White Bean Chicken Chili

If you’re looking for a cozy, protein-packed meal that keeps you full and feeling good, this White Bean Chicken Chili checks every box. It’s built on simple, wholesome ingredients — lean chicken breast, fiber-rich white beans, aromatic spices, and just enough cheese and yogurt to make it creamy without weighing you down.

Each bowl delivers nearly 40 grams of protein, plenty of slow-burning carbs, and a boost of micronutrients from tomatoes, onions, garlic, and herbs. The beans add extra staying power (hello, satiety and stable energy), while the warm spice blend makes it feel like comfort food with benefits.

Related: Are You Getting Enough Protein?

It’s hearty. It’s nourishing. It’s the kind of weeknight-friendly recipe that supports strength, recovery, and longevity — all while tasting like something you’d crave on a cold night.

Perfect for meal prep, family dinners, or anytime you want a satisfying dish that aligns with your goals. Dig in and enjoy.

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Makes 4 servings

Ingredients

1 tablespoon olive oil 

1 medium white onion, chopped 

3 medium tomatoes 

1 (4-ounce/113-gram) can mild green chilies, chopped 

2 cloves garlic, minced 

1 tablespoon chili powder 

1 tablespoon ground cumin 

1 tablespoon dried oregano 

1 teaspoon ground black pepper 

⅛ teaspoon allspice, or ground cloves, or nutmeg, or cinnamon 

pinch red pepper flakes 

8 ounces (227 grams) boneless, skinless chicken breast 

2 (15-ounce/425-gram) cans navy, cannellini or white beans, or a combination of all three 

16 ounces (473 milliliters) vegetable broth 

4 ounces (113 grams) low-fat cheddar cheese or cheese of your choice 

4 tablespoons reduced-fat Greek yogurt 

4 tablespoons chopped cilantro leaves

Instructions

1. In a large stockpot or Dutch oven over medium heat, add olive oil and onions and cook until onions are translucent, about 5 minutes.
2. Stir in tomatoes, chilies, garlic and spices. Stir to combine, then push aside.
3. Add the chicken breast and brown on each side for about 5 minutes per side. Once browned, smother chicken in vegetable and spice mixture. Cover with a lid and simmer another 5 minutes, until cooked through.
4. Using two forks, shred chicken in pot. 
5. Add drained beans, reserved bean liquid and broth. Cover and simmer until thickened, about 20 minutes. Remove lid to hasten the thickening process.
6. Serve with 1 ounce (28 grams) cheese, 1 tablespoon Greek yogurt and 1 tablespoon chopped cilantro.

Per serving: 499 calories | 39 grams protein | 57 grams carbs | 13 grams fat