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One-Pan White Bean Chili

A comforting and hearty one-pan chili featuring creamy white beans, tender chicken, and vibrant vegetables simmered in zesty salsa verde, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Comfort Food, Dinner, Main Course
Cuisine: American, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Chili
  • 2 tablespoons avocado oil (or olive oil) Adds healthy fat and rich flavor.
  • 1 medium zucchini Provides texture and is a great low-calorie vegetable.
  • 1 medium yellow onion Enhances flavor with its natural sweetness when sautéed.
  • 4 cloves garlic Delivers a robust aroma and savory taste.
  • 4 cups low-sodium vegetable (or chicken broth) Forms the base of the chili with depth of flavor.
  • 1 cup salsa verde Offers a tangy and vibrant kick.
  • 1 can diced tomatoes Adds moisture and acidity for balance.
  • 1 can diced green chiles Introduces a mild spiciness and enhances flavor complexity.
  • 1 teaspoon ground cumin Imparts a warm, earthy essence to the dish.
  • 1 teaspoon dried oregano Adds aromatic herbal notes.
  • 1 teaspoon ground coriander Enhances flavor with a hint of citrus.
  • 2 cups fresh baby spinach Increases nutrition while adding vibrant color.
  • 1 cup fresh corn (optional) Provides sweetness and crunch.
  • 3 cups diced cooked chicken (or turkey) Offers a protein-packed element.
  • 2 cups white beans Contributes creaminess and heartiness to the dish.
  • to taste sea salt Seasoning essential for balanced flavor.
  • to taste freshly ground black pepper Seasoning essential for balanced flavor.

Method
 

Preparation
  1. Heat the oil. Warm the avocado oil in a large stock pot or skillet over medium heat.
  2. Sauté the vegetables. Add zucchini, onion, and garlic, and cook for 3-4 minutes until softened.
Cooking
  1. Add the broth and salsa. Stir in the low-sodium vegetable or chicken broth, jar of salsa verde, diced tomatoes, and diced green chiles.
  2. Add the spices. Mix in the ground cumin, dried oregano, and ground coriander, and bring the mixture to a boil.
  3. Simmer. Reduce the heat and let it simmer on low for 5 minutes.
  4. Add remaining ingredients. Stir in baby spinach, corn (if using), diced cooked chicken, and white beans.
Serving
  1. Final simmer. Let the chili simmer for another 15-20 minutes, allowing the flavors to meld together.
  2. Season. Taste and season with sea salt and freshly ground black pepper to your preference.

Notes

This chili is versatile; consider adding toppings like avocado or cilantro for added flavor. Leftovers can be used in wraps, bowl meals, or even sandwich fillings.