I discovered Giada’s white bean chicken chili recipe about three years ago, and it’s been on heavy rotation in my kitchen ever since. What I love most about this version is how it combines ground chicken with white beans and Swiss chard for something that feels both hearty and fresh. After making it probably fifteen times now, I’ve learned a few tricks that make it even better for busy families like mine.
This chili has that perfect balance of comfort and nutrition that makes both kids and adults happy. My 12-year-old actually asks me to make “the white chili with the green stuff” – which is how we know it’s a winner around here! If you’re looking for more white chili inspiration, you might also love my classic white chicken chili recipe that started my whole chili obsession.
Table of contents
Giada's White Bean Chicken Chili
Creamy white bean and chicken chili with Swiss chard that's become my family's cold weather staple - hearty, healthy, and kid-approved.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 pounds ground chicken
- 1 teaspoon salt, plus more for seasoning
- 2 tablespoons ground cumin
- 1 tablespoon fennel seeds
- 1 tablespoon dried oregano
- 2 teaspoons chili powder
- 3 tablespoons all-purpose flour
- 2 (15-ounce) cans cannellini beans, rinsed and drained
- 1 bunch Swiss chard (about 1 pound), stems removed, leaves chopped
- 1 1/2 cups frozen corn, thawed
- 4 cups low-sodium chicken stock
- 1/4 teaspoon crushed red pepper flakes
- Freshly ground black pepper
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh flat-leaf parsley
Instructions
- Heat olive oil in large Dutch oven over medium-high heat.
- Add onion and cook until translucent, about 5 minutes.
- Add garlic and cook until fragrant, 30 seconds more.
- Add ground chicken, salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until chicken is cooked through, about 8 minutes.
- Sprinkle flour over mixture and stir to combine.
- Add beans, Swiss chard, corn, and chicken stock. Bring to simmer, scraping up browned bits.
- Simmer 55-60 minutes until thickened and liquid reduces by half.
- Stir in red pepper flakes and simmer 10 minutes more.
- Season with salt and pepper to taste.
- Serve topped with Parmesan cheese and fresh parsley.
Notes
- Ground turkey works great instead of chicken
- Can substitute kale for Swiss chard if preferred
- Freezes well for up to 3 months
- Kids love it with a dollop of sour cream
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 385Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 169mgSodium: 1142mgCarbohydrates: 29gFiber: 6gSugar: 4gProtein: 46g
Nutrition info is an estimate based on typical ingredients and portions - I calculate these to give you a helpful starting point! For specific dietary needs or accurate counts, I recommend double-checking with your favorite nutrition app or talking to a health professional. You can read more about my approach to nutrition info at notetherecipe.com/disclaimer
What You’ll Need
This recipe uses ingredients you can find at any grocery store, which I love. Here’s what you’ll need to make Giada’s version:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 pounds ground chicken
- 1 teaspoon salt, plus more for seasoning
- 2 tablespoons ground cumin
- 1 tablespoon fennel seeds
- 1 tablespoon dried oregano
- 2 teaspoons chili powder
- 3 tablespoons all-purpose flour
- 2 (15-ounce) cans cannellini beans, rinsed and drained
- 1 bunch Swiss chard (about 1 pound), stems removed, leaves chopped
- 1 1/2 cups frozen corn, thawed
- 4 cups low-sodium chicken stock
- 1/4 teaspoon crushed red pepper flakes
- Freshly ground black pepper
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh flat-leaf parsley
- Large Dutch oven or heavy-bottomed pot
Detailed Cooking Instructions
Time needed: 1 hour and 30 minutes
Step-by-step instructions for making Giada’s creamy white bean chicken chili with Swiss chard.
- Start the base
Heat olive oil in your Dutch oven over medium-high heat. Add chopped onion and cook until translucent, about 5 minutes. The onion should be soft and fragrant.
- Add aromatics
Add minced garlic and cook just until fragrant, about 30 seconds. Don’t let it brown or it’ll turn bitter.
- Brown the chicken
Add ground chicken, salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until chicken is completely cooked through, about 8 minutes. Break up any large chunks as you go.
