White Bean Chili
A healthy, hearty chili paired with a side salad to keep you aligned with your health goals.
A fresh take on traditional chili, this white bean chili is easy to make and uses just 1 pot.
If you’re following my Plate Method for weight loss, pair this chili with a side salad to keep the focus on veggies. Remember—your dinner plate should be about 75% vegetables.
Kid-Friendly Mod: Let them assemble with their own toppings! I have found that when they’re able to put what they want and how much, they’re more likely to eat it. For the kids, I like to have cheese, crushed tortilla chips, and other more kid-friendly toppings on hand.
You could also just serve it deconstructed - with 1 piece of each ingredient & see what they like. Serve with at least 1 safe food that you’re fairly confident they’ll eat to boost their bravery to try the rest of their meal.
Ingredients:
Side salad (I typically buy bagged salad mix)
1 onion (diced)
1 jalapeno (diced)
1 c corn (I use frozen)
4 c chicken broth
30 oz white beans (drained & rinsed)
4 oz diced green chilies
1 lb chicken (cubed)
1/2 c sour cream
Garlic, cumin, oregano, chili powder
Optional toppings: avocado, cilantro, sour cream/yogurt
Steps:
In a large pot over medium heat, sauté the onion, garlic, and jalapeño for about 5 minutes, until the onion becomes translucent.
Add the cubed chicken and cook until browned on all sides, about 5-7 mins, stirring occasionally.
Stir in your desired seasonings (cumin, oregano, chili powder).
Pour the chicken broth into the pot and bring it to a simmer.
Stir in the white beans, diced green chiles, and corn.
Allow the chili to simmer uncovered for 20-25 mins, stirring occasionally.
Reduce heat to low and stir in the 1/2 c sour cream, seasoning the chili again, to taste. Simmer for an additional 5 mins.
Remove from heat and allow the chili to rest for a few minutes.
Serve and top with desired garnishes and side salad.
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