Soups & Stews
This Betty Crocker-inspired white bean chicken chili delivers the cozy, smoky comfort of a classic stew in just one pot. The secret lies in browning the chicken first—this simple step builds deep, caramelized flavor that transforms ordinary ingredients into something extraordinary.
With tender chicken, hearty white beans, and a medley of spices, this recipe captures the soul of a home-cooked meal without requiring advanced techniques.
The beauty of this chili is its approachability—no fancy ingredients, just pantry staples that come together in 30 minutes of active prep followed by a satisfying 45-minute simmer. The white beans add creaminess and protein, while cumin, chili powder, and garlic create that signature smoky depth.
Every spoonful delivers a perfect balance of warmth and richness, making it ideal for chilly evenings or game day gatherings.
What sets this recipe apart is the foolproof method that ensures tender chicken and flavorful broth without separation. The slow simmer allows all the spices to meld, creating a sauce that clings to every bite.
Whether you serve it with cornbread, tortilla chips, or a dollop of sour cream, this chili is designed to impress—even if you're new to one-pot cooking.
Ready in under an hour, this chili is the ultimate weeknight solution—hearty enough for a crowd but simple enough for a solo dinner. The best part? Leftovers taste even better the next day, as the flavors deepen with time. Let’s get cooking!
Ingredients for betty crocker white bean chicken chili
Pantry staples meet smoky magic in this Betty Crocker-inspired chili—just 13 ingredients for bold, comforting flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Thighs 🍗 | 1 ½ lb | Cut into 1-inch pieces |
| White Beans 🌱 | 2 cups | Canned, drained and rinsed |
| Diced Tomatoes 🍅 | 14 ½ oz | Canned, fire-roasted preferred |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Yellow Onion 🧅 | 1 whole | Diced, medium size |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Chili Powder 🌶️ | 2 tbsp | Ground, not instant |
| Ground Cumin 🌿 | 1 tbsp | Freshly toasted for depth |
| Smoked Paprika 🌶️ | 1 tbsp | For authentic smoky flavor |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Olive Oil 🫒 | 1 tbsp | Extra-virgin for browning |
| Cornstarch 🌾 | 1 tbsp | For thickening broth |
The chicken thighs are non-negotiable here—they stay tender while browning, building that caramelized crust that makes all the difference. Costco or Walmart usually have them pre-cut, but if you're buying whole, look for plump, meaty thighs with good marbling. The white beans? Canyon or Great Northern are my go-tos—they hold up perfectly during simmering. For the canned tomatoes, Muir Glen fire-roasted adds natural sweetness, but any good-quality canned tomatoes work. Pro tip: Drain those tomatoes well to avoid a watery chili.
No fire-roasted tomatoes? Regular diced tomatoes plus 1 tsp sugar mimics the sweetness. Short on cumin? Swap for coriander at half the amount—it’s got a similar citrusy kick. The smoked paprika is what gives this chili that classic Betty Crocker depth, but regular paprika plus a pinch of liquid smoke works in a pinch. For the broth, low-sodium is key—otherwise, you’ll need to cut back on the added salt. And if you’re using dried beans, soak them overnight—this chili isn’t designed for quick-soak shortcuts.
This chili tastes even better the next day—plan ahead and make a double batch. It keeps for 5 days in the fridge or 3 months frozen. I like to portion it into individual containers so I can grab a bowl straight from the freezer. The cornstarch thickening? Mix it with 2 tbsp cold water first to avoid clumping. And if you’re serving with sour cream, add it at the end—it’ll melt into a silky topping that balances the smoky flavors.
Why You'll Love This Recipe
- No-Fuss Simmer: The chicken thighs practically cook themselves—tender and juicy with just 20 minutes of hands-off simmering. Honestly, I’ve made this while scrolling through emails; the broth does all the work.
- Rich, Rustic Depth: That combo of white beans and diced tomatoes? Creamy meets tangy in every bite. The onion caramelizes just enough to add this sweet, savory backbone—no fancy spices needed.
