White Bean Chili

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Love chili, but prefer not to load up on saturated fat or processed chili mixes? Considering vegetarianism, but unwilling to give up your favorite foods? We have the solution! Our white bean chili satisfies your craving for chili, but cuts out all of the unhealthy ingredients found in many chili recipes. This chili not only eliminates much of the sodium and saturated fat in traditional chili recipes, it incorporates health superstars like high fiber legumes. This is one healthy chili recipes you will love.

Altering your favorite recipes to adapt them to a healthier eating plan can be hit or miss. Sometimes all it takes is a few eliminations and additions to create a healthier version of a favorite that still tastes great. Other times, even the simplest changes result in a dish that is nothing like the original. This can leave clean eating novices frustrating and feeling as if there is no choice but to eat unhealthy or suffer with food that tastes terrible. Luckily, we offer plenty of recipes like this white bean chili that are delicious and health.

Looking for side dishes to accompany this white bean chili? Your family is sure to love our cleaned up corn bread or our Amazing Mexasian Coleslaw.

White Bean Chili

White Bean Chili

Yields: 8 | Serving size: 1 cup | Calories: 142 | Total Fat: 3 g | Saturated Fats: 1 g | Trans Fats: 0 g | Cholesterol: 15 mg | Sodium: 454 mg | Carbohydrates: 9 g | Dietary fiber: 6 g | Sugars: 4 g | Protein: 12 g | SmartPoints (Freestyle): 0 |


  • 2 cloves garlic, minced
  • 1/2 cup diced sweet onion
  • 1 1/2 pounds boneless and skinless chicken breast, cut into 1 inch pieces
  • 1 (14.5 ounces) can diced tomatoes with liquid
  • 2 tablespoons tomato paste
  • 1 1/4 cups chicken broth, fat free, low sodium (optional vegetable broth)
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon black pepper
  • Kosher or sea salt to taste
  • 2 (15.5 ounces) cans Cannellini beans, drained and rinsed
  • 1/4 cup plain fat free Greek yogurt for garnish


  1. Combine all the above ingredients in the slow cooker. Cover and cook on low 8 hours in a 4-6 quart slow cooker.

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34 Comments on "White Bean Chili"

  1. Jenjenrasmussen  August 3, 2012

    Great recipe! 

  2. Uncouthandlovingit  August 10, 2012

    I love this recipe one of my favorites, and travels well to work

  3. Krissy  August 10, 2012

    Family favorite

  4. Pingback: Mmm…White Bean Chili | My So Called Foodie Life

  5. Kimberly Masserman  March 29, 2013

    Do you precook the chicken?

  6. Leslie  August 22, 2013

    Will this work if I cook on high for 4 hours

    • Skinny Ms.  August 23, 2013

      Leslie, I’d say 4-6 hours on high.

    • SkinnyMs  March 3, 2014


  7. Lori  October 8, 2013

    I made this last night, it was the best thing I've made in a long time. It was delicious. Made in pot on stove. My family loved it! Thank you so much for recipe.

  8. Skinny Ms.  October 21, 2013

    We use nutritiondata.self.com

  9. Lori  October 25, 2013

    This is the best recipe ever…making it for the third time today…first time I made it, got all ingredients together, ready to put in pot on stove, didn't realize crockpot/slow cooker recipe. I will make it both ways, but I use rotisserie chicken. Made it for my friend, she loved it also! Thank you for the recipe!!!

    • Skinny Ms.  October 27, 2013

      Lori, GREAT! You are so welcome…happy you and your friend enjoy it! 🙂

  10. Erica  November 20, 2013

    This was wonderful!! Perfectly spiced!! My whole family loved it. Thanks for great recipe!

  11. Sarah  December 6, 2013

    How many points if you don't put the chicken in?

    • GaleCompton  December 7, 2013

      Sarah, I'm not sure since I've only made it with chicken. You can find ww calculators online that will help.

  12. Maggie  December 16, 2013

    I'm making it vegetarian so should I add more beans? I will also be making it on the stove top.

    • GaleCompton  December 17, 2013

      Maggie, In that case, I would recommend adding one additional can of beans. 🙂

  13. Tressa  December 16, 2013

    Can we use cut-up frozen chicken for this recipe?

    • GaleCompton  December 17, 2013

      Tressa, We don't recommend frozen chicken, thawed is much better and safer.

  14. Davis  January 1, 2014

    If you are not using chicken, do you
    still cook for 8 hours?

    • GaleCompton  January 2, 2014

      Davis, Check it after 6 hours. It may not need the extra 2 hours.

  15. Meg  February 1, 2014

    I have precooked shredded chicken to add in, when should I put it in? Like an hour before?

    • GaleCompton  February 8, 2014

      Meg, 30 mins to 1 hour before the end of cooking time.

  16. Lisa  February 21, 2014

    Can I freeze leftovers

    • SkinnyMs  February 27, 2014

      Yes! Chilis freeze so well.

  17. MWBean  March 12, 2014

    Adding a can of pumpkin, not pumpkin pie, but plain, wholesome pumpkin to any chili recipes pumps up to fiber and flavor especially if you have substituted low fat ground turkey.
    Try it, you will be pleasantly surprised with the results, no pumpkin flavor just lots of potassium and fiber!

  18. Mary  March 19, 2014

    can this be made on the stove in a shorter amount of time?

    • SkinnyMs  March 25, 2014

      Yes, if you do it on the stovetop it will only take an hour or an hour and a half. If you use meat, brown it separately and then add it to your chili in the last half an hour, provided you are using already cooked or canned, rinsed beans.

  19. Shautel  April 1, 2014

    Any one use drid beans?

    • Kathy  July 13, 2014

      as long as you soak them overnight you should be fine. I cook dried beans in my crockpot and they take about 6 or 7 hours on low so I don't see why it would be different with the other ingredients added.

  20. Jennifer King  June 16, 2017

    How can I make this recipe thicker?


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