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Hearty Chicken and White Bean Chili

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Pixicook editorial team

This hearty chicken and white bean chili is a comforting dish perfect for any season. It’s straightforward to make and packed with flavors that meld beautifully together.

Ingredients for Hearty Chicken and White Bean Chili

units in
USchevron
serves
4 peoplechevron

Vegetable Oil

tablespoons

Onion, finely chopped

each

Pepper

teaspoons

Salt

teaspoons

Garlic Clove, minced

cloves

Ground Cumin

teaspoons

Cannellini Beans, rinsed

0 oz

Green Salsa

cups

Rotisserie Chicken, skin and bones discarded, meat shredded into bite-size pieces

cups

Fresh Cilantro, chopped

cups

How to Make Hearty Chicken and White Bean Chili

1. Cook Onion

Start by heating a tablespoon of vegetable oil in a Dutch oven over medium heat until it’s shimmering. Add the finely chopped onion, pepper, and salt. Cook for about 4 minutes until the onion becomes translucent, which helps develop its sweetness and flavor.

2. Add Garlic and Cumin

Next, stir in the minced garlic and ground cumin, and cook for about a minute. This step is crucial as the garlic and cumin release their essential oils, becoming aromatic and enhancing the overall flavor of the chili.

3. Simmer with Broth, Beans, and Salsa

Increase the heat to medium-high and stir in the chicken broth, rinsed cannellini beans, and green salsa. Bring this mixture to a boil. Once boiling, reduce the heat to medium-low and let it simmer for about 10 minutes. This allows the flavors to meld and deepen, creating a rich and hearty chili base.

4. Mash Beans

Using the back of a wooden spoon, mash some of the beans against the side of the pot. This will help thicken the chili slightly and give it a creamier texture.

5. Add Chicken and Cilantro

Finally, stir in the shredded rotisserie chicken and chopped cilantro, and cook for about 2 minutes until the chicken is warmed through and the cilantro flavor is well-blended.

Variations

Thai-Inspired Chicken Chili

Infuse with coconut milk, Thai curry paste, and lemongrass, using chickpeas and bamboo shoots.

Turkey and Black Bean Chili

Use ground turkey and black beans with a smoky spice blend.

Sweet Potato and Corn Chili

Add sweet potatoes and extra corn for a Southern twist.

Moroccan Chickpea Chili

Use chickpeas, sweet potatoes, and Moroccan spices with dried apricots.

Vegetarian Quinoa and Bean Chili

Omit chicken for quinoa and kidney beans.

Pitfalls and tips

Use Quality Ingredients

Start with high-quality chicken, preferably organic and pasture-raised, and consider using dried beans that you've soaked and cooked yourself for better flavor and texture control.

Low and Slow

Simmer the chili gently for a good length of time to meld flavors and tenderize the chicken.

Sear the Chicken

Create a golden-brown crust on the chicken before simmering it in the chili for added depth of flavor.

Adjust Seasonings

Always taste and adjust the seasonings before serving to ensure a balanced flavor profile.

Toast the Spices

Bloom your spices by toasting them in the pot to make them more fragrant and enhance the overall flavor profile of the chili.

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