Slow-Cooked White Bean Chili Recipe
Slow-Cooked White Bean Chili Recipe photo by Taste of Home

Slow-Cooked White Bean Chili Recipe

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My friend Caroline Gray and I came up with this delicious slow-cooked chicken chili. It's unusual because it calls for Alfredo sauce. —Cindi Mitchell, St. Marys, Kansas
TOTAL TIME: Prep: 30 min. Cook: 3 hours
MAKES:12 servings
TOTAL TIME: Prep: 30 min. Cook: 3 hours
MAKES: 12 servings


  • 3 cans (15-1/2 ounces each) great northern beans, rinsed and drained
  • 3 cups cubed cooked chicken breast
  • 1 jar (15 ounces) Alfredo sauce
  • 2 cups chicken broth
  • 1 to 2 cans (4 ounces each) chopped green chilies
  • 1-1/2 cups frozen gold and white corn
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 1 cup (4 ounces) shredded pepper jack cheese
  • 1 cup sour cream
  • 1 small sweet yellow pepper, chopped
  • 1 small onion, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon ground cumin
  • 1-1/2 teaspoons white pepper
  • 1 to 1-1/2 teaspoons cayenne pepper
  • Salsa verde and chopped fresh cilantro, optional

Nutritional Facts

1 cup: 336 calories, 15g fat (9g saturated fat), 69mg cholesterol, 772mg sodium, 27g carbohydrate (2g sugars, 7g fiber), 24g protein


  1. In a 5- or 6-qt. slow cooker, combine the first 15 ingredients. Cover and cook on low for 3-4 hours or until heated though, stirring once. Serve with salsa verde and cilantro if desired. Yield: 12 servings (1 cup each).
Originally published as White Chili in Taste of Home April/May 2010, p49

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Reviewed Feb. 22, 2016

"I used Costco rotisserie chicken and Monterey jack with jalapeno pepper and then red pepper flakes--a bit hot, but wonderful at the same time!!"

Reviewed Nov. 15, 2015

"Delicious. Loved it! Skipped the chilis and threw in a handful of shredded carrot. Next time may sub some of the beans with a different type of bean just for some variety."

Reviewed Nov. 2, 2015

"Yumm. Eaten it time and time again."

Reviewed Dec. 5, 2014

"Great recipe! I initially made a mistake...didn't read the canned bean part for some reason...and used uncooked beans instead. I realized my mistake so I left the cheese and sour cream out and cooked everything else for 4 hours on high. The cheese and sour cream went in for another 30 minutes on high after that and it came out very tasty! No leftovers on this one!"

Reviewed Nov. 16, 2014

"My daughter's favorite chili. I make it over the stove instead of the slow cooker. I cut down on the cayenne pepper since it seemed too spicy."

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