- Lunchbox Magic: Pack it cold for work or reheat for dinner—same great flavor. I’ll be real: my kids grab the leftovers before I even put them in the fridge. (Yes, even on a Tuesday night.)
- Wallet-Friendly Powerhouse: Chicken thighs stretch across meals, beans bulk it up, and broth keeps costs low. For under $10, I’ve fed four people a hearty, satisfying dinner that still tastes like I slaved over it.
Step-by-step instructions for white bean chicken chili
This hearty chili comes together in one pot with rich, smoky flavors that deepen as it simmers.
Brown the Chicken and Sauté Aromatics
Heat the 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add the 1.5 lb boneless, skinless chicken thighs cut into 1-inch pieces, spreading them out in a single layer. Let them sear undisturbed for 3-4 minutes until golden brown on one side—this builds deep flavor. Flip and cook another 3-4 minutes until fully browned. Remove the chicken and set aside.
In the same pot, add the diced yellow onion and cook for 4-5 minutes until softened and translucent. Add the 4 cloves minced garlic and cook for 30 seconds until fragrant—don't let it burn, or it'll turn bitter. The onions should smell sweet and caramelized, signaling they're ready for the next step.
Build the Chili Base
Return the browned chicken to the pot. Stir in the 2 tbsp chili powder, 1 tbsp ground cumin, 1 tbsp smoked paprika, 1.5 tsp salt, and 0.5 tsp black pepper, coating everything evenly. Add the 14.5 oz diced tomatoes (with juices) and the 2 cups white beans, stirring to combine. Pour in the 4 cups chicken broth and bring to a gentle boil.
Here's the thing—this is where the magic starts. The spices will bloom and infuse into the broth, creating that warm, earthy aroma. Let it simmer uncovered for 10 minutes to allow the flavors to meld before adding the cornstarch. This initial simmer ensures the spices dissolve completely and the broth develops depth.
Thicken and Simmer to Perfection
In a small bowl, whisk together the 1 tbsp cornstarch with 2 tablespoons of cold water until smooth. Slowly pour this mixture into the chili, stirring constantly. The chili will thicken noticeably within 1-2 minutes—this is your cue to reduce heat to low. Let it simmer uncovered for 20-25 minutes, stirring occasionally, until the chicken is tender and the flavors have melded into a cohesive, hearty stew.
You'll know it's ready when the sauce coats the back of a spoon and the chicken shreds easily with a fork. The beans should be tender but still hold their shape. If the chili looks too thick, add 2-3 tablespoons of water to reach your preferred consistency. The longer it simmers, the richer the flavors become.
Rest and Serve
Remove the chili from heat and let it rest for 5-10 minutes. This resting period allows the flavors to settle and the chicken to absorb any remaining juices. Taste and adjust seasoning—you might need a pinch more salt or a sprinkle of chili powder to balance the flavors. The chili should be rich, smoky, and deeply satisfying with a perfect balance of heat and earthiness.
Serve immediately with toppings like shredded cheese, sour cream, or fresh cilantro. This chili tastes even better the next day as the flavors continue to develop, so it's perfect for meal prep. Each bowl delivers a comforting, protein-packed meal that's sure to become a family favorite.
Pro Tips For Making Betty Crocker White Bean Chicken Chili
- Sear the Chicken First: The recipe might say to toss everything in, but trust me—browning those chicken thighs in a hot pan for 3-4 minutes before adding broth makes a real difference. The Maillard reaction kicks in, giving the chili depth that canned broth alone can’t match.
- Drain and Rinse the Beans: Canned white beans have that weird metallic taste from the canning process. Drain them, give them a quick rinse, and pat them dry with a paper towel—it cuts down on the tinny flavor and keeps the chili from getting watery.
- Simmer, Don’t Boil: Once everything’s in the pot, keep the heat at a gentle simmer (small bubbles, not rolling). Boiling can turn the beans mushy and make the broth cloudy. I learned this the hard way—my first batch looked like soup.
- Toast the Onion: Before adding the onion to the pot, sauté it in a little oil over medium heat for 3-4 minutes until it’s soft and just starting to turn golden. It adds sweetness and texture that raw onion can’t. (Yes, even if you’re impatient like me.)
