Spicy Jalapeno White Bean Chicken Chili
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There’s something about a pot of chili simmering on the stove that instantly makes everything feel better. The house smells warmer, people start hovering in the kitchen, and dinner suddenly feels like an event instead of a chore.
This Spicy Jalapeño White Bean Chicken Chili is one of those recipes I reach for when I want comfort with a little kick. Using Jalapeño Premium Olive Oil as the base adds heat in a way that’s balanced and flavorful—not overpowering. The ground chicken keeps it light, the white beans make it hearty, and the spices come together into a chili that’s rich, satisfying, and full of personality.
I love finishing this with all the toppings—cheese, cilantro, crunchy tortilla strips, and a squeeze of fresh lime. Everyone can customize their bowl, which makes it perfect for family dinners, casual gatherings, or game day. It’s bold, cozy, and exactly the kind of meal that keeps people coming back for seconds.
Spicy Jalapeno White Bean Chicken Chili
Rated 5.0 stars by 1 users
Category
Main Courses
Author:
https://shopevoo.com
Servings
Serves 6-8
Prep Time
15 minutes
A hearty, comforting chili made with ground chicken, white beans, warm spices, and Jalapeño Premium Olive Oil for a flavorful kick that’s balanced and satisfying.
Ingredients
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2 tbsp Jalapeño Premium Olive Oil
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1 large onion, chopped
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3 cloves garlic, minced
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1 lb ground chicken
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2 cans (15 oz each) white beans, drained and rinsed
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1 can (14.5 oz) chicken broth
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2 tsp ground cumin
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1 tsp chili powder
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½ tsp paprika
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¼ tsp cayenne pepper (adjust to taste)
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1 can (4 oz) diced green chilies
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1 can (14.5 oz) diced tomatoes, undrained
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Salt and pepper, to taste
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½ cup fresh cilantro, chopped
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1 lime, cut into wedges
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1 cup shredded Monterey Jack cheese
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Sliced jalapeños, diced red onion, and tortilla strips for garnish
Directions
Heat the Jalapeño Premium Olive Oil in a large pot over medium heat. Add the onion and garlic and sauté until the onion is soft and translucent.
Add the ground chicken and cook until browned, breaking it up with a spoon as it cooks.
Stir in the white beans, chicken broth, cumin, chili powder, paprika, and cayenne pepper, mixing well to combine.
Add the diced green chilies and diced tomatoes with their juices. Bring the chili to a gentle simmer.
Reduce heat to low and simmer uncovered for 30–40 minutes, allowing the flavors to come together.
Taste and adjust seasoning with salt, pepper, or additional spice as needed.
Serve hot and top with Monterey Jack cheese, fresh cilantro, sliced jalapeños, diced red onion, and tortilla strips. Finish each bowl with a squeeze of fresh lime.
Recipe Note
Tracey’s Notes
- This chili freezes beautifully—perfect for make-ahead meals.
- Want more heat? Add an extra drizzle of Jalapeño Olive Oil just before serving.
- Great with cornbread or a simple green salad on the side.