Chicken Chili with White Beans

There’s something incredibly comforting about a warm bowl of Chicken Chili with White Beans. I can still remember the first time I made it on a chilly winter evening. The aroma of spices filled my home, and I could hardly wait for it to simmer on the stove. As I stirred the pot, I could already envision my family gathering around the table, eager to dig into this hearty meal. This dish is not just a recipe; it’s an experience that brings people together. Every bite is a blend of flavors that warms the heart and soul. Whenever I serve Chicken Chili with White Beans, it feels like sharing a piece of comfort with those I love. It’s my go-to for dinner parties, family gatherings, or even a quiet night in. Let me tell you why this dish has earned a permanent spot in my kitchen.

Main Ingredients for Chicken Chili with White Beans

The ingredients in Chicken Chili with White Beans work harmoniously to create a hearty and flavorful dish. Each component plays a vital role, enhancing the overall taste and texture. The key ingredients are rich in nutrients and offer a delightful combination of flavors that keep you coming back for more.

• Vegetable oil: Used for sautéing, it adds a rich flavor base to the chili.
• Yellow onions: These add sweetness and depth. They soften and become translucent when cooked, releasing their natural sugars.
• Red bell pepper: It contributes a sweet and slightly tangy flavor, along with vibrant color.
• Garlic: Adds an aromatic depth, balancing the dish with its pungent taste.
• Ground chicken: This is the main protein in the dish, providing a lean and tender bite that absorbs the flavors beautifully.
• Chili powder: A blend of spices that gives the chili its signature warmth and depth. It’s essential for flavor.
• Cumin: This spice adds earthiness, enhancing the overall taste.
• Coriander: Offers a citrusy note that brightens the flavor profile.
• Red pepper flakes: Adds heat and can be adjusted based on your preference.
• Dried oregano: This herb adds a touch of warmth and enhances the chili’s savory element.
• Cayenne pepper: It can provide additional heat if desired.
• Salt: Essential for enhancing all the flavors in the chili.
• Chopped tomatoes: They create the base of the chili and add acidity and moisture.
• Chicken broth: Adds richness and depth, helping to flavor the chili.
• Sugar: Balances the acidity of the tomatoes.
• Cannellini beans: Provide creaminess and a source of fiber, making the dish more filling.

Preparation Steps for Chicken Chili with White Beans

Making Chicken Chili with White Beans is a delightful process that fills your kitchen with mouthwatering aromas. Follow these steps to create a dish that’s perfect for any occasion.

1. Start by heating vegetable oil in a large nonreactive pot over medium heat. You want it hot enough to shimmer but not smoking. This will be the base for your chili.

2. Add chopped yellow onions and diced red bell pepper. Cook them, stirring frequently, until they’re softened, about eight to ten minutes. The onions should turn translucent, and the bell pepper will soften, brightening the mixture with its color.

3. Next, stir in minced garlic and cook for two more minutes. Watch closely to ensure the garlic doesn’t burn; it should become fragrant and slightly golden.

4. Raise the heat to medium-high and add ground chicken. As it cooks, use a wooden spoon to break the meat into small clumps. Stir in the chili powder, ground cumin, ground coriander, red pepper flakes, dried oregano, cayenne pepper, and salt. Cook until the chicken is no longer pink, about five minutes, and the spices will start to release their incredible aromas.

5. Pour in the chopped tomatoes, chicken broth, and sugar. Bring the mixture to a boil, stirring occasionally. Once it reaches a boil, reduce the heat to low and let it simmer, partially covered with the lid ajar, for about one hour. This is where the magic happens as the flavors meld together.

6. After an hour, stir in the cannellini beans. Continue to simmer uncovered for another fifty minutes or until the chili thickens and the meat is tender. If you prefer a soupier consistency, feel free to add more chicken broth or water.

7. Finally, taste the chili and adjust the seasoning if necessary, adding more salt or spices to suit your preference. The final texture should be rich, hearty, and comforting.

Ways to Adapt This Recipe

There are so many ways to customize Chicken Chili with White Beans to suit your taste. Here are some tips to help you make it your own:

• Storage: Leftovers can be refrigerated in an airtight container for up to five days.
• Freezing: The chili can be frozen for up to three months. When reheating, add a splash of broth to thin it out if necessary.
• Spice Level: Adjust the heat by adding more or less red pepper flakes or cayenne pepper according to your family’s preference.
• Serving Options: Serve with toppings like shredded cheese, sour cream, or avocado to add extra flavor and texture.
• Vegetarian Version: Substitute ground chicken with quinoa or lentils for a plant-based version.

