Hearty Chicken and White Bean Chili Recipe
When the weather gets chilly, nothing beats a bowl of hearty chicken and white bean chili. This easy recipe is packed with tender chicken, flavorful spices, and creamy beans, making it a perfect comfort food for those cozy nights in. Plus, it’s versatile—add a touch of heat with cayenne pepper or keep it mild, and don’t forget to garnish with Monterey Jack cheese and fresh cilantro for a delicious finish.
Ingredients:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cans (15 oz each) Bush’s Great Northern Beans, drained and rinsed
- 1 can (4.5 oz) diced green chilies
- 4 cups low-sodium chicken broth
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp ground black pepper
- 1/2 tsp cayenne pepper (optional, for extra heat)
- 1 tsp salt (adjust to taste)
- 1 tbsp olive oil
- 1/2 cup sour cream (optional, for serving)
- 1/2 cup shredded Monterey Jack cheese (optional, for serving)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions:
- Prepare the Chicken: In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onions and cook until they become translucent, about 5 minutes. Add minced garlic and cook for another minute.
- Cook the Chicken: Add the bite-sized chicken pieces to the pot and cook until they are no longer pink, about 5-7 minutes.
- Combine Ingredients: Stir in the ground cumin, dried oregano, black pepper, cayenne pepper (if using), and salt. Mix well to coat the chicken with the spices.
- Add Beans and Broth: Pour in the Bush’s Great Northern Beans, diced green chilies, and chicken broth. Stir to combine.
- Simmer: Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, allowing the flavors to meld together.
- Serve: Ladle the chili into bowls and top with sour cream, shredded Monterey Jack cheese, and fresh cilantro. Serve with lime wedges on the side.
Tips:
- For a thicker chili, mash some of the beans with a fork before adding them to the pot.
- If you prefer a spicier chili, increase the amount of cayenne pepper or add a chopped jalapeño with the onions.
- This chili can be made ahead of time and stored in the refrigerator for up to 3 days. It also freezes well for up to 3 months.
FAQ:
Q: Can I use other types of beans? A: Yes, you can substitute other white beans like cannellini or navy beans if you prefer.
Q: How can I make this recipe vegetarian? A: Simply omit the chicken and use vegetable broth instead of chicken broth. You can add extra vegetables for added texture and flavor.
Q: Can I use a slow cooker for this recipe? A: Absolutely! Sauté the onions and garlic separately, then combine all ingredients in the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
Conclusion:
This Hearty Chicken and White Bean Chili is not only easy to make but also a satisfying meal that warms you from the inside out. With its rich flavors and customizable spice levels, it’s sure to become a family favorite. Don’t forget to top it off with Monterey Jack cheese and fresh cilantro for the ultimate chili experience!
Easy White Chicken Chili Recipe – Hearty, Healthy & Flavorful
Description
Warm up with a bowl of creamy, flavorful white chicken chili made with Bush's Great Northern Beans. This hearty dish is perfect for chilly evenings and is sure to become a family favorite. Packed with tender chicken, savory spices, and a touch of heat, it’s a delicious and comforting meal.
Ingredients
Instructions
Prepare the Chicken:
- In a large pot or Dutch oven, heat olive oil over medium heat.
- Add the diced onion and sauté until translucent, about 3-4 minutes.
- Stir in the garlic and cook for an additional 1-2 minutes until fragrant.
Cook the Chicken:
- Add the chicken pieces to the pot and cook until browned on all sides, about 5-7 minutes.
Add the Spices and Chilies:
- Stir in the ground cumin, oregano, black pepper, and cayenne pepper (if using).
- Cook for 1-2 minutes until the spices are fragrant.
Simmer the Chili:
- Add the diced green chilies, Bush's Great Northern Beans, and chicken broth to the pot.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for 25-30 minutes, stirring occasionally, until the chicken is cooked through and the flavors meld together.
Serve:
- Taste and adjust seasoning with salt and pepper as needed.
- Ladle the chili into bowls. Top with sour cream, shredded Monterey Jack cheese, and fresh cilantro if desired.
- Serve with lime wedges on the side for an extra burst of flavor.
Servings 1
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 24g8%
- Dietary Fiber 8g32%
- Protein 28g57%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Drink Pairing Suggestions:
- Alcoholic: A cold pale ale or a crisp white wine like Sauvignon Blanc.
- Non-Alcoholic: Sparkling water with a splash of lime or a refreshing cucumber mint lemonade.
