White Bean Chicken Chili

With the crisp air of fall upon us (wink wink, it’s still hot in South Walton) and the prospect of witches and goblins soon arriving at your door, plan to kick back and relax on Halloween with a bowl of warming White Bean Chicken Chili. Your family will appreciate this comforting dish upon their return from trick-or-treating, and you will enjoy the easy clean up!


2 tablespoons olive oil
1 med onion, chopped
4 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon cumin seed
1 pound ground turkey sausage
3 cups roughly chopped or pulled rotisserie chicken or 3/4 pound boneless, skinless, cooked breast meat
2 (16-ounce) cans garbanzo or cannellini beans, rinsed and drained
2 teaspoons chopped jalapeno
6 cups homemade chicken broth or canned reduced-sodium chicken broth
4 to 6 cups chopped kale (optional)
1 cup shredded Monterey Jack or Cheddar cheese
Chopped fresh cilantro
Chopped green onions
Sour cream
Salt & Pepper to taste


Heat oil in a Dutch oven over medium heat. Add onion and garlic; sauté 5 minutes. Add cumin, cumin seed and turkey sausage. Cook until sausage is browned. Add chopped/pulled chicken, beans, jalapeño, broth and kale. Bring to a boil and reduce to low simmer for about 30-45 minutes. Serve topped with cheese, green onions and a sprinkle of cilantro.

Note: Option to cook by adding ingredients to a slow cooker on low heat for 3 hours. Chili is also delicious served with warm tortilla shells or warm cheese biscuits.

Photo Credit: Lee Harrelson, Cooking Light

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