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Chicken and White Bean Chili

This recipe for Chicken and White Bean Chili uses Omaha Steaks Chicken Breasts and petite navy beans to create a low maintenance-meal that is full of flavor. Cooked navy beans lend a salty goodness to the piquant flavor of the chicken cooked with chili powder, cumin, and chiles in this hearty meal.
Prep Time15 mins
Cook Time1 hr 15 mins
Course: Main Course
Keyword: Chicken Chili, Chicken Bean Soup
Servings: 16
Calories: 210kcal


  • 2-1/2 lbs. Omaha Steaks Chicken Breast 1/2" Dice
  • 1 oz olive oil
  • 1 cup diced yellow onion
  • 2 Tbsp. fresh garlic minced
  • 2 Tbsp. roasted garlic minced
  • 1/4 cup dark chile powder
  • 1/4 cup ancho chile powder
  • 2 Tbsp. ground cumin
  • 14 oz. canned diced tomatoes in juice
  • 3 Tbsp. basil fresh chopped
  • 1 qt. chicken stock
  • 18 oz. chopped green chiles canned
  • 1 lb. petite navy beans cooked or 34 oz. cooked weight
  • 1/4 cup fine sea salt
  • 1/2 cup brown sugar packed


  • Cook navy beans using directions on package.
  • Heat the olive oil in a heavy bottom, round pot or the braiser if making a large batch.
  • Add the onions and garlic and cook until the onions are transparent.
  • Turn the flame down all the way until low, add chili powder and cumin and sauté about 3 minutes.
  • Add the chicken breast another 10 minutes on low heat.
  • Add the diced tomatoes, basil, green chiles and chicken stock. Bring to a boil then simmer 15 minutes.
  • Add the cooked white beans and bring back to a boil.
  • Add the sea salt and brown sugar.
  • Simmer for another 30 minutes.
  • Remove from pot and cool.


Calories: 210kcal | Carbohydrates: 23g | Protein: 22g | Cholesterol: 45mg | Sodium: 2120mg | Fiber: 5g