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

White Bean Chicken Chili (Plus Canning Instructions)

Delicious white bean chicken chili is a healthy meal that can be canned and ready on your pantry shelf for quick and easy weeknight dinners in five minutes or less!
4.59 from 24 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


  • Pressure Canner
  • Canning Jars & Lids
  • Jar lifter
  • Headspace Measuring Tool


  • 2.5 cups great northern beans soaked overnight
  • 1 tbsp olive oil
  • 6 cups chicken boneless, skinless, cut into 1-inch cubes
  • 1 medium onion chopped
  • 5 cloves garlic minced
  • 1/4 cup ground cumin
  • 1 tbsp dried oregano
  • 1 tsp cayenne pepper
  • 10 cups chicken broth defatted
  • 1 cup diced green chilies


White Bean Chicken Chili

  • 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.

Pressure Canning Instructions

  • Follow instructions above for prepping jars and pressure canner.
  • Turn the heat on low while chicken chili is simmering for the final ten minutes.
  • Carefully remove jars from canner, dump out water and, using a ladle, divide chili evenly between six quart-size jars or twelve pint-size jars leaving one-inch headspace. (See notes below)
  • Take bubble remover and run it along the four sides of each jar. Top jars off with more broth or water to maintain one-inch headspace.
  • Run finger along the rims of each jar, checking for knicks or chips.
  • Dip a clean towel into some white vinegar and wipe the rims of each jar.
  • Center lids onto each jar, then add bands and tighten to fingertip tight.
  • Place jars onto a rack inside the pressure canner.
  • Put lid on pressure canner according to manufaturer's instructions.
  • Bring canner to a full stead steam over medium-high heat. Let steam vent for 10 minutes.
  • Place pressure regulator (or "jiggler") onto the vent and allow pressure to slowly climb until it's reached full pressure (see notes section for proper pressure based on elevation).
  • 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).
  • Set your timer for 90 minutes for quart-size jars or 75 minutes for pint-size jars.
  • Once time is up, turn off the heat and allow the pressure to return down to zero naturally.
  • Remove the regulator or "jiggler" and set a timer for ten minutes to allow all the steam to escape.
  • Remove the lid carefully and, using a jar lifter, transfer the jars to a towel-lined countertop out of the way. Allow jars to sit, undisturbed for 12-18 hours.
  • Check seals, remove bands, and clean jars before moving them to long-term storage.


  • 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: 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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