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Two bowls of the chicken chili on a marble work surface

White Bean Chili with Shredded Chicken

This easy white bean chili with shredded chicken is the perfect comfort food. Slow cooked on the stovetop in a crockpot dutch oven, this stew is sure to warm your soul.
Course Main Course
Cuisine American, Mexican
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 8 servings
Calories 495kcal


  • 1 tablespoon oil
  • 3 tablespoons chili powder
  • 1 tablespoon ground pepper
  • 1 teaspoon cumin
  • 2 tablespoons dried oregano
  • 1 teaspoon salt
  • 2 bay leaves
  • 4 jalapenos
  • 1 white onion chopped
  • 6 garlic cloves minced
  • 1 yellow bell pepper chopped
  • 8 ounces mushrooms sliced (230g)
  • 38 ounces white kidney beans drained (2 cans / 1080ml)
  • 21 ounces shredded chicken or 3 chicken breasts (600g)
  • 2 ½ cups chicken stock (590ml)
  • 1 cup table cream (18%) (237ml)
  • 3 tablespoons sugar
  • juice of one lime


  • Take one can of white beans and drain them, then mash them with a fork or masher in a bowl and set to one side. Prep your other ingredients so that they are ready to go.
  • Put a large heavy bottomed stock pot or dutch oven onto the stove top and heat the oil in it on a medium heat.
  • Once warm add the chili powder, pepper, cumin, oregano, salt and bay leaves and warm them for a couple of minutes.
  • Add the chopped jalapenos, onions and garlic, stir them into the spices and cook for 5 minutes until they soften. Stir in the yellow pepper and mushrooms and cook for another 5 minutes, ensuring that all the veggies are well covered in the spices.
  • Add the beans to the pot, along with the beans, stock, cream, chicken, lime juice and sugar. Gently stir everything together and bring the pot to a boil.
  • Reduce the pot to a simmer, and simmer for 1 ½ to 2 hours until the chili has thickened to your desired consistency.


  • Check that your spices aren't stale before you use them. Rub a little between your fingers and it should release and aroma, if they don't grab some new spices.
  • Use good quality free run / organic chicken and fresh ingredients for the best flavor. If you can’t get fresh jalapenos you can use the jarred variety.
  • Make the chili in a large heavy bottomed pot or dutch oven. I used my Crock Pot dutch oven which distributes heat really well so you don't end up with hot spots that can burn the ingredients on the bottom of the pot.
  • If your chili is too thick for your liking, add in a little extra stock, and thicken it up with a tablespoon of cornstarch mixed with a tablespoon of water.
  • This is a mildly spicy chili, if you like things hotter you can add in a teaspoon of cayenne.
  • Nutritional values are based on one of eight servings and are an estimate.


Calories: 495kcal | Carbohydrates: 46g | Protein: 35g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 99mg | Sodium: 519mg | Potassium: 1074mg | Fiber: 11g | Sugar: 8g | Vitamin A: 1484IU | Vitamin C: 41mg | Calcium: 122mg | Iron: 6mg