Anti-Inflammatory White Chicken Chili


– 1 pound chicken thighs (bone in), about 6-8 thighs
– 4-5 cups broth (chicken or veggie)
– 1 yellow onion, chopped
– 1 tsp. turmeric powder (heaping)
– 2 tbsp. fresh mint, chopped
– 1 tbsp. ginger, minced
– 2 carrot, chopped
– 1/2 cauliflower, chopped into bite sized pieces
– 2 small jalapenos, diced
– 1 can diced green chilies
– 4 garlic cloves, minced
– 2 cans cannellini beans (15.5 oz)
– 2 cans white beans (15.5 oz)


1.  In a large pot cook chicken thighs in broth.

2. Once the broth starts to boil add onion, turmeric, mint. Let everything cook medium high. After 20 minutes thighs are done. Take thighs out and remove bone and skin from chicken, shred meat. Put meat back in pot.

3. Take one can of cannelli beans and add to blender. Add about 3 tbsp. of broth mixture from pot and blend until smooth. Add to pot and stir.

4. Add carrots, cauliflower, jalapenos, chilies, 1 can of cannelli beans, 2 cans of white beans. Add salt and pepper to taste.

5. Cook for 5-10 minutes until hot. Serve immediately!



We won “Most Unique” at our neighborhood chili cook off! 🙂


We Are The Schneider's!

We are William & Jubilee, a Catholic couple dedicated to living intentional & genuine. Always chasing sainthood & the next adventure. When not conjuring up internet & marketing magic, we can be found brewing espresso or beer, gardening, taking pictures & hanging out with our babies.

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