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Chipotle White Bean Chicken Chili

  • Author: The Fitchen
  • Total Time: 1 hour 10 minutes
  • Yield: 8 1x


A hearty, creamy white chili with a subtle smoky heat. Easy to make and perfectly filling.


  • 3-4 tbsp. olive oil
  • 1 lb. of chicken breasts [boiled and shredded]
  • 2 yellow onions [diced]
  • 3 cloves of garlic [minced]
  • 2 - 15 oz. white beans [drained and rinsed]
  • 1/3 c. canned chipotle peppers [chopped]
  • 6 c. vegetable broth
  • 1/4 c. white quinoa
  • 1 tsp. cumin
  • 2 tsp. chili powder
  • 1/2 tsp. cayenne
  • 1/2 tsp. sea salt
  • 2 c. + 2 T. coconut milk [from carton, unsweetened]
  • 6 tbsp. cornmeal


  1. In a large pot, boil chicken for 15-20 minutes. Drain water and allow chicken to cool.
  2. While chicken is boiling, prep onion and garlic as described and drain and rinse beans. Combine spices in a small bowl.
  3. In a large pot, heat olive oil on medium, then sauté onions for 2 minutes. Add garlic and sauté for 1-2 more minutes.
  4. Add peppers to pot and continue to stir. If needed, add more oil.
  5. Add chicken to the pot and stir.
  6. Add broth, beans, and spices.
  7. Combine coconut milk and cornmeal in a bowl and mix well.
  8. Add quinoa and heat for 5 minutes.
  9. Add milk mixture and bring pot to a boil.
  10. Boil for 5 minutes, reduce to a simmer. Stir occasionally for 20-30 minutes and allow to cool.
  11. Chili will gradually thicken.
  • Prep Time: 30 mins
  • Cook Time: 40 mins
  • Category: Mains
  • Cuisine: Southwest