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Pasta Chicken

White Chicken Chili with Pinto Beans and Chickpeas

Published: Mar 27, 2015 | 8 Comments

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White Chicken Chili with Pinto Beans, Chickpeas, Green Chili Peppers, and Corn. Topped with Mexican (or Cheddar) shredded cheese, crushed tortilla chips, and sour cream. Easy and delicious!  Gluten free recipe, made completely from scratch.

White Chicken Chili with Pinto Beans, Chickpeas, Green Chili Peppers, and Corn

This is one of the best white chicken chili recipes I’ve ever tried!   If you love white beans in your diet – make this chili! Garbanzo beans, pinto beans fit perfectly in this dish.  You’ll love garlic and cumin flavors!

I actually prefer this easy white chicken chili to any regular beef chili: the flavors are so rich, the chili is very filling, yet light (not heavy). Love these kinds of food! Makes a great lunch at work, too!

White Chicken Chili with Pinto Beans, Chickpeas, Green Chili Peppers, and Corn

Cooking tips

  • Use one pan for cooking everything. Cook the chicken right in the large sauce pan where you will be cooking white chili.
  • If you don’t have a can of refried beans, use an extra can (15 oz) of pinto beans (or any white bean), pureed. The idea of adding refried beans or pureed beans is to thicken the chili.
  • When the white chicken chili is ready to be served, garnish with shredded Cheddar or Mexican cheese, sour creams, and chopped green onion.

White Chicken Chili with Pinto Beans, Chickpeas, Green Chili Peppers, and Corn

White Chicken Chili with Pinto Beans, Chickpeas, Green Chili Peppers, and Corn

How to make white chili

And, here are a few step-by-step photos.

First, cook sliced chicken seasoned with salt, chopped onion, minced garlic, 1/2 teaspoon cumin in a large sauce pan on medium heat for about 5 minutes, constantly stirring, until onion is soft and meat is no longer pink.  Slice the cooked chicken so that it looks like it’s shredded.

cooking chicken with onions and garlic in a large pan (step-by-step photos)

Add chicken broth, green chili peppers, pinto beans, garbanzo beans to the pot with white chicken chili:

adding pinto beans, garbanzo beans to the chicken (process shot)

Also add corn, refried pinto beans + plus spices.

adding corn and refried pinto beans to the white chicken chili

Bring to boil, stirring all ingredients to combine flavors and spices. Reduce to simmer and cook for 15 minutes on simmer, constantly stirring, until the white chicken chili thickens:

simmering white chicken chili on low heat (process shot)

white chicken chili with pinto beans and chickpeas
Print
White Chicken Chili with Pinto Beans and Chickpeas
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 

White Chicken Chili with Pinto Beans, Chickpeas, Green Chili Peppers, and Corn. Garnished with Mexican (or Cheddar) shredded cheese, crushed tortilla chips, and sour cream. Gluten free recipe. 

Course: Main Course
Cuisine: American
Servings: 6 servings
Calories: 599 kcal
Author: Julia
Ingredients
  • 1 tablespoon olive oil
  • 1.5 lb chicken breasts , thinly sliced
  • 1 onion , chopped
  • 4 garlic cloves , minced
  • 1 teaspoon cumin
  • salt
  • 2 cups chicken broth
  • 2 tablespoons chili powder
  • 4 oz green chili peppers, , chopped, from the can
  • 15 oz pinto beans , undrained, from the can
  • 15 oz chickpeas (garbanzo beans), from the can
  • 15 oz corn , drained, from the can
  • 15 oz refried pinto beans , from the can, or 1 extra can (15 oz) of great northern beans, pureed
  • 1 cup Cheddar shredded, or Mexican cheese, shredded
  • 4 green onions , chopped
Instructions
  1. Heat the oil in a large soup pot over medium heat. Add the sliced chicken breasts, chopped onion, minced garlic, 1/2 teaspoon cumin and salt to taste, and saute on medium heat for about 5 minutes, constantly stirring, until onion is soft and meat is no longer pink. 

  2. Cut up the cooked chicken into even thinner slices so that it looks like it's shredded.

  3. Add chicken broth, green chili peppers, remaining cumin (1/2 teaspoon), 1 tablespoon chili powder, pinto beans, garbanzo beans, corn, and refried pinto beans. 

  4. Stir everything well, making sure refried pinto beans are evenly incorporated in the chili, making it thick. 

  5. If you don't have a can of refried beans, use an extra 1 can (15 oz) of pinto beans (or any white bean), pureed. The idea of adding refried beans or pureed beans is to thicken the chili. Add more chili powder if needed.

  6. Bring to boil, make sure to stir all ingredients well together to combine flavors and spices. Reduce to simmer and cook for 15 minutes on simmer, constantly stirring, until the chili thickens.
  7. Serve in soup bowls, garnished with shredded Cheddar or Mexican cheese, sour creams, and chopped green onion.
Nutrition Facts
White Chicken Chili with Pinto Beans and Chickpeas
Amount Per Serving
Calories 599 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 5g31%
Cholesterol 92mg31%
Sodium 853mg37%
Potassium 1502mg43%
Carbohydrates 69g23%
Fiber 18g75%
Sugar 8g9%
Protein 48g96%
Vitamin A 1325IU27%
Vitamin C 22.7mg28%
Calcium 281mg28%
Iron 6.7mg37%
* Percent Daily Values are based on a 2000 calorie diet.

Filed Under: Beans, Chicken, Dinner, Garbanzo beans, Gluten Free, Healthy, Recipe, Stew Published: Mar 27, 2015 8 Comments

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Reader Interactions

Comments

  1. Krista

    Feb 09, 2020 at 3:06 pm

    Where is the red coloring coming from? I don’t see any red ingredients in the recipe.

    Reply
  2. Jessica

    Mar 30, 2017 at 3:51 pm

    I just made it and it came out delicious! I added different spice from my pantry and wow I’m blown away! Thank you for this recipe!

    Reply
  3. Tifffany H.

    Dec 13, 2015 at 9:54 pm

    I made this, and the color was no where near the same. It was more of a dull grey. Not very good flavor, but was able to make a few additions to the point where we ate it. Hate leaving bad reviews, but wanted people to know.

    Reply
  4. becky

    Dec 04, 2015 at 3:30 pm

    Do you think i could substitute the pinto beans and re-fried pinto beans with black beans/re-fried black beans? My girls love black beans!

    Reply
  5. Stacy | Wicked Good Kitchen

    Apr 02, 2015 at 11:26 pm

    Yum! I am so hungry for homemade chili right now. My favorite chili is not the heavy kind that weighs you down. Love this recipe and cannot wait to try! Thanks for sharing, my friend. Definitely pinning!

    Reply
  6. John@Kitchen Riffs

    Apr 01, 2015 at 11:59 am

    I don’t often use chickpeas in chili. I should more often — they’re nice, and work well. This is a great chicken chili, and you’ve reminded me it’s been ages since I’ve made one myself. Time again, yes? 😉

    Reply
  7. Juliana

    Mar 30, 2015 at 11:57 pm

    I love the idea of chickpeas in this chili…it sure sounds and looks delicious Julia…thank you so much for the inspiration.
    Have a wonderful week ahead 🙂

    Reply
  8. Ashley

    Mar 30, 2015 at 8:42 pm

    Love the different beans you have in here! Looks fantastic!

    Reply

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