PREP TIME: 15 minutes | COOK TIME: 30 minutes | TOTAL TIME: 45 minutes | YIELD: 4 servings

This is pure comfort in a bowl. Whether it’s 107 degrees on a hot LA day, or 24 degrees with a foot of snow in Indiana, this chili delivers in every single way. It’s warm, it’s cozy, and it doesn’t leave you feeling too heavy.

I love using great northern beans because they have a mild flavor that doesn’t overpower the flavors of the other ingredients. Plus, beans are a great plant-based protein, high in fiber and full of minerals like iron, potassium, magnesium, and phosphorus.

This is basically a bowl of true comfort, plenty of protein, and 316 calories per serving.


  • 1 12 tablespoons olive oil
  • 1 small onion, diced
  • 2 large Anaheim green chiles, seeded and diced
  • 1 pound boneless, skinless chicken breasts, cut into
  • 1-inch chunks
  • Kosher salt and freshly ground black pepper, to taste
  • 2 cloves garlic, minced
  • 1 14 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 4 cups chicken stock
  • 2 (15-ounce) cans great northern beans, rinsed and drained
  • 3 tablespoons chopped fresh cilantro leaves
  • 1 tablespoon freshly squeezed lime juice
  • Optional garnishes: Greek yogurt, jalapeño slices, avocado


  1. Heat the olive oil in a large stockpot or Dutch oven over medium heat. Add the onion and chiles and cook, stirring frequently, until the onions are translucent, 2 to 3 minutes.
  2. Season the chicken with salt and pepper. Add the chicken to the pot and cook until golden, 3 to 4 minutes. Stir in the garlic, cumin, and oregano and cook until fragrant, about 1 minute. Stir in the stock, scraping any browned bits from the bottom of the pot.
  3. Stir in the beans. Bring to a boil; cover, reduce the heat, and simmer for 15 minutes. Uncover and continue to simmer until slightly reduced, 5 to 10 minutes. Using a potato masher, mash the beans until smooth or the desired consistency is reached.
  4. Stir in the cilantro and lime juice and season with salt and pepper to taste. Serve immediately, with additional garnishes if desired.
  5. TO FREEZE: Omit the garnishes until ready to serve. Portion the cooled chili into ziplock freezer bags and lay the bags flat in a single layer in the freezer. Reheat over low heat, stirring occasionally, until heated through.


SODIUM: 1353.0 / CARBOHYDRATES: 34.0 / FIBER: 11. 0 / SUGAR: 1.0 / PROTEIN: 32.0