Chicken Poblano White Bean Chili

Chicken poblano white bean chili in red bowls. Tortilla strips, cilantro, and sour cream make wonderful toppings.

5 from 2 reviews

Chicken Poblano White Bean Chili is an easy, healthy and delicious chili recipe that's awesome for both weeknight dinners and entertaining friends and family. Make a big batch for watching football or a cozy, casual night in. 


For the Chili:

  • 1 tablespoon olive oil
  • 1 lb ground chicken
  • 5 poblano peppers, seeded and diced
  • 1-2 jalapeños, seeds removed for less heat, minced
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 2 teaspoons cumin
  • 2 teaspoons coriander
  • 2 teaspoons chili powder
  • 2 cans cannellini beans, drained and rinsed
  • 2 cups chicken stock (homemade preferred)
  • 1 tablespoon salt, plus more as needed (the saltiness of your chicken stock will vary)

For Serving:

  • lime wedges
  • chopped scallions
  • chopped cilantro
  • grated cheddar or jack cheese
  • diced avocado
  • sour cream or Greek yogurt
  • tortilla chips
  • hot sauce


  1. Add olive oil to a large heavy bottomed pot or dutch oven over medium-high heat. Add the ground chicken and use a wooden spoon or potato masher to break it up into little bits. 
  2. Once the chicken is browned, add the poblano peppers, jalapeños and onions. Cook, stirring occasionally, until softened, about 5 minutes.
  3. Add the garlic, cumin, coriander and chili powder, then cook until fragrant, about 1 minute more. 
  4. Add the cannellini beans, chicken stock and salt, then stir to combine. 
  5. Cover and simmer on low heat for 30-60 minutes to let the flavors meld. Taste and adjust seasoning as needed.
  6. Serve with lime wedges, scallions, cilantro, grated cheese, avocado sour cream or yogurt, tortilla chips and hot sauce on the side.


Keywords: soup, stew, chili, white beans, chicken, poblano