Winter Recipe: White Bean Chili

Nothing exemplifies winter comfort food more than a hearty bowl of chili. With shorter days and colder temps, the winter months are the perfect time to cook up a batch that can be eaten over a couple of days and brings the warmth we crave during this season.

While the great chili debate – beans versus no beans – always surfaces this time of year, the NTFB Nutrition Services team at the North Texas Food Bank is taking a side with its White Bean Chili recipe. This recipe is quick to prepare and provides a healthy and substantive meal to warm you up this winter!

White Bean Chili

Servings: 10                                  
Total Time: 40 minutes

Ingredients:

  • 3 (15 ounce) cans no salt added navy beans, drained
  • 3 (15 ounce) cans no salt added northern beans, drained
  • 2 white onions, diced
  • 4 cloves garlic, minced
  • 2 (4.5 ounces) cans chopped green chilis
  • 7 cups low sodium chicken stock
  • 2 teaspoons cumin
  • 1 1/2 teaspoons oregano
  • 1/4 teaspoons cayenne pepper
  • 1/2 teaspoons black pepper
  • 1/4 teaspoons salt
  • 2 cups fresh kale, ribs removed and chopped
  • Low-fat cheese

Directions:

  • Add the beans, onions, garlic, green chilis, chicken stock, and seasonings into a large pot.
  • Simmer on medium for 20 – 25 minutes, stirring occasionally.
  • Add kale and heat until greens are wilted, about 3-5 minutes, stirring occasionally.
  • Garnish with cheese and enjoy!

 TIP: Add avocados, black olives, or jalapenos for extra flavor and enjoy with whole grain crackers!

Full nutrition information and additional recipes can be found here: https://ntfb.org/recipes/


The NTFB Nutrition Services team offers a variety of programming, including a virtual nutrition education series for organizations that serve at least 50 percent low-income clients. If your organization is interested in scheduling virtual programming from our Nutrition Services team, you can make your request here.

Caryn Berardi is a Communications Specialist for the North Texas Food Bank.