This white bean chili is hearty and a nice change of pace from red chili. We love it topped with avocados, and leftovers are taken for lunch in a thermos the next day. You can even sneak a little chicken liver in, just fry it in butter, coconut oil, or ghee and then crumble in a couple tablespoons of the cooked liver and your family will never know the difference!
White Bean Chili
This recipe is in the 30-Day Soup Challenge Cookbook! Thousands have taken my yearly 30-Day Soup Challenge (sign up here) and have requested a cookbook to reference off the computer. We’ve gotcha covered!
Find over 40 delicious gluten-free (many keto friendly and many GAPS friendly) and boost your immune system, watch your skin glows, sleep better, and slash your grocery bill in the process- just by including homemade soup once a week for a month this fall or winter.
Ingredients
- 2 tablespoons butter or ghee
- 1 whole medium onion diced
- 4 cloves garlic crushed
- 2 Anaheim chilis seeds removed, diced
- 1 pound white navy beans soaked overnight and drained
- 4 cups chicken broth
- 4 cups filtered water
- 1 whole Jalapeno Sliced
- 1½ teaspoons ground cumin
- ½ teaspoon paprika
- ½ teaspoon cayenne pepper
- Sea Salt to taste start with 1 tablespoon
- 1 cup yogurt
- 2 egg yolks
- 3 cups cooked chicken diced
- ½ pound grated Monterey Jack cheese
- Yogurt for Garnish
- Guacamole optional
Instructions
-
In a skillet over medium heat (or in a large pot if using a pot to make chili- I use a crockpot) cook the onion and garlic in butter until soft.
-
Add the rest of the ingredients through Sea salt.
-
Cook in the crock pot all day on low, or 4 hours on high.
-
After the beans are cooked through, 20-30 minutes before serving, stir in the chicken.
-
Whisk the egg yolks into the yogurt and stir the egg mixture into the chili as well.
-
Add Monterey Jack cheese to the pot just before serving and stir to melt.
-
-
*Instant Pot Directions*
-
Heat the Instant Pot to Saute-medium and cook the onion and garlic in butter until soft.
-
Add the rest of the ingredients through Sea salt.
-
Place lid on Instant Pot and turn to lock.
-
Cook on manual- high pressure- for 45 minutes
-
After the beans are cooked through, allow pressure to come down manually.
-
Remove lid and set to saute - low
-
Stir in the chicken.
-
Whisk the egg yolks into the yogurt and stir the egg mixture into the chili as well.
-
Add Monterey Jack cheese to the pot just before serving and stir to melt.
Recipe Notes
The egg and yogurt mixture thickens without using flour.
If you are not on SCD or GAPS, you can use cream in place of the yogurt.
Mmmmm… Looks tasty, There’s not enough time to make it tonight for dinner, but I’m definitely making it tomorrow.
Could you use coconut milk and egg instead of yogurt, since I don’t do dairy at the moment?
I have, I’ll admit I like the yogurt better but the coconut milk works and is still good :)
Curious about the cooking time for IP. I also cook soaked beans and find that 6 minutes high pressure with natural release is enough. Is there a reason why you cook so long (45 min)?
Hi Maria – Since we have added ghee alone at this point in our GAPS journey, I used plain So Delicious coconut yogurt and added 2 oz of unsweetened coconut milk this evening and it thickened up and had a cheesy flavor and creamy texture. What a delicious recipe, Cara! Many thanks – for everything – you are a gift.
Jeni :)
we had this tonight and loved it! thanks, cara! i had lentils sprouted, so i used those instead of beans:)
This is so tasty Cara, thanks! Even my picky kids ate it!
Cara, I’m going to try a black bean version tomorrow. Looks good!
I was excited to see you can eat white beans on GAPS! Why do you think that is the case???Thanks for the recipe.
Just was told to go grain free. My dr. told me to go to this site and I think there is hope here!!! I wonder if one could just halve this recipe.. Look forward to being herre a lot!
Made this tonight and it tasted really good! It did not thicken like I had hoped, but I think I had a lot of extra both since I used canned beans instead of dry. I was wondering if I bring the soup back to boil will it cause problems with the egg and yogurt being in it? Wasn’t sure if it would cause any curdling or anything! I want to use the broth to cook some rice to put in it for tomorrow night’s dinner.
I cooked rice with the excess broth from the soup and then added it back to the soup! It was very good that way! Of course not grain free that way, but still gluten free!
I thought there was no dairy on GAPS.
Ohhh! Sounds delicious! I especially like the idea of sneaking some liver into it! :)
~ Christine
http://onceuponatimeinabedofwildflowers.com/
Just found this recipe ( and your site) and it is amazing!!! Suffer with SIBO and wanted a warm and comforting soup. Was worried adding the yogurt and egg yolk mixture but did it slowly and it gave the soup a most delicious , tangy, creamy texture. Soooo delicious…thanks so much.!!!
I’m so glad you liked it Debbie!
Hello, The recipe looks really good, but, being a newbie cook, I have some questions. The link to your recipe calls it “white been chilli”.The recipe itself is called “White chicken chilli”. Yet, the only mention of chicken in the ingredients is “chicken broth”. Am I missing something or over-complicating?
Hi Jose! I list the ingredients in the order that they are used, look toward the bottom of the list :)
My daughter: Mom! This tastes like something Chipotle would make! Did u put msg in it?? (I don’t even buy msg, no lol)
Me: omigoodness u are right!
So so SO good this soup!