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.
30 minutes
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.
tablespoons
Onion, finely chopped
each
teaspoons
teaspoons
Garlic Clove, minced
cloves
teaspoons
cups
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
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.
Infuse with coconut milk, Thai curry paste, and lemongrass, using chickpeas and bamboo shoots.
Use ground turkey and black beans with a smoky spice blend.
Add sweet potatoes and extra corn for a Southern twist.
Use chickpeas, sweet potatoes, and Moroccan spices with dried apricots.
Omit chicken for quinoa and kidney beans.
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.
Simmer the chili gently for a good length of time to meld flavors and tenderize the chicken.
Create a golden-brown crust on the chicken before simmering it in the chili for added depth of flavor.
Always taste and adjust the seasonings before serving to ensure a balanced flavor profile.
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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