Marzano tomatoes, un-drained

1/4 cup minced fresh basil leaves

1 (15-ounce) can white cannellini beans, un-drained

Sauté the onions in the oil over low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 additional minute (taking care not to burn the garlic). Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand and add to the pot with the basil. Bring to a boil, and reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.


Add the beans and cooked chicken to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings.

Toppings for serving:

Diced red onions, blue tortilla chips, grated cheddar cheese, sour cream.

Bettina Tolin is a graduate of Le Cordon Bleu College of Culinary Arts in Austin Texas. She has cooked in the kitchens of the Ritz-Carlton Amelia Island, Florida. She is currently the Executive Chef and General Manager at Marcello’s Italian Restaurant and Bar in Port Isabel, Texas.
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