Oh, my friends, let me tell you about my absolute favorite cozy meal: White Bean Chicken Chili. There’s just something magical about a big, warm bowl of chili that wraps you up like a comfy blanket—especially when the weather turns a bit chilly. I still remember the first time I made this chili for my family during a snowy weekend. The smell wafted through the house, and we all gathered around the table, fighting over who got to add the most toppings. Now, it’s become a staple in my home because it’s not only delicious, but it’s also super simple to whip up! So, put on your apron, and let’s get cooking!
What makes this chili unique is the creamy goodness from the white beans, combined with the tender chicken and vibrant spices. It’s got just enough kick (you can totally control how spicy you want it), making it perfect for those who love a little heat but not to the point of burning your taste buds off. Plus, it’s flexible! You can toss in any leftover veggies you have lying around, and it always tastes fantastic. Alright, let’s dive into what we’ll be using for this heartwarming dish!
What’s in White Bean Chicken Chili?
Olive Oil: This golden liquid is the foundation of our flavor. I love using a good quality extra virgin olive oil for that rich taste.
Onion: Diced up and sautéed, onion brings a delightful sweetness to our chili. You can’t go wrong with a good old yellow onion!
Garlic: Three cloves of minced garlic? Yes, please! Garlic adds an aromatic punch that elevates the whole dish.
Bell Pepper: Whether you choose green or yellow, bell peppers add a lovely crunch and sweetness. Just pick your favorite color!
Ground Cumin: This spice is a true flavor booster! Earthy and warm, it’s essential for giving our chili some depth.
Chili Powder: A staple in any chili recipe, this powder adds warmth and, of course, that signature chili flavor.
Smoked Paprika: Oh la la! It gives a smoky spin that makes people think you’ve been slaving away over a campfire.
Cayenne Pepper: Optional but highly recommended if you like a bit of heat! Just a pinch will do unless you’re feeling adventurous.
Chicken Broth: This is our liquid gold! I use a low-sodium option to control the saltiness of my chili.
White Beans: Two cans of white beans (great northern or cannellini are my go-tos) add that wonderful creamy texture that makes the chili so hearty.
Cooked Chicken: I usually grab a rotisserie chicken for maximum convenience and mouthwatering flavor, but feel free to use leftover chicken if you’ve got some!
Corn: This sweet addition adds a pop of color and juiciness. Frozen works just as well as canned, so use what you have!
Lime Juice: A splash of lime at the end ups the fresh factor and balances everything beautifully.
Salt and Pepper: Essential seasonings to bring all those flavors together.
Fresh Cilantro: This vibrant herb brightens up the chili and makes it look so fancy!
Sliced Jalapeños: Optional garnish for those who love a little extra heat and crunch!
Is White Bean Chicken Chili Good for You?
Absolutely! This chili is packed with nutrients while still being comfort food.
White Beans: These little gems are filled with fiber and protein, keeping you full and satisfied. Plus, they’re rich in antioxidants, so it’s a win-win!
Chicken: Lean protein from the chicken helps to build and repair body tissues. Using rotisserie just makes life easier!
Corn: Offers vitamins A and C, yes, please! It contributes to a well-rounded meal.
Now, while this dish is generally healthy, remember that if you’re watching your sodium intake, go for low-sodium chicken broth and rinse those beans well.
Ingredients
– 1 tablespoon olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 bell pepper, diced (green or yellow)
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper (optional, for heat)
– 4 cups chicken broth
– 2 cans (15 oz each) white beans (such as great northern or cannellini), drained and rinsed
– 2 cups cooked chicken, shredded (rotisserie chicken works well)
– 1 cup corn (frozen or canned)
– 1 lime, juiced
– Salt and pepper to taste
– Fresh cilantro, chopped (for garnish)
– Sliced jalapeños (optional, for garnish)
(Serves 6)
How to Make White Bean Chicken Chili?
1. Start by heating the olive oil in a large pot or Dutch oven over medium heat. Once it’s nice and hot, toss in the diced onion. Sauté that baby until it’s translucent, about 5 minutes.
2. Next, add your minced garlic and diced bell pepper, cooking for another 2-3 minutes until the veggies are soft and starting to mingle.
3. Stir in the ground cumin, chili powder, smoked paprika, and cayenne pepper. Let it cook for about a minute until everything is super fragrant.
4. Pour in the chicken broth and get it to a simmer. Then, add the white beans, shredded chicken, and corn, and stir it all together.
5. Lower the heat and let your chili simmer for 20-30 minutes. This is when the magic happens! Let those flavors meld together.
6. After it’s simmered, stir in the lime juice and season with salt and pepper to your taste.
7. Serve hot, garnished with fresh cilantro and sliced jalapeños if you’re feeling adventurous. Enjoy every last spoonful!
Chili Chit-Chat
If you want to switch things up, you can add in some other chopped veggies, like zucchini or carrots, for added nutrition. And hey, if you’re not a fan of chicken, shredded turkey works nicely too!
One of my favorite ways to enjoy this chili is with some crusty bread on the side for dunking, or over a bed of rice for a heartier meal. Trust me, your taste buds will thank you!
I hope you try making this White Bean Chicken Chili at home. It’s a delightful dish that makes my heart and soul feel warm! If you give it a go, let me know how it turns out. I’d love to hear all about your delicious adventures!
