Photo courtesy Rachel’s Good Eats.

When the weather outside is frightening, this hot, comforting chili is just the antidote. Serve with homemade biscuits, skillet cornbread, or rustic country bread for a meal that will satisfy your entire family!

Chicken White Bean Chili (From Rachael’s Good Eats)


  • 2 tbsp avocado oil
  • 3 medium chicken breasts, trimmed and cubed
  • 3/4 cup diced onion
  • 1 tbsp minced garlic
  • 1/2 tbsp jalapeño, minced
  • 1/4 tsp paprika
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp oregano
  • 1/2 tsp sea salt
  • ground pepper, to taste
  • 6 cups chicken stock or bone broth
  • 1 small can mild green chili’s, undrained
  • 1/4 cup sweet pimientos, sliced
  • 4 1/2 cups Randall Great Northern Beans, drained
  • 1 lime, juiced
  • 1 cup chopped cilantro


1. In a large pot, heat oil until hot but not smoking. Add in cubed chicken to cook/brown for 5 minutes, stirring occasionally.

2. Remove chicken and set aside. Add in onion, garlic and jalapeño to sauté for 3-5 minutes. Then pour in seasonings, reduce heat and stir for 3-5 minutes.

3. Pour in chicken stock, chili’s, pimientos, white beans and lime juice. Using a potato masher, press down on the beans several times to slightly mash. Cover the pot, bring to a boil, then reduce heat to simmer for 20-30 minutes.

4. Add back in the chicken, and the cilantro to heat for several minutes, then serve with avocado on top!