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Finished chicken chili canned and ready to store on the pantry shelf.

Easy White Bean Chicken Chili Recipe (Plus Canning Instructions)

Cozy up with this creamy White Bean Chicken Chili; packed with tender chicken, hearty beans, and rich homemade broth. Learn how to pressure can it for quick, healthy comfort food right off your pantry shelf. Perfect for busy nights or cold winter days!
4.07 from 317 votes
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Course: Main Course
Cuisine: American
Prep Time: 12 hours
Cook Time: 45 minutes
Pressure Canning Time: 1 hour 30 minutes
Total Time: 14 hours 15 minutes
Servings: 24 servings
Calories: 75kcal
Author: Carolyn Thomas
Cost: Varies

Equipment

Ingredients

  • 2.5 cups great northern beans soaked overnight
  • 1 tablespoon olive oil
  • 6 cups chicken boneless, skinless, cut into 1-inch cubes
  • 1 medium onion chopped
  • 5 cloves garlic minced
  • ¼ cup ground cumin
  • 1 tablespoon dried oregano
  • 1 teaspoon cayenne pepper
  • 10 cups chicken broth defatted
  • 1 cup diced green chilies

Instructions

  • Place soaked beans (still covered in water) and bring them to a simmer over medium high heat on the stove for 30 minutes.
  • Measure and prep all ingredients while beans simmer.
  • Place a large stockpot on the stove and turn to medium heat. Add olive oil.
  • Add chicken and stir to coat in oil. Cook, stirring frequently, for 10 minutes.
  • Add onions, garlic, herbs and spices, stir to distribute evenly and cook five more minutes.
  • Drain water from beans and add beans to the stockpot.
  • Add broth and chilies and stir to combine.
  • Bring to a boil, then turn down to medium-low and allow to simmer for 10 minutes.

Notes

Recipe Tips:
  • Be sure to soak your beans overnight before starting this recipe!
  • When adding chili to your canning jars, fill each jar about halfway with the chili solids, then top each jar with broth to ensure you evenly distribute the chili to each jar.
  • If you don't have enough liquid to get to a one-inch headspace in your jars, you can top them off with water.
  • Wiping rims with white vinegar will help cut through any fat on the rims, which may inhibit a proper seal when canning.
  • Fingertip tight means tightening the bands just as tight as your fingers will allow. Don't grab the band with your whole hand and crank it tight.
  • Any jars that don't seal properly must be moved to the refrigerator within 16 hours and eaten within a few days.
  • You can easily scale this recipe up or down depending on the number of jars you would like to can.
 
Serving Suggestions:
You can serve this chicken chili right away, or go ahead and follow the pressure canning instructions below to stock your pantry for later. Around here, once the jars are sealed and ready, we just pop one open, pour it into a pot, heat it through, and serve it up with our favorite toppings.
Try it with:
  • With a dollop of sour cream, a few slices of avocado, and a sprinkle of fresh cilantro.
  • Poured over rice and topped with shredded cheese.
  • Alongside a thick slice of no-knead artisan bread, topped with this homemade butter recipe.
  • Or stretch one jar a little further by serving it with cornbread and a simple green salad.
However you serve it, this chili is true comfort in a jar; the perfect meal for busy nights, cold winter days, or those times when unexpected company shows up hungry.
Pressure Canning Instructions:
  1. Place the canner onto the stove and add two inches of water to the pot, and place a canning rack on the bottom.
  2. Prepare your jars and lids for pressure canning by washing them with warm, soapy water and rinsing well.
  3. Place the lids and rings on a clean, dry towel and set them aside for later.
  4. Fill the clean jars about halfway with warm water and set them onto the rack inside the pressure canner. Place the lid on top and leave all this to sit until the chili is nearly done cooking.
  5. While the chili is still simmering, turn the heat on low for your pressure canner. We’re not trying to bring it up to a boil; we just want it to be at a low simmer.
  6. Carefully remove jars from the canner and dump the water out into the sink.
  7. Using a ladle and canning funnel, divide white bean chicken chili evenly between your jars (this recipe makes about 6-quart jars or 12-pint jars). Homesteading Hack: Be sure to divide the solids between each jar first, then top each jar with broth, leaving one-inch headspace (which means there is one inch of space in the jar with nothing filling it).
  8. Take your canning tool or a wooden skewer and run it down along the insides of the jar to make sure there are no bubbles. Top with more broth (or hot water) if necessary to keep it at a one-inch headspace.
  9. Run your finger gently around the rim of each jar to check again for any nicks, then wipe down the rims with a clean cloth that has been dipped into white vinegar. This will help cut through any chicken fat that may be on the rims of the jars from the broth.
  10. Place the brand new lids on top of each jar and add bands. Tighten each band to fingertip tight (don’t crank them on, just tighten as tight as your fingertips can get them).
  11. At this point, your pressure canner should be up to temperature and starting to steam. Carefully lift your jars, one at a time, and place them into the canner.
  12. Put your canning lid on and secure it according to the manufacturer’s instructions.
  13. With the heat on at medium-high, bring the canner to full steady steam and let the canner vent steam for 10 minutes.
  14. Be sure you know the proper pressure needed for your elevation. If you live at sea level to 1,000′ elevation you’ll can at 10 psi. Check your user’s manual for your specific canner. Place the pressure regulator (or “jiggler”) onto the vent and allow pressure to slowly climb to full pressure.
  15. Stabilize the pressure by making small adjustments to the heat until the pressure remains steady at the correct psi (pounds of pressure per square inch).
  16. Set your timer for full processing time as soon as the canner has stabilized at full pressure.
  17. Process quarts for 90 minutes, and pints for 75 minutes.
  18. Once the time is up, turn off the heat and allow the pressure to return down to zero pressure naturally.
  19. Remove the regulator or jiggler and set a timer for ten minutes to allow all the steam to escape.
  20. Remove the lid carefully (it’s still HOT!) and, using a jar lifter, move the jars to a kitchen towel on a counter where they can cool undisturbed for 12-18 hours.
  21. Check seals, remove bands, and clean jars before putting them into storage.

Nutrition

Serving: 1cup | Calories: 75kcal | Carbohydrates: 7g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 394mg | Potassium: 234mg | Fiber: 2g | Sugar: 1g | Vitamin A: 91IU | Vitamin C: 9mg | Calcium: 48mg | Iron: 2mg
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