White Bean Chili

White Bean Chili

Serving size: 6

Recipe submitted by: Louise R.

A friend made this for a holiday party and now I've made it for 7 years! It’s so delicious and easy! I double the recipe and freeze portions for the following weekend too. I don’t want to cook more then I have to on the weekends!


  • 2 tablespoons butter
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 3 (14.5 ounce) can chicken broth
  • 1/2 cup chopped celery
  • 1/2 cup sliced carrots
  • 1 (18.75 ounce) can tomatillos,drained and chopped (optional)
  • 1 (16 ounce) can diced tomatoes
  • 1 (7 ounce) can diced green chilies
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground coriander seed
  • 1/4 teaspoon ground cumin
  • 2 ears fresh corn or 1 1/2 cups frozen
  • 1 pound diced, cooked chicken meat
  • 2 (15 ounce) can white beans
  • Salt and black pepper to taste


  • Melt butter, and add onion, garlic, saute until onions are soft, 3-5 minutes.
  • Stir in broth, celery, carrots, tomatillos, tomatoes, green chilies, and spices. Bring to a boil, then turn down to simmer.
  • Add corn, chicken, and beans; simmer low at least 1 hour. Season with salt and pepper to taste.
  • Once the leftovers are cooled package them in VacMaster Canisters or Chamber Machine pouches (pouches can only to be used with VacMaster Chamber Machines).

VacMaster TIP:

For a milder version eliminate tomatillos.