2 ratings

Winter White Bean Chili

For a white chili, try using this recipe. They replace black beans with white beans, still giving it that delicious flavor. 

For more recipes, visit bushbeans.com.

Click here to see 101 Ways to Cook Chicken


  • 1 Tablespoon olive oil
  • 1 Cup chopped onion
  • 1 Cup chopped celery
  • 2 Tablespoons minced garlic
  • 1 Cup chopped carrots
  • 1 Pound chicken breasts, shredded, boneless, skinless
  • 2 Cups chopped zucchini
  • 1/2 Cup brown rice (not instant)
  • 2 1/2 Cups low-sodium chicken stock
  • One 8 ounce can mild Mexican green chiles, drained
  • 1/4 Teaspoon cumin
  • One 31.6-ounce cans great Northern beans, with liquid
  • 1 Tablespoon chopped oregano
  • 1 Tablespoon chopped parsley
  • Salt and pepper, to taste
  • Shredded Colby-Monterey Jack cheese, to taste
  • Green salsa verde, to taste


Heat olive oil over medium heat in a medium sauté pan. Add onions, celery, and garlic. Cook until garlic is aromatic, approximately 5 minutes.

Place carrots in bottom of slow cooker. Top with chicken, onions, celery, and garlic mixture.

Add zucchini, rice, chicken stock, chiles, cumin, and beans.

Cook in 4-quart slow cooker on high setting for 4 hours or until vegetables and chicken are tender.

Add oregano and parsley. Cook for 5 minutes. Adjust seasoning with salt and pepper.

Serve with desired amount of cheese and green salsa verde on top.