If you’re looking for a warm, comforting dish that’s both hearty and healthy, look no further than this Chicken Chili with White Beans. This recipe is a blend of spices, tender chicken, and creamy white beans, creating a perfect harmony of flavors that will leave your taste buds dancing. Not only is this chili satisfying, but it also makes for great leftovers, making it ideal for meal prep or a cozy family dinner.
Why It’s My Go-To
This Chicken Chili with White Beans has secured its place in my kitchen for several reasons. First, it’s incredibly versatile. You can adjust the spices according to your heat preference, and it pairs wonderfully with toppings like avocado, cilantro, or shredded cheese. Second, it’s packed with protein thanks to the ground chicken and cannellini beans, making it a filling meal that won’t leave you feeling sluggish. Lastly, it’s a one-pot wonder, which means less cleanup and more time to enjoy your meal.
The Essentials
To make this Chicken Chili with White Beans, gather the following 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
- ½ teaspoon red pepper flakes (omit for milder chili)
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper
- 2 teaspoons salt
- 2 (26-oz) cartons Pomi chopped tomatoes or two (28-oz/794-g) cans chopped or diced tomatoes
- 2 cups low sodium chicken broth
- 1 teaspoon sugar
- 1 (15 oz) can cannellini beans, drained and rinsed
Tools of the Trade
Before you start cooking, make sure you have these essential tools:
- Heavy-bottomed pot or Dutch oven: Ideal for even cooking and preventing sticking.
- Wooden spoon: Great for stirring without scratching your pot.
- Measuring cups and spoons: To ensure accurate ingredient quantities.
- Cutting board and knife: For chopping vegetables and garlic.
- Cans opener: For opening those canned tomatoes and beans.
Directions: Chicken Chili with White Beans
Step 1: Sauté the Vegetables
In a heavy-bottomed pot or Dutch oven, heat the 2 tablespoons of vegetable oil over medium heat. Add the chopped onions and diced red bell pepper. Sauté for about 5 minutes, or until the vegetables are softened. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Step 2: Brown the Chicken
Add the 2 pounds of ground chicken to the pot, breaking it up with your wooden spoon. Cook until the chicken is no longer pink, about 6-8 minutes. Make sure to stir occasionally to ensure even browning.
Step 3: Spice It Up
Stir in the chili powder, ground cumin, ground coriander, red pepper flakes, dried oregano, cayenne pepper, and salt. Mix well to coat the chicken and vegetables in the spices, cooking for another 2 minutes to enhance the flavors.
Step 4: Add Tomatoes and Broth
Pour in the chopped tomatoes along with their juices and the 2 cups of low sodium chicken broth. Stir to combine, scraping any bits from the bottom of the pot for added flavor.
Step 5: Simmer
Add the teaspoon of sugar and bring the chili to a gentle simmer. Reduce the heat to low, cover, and let it cook for about 30 minutes, stirring occasionally. This will allow the flavors to meld beautifully.
Step 6: Incorporate the Beans
Finally, stir in the drained and rinsed cannellini beans. Cook for another 10 minutes to heat through. Taste and adjust seasoning if necessary.
Step 7: Serve and Enjoy
Serve your Chicken Chili with White Beans hot, garnished with your favorite toppings such as avocado, cheese, sour cream, or fresh herbs. Enjoy this hearty dish with crusty bread or over a bed of rice for a complete meal.
Nutrition-Minded Tweaks
If you’re looking to make this dish even healthier, consider these options:
- Substitute ground turkey or lean beef for the ground chicken for a different protein option.
- Use fresh tomatoes and homemade chicken broth for a fresher taste.
- Swap cannellini beans for black beans or kidney beans for a variation in flavor and texture.
- Add more vegetables like zucchini, carrots, or corn for added nutrients.
Testing Timeline
This Chicken Chili with White Beans is great for meal prep. Here’s a quick timeline you might find useful:
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Serves: 6-8, perfect for a gathering or leftovers!
Store, Freeze & Reheat
To keep your Chicken Chili with White Beans delicious for days to come, follow these tips:
You can store leftover chili in an airtight container in the refrigerator for up to 4 days. If you want to extend its life, freeze the chili in freezer-safe containers for up to 3 months. To reheat, simply thaw in the refrigerator overnight and warm on the stove over medium heat, adding a splash of broth if it’s too thick.
Your Top Questions
Can I make this chili in a slow cooker?
Absolutely! Brown the chicken and sauté the vegetables on the stove first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
Is this chili spicy?
The spice level can be adjusted based on your preference. Omit the red pepper flakes and cayenne pepper for a milder version.
Can I add other beans?
Yes! Feel free to mix in other beans like black beans or pinto beans, or use a variety of beans for added texture and flavor.
What can I serve with this chili?
This Chicken Chili with White Beans pairs wonderfully with cornbread, tortilla chips, or even over rice for a heartier meal. You could also try it with Creamy Cajun Corn Chicken Chowder for a delicious combo!
If you enjoyed this recipe, you might also love:
Next Steps
Now that you have the recipe for Chicken Chili with White Beans, it’s time to gather your ingredients and get cooking! This dish is perfect for a cold night in or for meal prepping for the week ahead. Enjoy the delightful flavors and watch as it becomes a household favorite.
With its balance of spices and heartiness, this Chicken Chili with White Beans is not just a meal; it’s a celebration of comfort food that brings warmth to your table. Dive into this recipe, and let your culinary journey begin!
Share on Pinterest
Chicken Chili with White Beans
Ingredients
Equipment
Method
- In a heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onions and diced red bell pepper. Sauté for about 5 minutes, or until the vegetables are softened. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Add the ground chicken to the pot, breaking it up with your wooden spoon. Cook until the chicken is no longer pink, about 6-8 minutes. Make sure to stir occasionally to ensure even browning.
- Stir in the chili powder, ground cumin, ground coriander, red pepper flakes, dried oregano, cayenne pepper, and salt. Mix well to coat the chicken and vegetables in the spices, cooking for another 2 minutes to enhance the flavors.
- Pour in the chopped tomatoes along with their juices and the low sodium chicken broth. Stir to combine, scraping any bits from the bottom of the pot for added flavor.
- Add the teaspoon of sugar and bring the chili to a gentle simmer. Reduce the heat to low, cover, and let it cook for about 30 minutes, stirring occasionally. This will allow the flavors to meld beautifully.
- Finally, stir in the drained and rinsed cannellini beans. Cook for another 10 minutes to heat through. Taste and adjust seasoning if necessary.
- Serve your Chicken Chili with White Beans hot, garnished with your favorite toppings such as avocado, cheese, sour cream, or fresh herbs. Enjoy this hearty dish with crusty bread or over a bed of rice for a complete meal.
Notes
- Store leftover chili in an airtight container in the refrigerator for up to 4 days.
- Freeze the chili in freezer-safe containers for up to 3 months.
- To reheat, thaw in the refrigerator overnight and warm on the stove over medium heat, adding a splash of broth if it’s too thick.
