White Bean and Chicken Chili

Prep Time: 10 Minutes

Time to Table: 40 Minutes

Serves: 10 (1 cup per serving)


  • 1 tablespoon olive oil
  • 1 cup chopped onions
  • 1 tablespoon ground cumin
  • 1 teaspoon minced garlic
  • 2 14 1/2 ounce cans low sodium chicken broth
  • 16 ounce can garbanzo beans, drained and rinsed
  • 16 ounce can navy beans, drained and rinsed
  • 1/3 cup white rice
  • 4 ounce can chopped chilies
  • 1 teaspoon dried marjoram leaves
  • 1/2 teaspoon dried thyme leaves
  • 2 1/2 cups cooked and diced chicken
  • 1/3 cup Daisy Light Sour Cream


In a Dutch oven heat the oil. Add the onion; cook and stir over medium heat, stirring occasionally, until the onion softens (4 to 5 minutes). Add the cumin and garlic; continue cooking, stirring constantly, for 1 minute or until fragrant. Add the remaining ingredients with the exception of the chicken and the sour cream. Over high heat, bring the chili to a boil (4 to 5 minutes); cover, reduce the heat to medium-low. Continue cooking, stirring occasionally, for 15 to 18 minutes or until the rice is tender. Stir in the chicken; heat through (2 to 3 minutes). Top each bowl with a dollop of sour cream. Add a sprinkle of shredded cheese and a sprinkle of cilantro, if desired. Refrigerate leftovers.