White Bean and Chicken Chili

You’ll Need
  • 2 Tbsp. Olive Oil
  • 15 Oz. Can White Beans, Rinsed*
  • 2 Scallions (Or Green Onions), Sliced
  • 14.5 Oz. Can Of Diced Tomatoes, Drained**
  • 1 Clove Garlic, Minced
  • 3/4 C. Chicken Broth
  • ¾ Tsp. Chili Powder
  • 3/4 C. Cooked Chicken Breast
  • ½ Tsp. Cumin
  • Tabasco Sauce (To Taste)
  • 2 Dashes Sea Salt
  • 2 Dashes Freshly Ground Black Pepper
  • Rice (Optional)


  • Cook one-half boneless, skinless chicken breast in 1 tbsp. olive oil, sprinkling both sides of the breast with salt and pepper as it cooks.
  • Set aside to cool.
  • In a medium pot, heat 1 tbsp. olive oil.
  • Saute scallions and garlic until garlic just begins to get golden.
  • Add chili powder and cumin and stir for 1 minute.
  • Add the beans, tomatoes and chicken broth and simmer for 15 minutes, uncovered.
  • Add chicken and cook for 5 minutes.
  • Add 1 or 2 dashes of tabasco sauce, although for me the recipe already has a slight kick if eaten immediately.
  • Serve with hot, crusty buttered fresh bread, or over rice (which will cut the spiciness), and add a salad. Serves 2 people.

* Kidney beans are the best. If you cannot find white kidney beans, use canned navy beans, also rinsed.
*Mexican tomatoes are the best (with diced jalapenos), but any type will do.

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