Spicy Jalapeno White Bean Chicken Chili-The Little Shop of Olive Oils

Spicy Jalapeno White Bean Chicken Chili


  • 2 tablespoons Jalapeno Premium Olive Oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 pound ground chicken
  • 2 cans (15 ounces each) white beans, drained and rinsed
  • 1 can (14.5 ounces) chicken broth
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon paprika
  • ¼ teaspoon cayenne pepper (adjust to taste)
  • 1 can (4 ounces) diced green chilies
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • Salt and pepper to taste
  • ½ cup fresh cilantro, chopped
  • 1 lime, cut into wedges
  • 1 cup shredded Monterey Jack cheese
  • Sliced jalapeños, diced red onion, and tortilla strips for garnish


  • Heat the Jalapeño EVOO in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent.
  • Add the ground chicken to the pot and cook until browned, breaking it apart with a spoon.
  • Stir in the white beans, chicken broth, cumin, chili powder, paprika, and cayenne pepper. Mix well.
  • Add the green chilies and diced tomatoes with their juice to the pot. Bring the chili to a simmer.
  • Reduce the heat to low and let the chili simmer, uncovered, for 30-40 minutes to allow the flavors to meld together.
  • After simmering, taste the chili and adjust the salt, pepper, and additional spices as needed.
  • Serve the chili hot, and top with shredded Monterey Jack cheese, fresh cilantro, sliced jalapeños, diced red onion, and tortilla strips. Squeeze a wedge of lime over each serving for an extra zing.
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