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+ servings
gluten-free White Chili recipe
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5 from 3 votes

White Chicken Chili with Bacon

This creamy, delicious White Chicken Chili with Bacon is easy to pull together and can be made on the stove top, slow cooker or InstantPot.
Prep Time15 mins
Cook Time45 mins
Course: Main Course
Cuisine: American
Keyword: chicken recipes, gluten-free chili recipe
Servings: 8 servings
Calories: 234kcal
Author: K.C. Cornwell


  • 2 15 oz. cans white kidney cannellini, or white beans (including the liquid, do not drain cans)
  • 1 lb chicken breast cut into 1 inch cubes
  • 5 slices thick-cut gluten-free bacon chopped
  • 2 shallots diced
  • 1 large carrot diced
  • 5 leaves fresh basil chiffonade
  • ½ cup brown sugar
  • 3 tbsp. olive oil
  • 1 tsp. paprika
  • ½ tsp. chili powder or more, to taste
  • salt & pepper to taste


Stove Top Method:

  • Warm the olive oil in a stockpot over medium-high heat. Add the shallots and carrots, cook until shallots start to become translucent (about 3-5 minutes). Add the bacon and cook for about 5-7 minutes, stirring to prevent burning or sticking. Lower heat to medium and add chicken and brown sugar. After sugar has thoroughly melted, reduce heat to medium-low and add the canned beans with the liquid from the cans, along with the basil, paprika, chili powder and ½ teaspoon of both salt and pepper. Allow to cook for at least 45 minutes, stirring occasionally.
  • Taste the chili and add salt, pepper or chili powder as desired, allowing chili to cook for at least 5 more minutes after spices are added. Serve.

Slow Cooker Method:

  • Add all ingredients to slow cooker crock and stir to blend. Cook on low for 6 hours or more.

Instant Pot Method:

  • Set the Instant Pot to the saute function. Once the pot in warm, add the olive oil and bacon and cook, stirring occasionally, to begin to crisp the bacon, 5-7 minutes. Then turn the pot off.
  • Add all remaining ingredients to the Instant Pot and stir to combine. Put the lid on the Instant Pot and lock, making certain the vent is in the sealed position. Set the Instant Pot to high pressure for 20 minutes (or use the chili setting). When the cook time is finished, let the steam naturally release.



Serve with your favorite toppings & enjoy!
*If you accidentally drained the beans, add ½ cup chicken broth or orange juice.


Calories: 234kcal | Carbohydrates: 16g | Protein: 14g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 45mg | Sodium: 172mg | Potassium: 321mg | Fiber: 1g | Sugar: 14g | Vitamin A: 1702IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg