Orca Bean Chicken Chili

by Jessica on September 25, 2015

Orca Bean Chicken Chili | http://mybakingheart.com #StonyfieldBlogger

Like it or not, Fall is here! Personally, it’s my favorite time of year, so I’m over-the-moon that I can drag out the autumnal decorations, spicy-scented candles and colorful scarves and start baking allthepumpkinthings. While it’s not full-on Autumn weather, the temps have a slight coolness to them here in North Texas… which is perfect for me, as I’ve enjoyed sitting down to several bowls of this Orca Bean Chicken Chili.

After I opened up a box of these black & white speckled beans from my friends at Bob’s Red Mill, I knew exactly what I’d make with them. They give off a mild flavor and are full of iron and fiber, just perfect for soups and this chili. The end result was rich and warm, with a touch of spice. And being that I’m smack dab in the middle of an AdvoCare 10-Day Cleanse, this is terrific for lunches and dinners (protein power)!

Orca Bean Chicken Chili | http://mybakingheart.com #StonyfieldBlogger

Orca Bean Chicken Chili

Serving Size: 6-8 servings


  • 1 (22 oz) pkg Bob's Red Mill Orca Heritage Beans
  • 1 tbsp canola oil
  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 3/4 tsp Kosher salt, divided
  • 1/2 c vertically-sliced onion
  • 2 tsp minced fresh garlic
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp dried oregano
  • 1/4 tsp ground red pepper
  • 1 c water
  • 2 (4 oz) cans chopped green chiles, undrained and divided
  • 1 (14 oz) can fat-free, lower-sodium chicken broth
  • 1/4 c cilantro leaves
  • Pico de gallo, for topping
  • Stonyfield Organic Greek Plain Nonfat Yogurt, for topping
  • 1 lime, cut into 8 wedges


Sort and rinse orca beans in a colander. Place in a large stockpot with 12 cups of water. Cover and bring to a boil. Reduce heat to medium-low and cook until beans are tender and have doubled in size, about 1 hour. Add more water as needed while cooking, to keep beans covered. Once done, drain beans and reserve for chili.

Heat a Dutch oven over medium-high heat. Add oil. Sprinkle chicken with 1/4 teaspoon salt. Add chicken and sauté for 4 minutes. Add onion and the next 5 ingredients, sautéing for about 3 minutes. Add beans, water, 1/2 a teaspoon of salt, 1 can of chiles and broth; bring to a boil.

Mash 1 cup of beans and 1 can of chiles in a small bowl. Add to soup, simmering for 5 minutes. Serve with cilantro, pico de gallo, Stonyfield Greek yogurt and lime, if desired.

Adapted from: MyRecipes.com


Orca Bean Chicken Chili | http://mybakingheart.com #StonyfieldBlogger


Disclosure: I am honored to be a member of the Stonyfield Clean Plate Club. Compensation was provided in the form of product and coupons by Stonyfield and Bob’s Red Mill; however, the photography & opinions expressed herein are solely those of the author.

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{ 2 comments… read them below or add one }

1 lynn @ the actor's diet September 25, 2015 at 8:11 pm

Yum! I love what you ended up doing with the challenge.


2 Kami October 19, 2015 at 10:57 pm

You’re adorable! I can’t wait to make this chili!  Also… your photos are gorgeous and can’t stop my mouth from watering.  I would be honored if you checked out our conference and affiliate program.  We need awesome bloggers like you! http://www.foodbloggingconference.com/become-an-affiliate/


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