Imagine a steaming bowl of White Bean Chicken Chili, with aromas of cumin and garlic wafting through the kitchen.
This simple and comforting dish is perfect for cozy evenings, offering warmth and nourishment with every spoonful.
As the chicken and spices meld together, the chili transforms into a flavorful masterpiece, rich with tender beans and a hint of lime.
Let’s bring this comforting classic to life in your kitchen!
Kitchen Tools Required
- 1 large pot
- 1 wooden spoon
- 1 knife
- 1 cutting board
- 1 can opener
- 1 measuring cup
Ingredients
- 1 tablespoon olive oil
- 1 pound chicken breast, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- 2 (15-ounce) cans white beans, drained and rinsed
- 2 cups chicken broth
- 1 (4-ounce) can chopped green chilies
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Cook & Prep Time
Here’s a timeline to efficiently manage your time while preparing and cooking White Bean Chicken Chili:
Timeline for White Bean Chicken Chili
- Preparation and Reading (15 minutes)
- 0:00 – 3:00 minutes: Read through the entire recipe and instructions to familiarize yourself with the process.
- 3:00 – 10:00 minutes: Gather and measure all ingredients, ensuring you have everything ready to go.
- 10:00 – 15:00 minutes: Dice the chicken, chop the onion, and mince the garlic.
- Cooking (30 minutes)
- 15:00 – 20:00 minutes: Heat the olive oil in a large pot over medium heat and cook the diced chicken until browned (about 5 minutes). Remove chicken from the pot and set aside.
- 20:00 – 23:00 minutes: Add the chopped onion to the pot and cook until soft (about 3 minutes).
- 23:00 – 24:00 minutes: Stir in the minced garlic, cumin, oregano, chili powder, and cayenne pepper, cooking for 1 minute.
- 24:00 – 25:00 minutes: Add the cooked chicken back to the pot.
- 25:00 – 30:00 minutes: Stir in the white beans, chicken broth, chopped green chilies, salt, and black pepper. Bring to a boil, then reduce heat and simmer.
- Simmering (20 minutes)
- 30:00 – 50:00 minutes: Allow the chili to simmer for 20 minutes, letting the flavors meld together.
- Resting and Serving (5 minutes)
- 50:00 – 55:00 minutes: Remove the pot from heat and let the chili rest for 5 minutes.
- 55:00 – 60:00 minutes: Serve hot, garnished with fresh cilantro and lime wedges.
Additional Tips:
- Use this time to clean up any prep materials or unused ingredients.
- Consider preparing additional garnishes like shredded cheese or sour cream if desired.
- Adjust the spice level before serving if needed by adding more cayenne pepper or chili powder.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Add diced chicken and cook until browned, about 5 minutes.
Remove chicken from the pot and set aside.
In the same pot, add chopped onion and cook until soft, about 3 minutes.
Stir in minced garlic, cumin, oregano, chili powder, and cayenne pepper, cooking for 1 minute.
Add the cooked chicken back to the pot.
Stir in white beans, chicken broth, chopped green chilies, salt, and black pepper.
Bring the mixture to a boil, then reduce heat and simmer for 20 minutes.
Remove the pot from heat and let the chili rest for 5 minutes.
Serve hot, garnished with fresh cilantro and lime wedges.
Serving Tips
- Crusty Bread: Perfect for soaking up the flavorful broth and adding a satisfying crunch to the meal.
- Cornbread: Offers a sweet contrast to the savory and slightly spicy flavors of the chili.
- Tortilla Chips: Great for adding a crunchy texture and can be used as a scoop for the chili.
- Steamed Rice: Serves as a neutral base that complements the rich flavors of the chili.
- Avocado Slices: Adds a creamy texture and balances the heat with a revitalizing touch.
Storage
To store White Bean Chicken Chili, transfer cooled chili to airtight containers.
Refrigerate for up to 3 days.
For longer storage, freeze for up to 3 months.
Reheat before serving.
Freezing
To freeze White Bean Chicken Chili, cool completely.
Portion into airtight containers, leaving space for expansion.
Label with date.
Freeze for up to 3 months.
Thaw overnight in the fridge.
Reheating
To reheat White Bean Chicken Chili, use a pot over medium heat or a microwave.
Stir occasionally for even heating.
Add a splash of broth if needed to maintain moisture.
Final Thoughts
White Bean Chicken Chili is a hearty and comforting dish perfect for any occasion.
The blend of spices, tender chicken, and creamy white beans creates a flavorful and satisfying meal.
This recipe isn’t only easy to prepare but also versatile, allowing you to adjust the spice levels to suit your taste.
Serve it with a side of warm bread or a simple salad for a complete meal.
Enjoy the rich flavors and warmth this chili brings to your table.
For an added touch, consider making this dish a day in advance to let the flavors deepen and meld together.
Frequently Asked Questions
Can Canned Chicken Be Used Instead of Fresh Chicken Breast?
You can use canned chicken instead of fresh chicken breast. Drain and rinse the canned chicken before adding it to the pot. Reduce initial cooking time, as canned chicken’s already cooked, ensuring it blends well with other ingredients.
What Can Be Used as a Substitute for White Beans?
You can substitute white beans with cannellini beans, Great Northern beans, or navy beans for a similar texture. If unavailable, try using chickpeas or black beans, but expect a slight change in flavor and consistency.
How Can I Make This Chili Vegetarian-Friendly?
Replace chicken with additional white beans or chickpeas. Use vegetable broth instead of chicken broth. Omit chicken entirely. Enhance flavor by adding more spices, smoked paprika, or diced bell peppers for texture and depth.
Is This Recipe Suitable for a Slow Cooker?
Yes, you can adapt the recipe for a slow cooker. Sauté the chicken, onions, and garlic first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
What Wine Pairs Well With White Bean Chicken Chili?
You should pair a crisp, bright Sauvignon Blanc with the dish. Its acidity complements the chili’s spices and lime, while the wine’s citrus notes enhance the overall flavor profile. Avoid oaky wines as they can overpower.
White Bean Chicken Chili
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Knife
- 1 Cutting board
- 1 can opener
- 1 measuring cup
Ingredients
- 1 tablespoon olive oil
- 1 pound chicken breast diced
- 1 medium onion chopped
- 3 cloves garlic minced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- 2 15-ounce cans white beans drained and rinsed
- 2 cups chicken broth
- 1 4-ounce can chopped green chilies
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh cilantro chopped
- 1 lime cut into wedges
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced chicken and cook until browned, about 5 minutes.
- Remove chicken from the pot and set aside.
- In the same pot, add chopped onion and cook until soft, about 3 minutes.
- Stir in minced garlic, cumin, oregano, chili powder, and cayenne pepper, cooking for 1 minute.
- Add the cooked chicken back to the pot.
- Stir in white beans, chicken broth, chopped green chilies, salt, and black pepper.
- Bring the mixture to a boil, then reduce heat and simmer for 20 minutes.
- Remove the pot from heat and let the chili rest for 5 minutes.
- Serve hot, garnished with fresh cilantro and lime wedges.
Notes