Great Combinations for Chicken Chili with White Beans

When it comes to serving Chicken Chili with White Beans, there are plenty of delicious combinations to consider. Here are some ideas:

• Warm Cornbread: A slice of cornbread pairs beautifully with chili, soaking up all the delicious flavors.
• Fresh Salad: A crisp green salad with a tangy vinaigrette balances the richness of the chili.
• Rice or Quinoa: Serve it over rice or quinoa for an added layer of texture and nutrition.
• Top with Avocado: Slices of avocado or guacamole add creaminess and a fresh finish.
• Perfect for Gatherings: This dish is perfect for potlucks, game nights, or family dinners, inviting everyone to share in the warmth.

FAQ

Conclusion

In summary, Chicken Chili with White Beans is more than just a recipe; it’s a comforting dish that brings family and friends together. Its simplicity and flexibility make it a must-try for any home cook. I encourage you to try this recipe and experience the warmth it brings to your table. You won’t be disappointed!

Chicken Chili with White Beans

The ultimate comfort food, Chicken Chili with White Beans is a hearty, flavorful dish perfect for cold nights. Packed with lean protein and fiber, it’s an easy weeknight dinner that warms you from the inside out. You’ll want to make this dish tonight!

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 1 hour hr

Total Time 2 hours hrs

Servings: 8 servings

Course: Dinner

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 2 tablespoons Vegetable oil
• 2 cups Chopped yellow onions from 2 medium onions
• 1 Red bell pepper diced
• 6 medium cloves Garlic minced
• 2 pounds Ground chicken preferably not labeled 'lean'
• 3 tablespoons Chili powder (see note)
• 1 tablespoon Ground cumin
• 2 teaspoons Ground coriander
• ¼ teaspoon Red pepper flakes omit for milder chili
• 1 teaspoon Dried oregano
• ⅛ teaspoon Cayenne pepper
• 2 teaspoons Salt
• 2 cartons Pomi chopped tomatoes or two (28-oz/794-g) cans chopped or diced tomatoes
• 2 cups Slow sodium chicken broth
• 1 teaspoon Sugar
• 1 can Cannellini beans drained and rinsed

Equipment

• Large Pot
• Saucepan
• Wooden Spoon
• Cutting Board
• Chef's Knife

Method

 

1. Heat the vegetable oil in a large nonreactive pot over medium heat. Add the chopped yellow onions and diced red bell pepper and cook, stirring frequently, until softened, 8 to 10 minutes. Add the minced garlic and cook, stirring to prevent garlic from burning, about two minutes more.
2. Increase the heat to medium-high. Add the ground chicken, chili powder, ground cumin, ground coriander, red pepper flakes, dried oregano, cayenne pepper, and salt. As the chicken cooks, use a wooden spoon to break the meat into very small clumps; cook until no longer pink, about 5 minutes.
3. Add the chopped tomatoes, chicken broth, and sugar. Bring to a boil, then reduce the heat to low and simmer, partially covered with lid ajar, for about one hour, stirring occasionally.
4. Stir in the cannellini beans and simmer, uncovered for about 50 minutes more, or until the meat is tender and the flavors are well combined. For a soupier chili, you can add additional water. For a thicker chili, simmer uncovered until desired consistency is reached. Taste and add more salt if necessary.

Notes

• Use American-style chili powder: This is a mild spice blend including paprika, cumin, and garlic (not pure ground chiles).
• Pomi boxed tomatoes: They are available at some regular grocers, Whole Foods, and gourmet food shops.
• A nonreactive pot: This is made of a material that will not react negatively with acidic ingredients. Stainless steel, enamel, glass, and nonstick (as long as there are no scratches in the nonstick coating) are all safe to use. Do not use cast iron or aluminum.
• Freezing Instructions: The chili can be frozen for up to 3 months. Reheat it on the stovetop over medium-low heat until hot. (The chili will thicken up some when frozen, so you’ll likely need to add some broth when reheating.)

Previous PostPeach Cake

Next Post Lemon Strawberry Shortcake Cake Roll

Meet Margot Vance

Founding Savor Feasts was my way of celebrating the art of generous cooking. I believe that food should be abundant, flavorful, and memorable. I personally cook, test, and photograph our recipes to ensure they bring a sense of occasion to your table, whether it is a simple dinner or a grand holiday celebration.