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White Bean Basil Chicken Chili

White Bean Basil Chicken Chili







  • 1 pound boneless chicken pieces
  • 1 medium onion
  • 2 cloves garlic
  • 1 medium tomato
  • 1 large lime
  • ¼ cup fresh cilantro leaves
  • 1 Tablespoon fresh basil
  • 2 (15½-ounce) cans great northern beans, no salt added
  • 2 Tablespoons canola oil
  • 4 cups low-sodium chicken broth
  • 1½ teaspoons chili powder
  • 1½ teaspoons ground cumin
  • ½ teaspoon dried oregano
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
Optional Ingredients
  • 2 teaspoons red pepper flakes
  • Can opener
  • Colander
  • Cutting board
  • Large pot with lid
  • Measuring cups
  • Measuring spoons
  • Sharp knife
  • Small bowl
  1. Remove any skin and excess fat from chicken pieces. Cut chicken into ½-inch cubes.
  2. Rinse, peel, and finely chop onion. Peel and mince garlic.
  3. Rinse tomato. Remove core and seeds. Chop.
  4. Rinse lime. Cut in half. In a small bowl, squeeze juice from one half. Discard seeds.
  5. Rinse and chop cilantro and basil.
  6. In a colander, drain and rinse beans.
  7. In a large pot over medium heat, heat oil. Add onion and garlic. Cook until onion is tender, about 5 minutes. If onion or garlic start to brown, lower heat.
  8. Add chicken, beans, broth, spices, tomato, lime juice, basil, and cilantro. Stir. Bring to a boil. Reduce heat and cover. Simmer for 1 hour, stirring occasionally.
  9. If using, top with red pepper flakes.
Chef’s Notes
  • Use any canned beans you like in place of great northern beans.
  • Serve over a bed of cooked greens like spinach, kale, or chard. Or, serve over brown rice.
  • For a different flavor, use Thai basil instead of regular basil.

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