Dishing Up the Dirt

Spicy White Bean Chicken Chili

I love a good slow cooker recipe and this white bean chicken chili is perfect on a breezy fall or winter night. This is the kind of meal that will warm you from the inside out and the kick from the hot peppers is just the ticket for all the flavor (and warmth!) I wanted to keep all the ingredients local so I was excited to use local dried navy beans, homemade bone broth, all of the Tumbleweed Farm veggies, and a local chicken. Aside from a little planning ahead (you gotta soak the dry beans overnight) this hearty dinner was a breeze to prepare. And the added bonus is how damn good the entire house smelled as this puppy simmered all day long. I hope you all enjoy this meal as much as we did. Pour a glass of your favorite house wine, grab a spoon and dig in!

Cheers from Tumbleweed Farm

Spicy White Bean Chicken Chili

Prep Time: 15 minutes    Cook Time: 8 hours    Serves: 6

  • 1 pound dried navy beans, soaked in water for 8 hours (or overnight)
  • 2 large yellow onions, diced
  • 1 head of garlic (about 6 large cloves) peeled and diced
  • 1 tablespoon ground cumin
  • 1 1/2 teaspoons dried oregano
  • 2 large poblano peppers, finely chopped
  • 2 jalapeno peppers, diced (remove some of the seeds if you're sensitive to spice--though we like the heat so skip seeding)
  • pinch of cayenne pepper (optional)
  • 2 bay leaves
  • Plenty of salt and pepper to taste
  • 5 1/5 cups bone broth or chicken stock
  • 2 cups water
  • 1 whole chicken (about 3 1/4 lbs) patted dry with paper towels and sprinkled generously with salt and pepper
  • plain full fat yogurt for serving
  • minced parsley for serving


  1. Drain the soaked beans and set aside.
  2. Add the onions, garlic, cumin, oregano, peppers, cayenne, bay leaves, salt, pepper and beans to the bowl of a large (8 quart) slow cooker. Give the mixture a little stir. Pour in the stock and water. Top the whole darn thing with the chicken and cover. Cook on low for 8 hours.
  3. When you're ready to eat, remove the whole chicken from the pot and use forks to shred the chicken. Return the shredded chicken to the pot and give the whole thing a stir. Taste for seasonings and adjust as needed.
  4. Divide the chili between bowls and top with a dollop of yogurt and plenty of minced parsley.


*Use this recipe as a guide and adjust measurements and ingredients as necessary.

Leave a Reply

One thought on “Spicy White Bean Chicken Chili

  1. Lisa says:

    Can you give time/temp guideline for doing this in the oven or on the stove top in a large Dutch oven? I’m thinking that my slow cooker is going to be too small for this recipe but definitely want to try it! Thanks!

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