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White Bean Chicken Chili

Serve chili sprinkled with shredded cheddar cheese and corn muffins on the side.

Yields:  4 servings


  • 3 teaspoons olive oil, divided
  • 1 pound boneless, skinless chicken breasts, cut into ½-inch pieces
  • 1 cup chopped onion
  • 1 cup chopped green bell pepper
  • 1-2 cloves garlic, minced
  • 1 tablespoon chili powder
  • ¼ teaspoon cayenne pepper
  • 1 (14.5 oz.) can Spartan Chicken Broth
  • 1 (14.5 oz.) can Spartan Diced Tomatoes (undrained)
  • ½ teaspoon kosher salt
  • 1 (15.5 oz.) can Spartan Great Northern Beans, drained and rinsed
  • 1 cup Freshlike Corn
  • 1-2 teaspoons hot sauce
  • 1 cup Dairy Fresh Shredded Mild Cheddar Cheese
  • In a deep pan heat one teaspoon of olive oil over medium heat. Add diced chicken and stir frequently until cooked through to 165°F. Remove the chicken and return pan to stove.
  • Add remaining 2 teaspoons of olive oil to pan. Add onion and bell pepper and sauté for 3-4 minutes or until the vegetables begin to soften. Add garlic, chili powder and cayenne pepper. Sauté for 1 additional minute.
  • Add chicken broth, tomatoes and chicken. Bring to a simmer and cook for 10 minutes.
  • Add beans and corn and cook for 5 additional minutes. Stir in hot sauce to taste.

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