White Bean & Chicken Chili

White Bean & Chicken Chili

White Bean and Chicken Chili is one of my very favorite winter meals. If it's cold out and you're tired of chili, try this version with white beans, chicken, chicken stock, and green chiles. It's delicious with grated cheese and sour cream on top.

This recipe is legal on the GAPS Diet.

White Bean Chili


Navy beans, dried (1 lb)
Filtered water
Chicken stock, homemade (5 cups)
Butter, ghee, lard, tallow, grass-fed, duck fat, or expeller-pressed coconut oil (4 tablespoons) — where to buy butter; where to buy ghee; where to buy coconut oil
Garlic (2 cloves)
Onion, yellow or white, medium (1)
Green chiles, canned (8 oz)
Chicken breasts and/or thighs, pastured or free range organic, skinless & boneless (1 lb)
Cumin, ground (1 TBS)
Oregano, dried (1 TBS)
Red pepper flakes (1 pinch)
Sea salt (to taste)
Freshly ground black pepper (to taste) — where to buy black pepper
Sour cream or coconut milk kefir — where to buy starters
Garnish: Cheese, cheddar, or Parmesan, from grass-fed cows (2 oz) — where to buy cheese


Stock pot or [easyazon-link asin=”B00004SBHA” locale=”us”]Dutch oven[/easyazon-link]


1. Rinse beans well, and pick out any stones.
2. Put the dry beans in a stockpot or Dutch oven and cover with warm filtered water. Cover with a lid, set in a warm place and let soak for 12-24 hours.
3. Drain and rinse beans.
4. Place beans back in the stockpot with chicken stock and bring to a boil over high heat.
5. Meanwhile, cut up chicken into bite-sized pieces. Set aside.
6. Chop the onion and mince or crush the garlic. Set aside.
7. In a large saucepan, heat 4 TBS of butter or other fat (see ingredients) on medium heat.
8. Add garlic, onion, and green chiles and saute for 5 minutes.
9. Stir in the chicken, cumin, oregano and red pepper flakes.
10. Add to the stock pot with the beans.
11. Set the heat to low and cook, stirring occasionally, for 1-2 hours. Or you can transfer to a crock pot and cook for 3-4 hours.
12. Serve with lots of grated cheese and sour cream or, if you are dairy intolerant, add fermented coconut yogurt.

Photo Credit: love sorting beans by veganjoy, on Flickr

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Ann Marie Michaels

I have 25 years of experience in digital and online media & marketing. I started my career in Silicon Valley and Los Angeles, working at some of the world’s top ad agencies. In 2007, after my first child was born, I started this little food blog which I grew to over 250K monthly unique website visitors and over 350K social media followers. For nearly 15 years, I've helped my audience of mostly moms and women 25-65 cook for their families and live a healthier lifestyle.

 The year after I started the blog, I founded a blog network in the health & wellness space called Village Green Network. I started the company on my coffee table and bootstrapped the business to over $1.3 million in annual revenue within 5 years. During that time, I helped a number of our bloggers become six figure earners. After being censored on almost every social media platform for telling the After being censored on almost every social media platform from Facebook and Instagram to Pinterest and Twitter, and being deplatformed on Google, I am now deployed as a digital soldier, writing almost exclusively about politics on my blog Cheeseslave.com. Because who can think about food when we are fighting the second revolutionary war and third world war? Don't worry, there will be more recipes one day. After the war is over.

12 thoughts on “White Bean & Chicken Chili

    1. Adrienne, depending on where you are, you could check eatwild.com or the nearest WAPF chapter leader for sources for good pasture-raised chicken.

  1. oops, sorry about that. that didn’t mean to go there, and I don’t see how to delete a comment. oh well, it is true. I DO like you on facebook! very much in fact!

  2. My mom had taught me to do beans by bringing to a boil (5-10mins) then let them soak for an hour. Then you rinse and fill with new water and cook several hours (3-5 hours). I’m wondering how this rates on the scale of making them more digestible and reducing the phytic acid? I once soaked them overnight as recommended, but they remained firmer, so maybe my water didn’t stay warm enough overnight? Just wondered if you had heard of this and have any thoughts? Thanks!

  3. I made this soup today, but never got to eat it. My beans are stubborn and won’t cook. I cooked the soup for 6 hours today. I will try to cook it some more for lunch tomorrow. Anyone ever have this bean problem?

    1. I also had trouble with my beans cooking. I soaked them overnight on “warm” in my crockpot. And even after cooking on high, which yields a boil in my particular unit, they still were not ready until after about 8 hours of cooking. We had already gone out to eat because our dinner was not ready, so we will enjoy it tomorrow.

    2. I made this yesterday in my crock pot for a group of people and was afraid that I was going to have the same problem. It had cooked for 5 hours on low and the beans were still semi-hard. I turned the crock from low to high for 2 more hours and it came out ok, but I would probably pre-soak the beans next time.

    3. That has happened to me twice, and my mom told me the beans must be old if they are soaked and don’t cook in the usual time (Hispanic mom cooks beans all the time!). I now have a better source of beans, so it hasn’t happened since then.

  4. This sounds really good. My mother in law gave me a green chile recipe that uses pork. It was good but I think I cooked it too long the pork got kind of stringy. I bet making beans with the chili sauce and keeping the meat separate would help keep it from being too dry!

  5. A friend served this to us for our lunch / school/play date yesterday and it was absolutely amazing! So good! I’m craving it now and must make this for my Husband to enjoy. I hope mine turns out as yummy as hers did. 🙂

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