JJ’s White Bean Chili
White Bean Chili, @janehugentober
There’s something truly magical about making a recipe shared by a dear friend—it’s like stirring a little piece of their heart into every bite. That’s exactly how I feel about this tried-and-true White Bean Chili, lovingly known as WBC. It comes from my wonderful friend Jodi, passed down from her equally wonderful mom, Jolene. This recipe doesn’t just taste good—it feels like the essence of their homes: warm, comforting, and full of love.
Yes, I know—I’ve been on a bit of a chili kick lately (is this my third one? Ha!), but what can I say? It’s soup season, and I’m fully embracing it. Soups are the ultimate one-pot wonders: they radiate coziness, make dinner a welcoming event, and are gentle on the grocery budget. Oh, and the leftovers? That’s like finding a little pot of gold in your fridge the next day.
Here’s a funny quirk about this recipe: I always forget which white bean to grab at the store. Why is that so hard to remember? For the record, it’s navy beans—the cute little ones in the white bean family. But every so often, my brain glitches, and Great Northern Beans end up in the mix instead. So, I’ve come up with a handy mnemonic: The Navy is the Gravy. Now we’re all set—no more bean mix-ups!
This chili is as versatile as it is comforting. Want a vegetarian vibe? Skip the chicken and let the beans take center stage. And don’t skimp on the toppings! A dollop of crème fraîche, a sprinkle of fresh cilantro, and a side of cornbread make this dish absolutely irresistible.
Give WBC a try, and I wouldn’t be surprised if it finds a permanent spot in your meal rotation too. It’s just that satisfying.
White Bean Chili, image @janehugentober
White Bean Chili
by Jane Hugentober
Prep Time: 10 minutes for preparation of ingredients, 30-45 minutes cooking time.
This recipe calls for Chicken but would be equally delicious without it, for a more plant-based version.
Yield: 6-8 servings, pending serving size. If you want leftovers for freezing or another dinner, double the recipe. It freezes beautifully.
INGREDIENTS
4- 6 tbsp extra virgin olive oil
1 peeled yellow onion, diced
2 cans mild diced green chilis, Hatch Valley preferred
2 tsp. ground cumin
1 1/2 tsp. dried oregano
1/8 tsp. ground cayenne - I add more…go with your personal heat level
5 16 oz. cans Navy Beans, beans and liquid in the beans, do not rinse beans
1/2 tsp kosher salt - Add more salt to taste once all ingredients are combined, there could be up to another 1/2 tsp of salt or so.
Healthy grind of black or rainbow peppercorns
2 16 oz boxes chicken broth/stock - You will add 1 1/2 of these boxes and keep the last 1/2 box on hand depending on how thick you want the broth
2 cups shredded Monterey Jack Cheese
4 cups shredded or diced rotisserie chicken, the breast meat is lovely in this chili - I use a rotisserie chicken hack here because it makes my life easier not having to prep and cook chicken for this recipe. You can easily cook your own chicken.
10 springs of fresh oregano, leaves taken off the stems or add whole and then pull out later once fully cooked
1 - 2 dried bay leaves
Toppings: Creme Fraiche, Garnish with fresh oregano or cilantro.
PREPARATION
Step 1
In a large Dutch oven pot, heat the olive oil over medium heat until it just begins to get activated. Add the diced onion. Saute for 3-5 minutes, stirring often until softened.
Step 2
Add the green chiles into the softened onions, along with the cumin, oregano, cayenne. Sweat all for 2 minutes.
Step 3
Add the beans and their liquid. Stir in the 1 1/2 boxes of the chicken broth. Simmer for 15 - 20 minutes.
Step 4
Add the 2 cups of shredded Jack Cheese and the 4 cups of shredded or diced chicken.
Step 5
Add the fresh oregano sprigs and bay leaf, salt and pepper. Turn the pot back up to medium. Bring to a simmer and then reduce heat while simmering to medium-low, cook for another 20 minutes.
Step 4
Taste and then add the necessary extra salt or extra chicken broth. Add extra ground cayenne pepper if you like it to have more heat. Remove pot from heat. Serve chili with or without the garnishes and toppings.