Lunch & Dinner:

White Bean and Chicken Chili

A creamy take on classic chili, this recipe gets it’s “kick” from green chilis, instead of red ones. Not at all spicy, this is a great family-friendly recipe for game day parties and neighborhood potlucks.

Yield 12
Prep Time 10 minutes
Total Time 20 minutes


3 Tbsp olive or coconut oil

6 cloves garlic, finely chopped

1 medium yellow or sweet onion, finely chopped

3 Tbsp flour

32 oz chicken broth

2 pounds rotisserie chicken, deboned and chopped

2 (15 oz) can cannellini beans and/or butter beans, drained

2 (7 oz) cans chopped green fireroasted chilis

1 teaspoon white pepper

1 teaspoon cayenne

1 (16 oz) container sour cream

3 Tbsp Nature Nate’s Raw & Unfiltered Honey

½ cup green onions (optional)

¼ cup fresh chopped cilantro (optional)

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In a large pot, heat oil over high heat.

Add garlic and onion, cooking for 30-60 seconds until aromatic.

Whisk flour into broth.

Add to the pot, whisking until the mixture begins to thicken.

Add chicken, beans, chilis, pepper and cayenne.

Cook until the mixture is almost boiling.

Stir in sour cream and honey.

Heat until thick and piping.

Garnish with green onions and cilantro, if desired.

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