Anti Inflammatory White Chicken Chili

Total time1 hr

Prep time15 min

Cook time45 min

This hearty, warming chili is the kind of bowl that feels indulgent but is quietly doing a lot of good for your body. Olive oil, turmeric, garlic, and poblano peppers form a flavor-packed base that also happens to be loaded with ingredients well-known for their inflammation-fighting properties. The chicken simmers right in the broth until it's tender enough to shred with two forks, then gets folded back in with creamy white beans for a satisfying, protein-rich finish. Mashing a portion of those beans directly in the pot is a clever trick that thickens everything naturally — no heavy cream or processed thickeners needed. A squeeze of fresh lime juice at the end brightens the whole pot and ties the spices together beautifully. Optional toppings like avocado and cilantro add healthy fats and freshness without complicating the cook. It makes six servings, so it's a smart choice for meal prep or feeding a crowd on a weeknight.

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Ingredients

6 servings

2 tbsp extra virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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1 medium yellow onion, finely diced
4 cloves garlic, minced
2 poblano peppers, seeded and diced
1 can (4 oz) diced green chiles
1 tsp ground cumin
1 tsp ground turmeric
½ tsp dried oregano
¼ tsp cayenne pepper
½ tsp salt, plus more to taste
¼ tsp black pepper, plus more to taste
1 ½ lb boneless, skinless chicken breasts
4 cups chicken broth
2 cans (15 oz each) white beans, drained and rinsed
2 tbsp fresh lime juice

For serving

¼ cup fresh cilantro, roughly chopped (optional)
1 avocado, sliced (optional)
1 lime, cut into wedges (optional)

Instructions

1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering.
2
Add the onion and poblano peppers and cook, stirring occasionally, until softened and the onion is translucent, about 6–8 minutes.

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