Warm up with this flavorful white bean chicken chili that’s perfect for any occasion. This dish combines tender chicken, creamy white beans, and a mix of spices that create a deliciously comforting meal. Whether you’re hosting a dinner party or enjoying a quiet night in, this chili is sure to impress. Plus, it’s simple to prepare, making it a go-to recipe for busy weeknights.
Ingredients
– 1 lb chicken breast, diced
– 2 cans (15 oz each) white beans, drained and rinsed
– 1 can (14 oz) diced tomatoes
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1 tsp cumin
– 1 tsp chili powder
– 1/2 tsp oregano
– Salt and pepper to taste
– Olive oil for cooking
– Optional toppings: avocado, cheese, cilantro
Servings and Cooking Time
This recipe serves 4 people. Preparation time is approximately 15 minutes, and cooking time is around 30 minutes.
Nutritional Value
Each serving contains approximately: 350 calories, 30g protein, 10g fat, 40g carbohydrates, 8g fiber. This information is based on a 1-cup serving.
Step-by-Step Cooking Process
1. Heat a tablespoon of olive oil in a large pot over medium heat.
2. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Stir in minced garlic and cook for an additional minute.
4. Add the diced chicken to the pot and cook until browned, about 7-10 minutes.
5. Once the chicken is cooked, add the cumin, chili powder, oregano, salt, and pepper. Stir well.
6. Pour in the diced tomatoes and chicken broth, bringing the mixture to a simmer.
7. Add the rinsed white beans and stir until combined.
8. Allow the chili to simmer for 20 minutes, stirring occasionally.
9. Taste and adjust seasonings as needed.
10. Serve hot, garnished with optional toppings like avocado and cheese.
Alternative Ingredients
You can substitute chicken breast with turkey or shredded rotisserie chicken for a quicker option. If you’re vegetarian, replace chicken with extra beans or lentils.
Serving and Pairings
This white bean chicken chili pairs perfectly with cornbread, tortilla chips, or a simple green salad. For a heartier meal, serve it with rice or quinoa.
Storage and Reheating
Store leftover chili in an airtight container in the refrigerator for up to 3 days. You can freeze it for up to 3 months. To reheat, simply thaw overnight in the refrigerator and warm on the stove or in the microwave.
Cooking Mistakes
– Avoid overcooking the chicken to prevent dryness.
– Don’t skip rinsing the beans to reduce sodium content.
– Ensure enough liquid to prevent burning.
– Adjust spices gradually to taste.
– Use fresh ingredients for better flavor.
Helpful Tips
– For extra creaminess, add a splash of heavy cream.
– Consider using a slow cooker for a hands-off approach.
– Garnish with fresh lime juice for added zest.
– Double the recipe for meal prep or gatherings.
FAQs
Can I make this chili in advance?
Yes, this chili tastes even better the next day! You can prepare it in advance and store it in the fridge or freezer.
What can I use instead of white beans?
You can use any type of beans such as black beans or kidney beans, though this will change the flavor slightly.
Is this recipe spicy?
The heat level is mild, but you can add jalapeños or hot sauce for extra spice according to your preference.
Can I use canned chicken?
Yes, canned chicken can be used for convenience, but be sure to drain it well before adding it to the pot.
How can I make this chili vegetarian?
Simply omit the chicken and add more beans or vegetables like bell peppers and zucchini for a hearty vegetarian version.
Conclusion
This white bean chicken chili recipe is a delightful, hearty dish that brings warmth and comfort to your table. Whether you’re feeding a crowd or enjoying a cozy night in, this chili is sure to become a favorite. Enjoy the easy preparation and the delicious flavors that will satisfy everyone!
White Bean Chicken Chili
Ingredients
- 1 lb chicken breast diced
- 2 cans 15 oz each white beans, drained and rinsed
- 1 can 14 oz diced tomatoes
- 1 onion chopped
- 2 cloves garlic minced
- 1 cup chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp oregano
- Salt and pepper to taste
- Olive oil for cooking
- Optional toppings: avocado cheese, cilantro
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic and cook for an additional minute.
- Add diced chicken and cook until browned, about 7-10 minutes.
- Stir in cumin, chili powder, oregano, salt, and pepper.
- Pour in diced tomatoes and chicken broth; bring to a simmer.
- Add rinsed white beans and stir until combined.
- Allow the chili to simmer for 20 minutes, stirring occasionally.
- Taste and adjust seasonings as needed.
- Serve hot, garnished with optional toppings.
