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White Bean & Chicken Chili


Serving Size: 1-12 cups


2 cups dry navy beans

1 Tablespoon extra virgin olive oil

1 cup chopped onion

2 cloves garlic, minced

6 cups no-salt-added chicken broth

2 cups chopped cooked chicken breast

1 teaspoon ground cumin

34 teaspoon dried oregano

14 teaspoon salt

18 teaspoon cayenne pepper

1 (4.5oz) can chopped green chilies, undrained

1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese

1 medium avocado, cut into slices (optional)


Sort and wash beans; place in a Dutch oven or large pot. Cover with water to a depth of 2 inches above beans. Cover and bring to a boil; boil 2 minutes. Remove from heat; let stand 1 hour.

About 5 minutes before beans are finished soaking, heat oil in a medium-size skillet to medium heat. Add onions and sauté for 3 to 4 minutes or until browned. Make room in the center of the skillet and add garlic; sauté for approximately 30 seconds or until browned.

When beans are finished soaking, drain, and return them to the Dutch oven. Add broth and onion mixture; bring to a boil. Cover, reduce heat to medium-low and simmer for 2 hours.

Add chicken and next 5 ingredients; cover and cook 30 minutes. Ladle soup into individual bowls; sprinkle evenly with cheese and avocado slices (optional). Makes 8 (1-12 cup) servings.

*Nutrition information is for chili without the avocado.

**Nutrition information with avocado slices:

366 calories, 10 g fat (7.5 g saturated fat), 292 mg sodium, 39 g carbohydrate, 8.5g fiber, 28.5 g protein

Nutritional information per serving:
330 Calories 7g Fat (3g saturated dat) 28g Protein 37g Carbohydrate 7g Fiber 290mg Sodium

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Karen Yontz Center, Located in Aurora St Luke's Medical Center, 2900 W Oklahoma Ave.
Milwaukee, WI 53125, (414) 649-5767