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Chili is a quintessential recipe for fall. Is there anything better than being home on a crisp Autumn day, with all the energy of back to school buzzing and football on TV in the background, while a big pot of chili simmers away on the stove? This little scenario is my happy place, and it can be yours too if you’re in the mood for a slight variation on the classic.

I know some people are more into chicken than beef, which tends to be my preference for this classic as well, and since the chicken is a bit lighter I go with a white bean as well. Even if you don’t like the traditional ground beef and pinto bean recipe, I promise you that simmering some beans on your stove all day will give your house an impossibly cozy feel!

Chili with chicken and white beans

As with anything else, of course, I have to take a recipe and do it my way. I think this version has a lot of extra flavor, and I have to say, it is also the prettiest bowl of chili I’ve ever seen. So not only is it more delicious, but it’s more Instagrammable, too. If you followed my spicy shrimp recipe from this summer, you might’ve noticed a bit of a theme—I love to combine white beans with a little bit of spice!

I think the creamy texture and flavor of this underused bean is complemented so well with a little bit of heat, and the pairing also goes well with some lean, juicy protein like shrimp or chicken. This is another recipe that satisfies all my cravings for spice, protein, and a filling, hearty meal. All that, plus the brightness of lime, cilantro and my number one ingredient obsession lately—plain Greek yogurt.

Peppers to round out the flavors

To make it even healthier, my chili has added poblano peppers, onions, jalapeno and chicken breasts in place of a heavier red meat or a whole lot of oil. In my chili, and in most of my recipes, I let the natural flavors of these healthy ingredients stand out instead of overloading them with lots of extras. But one more word on the beans—I am not of fan of kidney beans, they don’t taste like anything to me, and that’s probably why I don’t like the everyday, traditional preparation of chili very much.

I also find it all a little boring. But the creaminess that comes with a white bean is something that I’ve always loved. I could eat plain white navy beans or northern beans all day. Cannellini beans can sometimes have that slightly starchy texture, so that’s why I like to mash half of the can before I put it in the soup.

Also, you know I love sneaking extra veggies into every dish, and I do it here as well, but with a different ingredient that I can’t use all of the time, the poblano pepper. That, combined with a large sautéed onion, jalapeno pepper, and extra garlic is the key to making this soup really stand out. And did I mention the end result is really pretty?

Greek yogurt and lime juice as finishing touches

I’ve served this on Super Bowl Sunday before, and when I brought it out everyone was ooh-ing and ahh-ing—and then they all asked for seconds. My family also loves it when I make a big pot of this chili, because we all know there will be leftovers and chili is one of those dishes that’s always going to taste even better the next day.

You can make this chili your own, by using extra lime juice and plain Greek yogurt like me, or you can eliminate those if that’s not to your liking. Most of the time with my recipes I try to offer a vegan option as well, which can be done here by leaving out the chicken and yogurt, doubling the beans (see proportions below), and using veggie broth. When I make this for my dad I keep the cilantro on the side and throw on some tortilla chips on top for an added crunch. However you customize it, I hope this gives you a nice, hearty option for fall weather and football season.

Cilantro Lime White Bean Chicken Chili

INGREDIENTS

4 chicken breast (or already cooked rotisserie chicken, skip first step)
2 (14.5 oz) cans white beans (I like to use one of cannellini bean, and one of navy bean. Double the beans if you’re making it vegan)
3 tablespoons olive oil
1 medium to large jalapeño pepper, seeded and minced
2 medium to large poblano peppers, seeded and chopped
1 large onion, chopped
5 cloves garlic, minced
1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon ancho chili powder
1 teaspoon salt
4 cups low sodium chicken broth (sub veggie broth and skip chicken if you’re making it vegan)
3 limes, (two limes juiced, one zested, one wedged for serving)
1/4 cup cilantro leaves, chopped
Plain Greek yogurt, for topping
1 avocado, sliced (optional)
Fresh ground black pepper to taste

INSTRUCTIONS

Bake chicken breasts at 425 for 20 minutes. Let cool and then shred or cut into bite size pieces. Set aside

Drain and rinse the canned white beans. In a medium bowl, if using cannellini beans, mash half of the beans with a potato masher until chunky. Reserve the beans until needed

Add the olive oil to a large Dutch oven and heat it over medium-high heat.

Then, add the peppers, onions, and garlic, and saute until they soften, about five minutes.

Add the salt, cumin, coriander, and chili powder and continue to saute for one more minute until mixed.

Pour in the chicken broth, stir, and bring to a simmer.

Add the beans and continue to simmer for 20 more minutes. Season with salt, and pepper, to taste.

Stir in the chicken, lime juice and the cilantro and cook until thoroughly heated, about five more minutes.

Spoon the chili into individual bowls, add the avocado and top with a dollop of yogurt.

Zest the lime over top and serve with the lime wedges on the side.

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Cilantro Lime White Bean Chicken Chili

Ingredients

4 chicken breast or already cooked rotisserie chicken, skip first step
2 (14.5 oz) cans white beans I like to use one of cannellini bean, and one of navy bean
3 tablespoons olive oil
1 medium to large jalapeño pepper seeded and minced
2 medium to large poblano peppers seeded and chopped
1 large onion chopped
5 cloves garlic minced
1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon ancho chili powder
1 teaspoon salt
4 cups low sodium chicken broth
3 limes (two limes juiced, one zested, one wedged for serving)
1/4 cup cilantro leaves chopped
Plain Greek yogurt for topping
1 avocado sliced (optional)
Fresh ground black pepper to taste

Instructions

Bake chicken breasts at 425 for 20 minutes. Let cool and then shred or cut into bite size pieces. Set aside
Drain and rinse the canned white beans. In a medium bowl, if using cannellini beans, mash half of the beans with a potato masher until chunky. Reserve the beans until needed
Add the olive oil to a large Dutch oven and heat it over medium-high heat.
Add the peppers, onions, and garlic, and saute until they soften, about five minutes.
Add the salt, cumin, coriander, and chili powder and continue to saute for one more minute until mixed.
Pour in the chicken broth, stir, and bring to a simmer.
Add the beans and continue to simmer for 20 more minutes. Season with salt, and pepper, to taste.
Stir in the chicken, lime juice and the cilantro and cook until thoroughly heated, about five more minutes.
Spoon the chili into individual bowls, add the avocado and top with a dollop of yogurt.
Zest the lime over top and serve with the lime wedges on the side.