White Bean Chicken Chili (2008)

This is one of the first recipes I ever actually recorded, back in 2008. This and a cabbage detox soup for my sister. In my early days of social media, I posted that I was making a white bean chicken chili on my Facebook page and WHAM! I had more requests than I could imagine. The next time I made this chili, I grabbed a notepad and recorded each step. Sometimes, I omit the tomatoes. On occasion, I add tortilla chips, a little cheese and jalapeños, or even a little rice. It's all about what feels good, as this is a comfort soup. Make it your own and enjoy! This makes 6 generous dinner servings and some leftovers.


• 1 can of Cannellini or Northern Beans (drained)

• 3 cups of cooked Turkey or Chicken Breast (cubed or chunked)

• 3 TBSP of Extra Virgin Olive Oil

• 1 (14.5 oz.) can of Stewed Tomatoes (with celery and onions)

• 1 Med or Large Sweet Onion (chopped)

• 2 cloves of Garlic (chopped minced or smashed)

• 1/2 Red and 1/2 Green Bell Peppers (sliced)

• 1/2 - 2 TBSP of Cumin

• 1 tablespoon of Oregano

• 1 canned (2 cups of fresh) Chicken Broth

• rosemary (fresh) to taste

• Salt and pepper to taste

• 1 1/2 cup of Instant mashed potatoes (used as a thickening agent) - optional!!!!


  1. Chop onion and peppers and chop garlic

  2. Pull rosemary leaves from one full limb

  3. Pour EV Olive Oil in large pot and heat on med- high

  4. Add chopped seasonings to the hot oil and sauté until lightly browned (makes the veggies sweet). Add cumin, oregano salt and pepper and sauté w/ veggies.

  5. Add drained chicken or turkey breast chunks. Continue to sauté on med-high heat until chicken is covered even with seasonings.

  6. Add stewed tomatoes (with juices) and chicken broth. Stir and reduce heat to medium.

  7. Add beans (drained, not rinsed). Reduce heat to low- simmer and go relax for 30 minutes

  8. ***Add instant potato to achieve desired thickness, or simmer down to desired thickness naturally.

  9. Serve with cornbread, tortilla strips or whole grain toast.


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