- 2 Chicken Breasts
- 2 Tablespoons Olive Oil
- 0.5 cup, chopped Onion
- 2 large Garlic Cloves
- 2 teaspoons (divided) Kosher Salt
- 1 teaspoon (divided) Ground Black Pepper
- 2 teaspoons Ground Cumin
- 3 Tablespoons All-Purpose, Unbleached Flour
- 3 cups Low Sodium Chicken Stock
- 2 large Green Bell Pepper
- 2 large Carrots
- 30 ounces (2 cans) White Navy Beans
- 1 cup Frozen/Fresh Corn
- 2 Tablespoons, chopped Fresh Cilantro
- 0.3 cup, grated (or more) Sharp Cheddar Cheese
- thinly sliced Jalapeño
Savory, creamy and filling white bean chicken chili that’s healthy and guilt free!
Have you ever been to Cheesecake Factory and tried their under 500 calorie menu? It’s pretty decent, but 500 calories per meal still seems high.
One of the dishes I tried from that menu was a delicious white bean chicken chili. I’m pretty sure it has a ton of heavy cream and the vegetable to chicken ratio was way off.
Here is my healthier version! No need for extra calories with heavy cream or sour cream to make the chili thick and creamy.
Not sure how many calories it yields but pretty sure it’s less than 500!
Do Your Prep
Wash your carrots and green bell pepper then dry. Peel and chop the onion into a small dice. Peel and either grate or mince the garlic clove. I love using my garlic press for this.
Peel and chop the carrots into small bite-size pieces. Chop the green bell peppers into a small dice as well, similar size as the carrots and discard the core and top.
If you are using frozen corn like me, transfer it into a bowl so it can slightly defrost while everything else is cooking.
Drain and rinse the navy beans then separate into two bowls. Using a fork, mash half of the beans into a chunky paste like consistency, this will thicken our sauce later.
Cook The Chicken
Season your chicken breasts with salt and white pepper on each side. Use about 1 teaspoon of salt and 1/2 a teaspoon of pepper.
Heat a large soup pot on medium-high heat and add 2 tablespoons of olive oil.
Once the oil is hot add the chicken breasts and cook on each side for 5-7 minutes or until the chicken is fully cooked through.
Once the chicken is cooked, remove from the pot and transfer onto a plate.
Cook The Vegetables
To your pot, add a bit more olive oil (if needed) then add the diced carrots and onion. Stir and cook on medium heat for 2 minutes.
Next, lower the heat to medium-low and add the minced garlic, chopped bell pepper, 1 teaspoon of salt, 2 teaspoons of cumin and 1/2 a teaspoon of black pepper.
On medium heat, stir and cook the veggies for a couple of minutes then add 3 tablespoons of flour.
Stir and cook for a couple of minutes then add 1 and 1/2 cups of chicken broth.
Stir then increase the heat to medium and add the mashed beans. (Keep the whole beans for later)
Stir to combine and allow the chili to simmer for 5 minutes or until the sauce has thickened.
Add The Chicken and Whole Beans
Adjust Seasoning and Finish the Chili
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