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White Bean and Chicken Chili

Fall scene

2 lb Chicken Breast, ½ inch cubes

3 T Flour, all purpose

1 t Salt, Kosher

3 T Canola Oil

1 ea Onion, small dice

1 ea Red Bell Pepper

3 cloves Garlic, minced

1 T Chili Powder

1 t Cumin, ground

½ t Coriander, ground

½ t Oregano, dry

2 fifteen ounce cans, White Beans

1 twenty eight ounce can, diced Tomatoes

1 ea Chipotle Pepper, canned in adobo sauce

1 Orange, zested and Juiced


1 c Greek Yogurt

½ c Cilantro, rough chopped

In a mixing bowl, toss the chicken, flour and salt to coat evenly.

Heat oil in a large Dutch oven over a medium heat.  Add chicken and brown well on all sides.  Leaving the oil in the pan, remove the chicken and set aside.  Add the onion and bell pepper and cook, stirring occasionally and gently scraping the browned bits from the bottom of the pan until the veggies are soft, about 5 minutes.  Add the garlic, chili powder, cumin, coriander and oregano.  Continue to cook for another 3 minutes while stirring frequently.

Add beans, tomatoes, chipotle, orange zest and juice along with the reserved chicken breast.  Bring up to a simmer and cook gently for 20-30 minutes.  Taste and adjust seasoning as needed to suit your taste.

Serve with a dollop of yogurt and sprinkle of cilantro.