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White Bean and Chicken Chili


  • 3 cans (15 ounces each) cannellini beans, undrained
  • 1 can (4 ounces) chopped green chilies
  • 3 teaspoons chicken bouillon granules
  • 3 teaspoons ground cumin
  • 2 cups water
  • 3 cups cubed cooked chicken or turkey
  • Minced fresh cilantro, optional


  • 1. In a large saucepan, combine the first five ingredients; bring to a boil. Reduce heat; simmer, uncovered, 2-3 minutes to allow flavors to blend, stirring occasionally.
  • 2. Stir in chicken; heat through. If desired, sprinkle with cilantro.
    Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

Nutrition Facts

1 cup: 323 calories, 6g fat (1g saturated fat), 63mg cholesterol, 1113mg sodium, 34g carbohydrate (3g sugars, 10g fiber), 34g protein.


Average Rating:
  • dukeybean
    Oct 13, 2015

    This is the best turkey chili recipe --perfect and simple.

  • sugarcrystal
    Nov 4, 2014

    I like how easy this recipe is, but I added white corn, diced celery, onion, and green peppers. I like lots of texture in my chili, so with those additions it was great. I also add a dollop of sour cream over each bowl.

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