White Chicken Chili

This is the perfect comfort food any time of the year. Wheat-free cornbread would go perfectly with this dish.

Serves: 6Hands-on: 15 minutesTotal: 30 minutesDifficulty: Easy

Serves: 6


  • 1 Tbsp. grapeseed oil
  • 1 medium onion, peeled and chopped
  • 4 cloves garlic, chopped
  • 1 cup chopped mushrooms
  • 1½ cups frozen corn
  • ½ cup chopped green bell pepper
  • 1 can (4 oz.) chopped green chili peppers
  • 1½ tsp. ground cumin
  • ¼ tsp. ground cayenne pepper
  • ½ tsp. chili powder
  • 1 tsp. oregano
  • 3 cans (15 oz.) navy white beans, rinsed and drained
  • 2 cans (14.5 oz.) gluten-free chicken broth
  • 1½ lbs. cooked skinless, boneless chicken breast, chopped
  • 1 Tbsp. chopped cilantro
  • 2 Tbsp. chopped scallions


  • Heat oil in a large pot or Dutch oven over medium-low heat, and add onion and garlic. Cook for 3–4 minutes, until onions become translucent.
  • Add mushrooms, corn, and bell pepper, and cook until they soften a bit, about 2–3 minutes.
  • Add chili peppers, cumin, cayenne pepper, chili powder, and oregano. Stir to combine.
  • Take 1 can of white beans and place in a blender or food processor until completely blended. You might need to add a bit of water if it becomes too thick.
  • Pour blended bean mixture into pot along with chicken broth, remaining 2 cans of beans, cooked chicken, and cilantro, and stir. Reduce heat to low and continue to simmer about 10–15 minutes, stirring occasionally.
  • Top with chopped scallions.