- Add flour
Sprinkle flour over the chicken mixture and stir well to combine. This will help thicken the chili as it simmers.
- Add remaining ingredients
Add beans, Swiss chard, corn, and chicken stock. Bring to a simmer, making sure to scrape up any browned bits from the bottom of the pan. Those bits add tons of flavor.
- Long simmer
Let the chili simmer for 55-60 minutes until it’s thickened and the liquid has reduced by about half. Stir occasionally to prevent sticking.
- Final seasoning
Stir in red pepper flakes and simmer 10 minutes more. Taste and adjust seasoning with salt and pepper as needed.
- Serve
Ladle into bowls and top with Parmesan cheese and fresh parsley. Serve with crusty bread or cornbread.
Tips & Tricks
- White beans are nutritional powerhouses – according to the USDA FoodData Central, one cup provides about 15 grams of protein and 13 grams of fiber. That’s why this chili keeps my family full for hours!Don’t skip the fennel seeds – they add a subtle sweetness that makes this chili special. I buy them whole and crush them myself for the best flavor.
- Ground turkey works just as well as chicken if that’s what you have on hand. I’ve made it both ways and my family can’t tell the difference.
- If you can’t find Swiss chard, baby spinach or chopped kale work too. Add spinach in the last 10 minutes so it doesn’t get mushy.
- Let the chili rest for about 10 minutes before serving – it thickens up nicely and the flavors meld together.
- This freezes beautifully for up to 3 months. I like to freeze it in single-serving containers for quick lunches.
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Frequently Asked Questions
Yes! Brown the chicken and onions first, then add everything to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
Kale, baby spinach, or even chopped collard greens work well. Just adjust the cooking time – spinach only needs 5-10 minutes.
It’s very mild – perfect for kids. The chili powder and red pepper flakes give it warmth rather than heat. Add more red pepper flakes if you want more kick.
Absolutely! Just use a larger pot and increase the simmering time by about 15-20 minutes. It’s perfect for meal prep or feeding a crowd.
Variations & Add-Ins
- Add a can of diced green chiles for a Southwestern twist – my husband loves this version with extra cumin.
- Stir in a dollop of cream cheese during the last 10 minutes for extra richness and creaminess.
- Try ground turkey or even ground pork for different flavor profiles – both work beautifully in this recipe.
- Add diced bell peppers with the onions for extra vegetables and sweetness that kids will love.
- Make it heartier by adding diced potatoes in the last 30 minutes of cooking time.
- For a completely different take on white chili, check out my white chili with pork recipe
- it’s surprisingly rich and flavorful. – Want to go meatless? My vegetarian white chili is packed with protein and just as satisfying.
Dietary Notes
| Diet | Friendly? | Adjustments |
|---|---|---|
| Gluten-Free | No | Use rice flour or cornstarch instead of all-purpose flour |
| Dairy-Free | No | Skip Parmesan or use nutritional yeast |
| Vegan | No | Replace chicken with extra beans or plant-based crumbles |
| Keto | No | Remove beans and corn, add more meat and low-carb vegetables |
| Nut-Free | Yes | No adjustments needed |
Storage, Freezing & Reheating
- Fridge: The FDA recommends storing cooked chili at 40°F or below and using it within 3-4 days. I’ve learned this the hard way – New Orleans heat means I’m extra careful about food safety!
- Freezer: Freezes perfectly for up to 3 months in airtight containers. I like to freeze in single-serving portions for easy lunches.
- Thawing: Thaw overnight in the fridge for best texture, though you can reheat from frozen if needed.
- Reheat: Warm gently on the stovetop over medium-low heat, adding a splash of broth if it’s too thick. Microwave individual portions for 2-3 minutes, stirring halfway.
- The Swiss chard holds up well to reheating, unlike some greens that get mushy – another reason I love this recipe for meal prep!
Save This Recipe for Later
This Giada-inspired white bean chicken chili has become such a staple in our house – I hope it becomes one in yours too! Save it to your Pinterest board or share it with someone who’d love a cozy, healthy dinner option.