Chicken and White Bean Chili

Original recipe by Marge Perry & David Bonom for Anolon US

Serves: 4

Is it a soup or a stew? Call it what you will, you’re going to want to keep this recipe in your “favourites” and bring it out on cold winter nights, when cozying up with a crowd…and on busy weeknights, too. Freeze leftovers in portion size containers for microwave friendly lunches.


  • 3 tablespoons olive oil
  • 500g boneless skinless chicken thighs, cut into small pieces
  • ¾ teaspoon salt, divided
  • ¼ teaspoon ground black pepper
  • 2 medium onions, chopped
  • 6 garlic cloves, minced
  • 1 medium green capsicums, chopped
  • 1 can (120gm) diced green chilies, drained
  • 4 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ¼ teaspoon ground chipotle pepper
  • 1 (425gm) can low sodium white (aka cannellini) beans, drained and rinsed
  • 1 cup low sodium chicken broth
  • 3 tablespoons chopped coriander
  • sour cream, shredded tasty cheese, sliced avocado


  1. Heat the oil in a saucepan or stockpot over medium-high heat. Season the chicken with ½ teaspoon of the salt and pepper.
  2. Add chicken to the saucepan and cook until lightly browned, turning occasionally, 4-5 minutes.
  3. Stir in the onions, garlic, capsicum and green chilies; cook, stirring occasionally, until vegetables are slightly softened, 4-5 minutes. Add the chili powder, cumin, oregano and chipotle pepper and cook 1 minute.
  4. Stir in the beans and broth; bring to a boil, reduce heat to medium-low, cover, and simmer 15 minutes.
  5. Remove from the heat and stir in remaining ¼ teaspoon salt and the coriander.
  6. Garnish each bowl with sour cream, cheese, and avocado.

We’d recommend using the Anolon Authority Stockpot for this recipe


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