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White Bean Chicken Chili Skillet

This White Bean Chicken Chili Skillet is a comforting, healthy weeknight dinner. It's a fun twist on your classic white chili. It has the perfect hint of spice, is so creamy, and seasoned to perfection. You also get all of your carbs, protein, and veggies in one dish! You don't even need to prepare any sides if you don't want to. I love one pan meals because it means less dishes and more time with my family. If you like this recipe, be sure to check out my Crock Pot Buffalo Chicken Chili as well.

BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!

Reasons to Love This Meal

  • Prep Ahead of Time: You can easily prep your pitas & fillings for the next few days to enjoy for lunch! I keep the veggie vinaigrette separate when meal prepping so that the pitas do not get soggy.
  • Quick & Easy: These are so quick to throw together and you can mix and match the fillings with whatever ingredients you have on hand!
  • You get your protein, veggies, and carbs all in one delicious one pan meal!
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Ingredients

  • 2 tbsp extra virgin olive oil
  • 1/2 yellow onion, diced finely
  • 24 oz. cooked & shredded chicken
  • 2 tsp garlic, minced
  • 2 poblano peppers, seeded and chopped
  • 1 red bell pepper, seeded and chopped
  • 4 tsp ground cumin
  • 2 tsp smoked paprika
  • 2 tsp chili powder
  • Salt & pepper to taste
  • 1 cup cooked brown rice
  • 30 oz. green salsa verde
  • 15 oz. can white beans, drained
  • 1/2 cup fresh cilantro, chopped
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded pepper jack cheese
  • limes, additional cilantro, & avocado for topping
white chicken chili skillet

👉I used precooked rice & shredded chicken from my Trifecta meal prep plan 🤗 Saves you SO much time ⏰

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Instructions

  1. In a large wok, heat the olive oil over medium high heat. Add the onion, garlic, poblano peppers, bell pepper, and spices. Sauté for about 5 minutes.
  2. Stir in the cooked rice and cook for 1-2 additional minutes.
  3. Stir in the salsa verde, beans, cooked chicken, and cilantro.
  4. Turn down the heat and sprinkle the cheeses over the skillet. Place lid on top and allow the cheese to melt.
  5. Serve topped as desired with avocado, cilantro, and lime. Enjoy!
white chicken chili skillet

How To Store Leftovers

I touched base on this above, but you can prepare your pitas in advance for meal prepping! Just keep the veggies in the vinaigrette separate so that your pitas do not get soggy!

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Check Me Out on Social Media

I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

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Cuisine
Courses
Difficulty Intermediate
Time
Prep Time: 10 mins Cook Time: 20 mins Total Time: 30 mins
Servings 6
Calories 464
Dietary Gluten Free, Nut Free, Soy Free
Description

This White Bean Chicken Chili Skillet is a comforting, healthy weeknight dinner. It's a fun twist on your classic white chili. It has the perfect hint of spice, is so creamy, and seasoned to perfection. You also get all of your carbs, protein, and veggies in one dish! You don't even need to prepare any sides if you don't want to. I love one pan meals because it means less dishes and more time with my family:)

Ingredients
  • 2 olive oil (extra virgin)
  • 1/2 yellow onion (diced finely)
  • 24 oz chicken (cooked & shredded)
  • 2 tsp garlic (minced)
  • 2 poblano peppers (seeded & chopped)
  • 1 red bell pepper
  • 4 tsp cumin
  • 2 tsp smoked paprika
  • 2 tsp chili powder
  • salt (to taste)
  • pepper (to taste)
  • 1 cup brown rice (cooked)
  • 30 oz green salsa verde
  • 15 oz white beans (drained)
  • 1/2 cup cilantro (fresh)
  • 1/2 cup cheddar cheese (shredded)
  • 1/2 cup pepper jack cheese (shredded)
  • lime (for topping, optional)
  • avocado (for topping, optional)
Instructions

  1. In a large wok, heat the olive oil over medium high heat. Add the onion, garlic, poblano peppers, bell pepper, and spices. Sauté for about 5 minutes.

  2. Stir in the cooked rice and cook for 1-2 additional minutes.

  3. Stir in the salsa verde, beans, cooked chicken, and cilantro.

  4. Turn down the heat and sprinkle the cheeses over the skillet. Place lid on top and allow the cheese to melt.

  5. Serve topped as desired with avocado, cilantro, and lime. Enjoy!

Nutrition Facts

Servings 6

Amount Per Serving
Calories 464kcal
% Daily Value *
Total Fat 18.9g30%
Saturated Fat 5.4g27%
Cholesterol 123.2mg42%
Sodium 1110.6mg47%
Total Carbohydrate 34.4g12%
Dietary Fiber 6.8g28%
Sugars 8.1g
Protein 41g82%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Did you make this recipe?

The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)

Please note that my nutrition label is approximate and can have slight rounding.

Macros will vary depending on the fillings you use, so I am not including them here!

Keywords: chicken, healthy meals, healthy recipes, chili, fall recipes, meal prep, healthy dinner, one pan meal
Did you make this recipe?

Tag @cookingkatielady & use the hashtag #cookingkatielady so I can see your creations!

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Read it online: https://cookingkatielady.com/recipe/white-bean-chicken-chili-skillet/