White Bean Chicken Chili

DCLSA Cookbook
White Bean Chicken Chili
Submitted by: Lisa Ladd, Kresge Library -Collections Specialist Add more chilies or hot sauce if you like it spicier!


      • 2 tablespoons olive oil
      • 2 large onions,chopped
      • 1 large bell pepper chopped
      • 8 large garlic cloves, chopped
      • 2 tablespoon ground cumin
      • 2 teaspoon dried oregano
      • 1 teaspoon aniseed
      • 1 teaspoon dried crushed red pepper
      • 1 tsp smoked paprika
      • 2 pound boneless skinless chicken thighs, cut into 1-inch pieces
      • 2 15-ounce cans cannellini beans (white kidney beans) drain, reserving half the liquid
      • 1 cup chicken broth or vegetable broth
      • ½ cup of diced green chilies or 1 7-ounce can diced green chilies
      • 3 Cups of diced fresh tomatoes or 2 cans diced tomatoes
      • Grated cheddar cheese
      • Chopped fresh cilantro
      • Optional tomato paste


1.Heat the oil in the pan, add the onions/garlic/pepper and spices.

Cook about 5 minutes, then add the chicken.

Saute about 7-10 minutes, then add all the other ingredients except for the cheese and cilantro.

Cook for about 15-20 minutes, serve with cheese and cilantro.

white bean chili