This White Ground Chicken Chili is one of those recipes I fall back on when I want something cozy but not too heavy — perfect for those in-between days when you’re craving comfort but still want to keep it light. It’s packed with flavor, has a nice balance of heat and creaminess, and best of all — it’s quick enough for a weeknight.
I started making this after a friend mentioned she was tired of tomato-based chili and wanted “something with beans and bite, but no red sauce.” This version checks all the boxes — ground chicken, creamy white beans, a nice hit of green chiles, and loads of warm spices.
Why This Ground Chicken Chili Works So Well
This isn’t one of those recipes that demands fancy ingredients or hours on the stove. It’s straightforward and gets better with every tweak you make depending on your mood — spicier one day, chunkier the next. I love that flexibility.
The ground chicken cooks quickly and absorbs the seasoning like a sponge. Add a good vegetable or chicken broth, corn, bell peppers, and blend up a bit of white beans to give the chili a creamy texture without needing cream. It’s like a warm hug, but still fresh and light.
Ingredients You’ll Need
I usually keep most of this stuff in the pantry or freezer, so it’s one of those meals I can whip up without needing a last-minute grocery run.
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Ground Chicken: I prefer lean ground chicken for this, but if you’ve got ground turkey, that’s a fine substitute.
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White Beans: Any canned white beans will do. I usually use one can for the base and another for blending to thicken the chili.
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Bell Pepper: I like using yellow or green bell peppers for color and crunch. Red works too — just use what you have.
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Corn: Frozen corn is my go-to. Adds a bit of sweetness and texture.
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Aromatics: Onion, garlic, and green chiles (the canned kind) give that savory kick. If I’m in the mood for more heat, I’ll swap in pickled jalapeños.
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Spices: This is where the chili really comes alive — cumin, coriander, oregano, chili powder, and a bit of curry powder for depth. Cayenne if you like it spicy.
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Broth: I usually go with low-sodium chicken broth, but vegetable broth works if that’s what you’ve got.
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Optional Toppings: My personal favorites are avocado, sour cream, crushed tortilla chips, and lots of fresh cilantro. A squeeze of lime right at the end makes everything pop.
How I Make It (Step-by-Step)
Here’s how I like to make it — nothing fancy, just real kitchen steps:
1. Start with the Aromatics
Heat some olive oil in your soup pot and sauté the onion, garlic, and green chiles until soft and fragrant. This is where the flavor foundation gets built, so don’t rush it. I usually take 5-7 minutes here.
2. Brown the Ground Chicken
Add in the ground chicken and break it up with a spoon. Season with salt and pepper and let it brown properly. I give it a few extra minutes so the bits get a little color — more flavor that way.
3. Spice It Up
Time to stir in the spices. Once they hit the hot pan, the whole kitchen starts smelling like something special is happening. Let them toast for a minute or two — that makes all the difference.
4. Add Veggies and Simmer
Toss in the chopped bell pepper, corn, and white beans (save one can for later). Pour in the broth, stir, cover, and let it all simmer for 20 minutes. This is usually when I clean up or prep the toppings.
5. Make the Bean Puree
While everything simmers, blend the remaining white beans with a bit of broth to make a thick, creamy puree. This is my little trick to thicken the chili without cream. Stir it into the pot and let it warm through.
6. Taste and Adjust
Before serving, give it a taste. Sometimes I’ll add a bit more salt, or a dash of cayenne if I want more heat. Then it’s ready to serve!
Tips From My Kitchen
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Want it spicier? Go for jalapeños or cayenne — or both. I usually dial up the heat when I’m making it just for me.
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Too thin? Simmer without the lid for a few extra minutes. If that still doesn’t do it, blend another can of beans into the mix.
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Too thick? A splash of extra broth or water thins it out quickly. Don’t overthink it.
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Making it for meal prep? It holds up really well. In fact, it tastes better the next day once the flavors settle in.