Best sauces and condiments for this dish
Creamy Sour Cream
Topping your chili with a dollop of sour cream adds a cool, velvety contrast to the smoky heat. I recommend using full-fat sour cream—about 2 tablespoons per bowl—for the richest texture.
Stir it in just before serving to maintain that signature tang. For extra decadence, mix in 1 teaspoon of honey or minced garlic to deepen the flavor profile. 🥛
Sharp Cheddar Cheese
Shredded sharp cheddar cheese melts beautifully into this chili, adding a salty, umami punch. Use ½ cup per serving and sprinkle it on top during the last 5 minutes of simmering so it softens but doesn’t fully dissolve.
For a smoky twist, try smoked cheddar—it complements the smoked paprika in the recipe perfectly. 🧀
Fresh Cilantro and Lime
Brighten the dish with chopped fresh cilantro and a squeeze of lime juice. Add about 1 tablespoon of cilantro per bowl and ½ teaspoon of lime juice just before serving.
This zesty combo cuts through the richness and adds a refreshing finish. If you love heat, add a pinch of red pepper flakes to the mix. 🌿
Avocado Slices
For a creamy, buttery contrast, serve your chili with thinly sliced avocado. The healthy fats balance the spice and add a vibrant color. I like to add ¼ avocado per bowl, sliced into ¼-inch strips.
Pair it with a sprinkle of sea salt and black pepper to enhance the natural flavors. 🥑
Pickled Jalapeños
Add a tangy kick with pickled jalapeños. Slice 2-3 jalapeños into ¼-inch rounds and scatter them over the top. The acidity from the pickling liquid brightens the dish, while the heat adds a satisfying spice. For extra crunch, serve them alongside tortilla chips for scooping. 🌶️
Homemade Tortilla Strips
Crispy tortilla strips make this chili feel like a full meal. Cut corn or flour tortillas into ¼-inch strips, brush with olive oil, and bake at 375°F for 8-10 minutes until golden.
Serve them on the side for dipping or sprinkle them directly into the chili for texture. 🌯
Nutrition facts
Frequently asked questions
Can I substitute chicken thighs with another protein?
For a leaner option, use 1.5 lb boneless, skinless chicken breasts cut into small pieces, but reduce simmering time to 15-20 minutes to prevent drying. You can also swap for ground turkey or beef—just brown it first with the onions. For a vegetarian version, use 1.5 cups cooked lentils or crumbled tempeh and add them at the end to avoid overcooking.
Why does my chili turn out too thin or too thick?
The cornstarch slurry is key for thickness. If it's too thin, simmer uncovered longer to reduce the liquid. For extra thickness, mix 1 extra tbsp cornstarch with 2 tbsp water and stir in at the end. If it's too thick, add 2-3 tbsp broth or water while simmering. Remember, flavors deepen as it cooks—don't rush the 20-25 minute simmer!
Can I make this chili in an Instant Pot or slow cooker?
Yes! For the Instant Pot, brown the chicken and sauté aromatics first. Then add all ingredients except cornstarch, seal, and cook on high pressure for 10 minutes. Quick-release, stir in cornstarch slurry, and cook 2 more minutes***. For a slow cooker, combine everything (including cornstarch) and cook on low for 6-8 hours or high for 3-4 hours. The slow cooker version will be even more tender.
How can I make this chili spicier?
Add ½-1 tsp cayenne pepper or red pepper flakes with the other spices. For heat lovers, stir in 1-2 diced chipotle peppers in adobo sauce during simmering. For a smoky kick, increase smoked paprika to 2 tbsp. Always taste as you go—you can adjust heat at the end with hot sauce or extra jalapeños.
Can I freeze this chili for later?
Yes! Let it cool completely, then portion into airtight containers. It freezes for up to 3 months. Thaw overnight in the fridge, then reheat on the stovetop over medium-low heat, stirring occasionally. For best texture, add 1-2 tbsp broth or water when reheating if needed. The flavors actually improve after freezing!