Chicken and White Bean Chili
why make this recipe
Chicken and white bean chili is a comforting and hearty dish that warms you up on chilly days. It combines tender chicken with protein-rich white beans and pop of flavors from spices and vegetables. This recipe is perfect for a quick weeknight dinner or for meal prepping. Plus, it’s a one-pot dish, making cleanup a breeze!
how to make Chicken and White Bean Chili
Ingredients :
2 tablespoons vegetable oil, or to taste
2 pounds skinless, boneless chicken breast, cut into cubes
1 green bell pepper, diced
1 small onion, diced
2 jalapeno peppers, minced
2 cloves garlic, minced
1 quart chicken broth
1 (8 ounce) jar salsa
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon ground black pepper
0.5 teaspoon paprika
0.25 teaspoon cayenne pepper
2 (15.5 ounce) cans white (cannellini) beans, drained and rinsed
0.25 cup fresh cilantro
Directions :
Heat vegetable oil in a large pot over medium-high heat. Add chicken, bell pepper, and onion; sauté until chicken is browned and vegetables are tender, about 5 to 7 minutes. Stir in jalapeños and garlic; cook until fragrant, about 1 minute.
Pour in the chicken broth, then stir in salsa, chili powder, cumin, salt, black pepper, paprika, and cayenne pepper. Bring to a boil, then reduce the heat to medium-low and simmer until chicken is tender and no longer pink in the center, about 20 minutes.
Stir in beans and cilantro; cook until beans are hot and soft, about 10 minutes.
how to serve Chicken and White Bean Chili
You can serve your chicken and white bean chili topped with extra cilantro or some shredded cheese for added flavor. It goes well with cornbread or crispy tortilla chips on the side. Enjoy this chili in bowls, and let everyone add their favorite toppings!
how to store Chicken and White Bean Chili
To store your chili, let it cool completely before transferring it to an airtight container. You can keep it in the fridge for up to 5 days. If you want to store it for longer, it freezes well. Just make sure to use a freezer-safe container and it can last for up to 3 months. When ready to eat, thaw it in the fridge overnight before reheating.
tips to make Chicken and White Bean Chili
- For more flavor, marinate the chicken in spices for a few hours before cooking.
- Feel free to adjust the spice level by adding more or less jalapeño and cayenne pepper.
- You can use leftover rotisserie chicken to make this recipe even quicker!
variation
If you want to switch things up, you can add corn or diced tomatoes for extra texture. You can also substitute shredded turkey or ground meat instead of chicken. For a vegetarian version, replace the chicken with more beans or your favorite veggies.
FAQs
Can I make this chili in a slow cooker?
Yes, you can! Brown the chicken and vegetables in a pan, then transfer everything to the slow cooker and cook on low for 6-8 hours.
Is this chili gluten-free?
Yes, all the ingredients in this recipe are gluten-free. Just make sure the salsa you use is also gluten-free.
Can I add more beans?
Absolutely! Feel free to mix in different types of beans like black beans or pinto beans for more variety.