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Giada White Bean and Chicken Chili

Giada White Bean and Chicken Chili - recipe card
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A hearty, Italian-inspired white chili featuring tender chicken breast and creamy cannellini beans simmered in a lightly spiced broth. The flavors deepen as it cooks, and a bright finish of fresh lime and cilantro keeps it fresh and balanced.

Ingredients

Scale
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 lb boneless skinless chicken breast, cut into 1/2-inch cubes
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 1 can (4 oz) diced green chiles, undrained
  • 2 cups low-sodium chicken broth
  • 1 tbsp fresh lime juice
  • 2 tbsp fresh cilantro, chopped

Instructions

  1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until the oil shimmers and begins to thin. Add the diced onion and cook, stirring occasionally, for 4–5 minutes until softened and translucent but not browned. Reduce heat if onion starts to color.
  2. Add the minced garlic and cook for 30 seconds, stirring constantly, until fragrant. Do not let it brown—burnt garlic will turn bitter.
  3. Add the cubed chicken breast in a single layer. Increase heat to medium-high and sear without stirring for 2 minutes, letting the underside develop a light golden crust. Then stir and continue cooking for 2–3 minutes until the chicken is no longer pink on the outside but not cooked through.
  4. Sprinkle the cumin, oregano, salt, and pepper over the chicken and stir to coat evenly. Cook for 1 minute until spices are fragrant and begin to toast lightly.
  5. Add the drained cannellini beans and diced green chiles with their liquid. Stir to combine with the chicken and spices.
  6. Pour in the chicken broth and bring the chili to a vigorous simmer over high heat, then immediately reduce the heat to low. You should see gentle bubbles breaking the surface—this maintains tenderness and prevents the chicken from drying out.
  7. Cover the pot partially with a lid (leave a small gap) and simmer for 20 minutes, stirring occasionally. The chili will thicken slightly and the flavors will meld. The chicken should be cooked through and tender; if you check a piece, it should register 165°F (74°C) internally.
  8. Remove the pot from heat. Stir in the fresh lime juice and chopped cilantro. Taste and adjust seasoning with additional salt or a squeeze more lime if desired.
  9. If you prefer a thicker consistency, use a potato masher to lightly mash some of the beans against the side of the pot before adding the lime juice. This releases their starch and creates a creamier texture without adding dairy.
  10. Let the chili rest for 5 minutes off the heat before serving to allow the flavors to settle. Serve in bowls, garnished with extra cilantro, a dollop of sour cream or Greek yogurt, and a few slices of jalapeño if desired.

Notes

Store leftover chili in an airtight container in the refrigerator for up to 4 days. To freeze, cool completely and transfer to freezer-safe containers, leaving 1/2 inch headspace; freeze for up to 3 months. Thaw overnight in the fridge before reheating. Reheat on the stovetop over medium-low heat, adding a splash of broth or water if the chili has thickened too much, until steaming (about 10 minutes). Alternatively, microwave in 60-second bursts, stirring between intervals, until hot.

Nutrition

Keywords: white bean chicken chili, Giada chili recipe, cannellini bean chili, healthy chicken chili, weeknight chili, Italian white chili, stovetop chili, easy chili recipe, white bean chili

Find it online: https://giadacooks.com/giada-white-bean-and-chicken-chili/