White Bean Chicken Chili
I love beans in my chili. I admit it, just don’t tell any one in Texas. However, I think my neighbors will give me a pass if it isn’t beef chili, so I am going to go with that theory.
I have been making this recipe for more years than I can remember. Playing with it a bit here and there but the variety of peppers and blending the white beans to thicken it have always been there.
This is a great recipe to make for a crowd, especially on game day. You can put out some extra sliced scallions, sour cream, jalapenos and cilantro for folks to garnish on their own.
Bon Appetit!
Yield: serves 6
White Bean Chicken Chili
A slightly spicy take on white bean chicken chili
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Ingredients
- 2 pounds boneless, skinless rotisserie chicken breast
- 2 medium jalapeño chiles
- 2 poblano chiles (medium), stemmed, seeded, and cut into large pieces
- 2 Anaheim chile peppers (medium), stemmed, seeded, and cut into large pieces
- 1 large onions, cut into large pieces
- 3 medium cloves garlic, minced or pressed through garlic press (about 2 tablespoons)
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 1/2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 3 (14.5-ounce) cans cannellini beans, rinsed and drained
- 3 cups low-sodium chicken broth
- 3 tablespoons fresh lime juice (from 2 to 3 limes)
- 1/4 cup minced fresh cilantro leaves, optional
- 4 scallions, white and light green parts, sliced thin
Instructions
- Remove and discard ribs and seeds from 1 of the jalapeños; cut into pieces. In food processor, process half of poblano chiles, Anaheim chiles, 1 cut jalepeno, onion and garlic until consistency of chunky salsa, ten to twelve 1-second pulses, scraping down sides of workbowl halfway through.
- Put 1 tablespoon olive oil into Dutch oven over medium heat. Add pepper-onion mixture, coriander, cumin, pepper and salt. Cover and cook, stirring occasionally, until vegetables soften, about 10 minutes. Remove pot from heat.
- Transfer 1 cup cooked vegetable mixture to now-empty food processor workbowl. Add 1 can of beans and 1 cup broth and process until smooth, about 20 seconds. Add processed vegetable-bean mixture, remaining 2 cups broth, and chicken breasts to Dutch oven and bring to boil over medium-high heat. Reduce heat to medium-low and simmer, covered, stirring occasionally for 15 to 20 minutes.
- Stir in remaining 2 cans of beans and continue to simmer, uncovered, until beans are heated through and chili has thickened slightly, about 10 minutes.
- Mince the one remaining jalapeño, reserving and mincing ribs and seeds (if you like more heat in your chili), and set aside. Stir lime juice, cilantro (if using), scallions, and remaining minced jalapeño (if desired) into chili and return to simmer. Adjust seasonings with salt and pepper and serve. You can top with sour cream, sliced green onions and cilantro if desired.
This was absolutely delicious! We can’t easily get poblano chilies here in Sydney, Australia but I substituted half a bell pepper (capsicum). I am always sceptical of website recipes, but will definitely be making this again and exploring the rest of your website. Thank you for a great Saturday night family dinner!