Delightfully Light and Fiber Rich Chicken and White Bean Chili

Don’t be fooled by the look of this pale colored chili.  Yes it’s not a traditional chili but it’s really great tasting.  Much lighter than most,  it includes some unusual chili ingredients such as potatoes, hominy and white kidney beans.  What a yummy way to add more fiber to your diet.  Just 1 cup contains 7 grams of fiber!  Each cup has 256 calories and 3 grams of fat.  Hat’s off to Ruby Tuesday’s for their chicken and white bean chili.  It contains 228 calories, 8 grams of fat and 5 grams of fiber. Make a pot of this delicious chili this week…It’s so hearty good!
Delightfully Light and Fiber Rich Chicken and White Bean Chili

Helpful Tips About this Recipe

Makes 6 cups (each serving, 1 cup)

Food Facts

Cannellini beans are actually white Italian kidney beans.  They’re particularly good in soups, salads and chilies.
Hominy is white or yellow corn kernels from which the hull and germ have been removed.  It’s sold canned or dried, where it needs to be reconstituted before using.

Healthy Benefit

White kidney beans are a protein rich starchy vegetable.  They’re an excellent source of fiber and are full of vitamins and minerals.

Shopping Tip

Hominy can be found in most large supermarkets where canned corn is sold or in the international section where salsa and canned chilies are sold.

Weight Watchers 
(old points) 5
Weight Watchers POINTS PLUS
SKINNY FACTS: for 1 cup
256 calories, 3g fat, 25g protein, 32g carbs, 7g fiber, 525mg sodium, 4g sugar
FACTS: for Ruby Tuesday’s White Bean Chicken Chili
228 calories, 8g fat, 13g protein, 21g carbs, 5g fiber


Delightfully Light and Fiber Rich Chicken and White Bean Chili

Delightfully Light and Fiber Rich Chicken and White Bean Chili

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 6
Calories 256 kcal


  • 1 pound chicken breasts, boneless, skinless and sliced into strips
  • 1 teaspoon olive oil
  • 2 cups onions, chopped
  • 1 tablespoon fresh garlic, minced
  • 2 teaspoons dried oregano
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon white pepper
  • 3 cups reduced-sodium chicken broth, I used Swanson’s
  • 1 medium russet potato, peeled and chopped
  • 1 (15 oz.) can hominy, rinsed and drained
  • 1 (15 oz.) can cannellini beans (white kidney beans), rinsed and drained


  • In a large nonstick pan, over medium-high heat, saute the chicken for 4-5 minutes per side until cooked through.  Remove chicken.  Let cool slightly, cut into cubes.  Set aside.
  • Heat olive oil in pan.  Add onions and cook about 3 minutes, until soft.  Stir often.  Mix in garlic, oregano, cumin, coriander and white pepper. Cook for 1 minute.
  • Stir in broth and potato.  Bring to a boil, reduce heat and simmer until potato is tender, about 10 minutes.
  • Add the cooked chicken, hominy and beans.  Simmer for 10 minutes.


Serving: 1cupCalories: 256kcalCarbohydrates: 32gProtein: 25gFat: 3gSodium: 525mgFiber: 7gSugar: 4gPlus Points: 6
Tried this recipe?Let me know how it was!

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