Variations I’ve Tried (And Loved)
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Swap the Protein: Ground turkey works great. For a vegan version, crumbled tofu or even white beans alone can fill in.
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Change Up the Veggies: I’ve added zucchini, spinach, and even roasted sweet potato cubes to this — all worked well.
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Add More Creaminess: A spoonful of dairy-free sour cream or cream cheese stirred in at the end makes it extra rich if you want a cozy version.
Serving Suggestions
Sometimes I just eat this straight from the bowl with a spoon, but if I want to bulk it up or serve it to guests, I’ll add:
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A side of rice or warm tortillas
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Crusty bread or cornbread
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Toppings like shredded cheese, avocado, sour cream, tortilla strips, cilantro, and lime wedges
I’ve also served this as part of a taco night — just reduce the liquid a bit, and it works great as a taco or burrito filling.
Storage and Leftovers
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Fridge: Keeps well in the fridge for up to 4 days. I store it in glass containers for easy reheating.
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Freezer: This chili freezes like a dream. Let it cool completely, then portion it out and freeze for up to 3 months. Great for those days when cooking is just not happening.
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Reheating: I usually reheat it on the stovetop with a splash of water or broth. Microwave works too — just give it a stir halfway through.
White Ground Chicken Chili
This cozy white ground chicken chili is loaded with protein, hearty beans, warm spices, and a creamy finish that makes it perfect for chilly nights.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 yellow onion, finely diced
- 3 garlic cloves, minced
- 1 (7 oz) can mild green chiles (or use chopped jalapeños for heat)
- 1 pound ground chicken
- ½ teaspoon dried oregano
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon curry powder
- 2 teaspoons chili powder (American-style blend)
- Salt and pepper, to taste
- 1 bell pepper (any color), diced
- 2 (14 oz) cans white beans, rinsed and drained (reserve one can for blending)
- 1 ½ cups frozen or canned corn
- 3 ½ cups chicken broth (reserve ½ cup)
Optional Toppings:
- Avocado, chopped cilantro, tortilla chips, shredded cheese, sour cream, lime wedges
Instructions
- Start by heating olive oil in a large pot over medium heat. Add diced onion, garlic, and green chiles. Let them cook down for a few minutes until the onion turns soft and translucent.
- Next, stir in the ground chicken and cook until fully browned, breaking it up with a spatula as it cooks. Season with a good pinch of salt and black pepper.
- Once the chicken is no longer pink, add the oregano, cumin, coriander, curry powder, and chili powder. Stir well and cook for another minute to let the spices bloom and deepen in flavor.
- Now pour in 3 cups of the chicken broth, followed by the diced bell pepper, one can of white beans, and the corn. Stir everything together, cover the pot, and let it gently simmer for 20 minutes.
- While that simmers, blend the remaining ½ cup of broth with the second can of white beans in a food processor until smooth and creamy. This is the secret to the chili’s rich, velvety texture.
- Pour the blended bean mixture into the pot and stir well to combine. Let it heat through for a few more minutes, then taste and adjust salt and pepper as needed.
- Ladle into bowls and serve hot with your favorite toppings — I love a handful of tortilla chips, a few avocado slices, and a squeeze of lime.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 517Total Fat: 28gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 134mgSodium: 1192mgCarbohydrates: 35gFiber: 10gSugar: 7gProtein: 38g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
FAQs
How spicy is this chili?
On its own, it’s mild to medium. You can easily kick it up with jalapeños or cayenne.
How thick should the broth be?
I like it somewhere in between — not watery, but not overly thick either. You can adjust with more or less bean puree.
Can I make it ahead?
Yes, and you should. The flavor deepens after a day in the fridge.
What beans work best?
Cannellini, Great Northern, or navy beans — anything soft and neutral works well here.
If you try this recipe, let me know how it turned out. I love hearing what tweaks you make or how you serve it up. It’s one of those simple, reliable dinners that just keeps showing up in my weekly routine — especially when the weather starts to cool down.
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